Lomo saltado is an iconic Peruvian dish that combines Chinese cooking techniques with local ingredients. This stir-fry of tender beef, onions, tomatoes, and crispy potatoes is a true culinary gem representing Peru's cultural fusion.
Ingredients
- 600 g beef sirloin cut into strips
- 3 medium potatoes cut into batons
- 2 red onions in wedges
- 3 red tomatoes diced
- 3 garlic cloves minced
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro chopped
- White rice to serve
Preparation
- Fry the potatoes in hot oil until golden and crispy. Remove onto paper towels and season with salt.
- Heat 2 tablespoons of oil in a large wok or skillet over high heat. Sear the beef in batches for 2-3 minutes per side. Remove and set aside.
- In the same wok, stir-fry the garlic for 30 seconds, then add the onions and tomatoes. Stir-fry for 2-3 minutes until tender but crisp.
- Return the beef to the wok along with the fried potatoes. Add soy sauce, vinegar, cumin, salt and pepper. Toss well for 1-2 minutes.
- Serve hot garnished with fresh cilantro, accompanied by white rice. Enjoy this authentic Peruvian dish.
Chef tip: The key to lomo saltado is maintaining very high heat and cooking quickly so the beef stays tender and vegetables retain their crunch. Don't overcrowd the wok; work in batches if necessary.
Find these ingredients at Tu Tienda Latina in Bergamo.