When I moved to Norway at the age of 27, I had no idea of cooking. I cannot blame myself for this, as I was not allowed in the kitchen in my parents’ house . We grew up spoiled with mom or maid making all meals for us….until my last day there. About 2 years ago, far away from home, I remember myself youtubing a lot even on how to peel veggies, and was making long distance phone calls to mom for tips on Peruvian dishes. At the end, I was not forced to prepare food, but felt passion for it (to the point that now I love sneaking in restaurant kitchens while traveling haha!)
Lomo Saltado (Sauteed biff in English) is a result of Peruvian and Chinese cuisine; a fusion that integrates Peruvian ingredients + wok technics. I don’t intent to brag about this, but Peru has been awarded to be the best culinary destination 😉 . Just a couple of weeks ago, Bryan Cranston (Most known as “Heisenberg” or “Walter White” of Breaking Bad) joined to prepare Lomo Saltado in the american TV show “Cocinando con Karla” (Cooking with Karla).
Saying all this…I couldn’t feel more inspired to share my recipe. Below, find all the details 😀
Ingredients (For 2 people):
- 1 cup of rice
- 0.5 kg of biff (from the back)*
- 4 potatoes (or 2 baking potatoes)**
- 2 tomatoes
- 1 Aji amarillo (Don’t find it? Use sauce of aji amarillo or chilli bits)**
- 1 red onion
- Spring onions
- Soya sauce
- Oyster sauce
Getting everything ready
- Prepare the rice. Put aside.
- Peel and chop de potatoes into thick fries size, fry them. Put aside.
- Chop the tomatoes, onion and aji amarillo in thick pieces.
- Slide the spring onions in small-medium pieces.
- Chop the cilantro leafs.
- Chop the biff by eye measurement 2x4cm.
- Use a big wok or a large frying pan at medium-high heat and brown the biff, saucing with pepper and just a very little bit of salt (soya is coming later, so better not to abuse of salt here).
- In the same wok/frying pan, remove the biff, leave the juices, add more oil.
- Then, set to very high heat and use no more than 3 minutes in this stage. Add the onions until they become softer and a bit golden. Then add the tomatoes , spring onions and aji. Short after this add the biff. Pour the soya and oyster sauce (same amount of each, I usually add around 3 tbs of each). Add the vinegar (1 tbs) and finally add the cilantro. Shake the mix, alternatively, stir it until the sauces mix completely. Remember not to use more than a couple of minutes, otherwise tomatoes can get very soggy, and the rest of ingredients can get burned.
- Finally, place the rice by the side on a plate. Next to it, add some fries first, then the woked mix on top, and then some more fries and so on. If you want the traditional style, copy my picture. ****
*Focus on the biff, try to find the best one. I bought Gilde in Norway, and it worked pretty good!
** I personally prefer to chop from big baking potatoes, nothing to do with the taste but the thickness and relatively long fries give (in my opinion) a better appearance. Plus, less work with the peeling process.
*** Aji amarillo (“yellow chilli” in English. But, it is in fact orange). I’ve been through all the international shops in Bergen and couldn’t find it. But I found it in many shops in Paris ( Quartier latin- 14em arronsidement 😉 ). I guess it is likely to find it in larger cities. This time, I used the Aji sauce.
**** Some people add the fries during the wok, I prefer to add them straight to the plate. But this is just a matter of taste, as I prefer to feel the crunchiness of the fries instead of fries in a deep bath of soya (that others prefer, like my family in Peru).
As you can see, Lomo Saltado is a simple dish , tasty and easy to make. I have to say thanks to my mom and Peruvian chef Gaston Acurio for some cool tips on making it 😀