Lomo Saltado
The Quirky Foodster Team
Ingredients
- Beef sirloin, cut into strips — 600 g (1.3 lb)
- Red onion, sliced — 1
- Tomatoes, cut into wedges — 2
- Garlic, minced — 2 cloves
- Aji amarillo, sliced — 1 (or substitute a mild chilli)
- Soy sauce — 3 tbsp
- Red wine vinegar — 2 tbsp
- Oil — 3 tbsp
- Potatoes, cut into fries and fried until crisp — 4
- Cooked rice, to serve — 370 g (13 oz)
- Chopped coriander, to garnish
- Salt and pepper — to taste
Method
- Season the beef strips with salt and pepper.
- Heat the oil in a wok or large frying pan over high heat and sear the beef quickly in batches, about
- 1–2 minutes per batch, until browned but still tender; set aside.
- In the same pan, stir-fry the onion, garlic and aji amarillo for 2–3 minutes until just softened.
- Add the tomato wedges and cook for a further 1–2 minutes.
- Return the beef to the pan, add the soy sauce and vinegar, and toss everything together for 1–2 minutes.
- Fold in the crispy fries just before serving.
- Garnish with chopped coriander and serve with rice.
Introduction: Stir-fried beef strips with onion, tomato and fries, a beloved Peruvian fusion dish reflecting the country's Chinese-Peruvian culinary heritage.
Cultural Background: Lomo saltado exemplifies chifa, the fusion cuisine born from Chinese immigration to Peru, combining wok-style stir-frying with distinctly Peruvian ingredients like aji amarillo, and it remains one of the country's most beloved dishes.
Tips: Cook over very high heat and work quickly, as this is essential to the quick-seared, slightly charred character of proper lomo saltado. Add the fries only at the very end so they stay crisp rather than becoming soggy.
Variations: Use chicken (pollo saltado) in place of beef for a variation. Adjust the soy sauce and vinegar for a saltier or tangier finish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently in a hot pan, stirring quickly, though the fries won't fully regain their crispness.
FAQs:
Q: What is chifa?
A: The distinct fusion cuisine born from Chinese immigration to Peru, blending Cantonese cooking techniques with Peruvian ingredients.
Q: Why are fries included in this stir-fry?
A: It's a distinctly Peruvian touch, adding a satisfying textural contrast and turning the dish into a complete, hearty meal.
- Beef sirloin, cut into strips — 600 g (1.3 lb)
- Red onion, sliced — 1
- Tomatoes, cut into wedges — 2
- Garlic, minced — 2 cloves
- Aji amarillo, sliced — 1 (or substitute a mild chilli)
- Soy sauce — 3 tbsp
- Red wine vinegar — 2 tbsp
- Oil — 3 tbsp
- Potatoes, cut into fries and fried until crisp — 4
- Cooked rice, to serve — 370 g (13 oz)
- Chopped coriander, to garnish
- Salt and pepper — to taste
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