Lomo Saltado
A quintessential Chifa dish, Lomo Saltado is a vibrant stir-fry combining marinated beef strips with onions, tomatoes, and ají amarillo, served alongside crispy French fries and white rice.
Origin & history
Lomo Saltado emerged in the late 19th century as a result of Chinese immigration to Peru. It represents the 'Chifa' culinary tradition, which fuses Cantonese stir-frying techniques with indigenous Peruvian ingredients like potatoes and ají amarillo peppers.
Ingredients
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Main
Sauce
Sides
The method
Step by step
- 01
Sear the Beef
5 minHeat a wok or heavy skillet over high heat with a tablespoon of oil until smoking. Sear the beef strips in batches to ensure they brown rather than steam. Remove the beef from the pan and set aside.
Do not overcrowd the pan; high heat is essential for the 'wok hei' flavor.
- 02
Stir-fry Aromatics
3 minIn the same pan, add a little more oil and toss in the red onions and ají amarillo. Stir-fry for 1-2 minutes until the onions are slightly softened but still retain a crunch. Add the garlic and cook for another 30 seconds.
Keep the onions crisp-tender to maintain the dish's texture.
- 03
Combine and Finish
2 minReturn the beef to the pan. Add the tomatoes, soy sauce, and red wine vinegar. Toss everything together for 1 minute so the tomatoes just begin to soften but do not lose their shape. Fold in the pre-fried potatoes and fresh cilantro, then serve immediately.
Adding the fries at the very last second prevents them from becoming soggy.
Chef tips
- — Always have all ingredients prepped before turning on the heat.
- — Serve with a side of white rice to soak up the pan juices.
Common mistakes
- — Overcooking the tomatoes into a mush.
- — Crowding the pan, which causes the beef to boil in its own juices.
Substitutions
- Ají amarillo → Serrano or JalapeñoUse less if you prefer lower heat
Storage & serving
Best eaten immediately. Leftovers can be stored in an airtight container for 1 day, though the fries will lose their crispness.
Serve hot on a plate with a portion of white rice and the stir-fry mixture.
Food safety
Ensure beef is cooked to at least 145°F (63°C). Keep raw meat separate from vegetables during prep to avoid cross-contamination.
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