dinner · dairy-free
Lomo saltado with salsa criolla
Peruvian-Chinese beef stir-fry with ají amarillo, tomato and soy, tossed with fries and served with garlicky rice and a sharp onion salad.
- Time
- 75min
- Steps
- 7
Ingredients
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Allergens
Contains wheat, soy and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Wok, Cast-iron pan.
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Method
-
1
Salsa criolla: rinse the sliced onion in cold water, drain, and toss with the jalapeño, lime juice, cilantro and a pinch of salt. Chill.
-
2
Rice: fry the garlic in 1 tbsp fat, stir in the unwashed rice to coat, add 600 ml water and salt, bring to a boil, cover and cook on low for 20 minutes.
-
3
Fry the potatoes at 170°C (340°F) until tender, then at 190°C (375°F) until crisp. Salt them.
-
4
Season the beef with salt, pepper and cumin. Heat a cast-iron pan or wok until smoking, add tallow and sear the beef in one layer without moving for 1 minute. Toss briefly.
-
5
Add the onion, ají amarillo, ginger and garlic for 1 minute, then pour the vinegar around the edge of the pan, followed by the soy, oyster sauce and stock.
-
6
Add the tomatoes, scallions and half the fries. Stir in the cornstarch slurry and toss until glossy, under 2 minutes in total.
-
7
Plate with rice, top with the remaining crisp fries and serve with salsa criolla.
