Lomo Saltado represents the beautiful fusion of Chinese and Peruvian culinary traditions, showcasing how Chinese immigrants transformed Peruvian cuisine. This vibrant dish combines tender beef, crisp vegetables, and a savory sauce that perfectly balances soy sauce and local spices. The technique of high-heat wok cooking brings intense flavor and texture to this beloved comfort food.
Ingredients
- 1 lb beef sirloin, sliced thin
- 2 tablespoons vegetable oil
- 1 red onion, sliced
- 2 tomatoes, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon aji amarillo paste
- Salt and black pepper to taste
- 1/4 cup cilantro, chopped
- 2 french fries (pre-cooked)
Instructions
- Prepare all ingredients by slicing beef against the grain and chopping vegetables. Season beef with salt and pepper, ensuring it’s at room temperature.
- Heat wok or large skillet over high heat. Add oil and quickly sear beef in batches, removing when just browned to prevent overcooking.
- In same pan, sauté garlic and onions for 2-3 minutes until slightly softened
- Return beef to pan and add tomatoes, soy sauce, vinegar, and aji amarillo paste
- Stir-fry quickly for 2 minutes, maintaining high heat
- Remove from heat and garnish with fresh cilantro
- Serve immediately with french fries and white rice
Chef Tips
- Use high heat for authentic wok flavor
- Don’t overcook beef – it should remain tender
- Can substitute aji amarillo with sriracha
- Best served immediately while hot and crisp
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