Chinese-Peruvian fusion dish (chifa) emerged from Cantonese immigration to Peru in the 19th century, combining the wok stir-fry technique with Andean ingredients such as potatoes and yellow chili pepper.
Latin American
Lomo Saltado
Traditional Peruvian lomo saltado with meat, fries and rice, authentic Chinese recipe.
- Peru
- MAIN COURSES
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 520 kcal
- Protein 32 g
- Carbohydrates 42 g
- Fat 24 g
Story behind the dish
Preparation
Lomo Saltado is a Peruvian preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of beef tenderloin in strips.
- Have ready: 2 tomatoes in wedges.
- Have ready: 1 red onion in thick julienne.
- Have ready: 2 yellow chili peppers in strips.
- Have ready: 3 tablespoons of soy sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the meat and sear it in small batches in a very wok or frying pan…
Season the meat and sear it in small batches in a very hot wok or frying pan with oil, remove and set aside. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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In the same container
In the same container, sauté the onion and yellow chili over high heat for 1-2 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Add the tomato and sauté quickly without breaking it down completely.
Add the tomato and sauté quickly without breaking it completely. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Return the meat to the wok
Return the meat to the wok, add the soy sauce and vinegar, sauté everything together over very high heat for 2 minutes. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
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Add the fries at the end
Add the fried potatoes at the end, mixing quickly so that they are coated with the juice without losing their crunch. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately with white rice and fresh cilantro.
Serve immediately with white rice and fresh cilantro. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The heat should be very high and the cooking time short, this dish is a quick wok-type stir-fry, not a stew.
- Add the fries last so they don't lose their crunchy texture.
Variations
- Lomo saltado de pollo (saltado de pollo)
- Version with added mushrooms
Community
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