How to make Lomo Saltado‎?

This dish from Lima reflects the influence of Chinese immigrants, and is a Peruvian take on the stir-fry. It just took second place in a new list of the Gastronomic Wonders of Peru.

Using strips of beef and wedges of tomato and red onion, it’s cooked in a mix of red wine vinegar and soy sauce, and served with potato fries and rice. It’s a very popular dish, available in most restaurants. In some rural eateries, it’s all they serve.

Recipe:
1 kg of beef steak
½ kg of Roma or egg tomatoes
½ kg of red onions
Red wine vinegar
6 tablespoons of soy sauce
1 kg of large yellow potatoes for fries
2 yellow chilies (aji amarillo) finely sliced
2 cloves of garlic finely chopped
vegetable oil for frying
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Cut the beef into thin bite-sized strips, slice the tomatoes and onions into wedges of roughly the same size (each egg tomato should yield about six long wedges).

Skin the potatoes and cut them into fries. Heat a large wok or fry pan with vegetable oil, add the garlic and chili and stir fry for about a minute. Add the steak strips and brown them for another couple of minutes. Set the meat aside, add a touch more oil to the pan, and turn the heat down to medium.

Stir fry the onion for a minute (don’t overcook them), then add a tablespoon of red wine vinegar, and cook until the vinegar evaporates. Remove the onion, and repeat the same process with the tomato wedges. In another pan, spread a half-inch layer of vegetable oil, and raise to a high heat. Cook the chips until golden, then drain on paper towel. Recombine all the ingredients in the wok on a high heat, and add the soy sauce. Mix everything together gently on a medium heat for another two minutes and serve with boiled rice. Serves 6

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