Peru / Main
Lomo saltado
Beef seared in a wok with onion and tomato, served with both chips and rice at once.
Ingredients
- Beef sirloin, in strips600 g
- Red onion, in thick wedges2
- Tomatoes, in wedges3
- Ají amarillo1
- Soy sauce4 tbsp
- Red wine vinegar2 tbsp
- Garlic3 cloves
- Chips600 g
- Cooked rice400 g
- Corianderto taste
- Neutral oil3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Marinate the beef in the soy, vinegar and garlic for fifteen minutes, then pat it dry: a wet surface will not scorch.
Heat the pan until it smokes and sear the beef in two batches, ninety seconds each, leaving it alone for the first forty seconds. Set it aside.
In the same pan fry the onion and ají for ninety seconds — the onion should stay crisp inside.
Return the beef, pour in what is left of the marinade, add the tomatoes and warm through for half a minute. Take it off and stir in the coriander.
Serve with hot chips — some tossed into the pan so they take up the sauce — and a separate helping of rice.
