Peruvian Lomo Saltado — Acurio-Inspired

About This Recipe

This dish channels Gastón Acurio's championship of Peruvian fusion cuisine — specifically the Chinese-Peruvian (Chifa) tradition that produced Lomo Saltado over a century ago. Lomo Saltado combines Chinese stir-fry technique with Peruvian ingredients (aji amarillo, soy sauce, vinegar) and a uniquely Peruvian double-carb plating: rice AND fries on the same plate. Acurio's restaurant La Mar and his book 'Peru: The Cookbook' have made this dish globally recognised.

Ingredients

Serves 4

• 600 gbeef sirloin or tenderloin(cut into 2cm strips)
• 1 tbspaji amarillo paste
• 2 tbspsoy sauce(divided)
• 2 tbspred wine vinegar
• 1 tbspneutral oil
• 1 largered onion(cut into wedges)
• 3ripe tomatoes(cut into wedges)
• 1yellow chili (aji amarillo)(fresh, deseeded and sliced; or substitute red chili)
• 3 clovesgarlic(minced)
• 0.5 bunchfresh coriander(chopped)
• 600 gfrozen French fries(cooked according to package, kept hot)
• 300 gsteamed jasmine rice(to serve)
• salt and pepper(to taste)

Instructions

1. 1

   Marinate the beef

   Toss the beef strips with aji amarillo paste, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 garlic clove and a pinch of pepper. Rest 15 minutes.

2. 2

   Cook the fries

   Cook the fries according to package instructions until very crispy. Keep hot in a low oven.

3. 3

   Get the wok screaming

   Heat a large wok over the highest heat possible. Add the oil.

4. 4

   Sear the beef

   Add the marinated beef in a single layer. Don't move for 60 seconds. Stir-fry for another 60 seconds until browned but still pink in the centre. Transfer to a plate.

   If the beef releases too much liquid, your wok isn't hot enough — the goal is searing, not stewing.

5. 5

   Stir-fry the vegetables

   Add the red onion wedges and remaining 2 garlic cloves. Stir-fry 60 seconds. Add the tomato wedges and fresh chili. Stir-fry 90 seconds — the tomatoes should soften but hold their shape.

6. 6

   Combine and finish

   Return the beef. Add the remaining 1 tablespoon soy sauce and 1 tablespoon vinegar. Toss for 30 seconds. Off the heat, scatter coriander.

7. 7

   Plate Peruvian-style

   Place a generous mound of rice on one side of each plate. Pile the fries alongside (this is non-negotiable Peruvian tradition). Spoon the lomo saltado over BOTH the rice AND the fries — the sauce should coat them. Serve immediately.

Variations

• •

  Lomo de Pollo: substitute chicken thigh strips for beef.

• •

  Vegetarian: substitute thick-sliced portobello mushrooms.

• •

  Tallarín Saltado: serve over Chinese egg noodles instead of rice — the noodle version popular in Chifa restaurants.

Storage

Best eaten immediately. Stir-fry loses its quality on reheating.

Frequently Asked Questions