January 11, 2016

Recipe of The Day: Lomo Saltado

I love to cook. I cook 6 out of the 7 days and love to involve my 7 year old son. My partner is Peruvian and I am Puertorican so there are a lot of dinners where we mix the cuisine or where I'm asking my mother in law or my partner for some Peruvian dishes. I wanted to share with you the dish I always make at least once a month, Lomo Saltado. Cooking for me is very therapeutic and allows me to bond with both of my children. We love to cook in my family so I really want to pass that passion along to my children. I also love learning about my partner’s culture and cooking more of his dishes. I always pair this with a popular soda in Peru called Inca Kola. As you can see pictured below.


  • 1 lb sirloin steak cut in thin slices
  • 2 garlic cloves, finely diced
  • Salt, to taste
  • Pepper, to taste
  • 3 tablespoons vegetable oil
  • 1 medium red onion cut in thick slices
  • 2 plum tomatoes cut in thick slices
  • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices
  • 1 red pepper seeded and ribbed cut into thin slices
  • 2 tablespoons soy sauce
  • 1/4 cup distilled white vinegar
  • 1/2 cup fresh cilantro, finely chopped (optional)
  • 1 frozen bag of french fries
  • Fluffy white rice, as a side dish


  1. Fry the french fries.
  2. While the fries are cooking, heat the oil in a frying pan over medium-high heat. 
  3. Season the sliced meat with salt and pepper to taste. 
  4. Stir fry the meat until just cooked, and the juices begin to release. 
  5. Remove the meat from the wok, then cook the onions, with additional oil if needed, until they are transparent. 
  6. Stir in the tomato, red peppers and aji amarillo; cook until the tomato softens. 
  7. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. 
  8. Season to taste with salt and pepper.
  9. Sprinkle with chopped parsley to serve.

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