Lomo saltado (Peruvian stir-fried beef)

Lomo saltado is a classic of Peruvian-Chinese fusion cuisine: beef stir-fried over high heat with tomato, onion and soy sauce, served with chips and rice. It took shape under the influence of Chinese immigrants in the 19th-20th centuries.

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Method

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1. Pat the meat dry with paper towel, then season with salt and pepper.
2. Heat the wok or a large frying pan until very hot, add half the oil, and stir-fry the meat in batches over high heat for 1-2 minutes, so it browns outside and stays pink inside; remove. ⏱ Timer: 1 min
3. Fry the onion and garlic in the remaining oil for 1-2 minutes, add the tomato and chilli, and cook for a further 2 minutes. ⏱ Timer: 1 min
4. Return the meat to the pan, add the soy sauce and wine vinegar, and toss over high heat for a few seconds.
5. Stir in the chips until heated through and coated in the sauce.
6. Sprinkle with fresh coriander or parsley and serve with cooked rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Fry the meat in batches, as too much at once will stew in its own juice rather than brown.
• Add the chips freshly fried or reheated until crisp, as soft chips will fall apart in the sauce.
• Use a very hot wok or pan, as the real "saltado" character comes from high heat and quick movement.
• Adjust the soy sauce and vinegar to taste, as this gives the dish its characteristic salty-sharp base.

Frequently asked questions

Can tenderloin be replaced with a cheaper cut?

Yes, thin sirloin or flat iron steak also works well; just slice it thinly across the grain so it stays tender.

Why are fried chips added?

In Peruvian tradition, the chips are both a side and a way to soak up the sauce; this is what makes the dish filling and distinctive compared to a plain beef stir-fry.

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