🛒 Ingredients
- 400g beef strips or tenderloin
- 2 tomatoes in wedges
- 1 red onion in thick julienne
- 2 cloves of garlic
- 2 tbsp soy sauce
- 1 tbsp wine vinegar
- Yellow chili, culantro (Peruvian cilantro)
- White rice and fried potatoes to serve
👨🍳 Step-by-step instructions
-
Marinate the meat with soy sauce, vinegar, and garlic for 10 minutes.
-
Very hot oil in a wok or large skillet. Stir-fry the meat in pieces over high heat for 2 minutes.
-
Remove the meat. In the same wok, stir-fry the onion for 1 minute.
-
Add the tomatoes in wedges and the chili for 1 more minute.
-
Reincorporate the meat. Add the remaining soy sauce and vinegar.
-
Serve over rice with fried potatoes intertwined on the plate.
💡 Chef's tip
Lomo saltado demands maximum heat: the chaufa technique (screaming hot wok) creates the characteristic smoky flavor.
📝 Our take
Lomo saltado demands the highest heat possible — this is not a dish you can cook on a domestic hob at medium power. The wok must be screaming hot so the beef chars at the edges without steaming. The soy sauce creates the characteristic ahumado smokiness on contact with the metal. French fries inside the stir-fry is the brilliant Peruvian invention that defines chifa cuisine.
🍷 Wine & food pairing
Peruvian Cristal beer very cold or a high-altitude Argentine Malbec if you prefer wine. Non-alcoholic chicha morada is also an authentic and refreshing option.
⭐ Have you tried this recipe?
Select a rating
