Lomo Saltado
Peru's great Chinese-Peruvian stir-fry: seared beef, soy, vinegar and chips all in the same pan, which is exactly as good an idea as it sounds. Frozen fries keep it on the right side of twenty minutes.
- Total time
- 17 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Heat the oven to 220C fan and bake the chips on a tray for 15 minutes, shaking once, until crisp.
Pat the beef strips very dry and season with salt and pepper while a wok or large frying pan heats until smoking over high heat.
Add 1 tbsp oil and sear the beef in a single layer, undisturbed, for 90 seconds, then toss for another 30 seconds and tip onto a plate.
Add the remaining oil and stir-fry the onion wedges for 2 minutes, then the tomatoes for 1 minute, keeping both with some bite.
Return the beef with the aji amarillo, soy and vinegar, let it hiss and reduce for 1 minute, then fold in the hot chips and coriander and serve at once.
Read all that and thought “absolutely not”?
Completely fair. Lomo Saltado is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Peruvian kitchen
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