Thank you so much for this recipe! I made it yesterday and the hubby NEVER asks for seconds, much less thirds but this he ate 3 plates of and i was so shocked and he asked me to make it again today and did!!!
sb2217 you have no idea you literally made my day ..no you made my week this is exactly why I like to do this and it makes me want to keep on going thanks and subscribe 😁
OMG Im glad I commented but in all sincerity your recipe was bomb af and gonna try the rest of your recipes :) Subscribed!!!!!! p.s hopefully you keep posting more vids
Hey brother, im from Peru and let me just say that you made our traditional dish so simple.. Great job i usually add the juice from the pan on top of the rice👍👍👍👍👍
He made it fast the original way, not like this modern chef that put the fried potatoes as a side. Fried potatoes are not a side, they are element of the dish. A portion of rice is served as a side.
thank you thank you...i can't wait to try this out...i used to eat At Mario's Peruvian food in Hollywood California, and it's been over 15 years since i've had lomo saltado
This is awesome . Quick question - How long was the beef on the pan for in total ? (or) how do I make sure that the beef is fully cooked all the way through ? I tried this last night and I felt the center of the meat cube was a lil rare.
chittytherobot that probably means the meat wasnt thin enough. ..when it's to thick it takes longer to cook but since it's on high heat it's hard not to burn it ..cutting it thin fixes both those issues 😄
I just made this and did it with wine wine and it came out amazing! Never did I ever dream I would be cooking lomo saltado especially when I hate cooking. Your recipe was effortless and quick. Thanks a million! By the way my hubby is happy too! You've got a new subscriber in me now!
you stole my cast iron skillet! that looks just like mine! give it back! also, are you Pakistani? you use as much cumin powder in your dishes as we do lol! BTW super easy dish, looks super good!
𝗘𝗮𝘁𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀𝗖𝗼𝗸𝗸𝗶𝗻𝗴, You made it fast the 𝗼𝗿𝗶𝗴𝗶𝗻𝗮𝗹 𝘄𝗮𝘆, not like this modern chef ,that put the 𝗳𝗿𝗶𝗲𝗱 𝗽𝗼𝘁𝗮𝘁𝗼𝗲𝘀 as a 𝘀𝗶𝗱𝗲. Fried potatoes are not a side, they are element of the dish. Fried potatoes are added in the last minute, and 'saltado' or a short time. A 𝗽𝗼𝗿𝘁𝗶𝗼𝗻 𝗼𝗳 𝗿𝗶𝗰𝗲 is served as a 𝘀𝗶𝗱𝗲.
@@EATffortlessCooking you can go RUclipsr zoila videos and search tallarin saltado in Spanish another chef is Gaston Acurio l think subtitle is in ingles
Hey great video! Look I'm a professional butcher and chef. For me I do things a little differently but I think you may like it. I like to wake up and boil some potatoes. Then put them aside. Then when you want to cook the dish you have potatoes ready to go. First take your pan and get it screaming hot. Like I'm talking no such thing as too hot type of heat. While the pans heating take a London broil and give it a nice pounding. Basically hit every part of the steak with some force like 4 to 5 times. You dont want it to be flattened. You just want to loosen up some of that tissue. Now put that steak in that hot pan with some vegetable oil. On my stove it's 2 minutes and 15 seconds on each side. Turn off the heat. Remove the steak and let it sit under some tin foil. Now while the pans hot but the stoves off throw 2 and a half table spoons of butter in, and a splash of your choice of whiskey or bourbon. Stir that around scraping up all that good stuff on the pan. Now turn your heat on at medium high. Put in your tomatoes, cubed. Let them cook while you chop your onions. Add your chopped onion. While those cook chip some peppers, I like New Mexican green chili peppers but if you're not a spicy type of person use bell peppers. Throw those chopped peppers in the pan. Start cutting your steak. It's going to be very rare dont panic. When you're done cutting it put your potatoes and steak in the pan. There will be a lot of liquid at this point. After 90 seconds pour the contents of the pan into a strainer over a bowl. Immediately put the pan back on the heat and add 1/4 of the strained liquid back in. Now add salt, soy sauce, sesame seeds, and lime to your taste. Cook with a lid for 5 to 7 minutes. Then serve with rice on the side.
I’m Peruvian, from Trujillo. Lomo Saltado has always been my favorite...I don’t recall a “green sauce” if we wanted it hot, we’d have rocoto sauce on the side.
thats not lomo saltado . thats entomatado that we eat in the mornings with french bread . u need fire and a mix of soy sauce with peruvian ostion sauce man :/
This is my take on Lomo Saltado it's all on what region your from in Peru you can look at 10 recipes and bet they're all different some like spice and some like savory
it looks yummy as fuck bro , but the point of lomo saltado is the fire plus the thick soy sauce mixed with ostion sauce . 8/10 would eat and ask for another portion :D
HADOUKENX just to let you know lomo saltado is a fusión dish it's derived from Asian Cusine hence the soy sauce and the reason you cook in a wok (Asian pan by the way) and "fire" is because everything must be cooked with high heat now again the oyster sauce never heard of it even the peruvian friend that gave me this recipe said he doesn't make it that way . Peru has different regions so in some regions they might use oyster sauce but authentic lomo saltado does NOT have oyster sauce but like I said This is just 1 variation of the dish .Now what I am surprised about is how you didn't mention aji Amarillo cuz that is traditional I just couldn't find any that day .
Marco Nuñez make a video on what you THINK lomo saltado is ill be more than happy to get schooled by a master lomo saltado chef like you !! But keep watching !
@@EATffortlessCooking what he means is that you need to stir fry in a wok with a huge flame. many people soak the meat in a bit of water first, and put the meat in from the fridge into boiling hot oil. if that doesn't work, then you can add a tiny bit of pisco. hopefully it is real pisco from peru. transparent grape alcohol. with the pisco it should definitely burst into flames. this can burn your whole house down by the way. its not for the faint of heart. do it in a safe kitchen. and keep your head out of the way. it should be on the flames at least 10 sec. maybe 15. and you jerk the wok from your wrist. it is like cooking chinese food almost. i am peruvian and my relatives have always made this recipe. the big flame does definitely change the flavor. i like it either way, but the real one is definitely on fire for a couple dozen seconds. in a restaurant this move makes the difference between 2 stars and 4 stars. also the quality of the soy sauce that you use. in our recipe the soy sauce is mixed in with a very small quantity of vinegar.
Bryan which is why I made it like this ..this is practical I agree there are many dishes that you need certain pans . But for normal ppl at home some don’t have a wok or the kitchen to do high flame but I do agree ..can’t lie though this one tastes good!
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EATffortlessCooking Would this work with lamb?
EATffortlessCooking hey where's the ingredients
Thank you so much for this recipe! I made it yesterday and the hubby NEVER asks for seconds, much less thirds but this he ate 3 plates of and i was so shocked and he asked me to make it again today and did!!!
sb2217 you have no idea you literally made my day ..no you made my week this is exactly why I like to do this and it makes me want to keep on going thanks and subscribe 😁
OMG Im glad I commented but in all sincerity your recipe was bomb af and gonna try the rest of your recipes :) Subscribed!!!!!!
p.s hopefully you keep posting more vids
Awesome and heck yes I'll be posting more frequentl starting next week
EATffortlessCooking yesss!! Can't wait
In Ecuador also make this dish os not only peruvian
Hey brother, im from Peru and let me just say that you made our traditional dish so simple.. Great job i usually add the juice from the pan on top of the rice👍👍👍👍👍
Ricardo Angeles thanks I’m happy I did you proud !! And so do I I just didn’t show it in the video ..your awesome thanks for your encouraging words
He made it fast the original way, not like this modern chef that put the fried potatoes as a side. Fried potatoes are not a side, they are element of the dish. A portion of rice is served as a side.
MARIO COMEQ I completely agree and thanks hope you enjoyed
thank you thank you...i can't wait to try this out...i used to eat At Mario's Peruvian food in Hollywood California, and it's been over 15 years since i've had lomo saltado
Yummy. We all love lomo saltado.
Adolfo Briceno I know it’s one of the best dishes ever
I made this before. I it was good. I like mine a little spicy so I cut Jalapeno into stips and added it.
Glad you enjoyed it
My favorite, thank you for sharing!
making this right now!
first time but thanks to you i got this lol!!
Love the food and love the fresh beatzzzzzzz. 😁😁😁😁. Awesome thank you!!!
No thank you comments like these mean the world!
The gravy left in the pan is perfect for the rice...
My.mouth is watering!!!
Disco Disco than my job here is done
qué delicioso este platillo de lomo saltado platillo peruano qué delicioso😀😊💪💜
Wow looking amazing!!! Totally love this dish! Thanks for the recipe!!!
donkeyenvious Glad you really enjoyed it . Now your turn to make it
Had this when I went to Peru a couple years ago and lived it. Turned my family on to it.
Carolann Smith I also put my family on to it and it’s a staple in my kitchen we make it at least once a month
Amigo,lo saludo,muy buena preparación,una delicia de nuestra cocina.
Trataré de cocinarlo.
Julio Davila muchas gracias y inténtalo!
You made it so easy!! I'm Peruvian and I'll make this to my American boyfriend!! :) thank you!!
Np Glad I can help!!
American u also are american becuse u live in the anerican continent dam,Peruvian
I love the lomo saltado!!
Buena pinta, se ve jugoso
mulo alado Gracias 😊
making this for the 173246324 time lmao too good
sb2217 well make it for the 173246325th time 😋
Hi, any reason the aji Amarillo was not used as an added fresh pepper or the paste? I can’t find your written recipe from the link provided.
looks good af
Yummy. I love lomo saltado. Yes high heat is the key to a great lomo saltado
Saludos y felicitaciones desde Lima-Perú-América.
Wow muchas gracias me da plaser saber que desde alla pueda ver mi video! y saludos desde aqui en Houston TX .Estados Unidos
This is awesome . Quick question - How long was the beef on the pan for in total ? (or) how do I make sure that the beef is fully cooked all the way through ? I tried this last night and I felt the center of the meat cube was a lil rare.
chittytherobot that probably means the meat wasnt thin enough. ..when it's to thick it takes longer to cook but since it's on high heat it's hard not to burn it ..cutting it thin fixes both those issues 😄
Thank you!,
GREAT
Your steak looks amazing. Perfect sear
Thanks hope you enjoy and subscribe for more delicious recipes
Awesome
I LOVE PERUVIAN FOOD SO MUCH !!!!!!!!!!!
My man. Thank you. I use this recipe all the time. Get one for arroz chaufa!!!! Unless you have one already 🤔🤔🤔
Rafael Morales thanks a lot bro and I actually don’t but it sounds like a plan !
EATffortlessCooking find one. You explain it very easy man. Lots of people complicate easy things lmao.
Rafael Morales trust me I feel you Thats the reason I stated this channel
Jebus! Thanks alot! Thanks for being clear and quick!
Will it taste good without the vinegar? My husband is allergic to vinegar.
You can use Pisco, or white wine. It'll be fine.
I just made this and did it with wine wine and it came out amazing! Never did I ever dream I would be cooking lomo saltado especially when I hate cooking. Your recipe was effortless and quick. Thanks a million! By the way my hubby is happy too! You've got a new subscriber in me now!
You used 2 tomatoes right?
awesome! But the gravy on the rice man, the gravy on the rice.
wow great content
This looks fucking amazing. Def gotta try this. Thank u
👍
Thank youuuuuu
Your Welcome!
What kind of rice can I use
blessing toyin you can use long grain rice or jasmine rice . I have a video on how to make perfect steam rice
No aji amarillo? It's practically Peru's ketchup. No hate though, the recipe looks delicious:)
Christina Zamora lmao off to the ketchup part ..but no I couldn’t source any at the time now amazon has everything
What kind of vinegar can we use?
Diana Jimenez I would use white wine vinegar. Or white vinegar
Red works too but little by little n taste. Some put the yellow chile in there. Tiny bit with the soy sauce n it give its a little nice taste to it
Simple and easy recipe,
lucho rivera thanks a lot hope you enjoyed
you stole my cast iron skillet! that looks just like mine! give it back! also, are you Pakistani? you use as much cumin powder in your dishes as we do lol! BTW super easy dish, looks super good!
Afkham Niazi everyone tho k I stole their pan jeez and no I'm not but we Spanish ppl love cumin !
NO! you give it back! Just make sure it's got Lomo Saltado in it!
Shout out to those who never tasted this wjth aji (green sauce)
𝗘𝗮𝘁𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀𝗖𝗼𝗸𝗸𝗶𝗻𝗴, You made it fast the 𝗼𝗿𝗶𝗴𝗶𝗻𝗮𝗹 𝘄𝗮𝘆, not like this modern chef ,that put the 𝗳𝗿𝗶𝗲𝗱 𝗽𝗼𝘁𝗮𝘁𝗼𝗲𝘀 as a 𝘀𝗶𝗱𝗲. Fried potatoes are not a side, they are element of the dish. Fried potatoes are added in the last minute, and 'saltado' or a short time. A 𝗽𝗼𝗿𝘁𝗶𝗼𝗻 𝗼𝗳 𝗿𝗶𝗰𝗲 is served as a 𝘀𝗶𝗱𝗲.
Yea I don’t get why the fries are served on the side
good music
greeting from peru very delicious, next time you can make spaghetti saltado ,instead of rice out spaghetti
Juan Albornoz spaghetti? That sounds so interesting how would I prepare that ? I’m always for to try new things
@@EATffortlessCooking you can go RUclipsr zoila videos and search tallarin saltado in Spanish another chef is Gaston Acurio l think subtitle is in ingles
you can go Peruvian recipes in RUclips
l don't know cook but l see you videos is very delicious sound similar to my country greeting from Lima, peru l hope some day visit my country
That’s sounds good actually I appreciate it and I hope to visit one day too if I do you will have to be my tour guide !
Nah bro not the best, we got way more for you. This the one everyone knows.
Put me on bro I’m always open to trying new food especially food from Peru 🇵🇪!!
Mark wien trip to peru on youtube. All the classics. And he forgot "causa" tuna,chicken, etc etc
Arroz con pollo green. Mark wien on youtube. Took a trip to peru. The street foods man are awesome
@@EATffortlessCooking ruclips.net/video/Il3NjMlQ_dk/видео.html
@@skumbaggingit oh bro trust me I’m hip with el pollo a la brass with the green sauce an yucca but to me this is definitely my favorite dish
Hey great video! Look I'm a professional butcher and chef. For me I do things a little differently but I think you may like it. I like to wake up and boil some potatoes. Then put them aside. Then when you want to cook the dish you have potatoes ready to go. First take your pan and get it screaming hot. Like I'm talking no such thing as too hot type of heat. While the pans heating take a London broil and give it a nice pounding. Basically hit every part of the steak with some force like 4 to 5 times. You dont want it to be flattened. You just want to loosen up some of that tissue. Now put that steak in that hot pan with some vegetable oil. On my stove it's 2 minutes and 15 seconds on each side. Turn off the heat. Remove the steak and let it sit under some tin foil. Now while the pans hot but the stoves off throw 2 and a half table spoons of butter in, and a splash of your choice of whiskey or bourbon. Stir that around scraping up all that good stuff on the pan. Now turn your heat on at medium high. Put in your tomatoes, cubed. Let them cook while you chop your onions. Add your chopped onion. While those cook chip some peppers, I like New Mexican green chili peppers but if you're not a spicy type of person use bell peppers. Throw those chopped peppers in the pan. Start cutting your steak. It's going to be very rare dont panic. When you're done cutting it put your potatoes and steak in the pan. There will be a lot of liquid at this point. After 90 seconds pour the contents of the pan into a strainer over a bowl. Immediately put the pan back on the heat and add 1/4 of the strained liquid back in. Now add salt, soy sauce, sesame seeds, and lime to your taste. Cook with a lid for 5 to 7 minutes. Then serve with rice on the side.
*aji de gallina
*Ceviche
*arroz con pato
*seco de carne
*lomo saltado ... viva PERÚ
Isn’t there an orange paste that’s put in the marinate?
This is my variation of this dish but I think your talking about aji
Only salt and pepper is needed for the steak for those who don’t like cumin.
Where’s the Green Sauce 🤔
E Styles green aji sauce is optional usually not something that is served customary
EATffortlessCooking it gives the dish more flavor tho, but thx for showing me how to make it.
I’m Peruvian, from Trujillo. Lomo Saltado has always been my favorite...I don’t recall a “green sauce” if we wanted it hot, we’d have rocoto sauce on the side.
Excuse me! the meat is part of the loin, it does not have to have fat. The cut is long and does not have curry !! to improve that recipe
Nancy Victoria Caceres ok? That’s your version of it and this is mines , didn’t know I was breaking the written food laws
We put al togeter, and add french fries
Rj Mustafa definitely that’s the best way .
no aji amarillo? lol
Not available where Im located I wish
EATffortlessCooking you can buy it on amazon 😉lol
Mendoza98 XoXo at the time amazon with produce wasn’t so popular as you are now . And I see your a fellow mendoza
EATffortlessCooking no your right I didn’t realise this was 2 years ago lol can’t wait to make it though 😋
Yes Mendoza in the house lool
Yea now amazon is poppin but it wasn’t 2 years ago! An eyy Mendoza clan!
Needs a pepper sauce
Gary Hauf pepper sauce? That’s such a broad statement
te falto poner el sillao en el lomo saltado
Susana Arteaga no se me olvidó se llama kikkoman soy sauce aquí en los estados unidos.
thats not lomo saltado . thats entomatado that we eat in the mornings with french bread . u need fire and a mix of soy sauce with peruvian ostion sauce man :/
This is my take on Lomo Saltado it's all on what region your from in Peru you can look at 10 recipes and bet they're all different some like spice and some like savory
it looks yummy as fuck bro , but the point of lomo saltado is the fire plus the thick soy sauce mixed with ostion sauce . 8/10 would eat and ask for another portion :D
HADOUKENX just to let you know lomo saltado is a fusión dish it's derived from Asian Cusine hence the soy sauce and the reason you cook in a wok (Asian pan by the way) and "fire" is because everything must be cooked with high heat now again the oyster sauce never heard of it even the peruvian friend that gave me this recipe said he doesn't make it that way . Peru has different regions so in some regions they might use oyster sauce but authentic lomo saltado does NOT have oyster sauce but like I said This is just 1 variation of the dish .Now what I am surprised about is how you didn't mention aji Amarillo cuz that is traditional I just couldn't find any that day .
Entomatado?? Ostion sauce? In what part of Peru have you eaten lomo with ostion sauce?
That's a beautiful cast iron skillet! Wish I had one.
Am sorry
But this not is lomo saltado
This lomo saltado is bad ...
Flavor is diferent
Needed burn ...
Marco Nuñez make a video on what you THINK lomo saltado is ill be more than happy to get schooled by a master lomo saltado chef like you !! But keep watching !
@@EATffortlessCooking what he means is that you need to stir fry in a wok with a huge flame. many people soak the meat in a bit of water first, and put the meat in from the fridge into boiling hot oil. if that doesn't work, then you can add a tiny bit of pisco. hopefully it is real pisco from peru. transparent grape alcohol. with the pisco it should definitely burst into flames.
this can burn your whole house down by the way. its not for the faint of heart. do it in a safe kitchen. and keep your head out of the way. it should be on the flames at least 10 sec. maybe 15. and you jerk the wok from your wrist. it is like cooking chinese food almost. i am peruvian and my relatives have always made this recipe. the big flame does definitely change the flavor. i like it either way, but the real one is definitely on fire for a couple dozen seconds. in a restaurant this move makes the difference between 2 stars and 4 stars. also the quality of the soy sauce that you use. in our recipe the soy sauce is mixed in with a very small quantity of vinegar.
Bryan which is why I made it like this ..this is practical I agree there are many dishes that you need certain pans . But for normal ppl at home some don’t have a wok or the kitchen to do high flame but I do agree ..can’t lie though this one tastes good!
@@EATffortlessCooking i see, that makes sense.
Over cooked beef
FIRST!
Thank you for the recipe! I love Lomo Saltado and there are no places here where I moved that make it- so I plan on making it for myself! Subscribed!
Christine Eastburn thank you and trust me I understand I don’t have a place around were I live as well hope you enjoy 😁
Christine Eastburn thank you and trust me I understand I don’t have a place around were I live as well hope you enjoy 😁
In Ecuador Repúblic also Cook this popular dish