The Andes · Volume 18, Peru, the Coastal Creole, Chifa and Nikkei Kitchen
Lomo saltado
Peru (criollo-Chifa)
An illustration of the dish, not a photograph of it cooked.
- Time
- Not statedNo source states a time and the atlas has too few comparable dishes to estimate one.
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Lomo saltado
Ingredients
- 500g beef, cut into strips, marinated briefly
- 1, cut into wedges red onion, wedges
- 2, cut into wedges tomato, wedges
- 2 tbsp sillao
- 1 tbsp a splash of vinegar
- to serve papas fritas (fried potato chips)
- a handful, chopped cilantro, to finish
- to serve plain white rice or arroz chaufa, to serve
Method
- Sear beef strips, marinated briefly, hard and fast in a wok at genuine stir-fry heat with red onion and tomato wedges.
- Deglaze with sillao and a splash of vinegar.
- Toss with papas fritas at the very end so they stay crisp rather than turning soggy in the sauce.
- Finish with a scatter of cilantro and serve alongside plain white rice or arroz chaufa.
Notes
The chips are the dish's own quiet colonial joke: a French-inflected technique folded into a fundamentally Cantonese cooking method, over Peruvian beef and Peruvian potato.
What a modern chef changes
Wok discipline, a two-stage chip, a reduced syrup
Rung 06
Method
- Cut, measure and stage everything before the pan is hot, exactly the mise en place discipline chifa cooking runs on, so the beef sears rather than steams.
- Confit a portion of the potato sous vide before the final fry, for chips crisp on the outside and fully creamy through.
- Reduce a small amount of sillao separately to a syrup in the dehydrator's low heat, then finish the plate with it rather than relying on the pan sauce alone.