Lomo saltado represents Peru's Chinese-influenced chifa cooking: beef stir-fried over high heat with onion, tomato, chile and soy sauce. Fries and rice complete the classic plate.
Recipe details
- Prep time: 20 min
- Cook time: 15 min
- Total time: 35 min
- Servings: 4 servings
- Difficulty: Intermediate
- Estimated cost per serving: $4.25
Ingredients
- 1 1/2 lb (680 g) beef tenderloin or sirloin, cut into strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons high-heat oil
- 1 red onion, cut into thick wedges
- 2 firm tomatoes, cut into wedges
- 1 ají amarillo, sliced, or 1 tablespoon paste
- 2 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1/4 cup cilantro
- 12 oz (340 g) cooked french fries
- 4 cups cooked white rice
Step-by-step instructions
- Pat the beef dry, season it and heat a wok or large skillet until smoking.
- Brown the beef in two batches for about 90 seconds per side; set aside.
- Stir-fry the onion and chile for 2 minutes. Add the garlic and tomato and cook for 1 minute without breaking up the tomato.
- Return the beef and add the soy sauce and vinegar. Toss over high heat for 1 minute.
- Add the cilantro and half the fries. Serve immediately with rice and remaining fries.
Tips and variations
- Cook in batches so the beef sears rather than steams.
- Prepare every ingredient before turning on the heat.
