Peruvian Lomo Saltado
A Chinese-Peruvian (chifa) stir-fry of marinated beef strips seared in a very hot wok with red onion wedges, tomato, ají amarillo, soy sauce and red wine vinegar. Served with chips and white rice.
Ingredients
Beef and marinade
- 600 g (1 lb 5 oz) beef sirloin, rump or tenderloin, cut into 1 cm (⅜ in) strips against the grain
- 2 tbsp (30 ml) soy sauce
- 2 garlic cloves, finely chopped
- ½ tsp ground cumin
- ½ tsp black pepper
- ½ tsp fine salt
Stir-fry
- 3 tbsp (45 ml) neutral high-heat oil
- 1 large red onion (about 250 g), in 1.5 cm (½ in) wedges
- 3 plum tomatoes (about 300 g), in wedges, seeded
- 1–2 tbsp (15–30 g) ají amarillo paste, or 1 yellow chilli in strips
- 1 garlic clove, finely chopped
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 ml) beef stock or water
- 1 small handful coriander (cilantro), chopped
- 1 spring onion, sliced (optional)
To serve
- 600 g (1 lb 5 oz) chips (French fries), hot
- hot cooked white rice, about 150 g (1 cup) per person
Instructions
- Toss the beef with the soy sauce, garlic, cumin, pepper and salt and marinate for 15–20 minutes.
- Mix the 3 tbsp soy sauce, vinegar and stock. Have the chips and rice ready.
- Heat a wok over the highest heat until smoking. Sear the beef in 2 batches with 1 tbsp oil each, 1 minute untouched and 30–60 seconds tossing, leaving it pink inside. Set aside.
- Add the remaining oil and stir-fry the onion for 1–2 minutes until charred but crunchy. Add the ají amarillo and garlic for 20 seconds.
- Return the beef and juices, add the sauce and toss for 30 seconds.
- Add the tomatoes for 30–60 seconds, turn off the heat and toss in most of the coriander.
- Fold in the chips at the last second, or serve over them, with rice on the side. Garnish with the remaining coriander and spring onion.
Notes
- Cook the beef in batches so it sears rather than stews.
- For more than 4 people, cook in separate complete rounds rather than one large batch.
- Chicken version (pollo saltado): use thigh strips and cook through.
- Gluten-free: use tamari and check the chips.
- Best eaten immediately. Leftovers keep 3 days. Reheat the meat quickly in a hot pan and re-crisp the chips in the oven.