Lomo Saltado Especial

About This Recipe

Lomo saltado is the quintessential dish of Peruvian Chifa cuisine — the remarkable fusion of Peruvian and Chinese cooking that emerged in Lima in the late 19th century as Chinese migrant workers brought their wok techniques and soy sauce to Peru's coastal capital. The result is a high-heat stir-fry that is unmistakably Peruvian in its heart yet global in its technique.

Ingredients

Serves 4

• 500 gbeef tenderloin(cut into strips)
• 3 tbspsoy sauce
• 2 tbspoyster sauce
• 2 tbspred wine vinegar
• 2 mediumtomatoes(cut into wedges)
• 2yellow ají amarillo or yellow peppers(sliced)
• 1 largered onion(cut into wedges)
• 4 clovesgarlic(minced)
• 3 tbspvegetable oil
• 1 bunchfresh coriander(chopped)
• 400 gfrench fries(freshly fried, to serve)

Instructions

1. 1

   Marinate beef

   Marinate beef strips in 2 tbsp soy sauce and pepper for 10 min.

2. 2

   Sear beef

   Sear beef in very hot oil in a wok, in batches, 1–2 min. Remove and set aside.

3. 3

   Stir-fry vegetables

   In the same wok, sauté garlic and onion 1 min. Add tomatoes and ají amarillo. Toss 1 min over very high heat.

4. 4

   Combine

   Return beef to wok. Add remaining soy sauce, oyster sauce, and vinegar. Toss together vigorously 1 min.

5. 5

   Serve

   Add coriander. Serve over fresh french fries alongside steamed rice.

Variations

• •

  Use chicken instead of beef

• •

  Add mushrooms for extra umami

• •

  Serve with just rice if fries aren't available

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately — the fries lose their crunch quickly. Leftover beef reheats well, but add fresh fries.

Frequently Asked Questions