Lomo Saltado

Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture.

In his 2013 article in the Huffington Post UK, British-Peruvian chef Martin Morales called lomo saltado "one of Peru's most loved dishes" and that this dish "shows the rich fusion of old and new worlds. This juicy mixture of beef, onions, tomatoes, aji Amarillo paste and soy sauce sauteed in a large pan (or wok) is one of the many contributions Chinese immigration brought to Peru." He explains, "Lomo Saltado is sometimes known as a Criollo dish but more known as a Peruvian-Chinese dish; a favourite Chifa dish. These are its true roots".

INGREDIENTS

300g fillet steak, cut into large cubes

1 tbsp vegetable oil, for frying

½ large red onion, cut into thick wedges

1 tomato, halved, deseeded and cut lengthways into eighths

1 amarillo chilli or medium red chilli, deseeded and sliced lengthways

1 tbsp Pisco (grape brandy) or vodka

2 tbsp ají amarillo chilli paste or Basic chilli paste

small handful coriander leaves, finely chopped

rice, to serve (optional)

For the marinade

2 garlic cloves, chopped

75ml soy sauce

1 tbsp red wine vinegar

1 tsp Worcestershire sauce

½ tsp dried oregano

½ tsp ground cumin

METHOD

Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.

Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min.

Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins.

Garnish with coriander and serve with steamed rice or chunky chips, if you like.