📝 About This Recipe
Lomo Saltado is the crown jewel of Peruvian Chifa cuisine, representing a 19th-century culinary marriage between Cantonese stir-fry techniques and vibrant Andean ingredients. This dish features succulent strips of beef seared at high heat, tossed with crisp red onions, juicy tomatoes, and golden fries in a savory-tangy soy and vinegar glaze. It is a spectacular explosion of textures and flavors that embodies the soulful fusion of two great food cultures.
🥗 Ingredients
The Protein
- 1.5 pounds Beef Tenderloin or Sirloin (cut into 1-inch thick strips, patted dry)
- 3 tablespoons Vegetable Oil (high smoke point oil like canola or grapeseed)
- to taste Salt and Black Pepper (freshly cracked preferred)
The Aromatics and Vegetables
- 1 large Red Onion (sliced into thick wedges)
- 3 medium Roma Tomatoes (seeded and sliced into thick wedges)
- 1.5 tablespoons Aji Amarillo Paste (or 1 fresh pepper julienned for authentic heat)
- 4 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (finely grated)
The Stir-Fry Sauce
- 3 tablespoons Soy Sauce (use a high-quality naturally brewed sauce)
- 2 tablespoons Red Wine Vinegar (provides the essential acidity)
- 1 tablespoon Oyster Sauce (for depth and Chifa authenticity)
- 2 tablespoons Beef Stock (to create a glossy sauce)
The Essentials & Garnish
- 3 large Russet Potatoes (peeled and cut into sticks for fries)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 4 cups Cooked White Rice (steamed, for serving)
👨🍳 Instructions
-
1
Prepare the potatoes by soaking the cut sticks in cold water for 20 minutes to remove excess starch. Drain and pat them completely dry with paper towels.
-
2
Heat 2 inches of oil in a deep pan to 350°F (175°C). Fry the potatoes until golden brown and crispy (about 8-10 minutes). Drain on paper towels and season immediately with salt. Keep warm.
-
3
In a small bowl, whisk together the soy sauce, red wine vinegar, oyster sauce, and beef stock. Set this stir-fry sauce aside.
-
4
Season the beef strips generously with salt and pepper. Ensure the beef is at room temperature to achieve a better sear.
-
5
Place a large wok or heavy-bottomed stainless steel skillet over high heat. Add 1 tablespoon of oil. When the oil is shimmering and just starting to smoke, add half the beef.
-
6
Sear the beef for 2 minutes without moving it to get a deep brown crust, then toss quickly and cook for 1 more minute. Remove beef from the pan and repeat with the second batch.
-
7
Wipe the pan if there are burnt bits, add the remaining tablespoon of oil, and toss in the red onions. Stir-fry for 1-2 minutes until the edges are slightly charred but the centers remain crisp.
-
8
Add the garlic, ginger, and aji amarillo paste. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
-
9
Add the tomatoes and stir-fry for only 1 minute. You want them to soften slightly without losing their shape or turning into mush.
-
10
Return the beef and its accumulated juices to the pan. Pour the stir-fry sauce over the mixture.
-
11
Toss everything together over high heat for 1 minute until the sauce thickens slightly and coats every ingredient in a glossy sheen.
-
12
Turn off the heat. Gently fold in the crispy fries and half of the chopped cilantro. Tossing the fries at the very end ensures they absorb some sauce while maintaining their crunch.
-
13
Serve immediately while steaming hot, garnished with the remaining cilantro.
💡 Chef's Tips
Always use a very high heat; the goal is to 'smoke' the ingredients quickly (known as 'wok hei') rather than stewing them. Do not overcrowd the pan when searing the beef; if the temperature drops, the meat will boil in its own juices instead of browning. If you can't find Aji Amarillo paste, a mix of habanero and yellow bell pepper can work, but the authentic paste is worth the search. Cut your vegetables into uniform, large pieces so they withstand the high heat without disintegrating. For the best texture, use a tender cut like beef tenderloin (lomo) which stays soft even with a hard sear.
🍽️ Serving Suggestions
Serve alongside a dome of fluffy white jasmine rice to soak up the delicious savory sauce. Pair with a cold glass of Inka Kola, the classic bubblegum-flavored Peruvian soda. A side of Crema de Aji (spicy yellow pepper sauce) is perfect for those who want an extra kick. A crisp lager or a Pisco Sour cocktail cuts through the richness of the beef and fries beautifully. Serve in large, shallow bowls to keep the fries from getting soggy too quickly.