Peruvian Lomo Saltado (Wok-Seared Beef with Tomatoes and Chips)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 700g beef tenderloin (lomo fino) or sirloin, cut into thick strips
- • 2 red onions, cut into thick wedges
- • 3 ripe plum tomatoes, cut into wedges with seeds removed
- • 1 ají amarillo pepper, seeded and cut into thin strips
- • 3 garlic cloves, minced
- • 1 thumb ginger, finely grated
- • 3 tbsp dark soy sauce (sillao)
- • 2 tbsp red wine vinegar
- • 1 tbsp oyster sauce
- • 2 tbsp vegetable oil (high smoke point)
- • 1/2 cup fresh coriander leaves, roughly chopped
- • 300g crispy freshly fried thick-cut chips (papas fritas)
- • Steamed white rice, to serve
Preparation Steps
Heat a heavy cast iron wok or carbon steel skillet over maximum heat until smoking hot.
Add 1 tbsp oil; add half the beef strips in a single layer; sear undisturbed for 1 minute, then toss and flambé with a splash of pisco or vinegar until edges are charred but center is juicy; remove beef and repeat with remaining meat.
Add remaining oil to the smoking wok; add onion wedges and ají amarillo strips; stir-fry for 1 minute over high heat so onions retain their crunch.
Add minced garlic, grated ginger, tomato wedges, dark soy sauce, red wine vinegar, and oyster sauce; stir-fry for 45 seconds.
Return the seared beef strips with any resting juices and toss vigorously to coat in the glossy smoky sauce.
Toss in crispy thick-cut chips and chopped fresh coriander just before plating so the chips absorb the savoury sauce while staying crisp.
Serve immediately accompanied by a dome of hot steamed white rice.