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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- 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.