Lomo Saltado: Peru's irresistible Chinese-Peruvian classic

Lomo saltado is a signature dish of Peru's Chifa, or Chinese-Peruvian, cuisine. It combines seared strips of beef with red onion, tomatoes, fresh cilantro, ají amarillo and soy sauce, then brings everything together with crisp fries and rice.

The dish emerged when Chinese workers who migrated to Peru adapted Cantonese wok cooking to local ingredients. Its appeal lies in the contrast between lightly smoky, high-heat-seared beef and the freshness of red onion and tomato. A tangy soy-based sauce ties the fries into the dish.

For the recipe, season 500 grams of thinly sliced beef tenderloin or strip steak with salt, pepper and grated ginger. Heat a wok or cast-iron pan until smoking, add two tablespoons of oil, and sear the beef without stirring for one minute. Stir-fry it for another one to two minutes, then remove it from the pan.

Add the remaining oil, followed by the red onion, garlic and sliced chili. Stir quickly over high heat so the onion keeps its crispness. Return the beef and its juices to the pan, add the tomatoes, and pour in the soy sauce and vinegar along the sides so they sizzle. Toss everything for 30 seconds, remove from the heat, and add chopped cilantro. Mix in the fries gently or arrange them alongside the dish.