Ceviche is undoubtedly Peru’s cherished, national dish. But when the craving hits for something warming and filling (no disrespect to ceviche), it’s lomo saltado you’re reaching for.
Put simply, lomo saltado is a beef stir fry that’s layered over french fries and served with white rice. How did a stir fry dish with soy sauce that’s best made in a wok became so synonymous with Peru? In fact it’s just one of many Chinese-Peruvian dishes, thanks to a wave of Chinese immigration to Peru (around the same time as California’s Gold Rush) due to a boom in commercial agriculture and a food culture that grew along with it. The resulting Chinese-Peruvian cuisine became known as chifa, with lomo saltado at its center.
For his take, chef Jordan Ruiz of the Munch Factory in New Orleans is adding Tabasco Green Jalapeño Sauce to his saltado — which he’s lovingly dubbed lomeaux saltado — and demonstrating on Instagram Live as part of our Eater at Home series. Check out the recipe below.
“Lomeaux Saltado” Recipe
Serves 4 to 6
4 tablespoons vegetable oil, divided
2 pounds filet or sirloin steak, cut into strips
½ large red onion, cut into 1⁄2-inch slices
1 large tomato, sliced into thick rounds
3 cloves garlic, minced
1 tablespoon ají amarillo paste (found in most Latin markets)
3 tablespoons soy sauce
1 tablespoon white vinegar
2 tablespoons fresh cilantro, chopped
1 teaspoon Tabasco Sauce
1 pound french fries (homemade is best, but frozen will do in a pinch)
2 cups white rice, cooked
Salt and black pepper to taste
Step 1: Heat 2 tablespoons of oil in a wok or large sauté pan over high heat. Season the steak with salt and pepper, and cook until browned, about 3 to 4 minutes. Remove from the pan.
Step 2: Heat the remaining 2 tablespoons of oil in the same pan. Add the red onion and cook for about 5 minutes until cooked halfway and browned. Add the cut tomato and garlic and sauté for 4 to 5 minutes; the tomatoes should be cooked but not falling apart.
Step 3: Add the soy sauce, vinegar, and ají amarillo paste and cook for 1 minute. Turn off the heat and stir in the Tabasco Sauce and chopped cilantro. Taste and adjust with salt and pepper as needed.
Step 4: Deep-fry fries when oil has reached 360 degrees (if using a thermometer), until fries are golden brown. Season lightly with salt and pepper. Serve by pouring the steak and sauce over the fries, and a side of white rice. Enjoy!
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New Orleans chef Jordan Ruiz from @themunchfactory prepares Lomo Saltado, a Peruvian classic, with a twist. The chef incorporates @tabasco to add some heat and personal spin to turn this Chinese-Peruvian dish into “Lomeaux Saltado.” For a full recipe, click here: https://www.eater.com/2020/7/8/21312235/jordan-ruiz-lomo-saltado-recipe-chinese-peruvian