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.
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
coriander leaves, finely chopped
parsley, finely chopped
1 ½ cup rice
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.