Lomo Saltado - Peruvian Beef Stir Fry
Lomo Saltado is a popular Peruvian dish and symbolises like no other the fusion of Peruvian ingredients with Asian techniques of preparing food. Mixed with French fries and served with rice. Lomo Saltado can be found in simple restaurants and up-scale places alike.
For the marinade
- 4 cloves garlic, chopped
- ½ cup soy sauce
- 2 tablespoons red wine vinegar
- 2 teaspoons worcestershire sauce
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- salt and freshly ground black pepper, to taste
For the lomo saltado and chips
- 600 g fillet steak, cut into 3 cm cubes
- vegetable oil, for frying
- 1 large red onion, cut into thick wedges
- 2 tomatoes, halves, seeds removed and cut into eighths
- 2 aji amarillo chillies, seeds removed and sliced lengthways
- 2 teaspoons pisco (South American brandy)
- fresh coriander sprigs, chopped, for garnish
- 600 g chipping potatoes, peeled, cut into chips
- sunflower oil, for deep frying
- For the marinade, mix all the ingredients together in a bowl with two tablespoons of water until well combined.
- Add the meat to the bowl and mix so that it is well covered in the marinade. Cover with cling film and leave to marinate in the fridge for about four hours.
- Rinse the chips in a colander under plenty of cold water to remove excess starch. Pat dry with kitchen paper.
- Heat a deep, heavy-bottomed saucepan or deep-fat fryer half-full of sunflower oil to 130°C. Add the potatoes to the deep-fat fryer and fry for 10 minutes, or until softened. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
- When ready to serve, reheat the oil to 190°C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Season with a little salt and keep warm while you cook the steak.
- Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and add the meat to the wok- be careful, it might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides.
- Add the red onion wedges and cook for one minute. Add the cooked chips, tomato, and chilli and immediately pour in the pisco.
- Pour over the reserved marinade and bring to a simmer. Turn off the heat and leave to rest in the sauce for a couple of minutes.
- Serve with warm rice and garnish with chopped coriander.