Lomo Saltado - Me Style

For some reason there aren’t too many choices here for Ecuadorean food.  I only know two, and one of them I just recently found - like 3 weeks ago.  And once in awhile I get home sick and I want that Ecuadorean food soooo bad.  The only thing that I have learn how to cook is Lomo Saltado, so that’s pretty much all I cook every time I am craving me some Ecuadorean. 

So you say, why not go to a Peruvian restaurant and get the lomo saltado there?  Well, it’s just not the same.  They put fries in it, and don’t get me wrong, I LOVE fries, just not in my lomo.  And the one I grew up with has the veggies a little more cooked and it’s more gooey…and it has cumin!  Cumin can smell a little off (like armpit - really), but when it’s cooked, oh lordie is it good! 

So here it is… my home famous lomo saltado!

Ingredients:

Ingredients

  • 1/2 lbs beef.  You can do any cut really, but usually tasty is the skirt steak.  But if it’s too expensive, you can always do stew meat or fajita meat. 
  • 1 large red onion - sliced 
  • 1 green bell pepper - sliced
  • 1 tomato - sliced
  • 1 tsp cumin - it’s pretty potent, so go easy
  • 1 tsp salt
  • 1 tsp Bijol condiment - it’s also known as Mexican saffron.  I use it in replacement of annato powder if I can’t find. 
  • 3 garlic cloves, chopped

Directions: 

  1. Prepare the ingredients as needed.  I like to cut the meat in strips if using the skirt steak.  Otherwise, bite sizes are always good.  Slice the onion, tomato and bell pepper.  Smash and chop the garlic cloves. 
  2. Heat a skillet with 1 tbsp of olive oil.  Brown the meat - should take about 5-7 minutes.  Set aside. Brown meat
  3. Use the same skillet and cook the onion and bell pepper.  Sprinkle with a bit of salt.  If you are using a stainless steel skillet (like I do), you’ll get the bits and pieces from the meat cooking.  If it gets too sticky, just add about 2 tbsp of water to deglaze.  Stir the vegetables occasionally.  
  4. After 5 minutes, add in the tomato and cook for another 2-3 minutes. 
  5. Add back the meat and stir lightly.  I then add another 2 tbsps of water and boil.  Then lower the heat to simmer and cover the skillet.  Simmer for about 10 minutes. 
  6. Finally, taste the dish and add more salt if needed. 

So what do you think of my version of Lomo Saltado?  How do you think it compares to the ones at the restaurants?