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Lomo Saltado — Peruvian Beef Stir-Fry
Lomo Saltado — Peruvian Beef Stir-Fry
Peruvian
Main
Over 2 hours
Beef
Easy
Serves
4

This Peruvian beef stir-fry recipe sees fillet steak marinated in an umami-rich marinade of soy and Worcestershire sauce. As Ceviche founder Martin Morales notes: “This 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.”

Recipe courtesy of
Ingredients
  • 600g 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 amarillo chilli, deseeded and sliced lengthways
  • 20ml pisco
  • 25g coriander leaves, finely chopped
  • 10g flat-leaf parsley, finely chopped

For the Marinade

  • 4 garlic cloves, chopped
  • 150ml soy sauce
  • 30ml red wine vinegar
  • 2 tsp Worcestershire sauce
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • 2 tbsp water
  • Salt and freshly ground black pepper
Method
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Method
  1. Make the marinade by mixing all the ingredients together in a bowl. Add the meat to the bowl and mix so that it is well covered in marinade. Leave to marinate in the fridge for about 4 hours.
  2. Drain the meat, reserving the marinade. Heat the vegetable oil in a wok over high heat until just smoking and then add the meat – be careful, the oil might splutter at you. Cook as quickly as possible, tossing it until the meat is browned on all sides.
  3. Add the red onion and cook for 1 minute. Add the tomatoes and chilli and immediately pour in the 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. Serve this dish with thick-cut chips and white rice as traditionally served in Peru.

Note

To add some extra smokiness you could also flambé the meat and vegetables as you pour in the pisco. To do this, very carefully tilt the pan into the gas flame to invite it into the pan and stir vigorously. If you don’t have a gas flame, just follow the above instructions and ensure that the pan is as hot as possible before you add any ingredients.


The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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