Lomo Saltado is Peru’s iconic chifa (Chinese-Peruvian) dish—a vibrant stir-fry of beef strips, tomatoes, onions, ají amarillo peppers, and French fries, tossed in soy-vinegar sauce and served over rice. Born from Chinese immigration in the 19th century, it blends wok technique with Peruvian ingredients for a bold, juicy, and colorful meal.

It’s a perfect example of Peru’s multicultural cuisine.

Detailed History and Cultural Significance

Created in the 1960s-1970s in Lima’s Chinese restaurants. “Saltado” means stir-fried. Now Peru’s most popular dish, symbolizing fusion and national pride.

Ingredients (serves 4):

• 600g beef sirloin or tenderloin, thinly sliced
• 3 tomatoes, wedged
• 2 red onions, wedged
• 2-3 ají amarillo (or yellow peppers), sliced
• Handful cilantro
• 3 tbsp soy sauce, 2 tbsp red wine vinegar
• French fries (fresh or frozen)
• Garlic, cumin, black pepper
• Rice for serving

High heat is crucial for wok hei flavor.

Step-by-Step Instructions:

1. Marinate beef briefly with soy, garlic, pepper.
2. Prepare fries; keep hot.
3. High-heat wok: Sear beef quickly; remove.
4. Stir-fry onions and peppers.
5. Add tomatoes; cook briefly.
6. Return beef; splash soy-vinegar.
7. Toss in hot fries and cilantro.
8. Serve immediately over rice.

Don’t overcook veggies—keep them crisp.

Tips for Authenticity and Perfection:

• Use very hot wok or pan.
• Cut beef against grain.
• Fresh ají amarillo for authentic heat.
• Add fries at the end to keep crisp.
• Serve fast—fries soften quickly.

Variations:

• Chicken or seafood.
• Vegetarian with mushrooms.
• With extra fries on top.
• Spicy with rocoto peppers.

Nutritional Insights: Per serving: ~550 calories, high protein. Veggies add vitamins.

Pairings: With Inca Kola, Peruvian beer, or pisco sour.

These images capture the colorful vibrancy of Lomo Saltado:

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perfectlyprovence.co

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