Lomo Saltado

Have you ever thought what your life would be like if you didn’t meet someone, or go somewhere or be introduced to something?

Before marrying Rafael, my knowledge of anything Peruvian was limited. I knew that the Incas ruled Peru before the Spanish occupation and that the soothing flute music was comforting, but that was it. I didn’t know about the diverseity of the culture and how eclectic Peruvian food is. Now, that I have almost mastered several popular Peruvian dishes, I’m fortunate that I can indulge in the fusion of ingredients, textures and flavours of my husband’s homeland.

One of our family’s favourites is Lomo Saltado, Peruvian Steak Stir Fry. The thinly sliced marinated steak, with the stir fried vegetables and paired with a simple rice and fried potatoes sends everyone to comfort food heaven. This popular dish is a fusion of Peruvian ingredients with Chinese cooking methods and seasonings that dates back to mid 1800s when Chinese immigrants settled in Lima and the surrounding islands.

The combination of soy sauce, wine and spices moisten the steak which allows the meat to fry in seconds before introducing the sweet red onions, crisp pepper and tangy tomato. The addictive umami is complete with a sprinkling of fresh cilantro. Every fork fully is an edible carnival in my mouth that keeps me going back for more.

Ingredients for step one

2 lbs thinly sliced steak (flank or petit tenderloin is best)

2 – 3 garlic gloves mashed

1/3 cup red wine

1/3 cup soy sauce

1 tbsp aji panca

2 tbsp Peruvian Spice Blend *

Instructions for step one

1. If the steak is not yet sliced, you will want to slice it first. Slice the steak 1/5” thickness. You want the steak to stir fry quickly.

2. Combine the mashed garlic, red wine, soy sauce, Peruvian Spice Blend and Aji Panca in a large bowl or roasting pan.

3. Marinade the steak for at least 3 hours before cooking. The longer you marinade the steak the more flavourful and tender it will be.

Ingredients for step two

1 large red, yellow and orange bell pepper each thinly sliced

2 red onions quartered

4 vine tomatoes quartered

1/2 bunch cilantro thinly chopped

Instructions for step two

1. Heat a wok on high. Depending on the size of your wok, you might be able to stir fry meat and veggies together. My wok is small so I have to stir fry in batches. Add avocado oil or grape seed oil to the wok.

2. When the oil is nice and hot stir fry the marinated steak slices in small batches tossing them around for a few seconds until slightly brown. Stir frying to medium is the perfect cook for Lomo Saltado.

3. If you are using a large wok just push the steak slices to the sides. I have collect the steak slices in a roasting pan. Each time putting a lid on the pan to keep the meat hot and lock in the moisture.

4. Reserve the marinade for the finishing step.

5. Stir fry the onions first until slightly brown, the add the pepper slices while pushing the onion to the sides. Next stir fry the tomatoes for a few seconds and then stir in the onions and peppers.

6. Return the steak back to the wok if you have removed it. Pour on the reserved marinade and stir fry everything together allowing the marinade to coat everything in the wok.

7. Add the cilantro at the end.

Ingredients for step three

1 cup basmati rice

2 cups water

2 tbsp avocado oil

1 garlic glove mashed

1/4 tsp salt

Juice from 1 lime

4 yellow potatoes or your favourite frozen fries

Instructions for step three

1. In a small saucepan sauté mashed garlic in the avocado oil adding salt and lime juice to taste.

2. Pour in the rice and stir it in with the sautéed garlic.

3. Add water, bring to a roaring boil then turn heat down to low. Cap it with a lid and simmer for 10 minutes.

4. If you are making your own fries cut them in 1/5” thick sticks and parboil before frying.

5. Heat peanut or avocado oil in a deep cast iron pot until the oil rolls in waves. Fry parboiled potato sticks in small patches until golden brown.

To save some time and mess because I don’t really like deep frying, I bake frozen fries. Thick cut or crinkled fries are best.

When I serve Lomo Saltado, I always plate the rice first to one side, then place a heaping amount of the stir fried deliciousness and last I trim the plate with the fries.