Lomo Saltado
Peru’s Chinese-Peruvian stir-fry: seared beef, red onion and tomato in a soy and ají amarillo glaze, served with fries and rice. Both carbs. That’s the dish.
- prep
- 20 min
- cook
- 15 min
- total
- 35 min
- serves
- 4
- level
- easy
Lomo saltado is what happened when Cantonese wok technique met Peruvian ingredients: beef flash-seared with red onion and tomato in soy and vinegar, warmed through with ají amarillo, Peru’s fruity yellow chili.
It is served over fries and with rice, both at once, and the fries soak up the sauce. Questioning the double carb is questioning Peru.
Lomo Saltado is one of the world's classic dishes from 67 countries.
method
Get the fries going first; everything else takes ten minutes.
Heat a wok until smoking. Sear the seasoned beef in two batches, hard and fast, and set aside.
Stir-fry the onion for a minute, add the garlic and ají amarillo, then return the beef.
Add the soy and vinegar down the hot side of the wok and toss as it steams and glazes.
Add the tomato wedges for 30 seconds, just to warm, then the cilantro.
Fold in half the fries so they catch sauce, and serve immediately over rice with the rest of the fries.
chef's tips
- Batches, always. Crowded beef boils gray and the dish dies there.
- Ají amarillo paste in a jar is easy to find online and is the flavor of Peru; there is no real substitute.
- Tomatoes go in last and come out as wedges, not sauce.