Add the sliced beef to a bowl and marinate with half of the sauce while you prepare the other ingredients. Donate. There are so many regional variations of this dish, it’s hard to pinpoint the exact ingredients that go into a traditional Lomo Saltado, so I’ll preface everything I write below by saying that this is my version of the classic and may differ from how your local Chifa or grandma makes theirs. Instructions: * Chop the chicken into pieces and season with both soy sauces, oyster sauce, sesame oil, sugar, salt abd pepper for at least an hour. Since stir-fries are cooked hot and fast, you want to use a relatively tender cut of meat. Once all the veggies are cooked (but still crisp), the beef gets added back in, along with the tomatoes. To make the Lomo Saltado, add 1 tablespoon of oil to a large frying pan over high heat. I know this hot sauce is from Belize, but it happens to be one of my favorites. To adjust the heat level, I served this with a bottle of Marie Sharp’s so that everyone could customize it to their liking. To enjoy the flavor of all the ingredients (and to make it kid-friendly), I kept the spices to a minimum, using some black pepper in the marinade and cilantro to finish the dish off. This gets tossed together with the remaining sauce and plated up with the french fries and some cilantro on top. Add the tomatoes and beef back into the pan and then add the remaining marinade. © 2020 Condé Nast. Using the flat side of a chef’s knife or the heel of your hand, smash potatoes lightly to flatten. Cooking the stir-fry too slowly, or not having everything ready will result in things getting overcooked, or even burnt. Lomo Saltado is perhaps the most famous dish representing the genre and the name literally translates to “jumped loin.” “Lomo,” or loin, is a reference to the cut of meat that’s typically used. Add cheese, stir until melted. For most dishes, I’d advocate using the ripest tomatoes you can find, but because you don’t want the tomatoes to disintegrate, a firmer tomato is the way to go here. I’ve seen versions of Lomo Saltado that are spiced with everything from cumin to oregano to Ají Amarillo paste, and this is an area you can experiment with to find the right balance of spices for you. While it hasn’t been until relatively recently that Peruvian wine has made a splash in the US, the winemaking industry there dates back as far as the conquest of the Inca Empire by the Spanish in the 16th century. Pat dry before frying. You’ll also want to remove the seeds, as the liquid around them will make the dish too watery. In addition to the soy sauce, I like to add a bit of oyster sauce, which adds some umami to the sauce and it eliminates the need to add MSG (provided you’re using a real oyster sauce). When cutting these for Lomo Saltado, I like to slice them towards the core so that they form wedges. Meat has a tendency to expel liquid as it cooks, which makes it very difficult to season in a quick stir-fry. * Percent Daily Values are based on a 2000 calorie diet. By marinating it beforehand, you can ensure that it’s seasoned to its core. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Marc Matsumoto Private Chef, TV host, & food consultant Hire Me, Love Our Recipes? Do Ahead: Herb butter can be made 2 days ahead; cover and chill. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. I also chopped some SPAM into cubes, roughly the same size as the potato cubes. Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. Ad Choices, cup (1 stick) unsalted butter, room temperature, pounds baby Yukon Gold or new potatoes, scrubbed. Pisco is a Peruvian brandy that’s made in wine-producing regions of Peru. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter). I chopped the cooked potato roughly into cubes. Making YouTube videos takes a lot of time (I spent almost 3 full days shooting, and editing this one). Because the flavor of pisco varies so much by the grapes used make it, there are 4 distinct designations of Peruvian pisco: Puro (made from a single varietal), Aromáticas(made from a Muscat varietal), Mosto Verde(made from partially fermented grapes), Acholado (a blend of several varieties).

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