PeruvianLomo saltado
Beef stir-fry with chips
Lomo saltado: Lima's smoky stir-fried beef with tomato, red onion, ají amarillo and chips
Lomo saltado was born in the chifas of central Lima, where Chinese cooks met Peruvian ingredients, and today it is the lunch every Peruvian family makes when they want something fast and a little indulgent. Strips of beef are seared in a smoking-hot wok with red onion, tomato and yellow chilli, splashed with soy sauce and vinegar, then tossed with chips and served beside white rice, so you get both starches on one plate. The common mistake is crowding the wok: the beef stews in its juices and turns grey and chewy instead of charring. Cook it in two batches over the highest heat you have. Chef's tip: add the chips at the very last second, or serve them on the side, so they soak up a little sauce but stay crisp.
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 720 kcal
Ingredients
For the stir-fry
- 1 ⅓ lb beef sirloin or rumpcut into 1 cm thick strips
- 3 garliccloves, crushed
- ½ tsp ground cumin
- ¾ tsp salt
- ½ tsp ground black pepper
- 3 tbsp vegetable oil
- 2 red onionscut into thick wedges
- 3 plum tomatoescut into thick wedges, seeds removed
- 1 ají amarillofresh or from a jar, deseeded and cut into strips (or 1 tbsp ají amarillo paste)
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 3 tbsp fresh corianderchopped
To serve
- 1 ⅛ lb oven chips or homemade chipsfreshly cooked
- 10 ½ oz long-grain white ricecooked
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Method
0/7 doneStep 1: Cook 1 ⅛ lb oven chips or homemade chips and 10 ½ oz long-grain white rice so they are ready at the same time as the stir-fry; everything comes together in under 5 minutes at the end.
25 minStep 2: Toss 1 ⅓ lb beef sirloin or rump with 3 garlic, ½ tsp ground cumin, ¾ tsp salt and ½ tsp ground black pepper. Leave for 10 minutes while you cut the vegetables.
Step 3: Heat a wok or large frying pan over the highest heat until it smokes. Add 1 ½ tbsp vegetable oil and half the beef in one layer. Sear without stirring for 1 minute, then toss for 1 minute until browned outside and still pink inside. Tip onto a plate and repeat with the remaining 1 ½ tbsp vegetable oil and beef.
5 minStep 4: Put 2 red onions into the empty hot wok and toss for 1 minute until the edges char but the wedges are still crunchy.
1 minStep 5: Add 3 plum tomatoes and 1 ají amarillo and toss for 30 seconds, just until the tomato skins start to wrinkle; they should keep their shape.
1 minStep 6: Return the beef and its juices. Pour 3 tbsp soy sauce and 2 tbsp red wine vinegar around the side of the wok so they sizzle, and toss for 30 seconds until glossy. Stir in 3 tbsp fresh coriander.
1 minStep 7: Fold in the chips or pile them on the side, and serve at once with the rice.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 40 g
- Carbs
- 82 g
- Fat
- 24 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lomo saltado take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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