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📍 Lima

Peruvian lomo saltado

· Lunch

Peruvian wok stir-fry of beef, onion, tomato and yellow ají, finished with soy sauce and vinegar and served with French fries and rice.

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Peruvian lomo saltado: Peruvian wok stir-fry of beef, onion, tomato and yellow ají, finished with soy sauce and vinegar and served with French fries and rice.
Photo: Chasqui (Luis Tamayo) · CC BY-SA 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 40 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Dairy-free
Preparation
20 min
Cooking
20 min
Waiting and resting
0 min

History

Lomo saltado took shape in Lima in the late 19th century as an expression of chifa cuisine. Cantonese wok stir-frying was combined with Peruvian ingredients and side dishes, creating one of the best-known examples of culinary fusion between Peru and China.

Ingredients

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Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Fry 500 g potatoes until golden and crisp, about 8-10 minutes, then set aside.

  2. 2

    Season 800 g beef with salt, pepper, cumin and 1 teaspoon garlic.

  3. 3

    Heat 2 tablespoons oil in a very hot wok and quickly stir-fry the beef.

  4. 4

    Add 1 onion, 2 tomatoes and 1 yellow ají; stir-fry for 2 minutes so the vegetables stay firm.

  5. 5

    Add 3 tablespoons soy sauce and 2 tablespoons vinegar; toss for 1 minute and serve with 300 g rice and the 500 g French fries.

Cooking tips

  • Use a very hot wok and cook the beef in 2 batches if necessary so it browns instead of steaming.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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