Lomo saltado is a traditional Peruvian recipe that has distinct Chinese flavors. This dish is often served over white rice and with French fries. I first tried it several years at a Peruvian restaurant in New York City, and I feel in love with it instantly! It was so flavorful but yet so simple.
Of course I had to go and recreate it at home! It’s a very simple dish (especially since I skip all the marinading that’s traditionally done), but there’s one trick to it – slice the beef thin.
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For this dish, use 1lb of a round roast or something similar, and freeze it for a bit (until it feels firm but not frozen). Then, using a good knife (I use this one, which judging by the number of positive Amazon reviews must be pretty popular!), slice the beef fairly thin (it doesn’t need to be super thin). Cook the beef slices in a skillet in some coconut oil. Try to put in the slices one at a time so they don’t all clump up.
Once the beef turns brown in color, add in some tomato slices (they don’t need to be sliced thin) – I used 2 large tomatoes.
Once the tomatoes start softening, add in the chopped cilantro (doesn’t need to be finely chopped). Add coconut aminos and salt to taste.
Leave to cook down for 15-20 minutes.
Once the tomatoes are pretty mushy, it’s done!
- 1 lb beef, thinly sliced (place into the freezer to make the beef round more solid so that it's easier to slice thinly)
- 2 large tomatoes, sliced
- 1 cup cilantro, roughly chopped
- 2 tablespoons coconut aminos (or to taste)
- salt to taste
- Coconut oil for cooking.
- Slice the beef into thin slices and slice the tomatoes.
- Place 1 tablespoon of coconut oil into a skillet/pan on medium heat.
- Add the beef slices slowly into the pan so that they don't all clump together.
- Let the beef cook until they're no longer red and then add in the tomatoes.