Peruvian Stir-Fried Beef with Tomatoes


Lomo saltado, a Chinese-style stir-fry that’s served with both potatoes and rice, is perhaps Peru’s most famous dish. The Chinese influence in Peru came in a similar way as it did to the West Coast in the United States; just as Chinese men immigrated to California to build the railroads and work in the mining camps, masses of Chinese came to Peru during the commercial agriculture boom on Peru’s coast. Peruvian Chinese food is called chifa, which is a Latinization of the Chinese word chifan, which simply means “to eat.” Even though the origins of saltados, or stir-fries, are Chinese, the resulting criollo cuisine is actually considered the national cuisine of Peru, and this dish is the best expression of that tradition.


1 tablespoon vegetable oil

1 ½ pounds rib-eye steak, sliced into 1-inch-wide strips

Salt and freshly ground black pepper, to taste

1 large red onion, quartered and thinly sliced

2 large tomatoes, coarsely chopped

1 garlic clove, minced

1 tablespoon soy sauce

1 tablespoon red wine vinegar

Perfect Steamed Rice, for serving

Hot French fries or other fried potatoes, for serving

Heat the vegetable oil in a large wok over medium-high heat. Add the steak strips, season them with salt and pepper, and stir-fry until browned on both sides, about 5 minutes. Transfer the meat to a plate and set aside.

Add the red onion, tomatoes, and garlic to the same wok, season the vegetables with salt and pepper, and stir-fry until the tomatoes and onions are soft, about 5 minutes.

Return the beef to the wok, and pour the soy sauce and red wine vinegar over the top. Stir-fry for about 2 minutes, seasoning with additional salt and pepper if needed, until the ingredients are well combined. Serve family-style, with rice and fried potatoes alongside.



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