Lomo saltado 

Lomo saltado is not just Peru’s most popular stir-fry; it is a perfect fusion of east and west thanks to the combination of Chinese soy, Peruvian chilli and pisco. Traditionally this dish is served with thick-cut chips and rice, but we’ve cut the chips.

There are numerous recipes for lomo saltado, but we think this one has aced it. It is from the book Ceviche: Peruvian Kitchen by Martin Morales who opened up the restaurant ‘Ceviche’ in London. The book combines all of the restaurant’s signature dishes, traditional recipes and much-loved family dishes.

Morales’ motto is ‘aqui se cocoina con carino’ which translated means ‘here we cook with loving care’ which is eminent in all his dishes.

SERVINGS
4

ACTIVE TIME
10 MINUTES

TOTAL TIME
30 MINUTES
LEVEL
EASY
INGREDIENTS

fillet steak, cut into 3cm cubes
vegetable oil, for frying
1 large red onion, cut into thick wedges
2 tomatoes, halved, deseeded and cut lengthways into eighths
1 chilli, deseeded and sliced lengthways
pisco
coriander leaves, finely chopped
parsley, finely chopped
saltado marinade
1 ½ cup rice

METHOD

Prepare all our ingredients.

For the rice; add the water to a medium saucepan and bring the water to the boil. Add the salt and rice, give it a stir and bring the water back to a boil. Cover and turn the heat to low. Cook for 15 minutes; remove from the heat and let it steam for a further 10 minutes. Fluff with a fork.

Drain the meat, reserving the marinade. Heat the vegetable oil in a wok or skillet over high heat until smoking hot; add the meat and cook as fast as possible, tossing it until the meat is browned on all sides.

Add the red onion and cook for 1 minute. Add the tomatoes and chilli and pisco. Pour over the reserved marinade, turn off the heat and leave the meat to rest in the sauce for a couple of minutes. Garnish with chopped coriander and parsley.

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