Jordan Ruiz’s Lomo Saltado Recipe Is a Comforting Chinese-Peruvian Classic

Ceviche is undoubtedly Peru’s cherished, national dish. But when the craving hits for something warming and filling (no disrespect to ceviche), it’s lomo saltado you’re reaching for.

Put simply, lomo saltado is a beef stir fry that’s layered over french fries and served with white rice. How did a stir fry dish with soy sauce that’s best made in a wok became so synonymous with Peru? In fact it’s just one of many Chinese-Peruvian dishes, thanks to a wave of Chinese immigration to Peru (around the same time as California’s Gold Rush) due to a boom in commercial agriculture and a food culture that grew along with it. The resulting Chinese-Peruvian cuisine became known as chifa, with lomo saltado at its center.

For his take, chef Jordan Ruiz of The Munch Factory in New Orleans is adding Tabasco Green Jalapeño Sauce to his saltado — which he’s lovingly dubbed lomeaux saltado — and demonstrating on Instagram Live as part of our Eater at Home series. Check out the recipe below.

“Lomeaux Saltado”

Makes 4 to 6 servings

4 tablespoons vegetable oil, divided
2 pounds of filet or sirloin steak, cut into strips
½ large red onion, cut into half-inch slices
1 large tomato, sliced into thick rounds
3 cloves of garlic, minced
1 tablespoon ají amarillo paste (found in most Latin markets)
3 tablespoons of soy sauce
1 tablespoon of white vinegar
2 tablespoons of fresh cilantro, chopped
1 teaspoon of Tabasco Green Jalapeño Sauce
1 pound of french fries (homemade is best, but frozen will do in a pinch)
2 cups of white rice, cooked
Salt and black pepper to taste

Heat 2 tablespoons of oil in a wok or large sauté pan over high heat. Season the steak with salt and pepper, and cook until browned, about 3-4 minutes. Remove from the pan.

Heat the remaining 2 tablespoons of oil in the same pan. Add the red onion and cook for about 5 minutes until cooked halfway and browned. Add the cut tomato and garlic and sauté for 4 to 5 minutes; the tomatoes should be cooked but not falling apart.

Add the soy sauce, vinegar, and ají amarillo paste and cook for 1 minute. Turn off the heat and stir in the Tabasco Green Jalapeño Sauce and chopped cilantro. Taste and adjust with salt and pepper as needed.

Deep-fry fries when oil has reached 360 degrees (if using a thermometer), until fries are golden brown. Season lightly with salt and pepper.

Serve by pouring the steak and sauce over the fries, and a side of white rice. Enjoy!

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