Lomo saltado
The dish that best sums up Peru’s mestizo cooking: strips of beef stir-fried in a wok with onion, tomato and ají amarillo, with soy sauce (a Chinese legacy), chips and rice.
Ingredients
- 600 g beef tenderloin or sirloin, in strips
- 1 red onion, in wedges
- 2 tomatoes, in wedges
- 1 ají amarillo in strips (or a yellow pepper and a chilli)
- 2 garlic cloves
- 3 tablespoons of soy sauce
- 2 tablespoons red wine vinegar
- Chopped coriander
- Chips and white rice
- Oil, salt, pepper and cumin
How to make it at home
- Season the meat with salt, pepper and a little cumin.
- Stir-fry it in a very hot wok with oil, in batches, until browned. Set aside.
- In the same wok, stir-fry the garlic, onion and chilli for 1 minute (they should stay crunchy).
- Return the meat, add the tomato, soy sauce and vinegar, and stir-fry for 1 more minute over a high heat.
- Toss with coriander and the chips, and serve with rice.
The trick: A very high heat and a short time: the tomato and onion shouldn’t break down.