Lomo saltado
Lomo saltado is one of my favourite Peruvian dishes. It’s a result of the fusion between Cantonese and Peruvian (i.e. Andean and Spanish) cuisines.
Servings 4
Equipment
- oven
Ingredients
- 2 tbsp extra virgin olive oil or ghee
- 600 g beef stir-fry strips
- 2 garlic cloves minced
- 1 red onion in thick slices
- 2 tomatoes in thick wedges
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 1 tbsp oyster sauce
- pepper to taste
- chilli optional
Potatoes
- 400 g potatoes
Rice
- 2 tsp extra virgin olive oil or ghee
- 1 garlic clove minced
- 1 cup white rice
- 1 1/2 cups water
- salt to taste
To serve
- coriander leaves or green onion finely chopped
- salad
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Peel and cut potatoes in thick wedges. Boil or steam them until just tender but not fully cooked.
- Place potatoes on a tray, toss with extra virgin olive oil and season with salt. Roast until golden, about 20 minutes.
- While the potatoes cook, heat 2 tsp oil in a small pot at low-medium heat. Add garlic and cook until golden, stirring often. Add rice and stir. Add water and a good pinch of salt, lower heat to minimum and cook covered until all the water has been absorbed.
- Heat a wok or pan as hot as your stove allows. Add oil, let heat up and add beef.
- Brown beef on all sides, add garlic and onion, cook stirring (or flipping the wok or pan) for a minute or two.
- Add tomatoes, sauce and chillies if using, season with pepper, mix well and turn off heat.
- Serve lomo saltado with potatoes, rice and a side salad. Garnish with chopped coriander or green onion.