Lomo saltado

Lomo saltado

peruvian lomo saltado

Chinese-style stir-fry in Peru?

Who would have thought this would be one of the most common things to see on a Peruvian restaurant menu?

Thanks to boatloads of Chinese-Cantonese immigrants hitting Peru’s shores in the mid-19th century, a bit of a mark was made on the local cuisine. Not that the various European immigrants that arrived beforehand weren’t already making their mark.

Peruvian lomo saltado

Think of your regular Chinese-style stir-fry – onions, peppers, soy sauce, meat – but toss in some french fries and you’ve got a very different dish.

Despite the unusual (not for Peruvians!) addition of potatoes, the flavours and various textures get on beautifully. Sweet onions and juicy tomatoes, chunks of beef, slightly softened fries and a glorious coating of salty soy, earthy oregano and spicy ají amarillo makes for a stir-fry with a difference.

peruvian lomo saltado

I definitely had my fair share of lomo saltado whilst travelling around Peru, though none of them look quite like this. They’re a bit more stodgy-looking at your average restaurant or cheap almuerzo joint, and more often than not they use chunks of regular boiled potato, not fries.

They most certainly wouldn’t be putting cumin seeds, paprika, coriander leaves or lime in there like I have!

peruvian lomo saltado

 

Print Recipe
Lomo saltado
A quick and easy Peruvian stir-fry loaded with beef and vegetables. This lomo saltado even has french fries in it!
Lomo saltado - Peruvian beef stir-fry
Course Main Dish
Cuisine Peruvian
Servings
servings
Ingredients
Marinade
The rest
Course Main Dish
Cuisine Peruvian
Servings
servings
Ingredients
Marinade
The rest
Lomo saltado - Peruvian beef stir-fry
Instructions
Marinade
  1. Put the soy sauce, black pepper, cumin seeds and paprika onto a plate. Mix to combine, then lay the steak on the marinade, turning a few times to coat it in the marinade. Set aside as you prepare the rest of the recipe.
The rest
  1. Heat a wok over a high flame. Pour in 1 tablespoon of the peanut oil (reserve the 2 remaining tbsp), swirl it around then lay the marinated steak in the wok. Cook on one side for 2 minutes, then flip over and cook the other side for another 2 minutes, or cook it to your liking. Remove the steak and allow it to rest as you cook the other ingredients.
  2. Put the remaining peanut oil into the hot wok (no need to clean it out), swirl it around then toss in the onion, bullhorn pepper and garlic. Stir-fry for about 1 minute, throw in the oregano and keep tossing it around.
  3. Add the ají amarillo, soy sauce, vinegar and water. Mix around quickly to get it all coated. Throw in the cherry tomatoes and mix around.
  4. Slice up the steak (about 5 mm thick) and toss that into the wok, along with the French fries. Taste for seasoning and serve immediately, garnished with coriander leaves and lime wedges. Serve with rice.
Recipe Notes

You can use oven baked or fried french fries from a frozen packet, if you like. I sliced up 2 potatoes and fried them myself. Just make sure your fries are nice and crispy when you toss them into the wok with the other goodies, otherwise it will be a soggy and soppy affair!

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  • Just bought some aji amarillo off Amazon.com. I am sure there is a good Amazon pun there, but I will leave that to you. This looks pretty amazing. You know, I have never bought frozen French fries. I actually thought of going to the restaurant down the street and bringing home an order of fries. Why not? Thanks for the great recipe, John!

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