📝 About This Recipe
Tallarín Saltado is the soul of Chifa cuisine, representing the beautiful 19th-century marriage between Chinese stir-fry techniques and vibrant Peruvian ingredients. This dish features succulent strips of beef seared in a screaming-hot wok, tossed with al dente noodles, crunchy vegetables, and a savory-sweet sauce that defines comfort food. It is a smoky, umami-rich masterpiece that captures the 'Sazón' of Lima’s bustling street food scene.
🥗 Ingredients
The Protein and Noodles
- 1 lb Beef Loin or Sirloin (cut into thin strips against the grain)
- 14 oz Egg Noodles or Thick Spaghetti (cooked al dente and drained)
- 3 tablespoons Vegetable Oil (high smoke point oil is essential)
The Aromatics and Vegetables
- 1 large Red Onion (cut into thick wedges)
- 2 medium Roma Tomatoes (seeded and cut into thick wedges)
- 1 tablespoon Aji Amarillo Paste (Peruvian yellow chili paste)
- 1 tablespoon Ginger (finely minced or grated)
- 3 cloves Garlic (minced)
- 4 stalks Spring Onions (cut into 2-inch batons)
- 1/2 Red Bell Pepper (sliced into thin strips)
The Stir-Fry Sauce
- 1/4 cup Soy Sauce (Sillao) (use a mix of light and dark soy if possible)
- 2 tablespoons Oyster Sauce
- 2 tablespoons Red Wine Vinegar (provides the essential Peruvian tang)
- 1/4 cup Beef Broth (to keep the noodles saucy)
- 1 teaspoon Toasted Sesame Oil (added at the very end)
- 1 teaspoon Sugar (to balance the acidity)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
👨🍳 Instructions
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1
Boil the noodles in salted water according to package instructions until just al dente. Drain, toss with a teaspoon of oil to prevent sticking, and set aside.
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2
In a small bowl, whisk together the soy sauce, oyster sauce, red wine vinegar, beef broth, and sugar. This is your stir-fry base; keep it nearby.
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3
Pat the beef strips dry with paper towels and season lightly with salt and pepper. A dry surface ensures a better sear.
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4
Heat a wok or large heavy-bottomed skillet over high heat until it begins to smoke. Add 2 tablespoons of vegetable oil.
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5
Add the beef strips in a single layer. Let them sear undisturbed for 1-2 minutes to develop a dark crust, then toss and cook for another minute. Remove beef from the wok and set aside.
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6
In the same wok, add the remaining tablespoon of oil. Throw in the red onions and bell peppers. Stir-fry for 1 minute; they should remain crisp-tender and slightly charred.
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7
Add the minced ginger, garlic, and aji amarillo paste. Stir constantly for 30 seconds until the kitchen smells incredible.
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8
Add the tomatoes and the white parts of the spring onions. Stir-fry for only 45 seconds so the tomatoes soften but don't lose their shape.
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9
Return the cooked beef and any accumulated juices to the wok. Toss to combine with the vegetables.
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10
Pour the sauce mixture around the edges of the wok so it sizzles and caramelizes slightly before hitting the ingredients.
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11
Add the cooked noodles to the wok. Using tongs, toss everything vigorously over high heat for 2 minutes until the noodles are well-coated and have absorbed some of the sauce.
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12
Turn off the heat. Drizzle with the toasted sesame oil and toss in the green parts of the spring onions and the fresh cilantro.
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13
Give it one final toss and serve immediately while steaming hot to maintain the 'wok hei' (breath of the wok).
💡 Chef's Tips
The secret to an authentic Tallarín Saltado is 'Wok Hei'—ensure your pan is smoking hot before adding ingredients to get that charred flavor. Don't overcook the tomatoes; they should be warm and slightly softened but still hold their wedge shape for texture. If you can't find aji amarillo paste, a finely chopped habanero or serrano pepper can work, though the flavor profile will shift slightly. Always slice your beef against the grain; this breaks up the muscle fibers and ensures every bite is melt-in-your-mouth tender. Prepare all your ingredients before turning on the stove (mise en place), as the actual cooking process happens very quickly.
🍽️ Serving Suggestions
Serve with a side of 'Inca Kola', the classic golden Peruvian soda that perfectly complements the salty-savory notes. Offer a small bowl of 'Aji Pollero' (creamy yellow chili sauce) on the side for those who want an extra kick of heat. A side of crispy fried wontons (Wantanes) makes for a traditional Chifa feast. Pair with a crisp, cold lager or a Pisco Sour if you are looking for an alcoholic accompaniment. For a complete meal, serve alongside a portion of Arroz Chaufa (Peruvian Fried Rice) for the ultimate 'Aeropuerto' style experience.