Lomo Saltado

Method

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1. Pat the beef dry and season it with the salt, pepper and cumin. Have everything else chopped and within reach.

   Mark done

2. Fry the chips and keep them hot and crisp.

   Mark done

3. Heat a wok over the highest heat until it smokes. Add a tablespoon of oil and half the beef in a single layer.

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4. Leave it undisturbed 60 seconds to sear, then toss for 30 seconds and remove. Repeat with the second batch.

   Mark done Start 30 sec timer

5. Add the last oil and the onion wedges. Toss over high heat for 90 seconds — they should char at the edges but stay crunchy.

   Mark done Start 90 sec timer

6. Add the ají amarillo and garlic for 20 seconds.

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7. Return the beef, add the soy sauce, vinegar and oyster sauce, and toss hard for 45 seconds so the liquid reduces and glazes.

   Mark done Start 45 sec timer

8. Add the tomato wedges and toss for 30 seconds only — they should warm through without collapsing.

   Mark done Start 30 sec timer

9. Kill the heat, fold through the coriander and the hot chips, toss twice, and serve immediately with rice.

   Mark done

Chef’s Tips

• Fry the chips fresh. Oven chips go limp the moment they meet the sauce.
• Cook the beef in two batches. Crowding is what turns lomo saltado grey and watery.
• The onion and tomato should still have bite. This is a stir-fry, not a stew.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A pisco sour to start
• Both the rice and the chips, as tradition demands
• Ají verde sauce on the side

Storage & Reheating

Eat immediately. The chips do not survive storage and the dish depends on them.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.