Lomo Saltado

Lomo saltado is one of Peru’s most iconic dishes, dating back to the late 19th century. Originally called lomito de vaca or lomito a la chorrillana, it was created under the influence of Chinese-Cantonese immigrants, who combined their stir-frying techniques with Peruvian ingredients and flavors.

This cultural fusion gave rise to one of the most beloved dishes in Peruvian cuisine.

Ingredients

• 1 kg (2.2 lb) Canchán potatoes

• 1 kg (2.2 lb) beef (sirloin or steak)

• ½ kg (1.1 lb) red onion, thickly sliced

• 250 g (9 oz) peeled tomato, sliced into strips

• Salt, pepper, and minced garlic to taste

• Soy sauce

• 3 teaspoons chopped parsley

• A dash of vinegar

• Vegetable oil

Preparation

1. Prepare the beef: Cut the beef into medium strips and season with salt, pepper, garlic, and soy sauce.Let it marinate for a few minutes to absorb the flavors.

2. Fry the potatoes: Cut the potatoes into thick fries and cook them in hot oil until golden and crispy. Drain and set aside.

3. Stir-fry the ingredients: In a large pan or wok, heat oil over high heat.Add the beef and stir-fry for a few minutes until browned.Then add the onion and tomato, tossing constantly so they don’t burn but stay slightly crisp.

4. Flambé: Carefully pour a dash of vinegar into the pan — this will create the characteristic flame of lomo saltado. Mix well.

5. Serve: Remove from heat, sprinkle with chopped parsley, and serve immediately with French fries and white rice on the side.