You may think ceviche is the most popular Peruvian dish there is, but here at Contours Travel we want to surprise you with yet another real classic: a cross-cultural combination of beef stir fry with indigenous Peruvian potatoes called Lomo Saltado. It translates to “jumped loin” which means you will have to make the beef jump in a hot fry pan or wok when preparing it- just like a Peruvian chef would do. Get ready to send us some videos!
It might come as a surprise the use of a wok, or the concept of stir fry, as we are talking about Peru and not China. However, The Gold rushes in California and Australia led to a boom in commercial agriculture on Peru’s coast. This caused a massive Chinese diaspora to go to Peru. Over time they blended into the population forming a creole or criollo culture. Somewhere along the way, these oriental techniques combined with indigenous Peruvian notions of cuisine created this tasty dish.
Nowadays, lomo saltado can be found from one corner of Peru to the other as well as in any international Peruvian restaurants. But to get you a bit inspired, check out this recipe and impress those around you with some Latin flavours. After this you won’t hesitate to fly over to Peru and try it yourself!
What do you need:
For the marinade
- 4 garlic cloves chopped
- 150ml/5fl oz soy sauce
- 2 tbsp red wine vinegar
- 2 tsp Worcestershire sauce
- ½ tsp dried oregano
- ½ tsp ground cumin
- sea salt and freshly ground black pepper
For the lomo saltado and chips
- 600g fillet steak, cut into 3cm cubes
- vegetable oil, for frying
- 1 large red onion cut into thick wedges
- 2 tomatoes, halves, seeds removed and cut into eighths
- 1 Peruvian Yellow (Amarillo) Chilli, seeds removed and sliced lengthways
- 2 tsp pisco (can be replace with red wine)
- 25g fresh coriander, finely chopped
- 10g fresh flat-leaf parsley, finely chopped
- 600g potatoes, peeled, cut into chips
- sunflower oil, for deep frying
How to make it:
- For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined.
- Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours.
- Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper.
- Heat a deep, heavy-bottomed saucepan or deep-fat fryer half-full of sunflower oil to 130 degrees Celsius. Add the potatoes to the deep-fat fryer and fry for 10 minutes, or until softened. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- When ready to serve, reheat the oil to 190 degrees Celsius. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Season with a little salt and keep warm while you cook the steak.
- Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides.
- Add the red onion wedges and cook for one minute. Add the tomato and chilli and immediately pour in the pisco.
- Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave the meat to rest in the sauce for a couple of minutes.
- Place the steak on one side and the chips on another and garnish with chopped coriander and parsley. You can add rice to the plate as well.
Don’t forget to tag us on social media while cooking lomo saltado. We would like to see how you went!