Peru’s lomo saltado is fusion cooking at its best and most approachable, a fast stir-fry of soy-marinated beef, tomatoes and incredibly hot peppers that demonstrates the country’s cultural — and culinary —influences, from Incan farmers to Chinese immigrants.
Historical settlers in the Andes Mountains cultivated peppers and potatoes. Spanish colonizers launched beef and sheep. Generations later, an influx of indentured Chinese workers arrived, bringing elements these types of as soy sauce and ginger, as properly as stir-frying.
Chinese-Peruvian delicacies became known as chifa, and lomo saltado is regular on chifa menus (lomo refers to tenderloin, but a variety of cuts of beef are employed). Potato wedges typically are mixed in and french fries appear on the aspect.
In the version from our ebook “Milk Avenue Tuesday Nights,” which boundaries recipes to 45 minutes or much less, we target on the meat. It is sliced into strips, marinated in soy sauce, then wok-fried around substantial warmth. We produce flavor by mixing ground cumin into the soy sauce marinade. Tenderloin typically is utilised in this article, but we choose sirloin tips (also called flap meat) for their meatier flavor as well as reduced selling price. And we sear the meat alternatively of stir-frying, which browns the meat additional for fuller taste.
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Quickly obtainable jalapeño peppers make a fantastic substitute for the common yellow aji peppers. Provide it with a scoop of rice to sop up the juices.
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