Lomo Saltado is a traditional dish from Peru that typically consists of marinated beef steak strips stir fried with onion, garlic, tomatoes and Aji Amarillo (a yellow-orange Peruvian chili pepper) in a soy-vinegar sauce. Even though the dish originated in Peru, the ingredients are influenced by Chinese cuisine. It is part of the popular "Chifa" tradition, a blend of Peruvian and Chinese (mostly Cantonese) culinary elements which evolved from the influx of Chinese immigrants into the country.
From WIKI: Around 1920, the first Chinese Peruvian restaurants were opened in Lima, and they were given the name chifa. Limeños were amazed by the bittersweet sauce, chaufa rice, soup, and other dishes. Wealthy Limeños became fascinated by chifa, to the point where in some regions of the country there are more chifas than criollo restaurants. Peruvian chefs began to use products used in traditional Chinese cooking such as ginger, soy sauce, scallions, and a variety of other ingredients which began to make their way into daily Limeña cuisine mainstream culture.
I've had Lomo Saltado a few times at Peruvian restaurants in Southern California. When done properly, the dish is simple, fragrant and delicious. The worst-tasting ones are over-seasoned with soy sauce, rendering everything too salty. French fries are usually added to the dish and/or served with steamed white rice to sop up all that juicy goodness! I myself prefer just the rice.
In this version I include an initial step of tenderizing the sliced meat in baking soda & water. Some recipes add oyster sauce to the sauce, which I've also done here. Since I often have a bumper crop of fresh aji amarillo peppers in the garden, I like to use those instead of the paste: both are equally good. The peppers are medium-spicy with a delectably fruity flavor.
INGREDIENTS:
1 lb beef sirloin, filet mignon, skirt or flank steak
1 tsp baking soda
3 tbsp water
1 tbsp low sodium soy sauce
1/2 tsp black pepper
Sauce:
4 tbsp low sodium soy sauce
1 tbsp oyster sauce
1 tbsp red wine vinegar
1 tsp cornstarch
6 cloves garlic, minced (separated into two portions)
1 small red onion, cut into 1/2" slices
1-2 large Aji Amarillo peppers, (to taste, fresh or frozen), seeded & sliced*
2 medium ripe tomatoes, seeded & cut into wedges
3 sliced scallions
1/4 cup chopped fresh cilantro
*or 1 tbsp. aji amarillo paste (available on Amazon)
1. Thinly slice the steak into 1" x 2" slices and place into a bowl. Add 1 tsp baking soda and 3 tbsp water and mix to combine; cover and refrigerate for 30 minutes up to 1 hour.
2. Combine the sauce ingredients in a bowl and set aside.
3. Place the beef slices into a colander and rinse well under tap water to remove the baking soda. Place into a bowl and pat dry with paper towels. Add 1 tbsp low sodium soy sauce, 1/2 tsp black pepper and HALF OF THE MINCED GARLIC to the beef and mix to combine. Cover and refrigerate a minimum of 10 minutes up to an hour.
4. Heat 1 tbsp vegetable oil in a wok over high heat. Using tongs, add half of the marinated beef slices to the pan in a single layer and let cook until lightly browned, about 1-2 minutes. With the tongs, turn the slices over to brown the other side (should take 30-60 seconds); remove the cooked meat to a bowl. Cook the remaining half of the beef the same way until browned on both sides; remove and set aside.
5. In the same pan, add another 1 tbsp vegetable oil over high heat. Add the onion slices and stir-fry for about 30 seconds. Add the sliced Aji Amarillo peppers (or paste), tomato wedges, and the remaining half of the minced garlic. Stir fry for another 30 seconds until the veggies are just starting to brown.
6. Stir in the reserved beef and toss well to combine; add the sauce and stir-fry for about 20-30 seconds until the flavors are blended. Add the chopped cilantro & scallions and stir until just combined.
7. Serve immediately with steamed white rice on the side.
Slice the beef thinly along the grain.
Sauce ingredients: low sodium soy sauce, oyster sauce, red wine vinegar, cornstarch.
Minced garlic, red onion, seeded tomato wedges, sliced Aji Amarillo peppers.
Mix 1 tsp baking soda and 3 tbsp water with the beef and let marinate in the refrigerator for 30 minutes to 1 hour.
Rinse the beef in a colander under tap water to remove the baking soda.
Place the beef in a bowl and pat dry with paper towels.
For the marinade, add 1 tbsp low sodium soy sauce and half of the minced garlic to the beef and mix to combine; cover with plastic wrap and refrigerate for 10 minutes up to 1 hour.
Sauce mixture, chopped cilantro & scallions.
Heat 1 tbsp oil over high heat in a wok; using tongs, add half of the beef slices in a single layer to the pan turn and cook 1-2 minutes until browned. Turn the slices over and cook another 30-60 seconds until browned.
Remove the browned meat to a bowl and set aside.
In the same pan, add 1 tbsp vegetable oil and heat over high heat. Add the onions and cook about 30 seconds; add the Aji Amarillo peppers, tomatoes and remaining minced garlic to the pan and sauté for about 30 seconds or until the veggies just start to brown.
Stir in the meat.
Add the sauce and sauté for 20-30 seconds until the flavors are blended.
Stir in the chopped cilantro and scallions.
Serve immediately with steamed white rice.
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