Lomo saltado — Peru

Lomo saltado is an ancient dish typical of Peruvian cuisine. It appeared around the mid-nineteenth century at the time of the beginning of Chinese Cantonese influence and blends Peruvian cuisine with Oriental cuisine. The basis is sliced beef tenderloin. It is a dish from the Andean region, since not only is it typical of Peru but also of Ecuador. There are variants of it, because, depending on tastes, ingredients have been replaced with others. This dish is popular and consumed in Peru and Ecuador. Lomo Saltado is also offered on the menus of Peruvian restaurants everywhere in the world, where Peruvians have emigrated. Lomo saltado is usually prepared in a wok or the sliced beef tenderloin is mixed with strips of red onions and tomatoes. Although there are many variations, the sauce consists among other things of soy sauce and vinegar. It is then accompanied by fries or potatoes, white rice, and coriander. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q1868851) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.