Lomo saltado
Lomo saltado – the classic Peruvian dish – is a masterclass in fusion born from the Cantonese immigrants who settled in Peru during the 1900s. Strips of marinated beef sirloin and wedges of red onions and tomatoes are stir-fried in a sauce combining soy sauce, oyster sauce and chilli paste, before being tossed with Lamb Weston Ziggy Fries.
Ingredients
Metric
Imperial
- 750g of Lamb Weston Ziggy Fries
- 1 tbsp of flat-leaf parsley, finely chopped, to serve
BEEF
- 1 tbsp of light soy sauce
- 1 tsp rice vinegar
- 1 tsp cornflour
- 1 garlic clove, finely grated
- 500g of sirloin steak, trimmed and cut into 1cm strips
SAUCE
- 2 tbsp of light soy sauce
- 1 tbsp of oyster sauce
- 1 tsp red chilli paste, ají amarillo if you can get it
- 1 tbsp of red wine vinegar
- 2 tbsp of beef stock
STIR-FRY
- 2 tbsp of vegetable oil
- 1 large red onion, cut into thick wedges
- 2 ripe tomatoes, (approx. 250g), cut into wedges
- 1 red chilli, sliced
Method
Preheat the oven to 200°C. Spread out the fries in a single layer on a large baking tray and cook according to the packet instructions, leaving them in for an extra couple of minutes to make sure they are deep golden and crisp, turning halfway. Season lightly with flaky sea salt and keep hot
- 750g of Lamb Weston Ziggy Fries
For the beef, combine the soy sauce, rice vinegar, cornflour, garlic and a pinch of black pepper. Add the beef and toss to coat (the cornflour creates a light coating that helps the beef brown quickly while remaining tender). Set aside to marinate for 10 minutes
- 1 tbsp of light soy sauce
- 1 tsp rice vinegar
- 1 tsp cornflour
- 1 garlic clove, finely grated
- 500g of sirloin steak, trimmed and cut into 1cm strips
Whisk together all of the sauce ingredients and set aside
- 2 tbsp of light soy sauce
- 1 tbsp of oyster sauce
- 1 tsp red chilli paste, ají amarillo if you can get it
- 1 tbsp of red wine vinegar
- 2 tbsp of beef stock
For the stir-fry, heat a large wok or heavy frying pan over high heat until smoking. Put 1 tablespoon of the vegetable oil into the pan, spread the beef out into a single layer and sear for 1-2 minutes without stirring to develop colour. Turn and cook for 30 seconds more, then remove from the pan and set aside
- 1 tbsp of vegetable oil
Put the remaining oil in the pan, and once hot, stir-fry the red onion for 1 minute, keeping it slightly crisp. Add the tomatoes and chilli and cook for 30 seconds more
- 1 tbsp of vegetable oil
- 1 large red onion, cut into thick wedges
- 2 ripe tomatoes, (approx. 250g), cut into wedges
- 1 red chilli, sliced
Return the beef to the pan and pour in the sauce. Toss rapidly for 1-2 minutes until the sauce is glossy and slightly thickened. Avoid overcooking the tomatoes – they should soften slightly but retain their shape
Add the hot fries directly into the wok and toss quickly to coat lightly in the sauce, then remove immediately from heat
Transfer to a serving bowl, top with the parsley and serve
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