Peruvian recipe
How to make Lomo saltado
Lima, from Chinese-Peruvian (chifa) cooking
Strips of beef stir-fried at high heat with red onion, tomato, soy sauce and vinegar, then mixed with chips (French fries) and served with white rice. It is one of Peru's best-loved everyday main dishes.
Ingredients
- 600 g beef sirloin, cut into finger-thick strips
- 3 tablespoons soy sauce and 2 tablespoons red wine vinegar
- 2 garlic cloves, crushed, and a pinch of ground cumin
- 3 tablespoons vegetable oil
- 1 large red onion, cut into thick wedges
- 3 tomatoes, cut into wedges
- 1 yellow chilli (or half a pepper), cut into strips
- 500 g oven chips, cooked until crisp
- Chopped parsley or coriander, and cooked white rice to serve
Method
- Mix the beef with the garlic, cumin, a little salt and 1 tablespoon of soy sauce.
- Heat a wok or large frying pan until very hot. Add half the oil and fry the beef in two batches for 1 to 2 minutes, until browned. Take it out.
- Add the rest of the oil and the onion and chilli and stir-fry for 1 minute. Add the tomato and stir-fry for another minute, so it stays in pieces.
- Put the beef back, add the rest of the soy sauce and the vinegar, and toss for 30 seconds.
- Take the pan off the heat, fold in the hot chips and the parsley, and serve at once with white rice.
Made it at home? Tick it off and it goes into your kitchen passport.
It uses both potatoes, which come from the Andes, and rice, which comes from Asia: a meeting of two worlds on one plate.
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