Original post date June 24th. 2014

Recipe by Chef Freyka

One of the most renowned dishes in Peruvian cuisine, it combines Asian ingredients, as well as those prone to only Peru. This dish is born from the cultural fusion of native Peruvian people, together with those from Chinese, Japanese, and Spanish ascendance; as this dish was first mastered by the African community. It belongs to the Creole cuisine, “Cocina Criolla”

In my home, we like this dish sometimes served over Tallarines Verdes, Tacu Tacu, Inside a crusty artisan bread, inside a papa rellena, hey! I have had the pleasure of eating it in a restaurant in Peru where it was inside a MAKI SUSHI! Let’s not forget also the variation that my daughter likes the most! “Tallarin Saltado”

A few points of

1. Origins and Fusion: Lomo Saltado is a stir-fry dish that combines elements from both Chinese and Peruvian cuisines. It is often categorized as part of the “Chifa” tradition, which is the term used to describe Chinese-Peruvian fusion cuisine. Chinese immigrants came to Peru in the late 19th century, and they brought their culinary techniques and ingredients with them. Over time, these Chinese flavors merged with Peruvian ingredients and cooking methods, resulting in dishes like Lomo Saltado.
2. Ingredients: The key components of Lomo Saltado are strips of tender beef, onions, tomatoes, and various spices and seasonings. What makes this dish unique is the Peruvian touch, which includes the use of aji amarillo (yellow chili pepper) or aji rocoto (spicy red pepper), and a savory sauce made from soy sauce, ginger, vinegar, and a hint of cumin. Pisco has been added in the later years, as a way to add glamour to the recipe, everyone loves a big fire when cooking.
3. Preparation: Lomo Saltado is traditionally cooked in a hot wok, which allows for quick stir-frying. The meat is seared at high heat to lock in flavor, and the vegetables are added along with the seasonings to create a flavorful stir-fry. It’s traditionally served over french fries and accompanied by rice.
4. Popularity: Lomo Saltado has gained immense popularity in Peru and internationally. It is considered a comfort food and is often enjoyed in homes as well as in restaurants. Due to its delicious flavors and unique blend of influences, it has become a symbol of Peruvian cuisine among our tourists.
5. Regional and Other Diet Variations: While Lomo Saltado is widely enjoyed throughout Peru, you can find regional variations that incorporate local ingredients and flavors. For example, in the coastal regions, seafood versions of Lomo Saltado are popular, replacing beef with fish or seafood. Chicken for those who do not enjoy beef, and Tofu or Portobello Mushrooms for those who enjoy a plant-based diet.
6. Cultural Significance: Lomo Saltado not only showcases the fusion of Chinese and Peruvian culinary traditions but also represents Peru’s diverse culture and its ability to embrace and adapt elements from different parts of the world into its own unique cuisine.

Serves 2

Ingredients:

• 12 oz. Flank steak Sliced medium-thin against the grain
• ½ medium Yellow onion Sliced into medium wedges
• ½ medium Red onion Sliced into medium wedges
• 1 large Roma tomatoes Seeded/cut into medium wedges
• Cooking oil As needed
• Kosher salt To taste
• Fine ground pepper To taste
• ½ tsp. Cumin
• ½ tsp. Oregano Crushed
• ½ tsp. Smoked paprika
• 1 tbsp. Paste garlic
• 1 tbsp. Hot yellow pepper paste Recipe included
• 1 tbsp. Tomato paste
• 1 tbsp. Soy sauce
• 1 tbsp. Ginger extract
• 1 ½ tbsp. Red wine vinegar
• 2 tbsp. Pisco
• Water As needed
• 2 tbsp. Parsley/cilantro Chopped
• Oven French fries For serving / Cut for French fries/fried or baked
• Jasmine rice Cooked Peruvian Style/for serving

Directions:

Before you embark on this culinary journey with Lomo Saltado, ensure all the ingredients are prepped, chopped, and measured. Aim to have your Lomo Saltado and fries ready together. If you finish one component ahead of the other, keep the rice warm in the oven at 165°F and the fries at a slightly higher temperature of 200°F until they’re ready to join forces on your plate.

1. “Prepare all the meat and vegetables as directed.
2. Combine a medium pinch of salt, ground pepper, cumin, crushed oregano, and smoked paprika. This mixture is our Lomo Saltado seasoning and will be used throughout the stir-fry cooking process.
3. Preheat a large, shallow sauté pan or wok over high heat. Add the cooking oil and heat it through. Place the beef in the pan, ensuring that the pieces do not overlap. Quickly season the beef with the Lomo Saltado seasoning. When the meat starts releasing some of its juices, flip the pieces and count to 30 seconds. Give the pan a vigorous toss to make the meat jump. Optionally, you can use Pisco to deglaze the pan. Set the cooked meat aside.
4. Heat the sauté pan again over high heat, add the oil, and heat it through. Add the onions and season them. Sauté until the onions turn a nice golden color. Stir in the garlic until it becomes fragrant. Add the hot yellow pepper paste, tomato paste, soy sauce, and water if needed to make the stir fry a bit more juicy. Optionally, you can use Pisco to deglaze the pan.
5. Add the tomato wedges and vinegar, continuing to saute the lomo saltado to evaporate the vinegar.
6. Return the cooked beef to the sauté pan and combine. Add some water to create juices from what’s stuck in the pan.
7. Garnish with parsley and serve over rice and alongside the fries, making sure to add some cooking juices to each plate.”

Wish I had a picture from every class!