Lomo Saltado represents the incredible culinary fusion between Peruvian and Chinese cuisines, a testament to the significant Chinese immigrant population in Peru. This dish brilliantly combines traditional stir-frying techniques with local Peruvian ingredients, creating a bold and complex flavor profile that reflects Lima’s multicultural heritage.
The magic of Lomo Saltado lies in its perfect balance of textures and flavors – tender beef strips, crisp vegetables, and golden french fries, all united by a rich, umami-packed sauce that blends soy sauce, vinegar, and local aji amarillo pepper.
Ingredients
- 1.5 lbs beef tenderloin, sliced thin
- 3 large red onions, sliced
- 4 ripe tomatoes, cut into wedges
- 3 cloves garlic, minced
- 2 aji amarillo peppers, diced
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1/4 cup cilantro, chopped
- 4 large potatoes for french fries
- Vegetable oil for frying
- Salt and black pepper to taste
- 2 tablespoons vegetable oil for stir-frying
Instructions
- Prepare the potatoes by cutting them into french fry strips, then soak in cold water for 30 minutes to remove excess starch. Pat dry thoroughly before frying to ensure maximum crispiness.
- Heat oil in a deep fryer or heavy pot to 350°F. Fry potato strips in batches until golden brown and crisp, about 3-4 minutes per batch. Drain on paper towels and season with salt.
- Season beef strips with salt and black pepper. Heat a large wok or skillet over high heat with vegetable oil until smoking hot.
- Quickly stir-fry beef in small batches, ensuring each piece gets a beautiful golden-brown sear without overcrowding the pan. Remove and set aside.
- In the same pan, sauté garlic and aji amarillo peppers for 30 seconds until fragrant.
- Add sliced red onions and stir-fry for 2 minutes, keeping them slightly crisp.
- Return beef to the pan and add tomato wedges, soy sauce, and red wine vinegar. Toss quickly to combine, cooking for an additional 1-2 minutes.
- Remove from heat and garnish with fresh cilantro.
- Serve immediately over the crispy french fries, ensuring the sauce slightly moistens the fries.
Chef Tips
- Use beef tenderloin or sirloin for the most tender result
- Can store leftovers in refrigerator for 2 days, reheat carefully to prevent overcooking
- Serve with white rice for a complete meal
- Avoid overcrowding the pan when stir-frying to maintain high heat and achieve proper searing
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