Introduction:

Lomo saltado is a beloved Peruvian dish that reflects the fusion of Chinese and Peruvian culinary traditions. Stir-fried beef (lomo) is combined with onions (cebolla), tomatoes (tomates), and soy sauce (salsa de soja), and is traditionally served with rice (arroz) and French fries (papas fritas). This dish highlights the influence of Chinese immigrants in Peru and the country’s diverse gastronomic heritage.

A Taste of History:

Lomo saltado dates back to the late 19th century, during the influx of Chinese immigrants to Peru. These immigrants brought their cooking techniques, particularly stir-frying, which they combined with local Peruvian ingredients such as beef (lomo) and tomatoes (tomates). Over time, this fusion evolved into Lomo saltado, which has since become a cornerstone of Peruvian cuisine. The dish embodies the cultural exchange that defines much of Peruvian gastronomy, where Chinese cooking methods meld seamlessly with local flavours to create something uniquely Peruvian.

Key Ingredients:

• 500g beef sirloin or tenderloin (lomo de res), cut into strips

• 2 tablespoons soy sauce (salsa de soja)

• 1 tablespoon red wine vinegar (vinagre de vino tinto)

• 2 tablespoons vegetable oil (aceite vegetal)

• 1 large onion (cebolla), sliced

• 2 medium tomatoes (tomates), sliced

• 1-2 yellow chili peppers (ají amarillo) (optional)

• Fresh coriander (cilantro fresco), chopped (for garnish)

• Salt (sal) and black pepper (pimienta negra), to taste

• 2 cups cooked rice (arroz) for serving

• French fries (papas fritas) for serving

Preparation Guide:

1. Marinate the beef: Mix the beef strips with soy sauce (salsa de soja), red wine vinegar (vinagre de vino tinto), salt, and pepper. Let it marinate for 10-15 minutes.

2. Stir-fry the beef: Heat oil in a skillet or wok over medium-high heat. Add the beef and stir-fry for 2-3 minutes until browned but not fully cooked. Set aside.

3. Sauté the vegetables: In the same skillet, sauté the onion (cebolla) until translucent, then add tomatoes (tomates) and chili peppers (ají amarillo) if using. Stir-fry for another 2 minutes.

4. Combine: Return the beef to the skillet and cook for an additional 2-3 minutes until the beef is fully cooked. Adjust seasoning with salt and pepper.

5. Serve: Serve over rice (arroz), accompanied by French fries (papas fritas), and garnish with fresh coriander (cilantro fresco).

Special Ingredients:

• Beef: Tender cuts like sirloin or tenderloin are best, sliced against the grain for optimal tenderness.

• Ají amarillo: This mild, fruity Peruvian chili adds authenticity. Substituting other chili peppers may alter the dish’s traditional flavour.

Regional Variations:

• Coastal regions: May incorporate seafood or seafood-based sauces.

• Andean regions: Often use local potatoes or vegetables alongside the French fries.

• Urban variations: In Lima, gourmet versions may feature alternative cuts of meat or enhanced spices.

Lomo Saltado remains an iconic symbol of Peru's diverse culinary landscape, merging global influences into a beloved national dish.