The culinary tradition that comes from this meeting of cultures is called
Chifa.
Chifa is also the word for the type of restaurant that offers this traditional cuisine.
As John points out in his post, Lomo Saltado is basically a Chinese stir-fry with slightly different flavors served with rice … and potatoes. Why not?
The potatoes are a bit of a surprise - you know, why serve starch with your starch? - but potatoes are a big deal in their native Peru and are in just about every dish. I tossed mine with the beef and the sauce, which made them a tad soggy, but they were so flavorful I had no regrets! I looked at many recipes for this dish and saw the potatoes piled on top - à la Steak Frites - that would preserve their crispness and allow satisfying dipping.
Also in this dish is one do the most iconic flavors of Peru -
ají amarillo -, a sweet-hot yellow pepper that has no equal. Fresh
ají amarillo peppers are hard to find fresh outside of bodegas in larger cities like LA and New York.
For those of us in the “square states in the middle”, we have to order our
ají amarillo online, and it comes as a delicious paste in a jar. That works fine for me, and especially well in this recipe.
John’s version of Lomo Saltado also has soy sauce, cumin, and several other spices that season the dish perfectly, and evoke an unexpected intersection of culinary influences.
I really love trying new dishes like this, and am grateful to John for sharing his recipes… and adventures!
~ David
Lomo Saltado
adapted minimally from the recipe by John Bek, He Needs Food
3 1/2 tablespoons soy sauce, divided
1 teaspoon freshly ground black pepper
1 teaspoon cumin seeds
1 teaspoon sweet paprika
2 8-ounce boneless sirloin steaks
3 tablespoons canola oil
1 large red onion peeled and cut into 1/2-inch wedges
1 green bell pepper, cut into 1/4-inch slices
1 shallot, thinly sliced
1 teaspoon dried oregano
2 tablespoons ají amarillo *
1 tablespoon white wine vinegar
1 tablespoon water
12 cherry tomatoes
a small handful of French fries **
cilantro leaves for garnish
lime wedges
cooked rice
* ají amarillo is a slightly hot yellow pepper grown in Peru. I get a jarred ají amarillo paste online.
** John suggested frozen fries, cooked per the package instructions, and that worked for us. Make sure you cook them nice and crispy, lest they get soggy in the dish.
Put 1 1/2 tablespoons of the soy sauce, black pepper, cumin seeds, and paprika into a shallow bowl. Mix to combine - it will be a thick paste; you can add a little more soy sauce if you need. Place the steaks on the marinade, turning a few times to coat, and rubbing it evenly over meat. Set aside as you prepare the rest of the recipe.
Preheat oven to 300°F. Heat a large wok or sauté pan over high heat. Add 1 tablespoon of the oil, swirl it around then add the marinated steaks. Cook on one side for 2 minutes, then flip over and cook the other side for another 1 minute. Remove the steaks, place in a heatproof baking dish, then place in the oven while you finish the dish.
Add the remaining oil to the wok, swirl it around, then toss in the onion, green pepper and shallot. Stir-fry for about 1 minute, then cover and cook until vegetables are cooked to your liking. Uncover, then add the oregano, stirring for a minute or so.
Add the ají amarillo, remaining 2 tablespoons soy sauce, vinegar, and water. Mix well to coat the vegetables. Add the cherry tomatoes.
Remove steak from the oven and slice in 1/4-inch slices. Add to the pan with the cooked French fries, and give a quick stir. Taste for seasoning and serve immediately with rice, garnished with cilantro and lime wedges.
Serves 4.
