One of Peru's most popular dishes is the Lomo Saltado. This vegan version replicates the meaty umami of lomo saltado - served with rice and french fries. A simple meal packed with tons of flavors and textures, no wonder it's a favorite to many!
What is Lomo Saltado and Where Did it Come From?
In Spanish, "Lomo" translates to loin, while "Saltado" refers to sautéed. This cultural dish typically features sautéed beef alongside onions and tomatoes. Served with crispy fries and fluffy white rice, garnished with parsley or any other preferred herb, it embodies the essence of chifa <CHEE-fah> cuisine—a delightful fusion of Chinese and Peruvian flavors and ingredients.
Peru is home to one of Latin America's largest Chinese communities, primarily Cantonese immigrants who introduced their cooking techniques and utensils to Peruvian culinary traditions. This cultural exchange birthed a culinary revolution, giving rise to a unique style of eatery known as "chifa". Today, in Lima, you'll find over 6,000 chifas! A true testament to the enduring appeal of this vibrant gastronomic blend.
Cooking Steps
Lomo saltado is fairly easy, and comes together quick. Our best advice is to have all your ingredients ready and prepped before you begin cooking. If you are serving this with homemade rice and French fries we suggest following this order.
- Prepare the French fries. Wash, cut, and set them to boil.
- Gather the rest of ingredients while potatoes cook.
- Prepare ingredients to make rice.
- Drain potatoes.
- Prepare your rice while potatoes bake.
- Gather all the ingredients for the mushroom sauce.
- Cut all produce before you begin to sauté the mushrooms.
- Add remaining ingredients according to recipe directions.
Note: Feel free to use frozen fries and premade rice to make this dish come together even quicker.
Mushroom Seasoning Ingredients
- Soy Sauce: A fundamentally savory element to this dish.
- Vegan Oyster Flavored Sauce: This replaces the traditional oyster sauce while still providing the rich umami flavors with a touch of sweetness that balances this dish perfectly. You can find vegan oyster flavored sauce (mushroom sauce) at your local Asian store.
- White Wine Vinegar: Adds a tangy element to the dish.
- Liquid Smoke: You guessed it! Adds a dash of smokiness. Beware, a little goes a long way.
- Garlic: Adds the perfect aroma to almost any dish.
Note: Feel free to add these ingredients individually to the mushrooms as they cook, or you can mix all the ingredients together and have the proportioned sauce made and ready to go for when the mushroom are ready.
Cooking the Mushrooms
We've noticed that there is a "best" texture for this dish. You don't want to overcook your mushrooms and raw/undercooked mushrooms aren't always the most pleasant. To get this "best" texture, good resistance but not tough, you are going to want to make sure your oil is hot before adding the mushrooms. An important part that will contribute to that "best" texture is the way you cut the mushrooms. We used and recommend large portobellos and slicing them about an inch thick to ensure they maintain their shape after cooking and don't get too small after shrinking (it's always more than we think it will be).
We're aiming to give the mushrooms a good bite, move them around so that they cook evenly. After about two minutes you should start seeing the mushrooms brown. You can start adding other ingredients now, this way the mushrooms will keep their bite while you add moisture with the other ingredients and seasonings.
Tip: You also want to maintain a certain amount of firmness in your other ingredients- so careful not to overcook the onion and add the tomatoes near the very end so that they don't turn to mush.
Substitutions and Variations
- To add more protein, sub the rice for quinoa.
- Use any mushroom you like. Just be aware that cooking times may vary depending on the mushroom.
- Feel free to use frozen fries and/or precooked rice to make this even quicker.
- Some enjoy the French fries mixed into the sauteed mushrooms to get them saucy.
How to Store
This recipe is best made fresh. The tomatoes won't store well in the fridge, and fries are never as good as when they are made fresh. However, you can store the cooked mushroom and onions in an airtight container in your fridge for 2-4 days. If we know we will have left-overs, we just try and consume all the tomatoes in the dish so they don't get yucky stored in the fridge.
Traditionally Served With
Other Pairing Suggestions
A side salad would freshen up this dish. Try one of our favorites -
We hope this meal brings some joy to your kitchen, just like it does in ours. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you're vegan, trying to eat more plant-based meals, or just here for a delicious recipe -
thank you for being part of the journey with us!
Peruvian Lomo Saltado
Ingredients
- 2 portobello mushrooms sliced about 1 inch thick
- 2 tomatoes plum or roma, cut into wedges
- 1 red onion cut into wedges
- 3 tbsp vegetable oil
- parsley to garnish
The Mushroom Seasoning
- 4 tbsp soy sauce
- 2 tbsp vegan oyster flavored sauce can be found at your local Asian market
- 1 tbsp white wine vinegar
- 1 dash liquid smoke
- 2-3 garlic cloves finely chopped
Serve With
- cooked rice fresh or precooked
- french fries fresh or frozen
Instructions
- In a pan, heat up 1 tbsp of oil and cook mushrooms at medium - high heat for about 5 minutes.
- While the mushrooms cook, cut the onion and tomato into wedges.
- Add the mushroom seasoning ingredients and the onion wedges.
- Once the mushrooms and onions are done, add the tomato wedges and cook for one minute. Gently tossing the tomatoes in the mix and be careful not to overcook.
- Serve the mushrooms with rice and french fries, garnish with some chopped parsley.
