National Dishes of the World

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Lomo saltado
Photo: Chasqui (Luis Tamayo), CC BY-SA 2.0, Wikimedia Commons

main dish

Lomo saltado

Beef stir-fried in a wok with onion, tomato, ají chilli and soy sauce, served with chips and white rice.

Eaten in: Peru

Prep
25 min
Cooking
30 min
Total
55 min
Servings
4

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About the dish

Lomo saltado is one of Peru's most popular dishes and the best example of chifa cooking, born when Chinese immigrants met Peruvian ingredients. Strips of beef tenderloin are seared in a very hot wok so they char outside and stay juicy, then thick wedges of red onion, tomato quarters and yellow ají amarillo chilli go in. Soy sauce and a splash of vinegar mingle with the meat juices into a tasty, slightly smoky sauce. It is served with chips – often tossed right into the meat – and a bowl of white rice, so two starches share the plate. There is also a chicken version, pollo saltado.

Main ingredients

  • beef tenderloin
  • red onion
  • tomatoes
  • ají amarillo chilli
  • soy sauce
  • chips
  • rice

More: Wikipedia (en)

Recipe

Lomo saltado

https://foodmap.ominuvo.com/dish/lomo-saltado

Ingredients

4 servings

4 servings

Method

  1. Cook the rice. Cut the potatoes into batons and fry into chips; keep them warm in the oven.

  2. Cut the meat into finger-thick strips and season with salt, pepper and cumin. Cut the onions into thick wedges, the tomatoes into seeded eighths and the chilli into strips.

  3. Heat a wok or large pan until smoking with 2 tbsp oil and sear the meat in two batches for 1–2 minutes each, so it chars. Set aside.

  4. Add the rest of the oil, toss in the onion, chilli and chopped garlic and stir-fry for a minute – the onion should stay crisp.

  5. Pour in the soy sauce and vinegar, add the tomatoes and the meat with its juices and toss over high heat for 1 minute.

  6. Scatter with coriander, toss with some of the chips or pile them alongside, and serve at once with the rice.

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