Lomo Saltado is the national dish of Peru. It comes from the tradition of Chifa, or Chinese cooking in Peru brought to the country by Chinese immigrants in the early 1900s. This is also Dash of Sazón co-creator Ezzio Lavarello’s favorite dish! This is a family recipe that has been passed down to us, and now we’ll entrust it to you all. Pisco is Peru’s famous liquor, made from grapes, it is light and fruity and makes any party better. Including the party in your mouth that is this Lomo Saltado.
2 lbs flank steak, tenderloin or ribeye, sliced into 1-inch thick, 2-inch long strips
1 red onion, halved and sliced into 1/4 inch thick slices
1 tomato, halved and cut into 1/4 inch thick slices, seeds removed
1 frozen ají amarillo, thawed, or 1 fresh, or 1/2 TBS aji amarillo paste*
2 scallions, sliced into 1-inch slices on the bias
4 cloves garlic, thinly sliced
2 TBS soy sauce
4 TBS red wine vinegar
3 TBS Worcestershire sauce
1 TBS oyster sauce
1/2 TBS coarse sea salt
2 TBS vegetable oil for stir-frying
Freshly ground black pepper
1 shot Pisco (optional, but highly encouraged)
Parsley or cilantro, to garnish
Peruvian Garlic Rice:
Heat olive oil in a small pot over medium heat.
Add sliced garlic and cook until fragrant and starting to turn golden, about 2-3 minutes.
Add rice and stir.
Cook another 2 minutes, stirring occasionally.
Add water and turn heat to high.
When water starts to boil, cover and turn heat to low.
Cook 15 minutes until water has evaporated.
Cut round ends off of potatoes on all sides, until it the potato has a roughly rectangular shape.
Cut into 1/2 inch thick fries, aiming for uniformly rectangular thick french fries.
Submerge in a bowl of water and heat vegetable oil to 300°F.
Fry french fries in small batches in a single layer for two minutes, until the potatoes just begin taking on some color.
Drain on a paper towel-lined plate or baking sheet with a rack and put it into the freezer. Remove oil from heat.
Prep the rest of your ingredients. Slice steak, red onion, tomato, ají amarillo, scallions, and garlic and set aside in small bowls next to your stove.
Measure out all sauces into a single jar and set nearby.
Season steak with salt and pepper.
Heat 2 TBS vegetable oil in a wok or a large pan over high heat.
Heat frying oil to 350°F. Fry potatoes for an additional two minutes, until lightly golden.
Drain on a paper towel-lined plate and season with fine sea salt.
Prepare a plate for serving. Scoop rice onto a plate and set french fries next to it, leaving space for the Lomo Saltado. Set next to the stove.
Have everything ready because things will go quickly.
Add 1/4 of the seasoned steak to the wok to sear.
Sear on all sides in batches, so that the steak is not crowded and doesn’t steam.
Remove each batch of steak to a bowl.
Lower heat to medium-high.
Add red onion to the pan and sautée quickly for one minute.
You do not want the red onion to become limp.
It should still have some bite to it.
Remove red onion to a bowl.
Sautée the ají amarillo and scallions for one minute.
Add cook steak back to the pan, along with the sauces, red onion, tomatoes, and Pisco.
Sautée everything for one minute and immediately add to plates.
Be careful not to overcook the steak or vegetables.
Top with parsley, throw on some alcapa slippers, and get comfy.
*Note: You can find ají amarillo at your local Hispanic grocery. If you don’t have one, we’re sorry to hear that. After sufficient crying, sub with habanero pepper. If you live in Honolulu,HI the only place to get Aji Amarillo isMercado De La Raza