Lomo Saltado (Beef Stir-Fry)
This cooking method is Chinese in origin, and widely practiced in every Peruvian kitchen. To get the best results you need very high heat. If you donʼt have a potent stove, cooking in batches will give good results, as long as you donʼt let the beef steam.
Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium
- 1 lb. sirloin steak, cut in thin slices
- 1 tsp. salt
- ½ tsp. black pepper
- 3 Tbsp. vegetable oil
- 2 garlic cloves, finely diced
- 1 small red onion, peeled and thinly sliced
- 2 medium tomatoes, cut in thick slices
- 1 red chili, seeded and ribbed, cut in thin slices
- 3 Tbsp. soy sauce
- 3 Tbsp. red wine vinegar
- ½ cup chopped cilantro
- 1 cup cooked white rice
- Season the sirloin steak with salt and pepper. Put a wok or a pan over very high heat. Add the oil and sauté the meat in batches, stirring constantly, so it doesnʼt steam but becomes golden instead (about 10 minutes, depending on how strong the flame is).
- Add garlic, onion, tomatoes, and chili and stir for a couple of minutes. Add the soy sauce and vinegar on the sides of the pan and combine everything.
- Turn off the heat, add chopped cilantro, and serve immediately with rice.