The dish is of Peruvian origin. The favorable result of this gastronomic syncretism, its flavor and aromas, is the result of the precise fusion of two ancient cuisines. This dish is one of the most commonly consumed in Peru.
Cut the beef into medium strips. Then season it with salt, pepper, garlic, and parsley. Let it rest for a few minutes to absorb the ingredients.
Cut the potatoes into strips and fry them in hot oil. Cut the onion and tomato into long strips.
Heat oil in the pan for a few minutes over high heat. Then add the meat and let it cook for a few minutes. Once cooked, add the onion and tomato. Constantly move the ingredients to prevent them from burning.
Carefully add a splash of vinegar to the mixture where you will notice a characteristic flame from the preparation of this dish. Remove the pan from the heat.
There are several ways to serve lomo saltado:
1. Mix the final preparation of the meat with the fried potatoes, adding chopped parsley.
2. Place the meat preparation on top of the fried potatoes.
3. Serve the potatoes and meat separately (as shown in the photo).
You will notice in these last two options that the potatoes remain crispy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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