| Cuisine: Peruvian | Type: Main Course | Serves: 2 |
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Source:
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The Fire of Peru cookbook |
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Attributes:
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Book |
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Comments:
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In Peru, a stir-fry is called a saltado. This dish called Lumo Saltado, is very popular. It is quick, simple and delicious. |
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Serving Suggestions:
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Traditionally served with French Fries, you can also serve with rice. |
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Ingredients:
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You will need a Saltado Sauce; this makes more than you'll need for the recipe, but you will likely find other uses for it. 2 tbs. finely minced garlic, mixed with a pinch of salt 2 tbs. finely zested ginger 1 tbs. ají amarillo paste (you can find this in ethnic markets or online; it is a staple in Peruvian cooking) 2 tsp. freshly ground black pepper 2 tbs. soy sauce, preferably a good-quality Japanese brand, or 1-1/2 tbs. tamari 5 tbs. red wine vinegar For the stir-fry About 1 cup baby fingerling or roughly chopped potatoes, 2 handfuls of homemade or frozen French fries, or 1-1/2 cups rice 8 to 10 oz. filet mignon or tenderloin, thinly sliced into 2-inch-long strips Kosher salt and freshly ground black pepper 1/2 tsp. puréed garlic, or finely minced garlic 1/2 medium red onion, halved from stem to root end 1 ripe medium heirloom, beefsteak, or other juicy tomato, or 2 plum tomatoes 2 scallions 3 or 4 springs fresh cilantro 1-1/2 tbs. Saltado Sauce 1-1/2 tbs. soy sauce, preferably a good-quality Japanese brand, or more to taste 2-3 tbs. canola oil or other vegetable oil |
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Instructions:
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To make the saltado sauce: 1. Shake up all of the ingredients in a small jar, or stir together well in a storage container. Cover and refrigerate the sauce for up to a week. For the stir fry: 1. Prepare the potatoes or rice, or rewarm leftovers. You can roast the potatoes, make homemade French fries, or even air-fry some high-quality frozen fries. The same goes for rice, if you prefer: use leftovers, or make your favorite style of white or brown rice to serve with the saltado. 2. Prep all of the ingredients so they are ready, because things go very quickly with this dish. Sprinkle the beef lightly with salt and pepper and rub the puréed garlic all over the meat with your hands. Put the red onion, cut in half lengthwise, cut side down, on a work surface. Slice off both ends, then slice the onion into lengthwise strips about 1/2 inch thick, moving the knife at a slight angle as you work around the onion globe. The knife will be almost parallel with the cutting board along the sides of the onion and upright at the top. Cut the tomatoes in half lengthwise and cut each half into several large, chunky wedges. Finally, chop the scallions, including about halfway up the green stalk, or chop them roughly for more texture, if you'd like. Finely chop the cilantro leaves and the top half of the stems. Have your saltado and soy sauces measured and ready. 3. Heat a wok or large sauté pan over high heat until hot--a good 2 minutes. Pour in the oil to lightly coat the bottom of the pan, then heat it for 2 to 3 minutes, until very hot. The oil shouldn't be smoking, but it should be close to it. Swirl the oil around the pan, then toss in the beef and quickly sear both sides for a few seconds each until it begins to brown, about 30 seconds total. Add the onion, shake the pan, or use tongs to flip them a few times, then add the tomatoes right away. Fry the saltado until the edges of the onions color in a few spots, and the tomatoes barely begin to soften, about 30 seconds. The total cooking time should not exceed about 90 seconds at this point. 4. Immediately drizzle the saltado sauce and soy sauce along the edges of the pan, not on top of the stir-fry ingredients. You should smell the sauces caramelizing. Satter the scallions and cilantro on top of the stir-fry and toss everything together one more time. Taste and add another drizzle of soy sauce, if you'd like. The saltado should be really juicy, with big flavors that the potatoes or rice can sop up. 5. Spoon the lomo saltado straight out of the pan into serving bowls and pile the potatoes on top or serve the rice alongside. |
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Related recipes:
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None |
2025-12-01