Lomo skipped in 7 impeccable steps

Welcome and welcome to Paulina Kitchen! If the idea of ​​a dish with juicy meat, crispy vegetables and that smell to sauteed that invades all the kitchen is tempted … well, the Saltado loin It can become your new flagship dish.

This Peruvian recipe Mix the best of two worlds: the intense taste of Creole cuisine with the rapid and furious technique of Chinese woks.

Spoiler: It is done in minutes. That is, while you think what to ask for delivery, you could have your Peruvian jumping loin ready.

In this complete guide, we will break down the step by step of the Saltado Lomo Recipefrom the choice of meat to the tricks to achieve that characteristic smoked The work work.

About this resort recipe

He Saltado loin It is undoubtedly one of the most emblematic and beloved dishes of Peruvian cuisine. A perfect merger of the Creole kitchen with the orientalspecifically the Cantonese, which conquers palates worldwide.

Its combination of juicy meat, crispy vegetables and a sauce full of flavor It makes it an unforgettable culinary experience.

Prepare a good Peruvian jumped loin At home it is easier than it seems, but it has its secrets. The key is in the technique of sauteed over high heatwhich allows the ingredients to cook quickly, maintaining their textures and intact flavors.

While the meat skateboard is a fast dish of doing, the Previous preparation It is fundamental.

THE SECRET OF THE SALTED LOMO: WOK AND FIRE

The heart of a good Saltado loin It resides in the “Saltado” technique. It is not simply about moving the ingredients in a pan, but of a Violent and fast cooking over very high heat.

This dish is traditionally achieved with a wokthat concave pan that allows a uniform distribution of heat.

• Don’t you have a wok? No problem. You can use a Large and deep panpreferably cast iron, that retains heat well.

The important thing is that pan is very hot Before adding the ingredients. This intense heat seals the flesh instantly, keeping their juices inside, and cooks the vegetables leaving them crispy and full of life.

MEAT SAUGED SPACE CHARACTERISTICS

• Saltado Lomo Ingredients: The basic ingredients are beef in strips, red onion, tomato, yellow pepper, soy sauce, vinegar, and serve with French fries y White rice.
• Parsley or corner: The traditional Peruvian recipe usually carries coriander (coriander), which has a more intense and citrus flavor. However, parsley is an excellent substitute. Both work very well.

«Salted the sautéed?: Although they sound like, in Peruvian cuisine “leapt” refers specifically to cooking technique in Wok over very high heatwhich is characteristic of this dish. “Sateado” is a more generic term for any rapid cooking in pan with little oil.

Saltado Lomo Variations

Although the Traditional Saltado Lomo Recipe It is insurmountable, there are some delicious variations that adapt to all tastes. And if they like the Peruvian cuisineThey cannot stop trying other jewels such as chicken chili.

• Chicken skip loin: A lighter but equally tasty alternative. Strips of chicken breast instead of beef. The procedure is the same, but the chicken is cooked even faster, so you have to be careful not to cook it so that it is juicy.
• Vegetarian or vegan jumping loin: For a meatless version, they can be used mushrooms or portobellos cut into thick strips, Tofu Firme O Seitan. The secret is previously marining the substitute for meat in soy sauce and spices to give more flavor before saving.
• Mounted skip loin: A version for those who have good appetite. It is the Traditional Saltado Lomo served with a fried egg on. The liquid yolk is mixed with sauce and rice, creating extra creaminess that is a real delight.

8 tips for an unforgettable skate

1. Bags for jumping: Using a tender cut is fundamental. He lomo up is the ideal, but the quadrile or the steak They also work very well.
2. Do not overload the wok: If you want to cook resounding loin for many people, it is better to cook the meat in several batches. Putting down the meat will lower the temperature and cook in its own juice instead of sealing.
3. The order of the factors does alter the product: Save the meat first, then the hardest vegetables (onion, chili) and in the end the most delicate (tomato). This ensures that each ingredient has the perfect texture.
4. Vinegar is key: Provides the acid touch that balances the richness of the soy sauce And the flesh. Do not omit it.
5. French fries: Add the French fries Just at the end so that they do not become a puree inside the sauce of the Saltado Lomo. They must maintain some of their texture.
6. Fire, fire and more fire: Do not be afraid to batch to the fullest. A good Saltado loin You need intense heat and rapid cooking.
7. The cut of vegetables: Cut the Onion and tomato In thick segments it helps not to disarm during the sauteed and maintain their shape.
8. Serve instantly: The jumping loin is not a dish that can wait. It is due serve immediately to enjoy crispy textures and meat at its point.

We already have everything chewed, let’s see this recipe that is simpler than it seems!

If you liked this recipe, follow on Instagram

And on YouTube that I upload new recipes every week

Saltado Lomo Recipe

Yield: 4 portions

Preparation time: 30 min

Saltado loin ingredients

• 500 g of beef loin (or a tender cut such as steak or quadrile), cut into thick strips
• 1 large red onion, cut into thick segments
• 2 perita tomatoes, cut into segments
• 1 yellow pepper without veins or seeds, cut into fine strips
• 4 tablespoons soy sauce (Sillaoo)
• 2 tablespoons of red wine vinegar
• 1 tablespoon of oyster sauce (optional but recommended)
• 1 teaspoon of grated fresh ginger
• 2–3 tablespoons of vegetable oil
• Sal
• Pepper
• A handful of coriander (coriander) chopped fresh (or parsley as an alternative)

To accompany: 4 portions of perfect white rice and 500 gr of crispy fries (previously fried).

How to make Peruvian jumping back step by step

1. Season the meat: Place the strips of meat in a bowl and season generously with salt and pepper. Mix well so that each piece is well spiced. Reserve.
2. Prepare the sauce: In a small bowl mix the soy sauce, vinegar, oyster sauce and grated ginger. Reserve.
3. Seal the meat: Heat a wide wok or pan to maximum fire until it begins to smoke. Add a jet of vegetable oil and incorporate meat into a single layer without punching. Seal for 1–2 minutes per side without moving, until golden brown. Remove and book.
4. Save the vegetables: In the same wok, add a little more oil if necessary. Incorporate onion segments and yellow pepper strips. Save for 2–3 minutes, moving constantly. Vegetables must remain crispy.
5. Integrate ingredients and sauce: Place the meat on the wok. Add the tomato segments and pour the salsa mixture through the edges of the wok, allowing it to heat up and evaporate the vinegar alcohol. Save with enveloping movements for 1–2 more minutes. Avoid removing excess not to break the tomato.
6. Incorporate the final touch: Turn off the fire. Add french fries and chopped coriander. Gently mix so that the potatoes are permeated from the sauce without completely losing their crocancy. As an alternative, serve the potatoes on the side if you want to keep them more crispy.
7. Serve: Serve the Saltado Lomo Immediately, accompanied by white rice.