There are so many things that make Peru the incredible destination that it is. The lush Amazonian rainforest, the floating islets of Lake Titicaca, the colourful markets of Lima, and of course, Machu Picchu. But if there’s one thing that you really wouldn’t want to miss out on when you visit Peru – it has to be all the luscious food.
Packed with robust yet delicate flavours, Peru’s cuisine is as vibrant as the country itself. And guess what? On our Peru trips, you’ll have the chance to join an interactive cooking class with the locals in Cusco, who’ll show you how to make the best dishes in the best way possible. (Check out our Peruvian Highlights trip).
One dish that you’ll learn how to make in this experience is Lomo Saltado, AKA Peruvian stir fried beef, and we’ve got the most authentic (and surprisingly super easy to dish out) recipe for you, straight outta the recipe books of the wonderful people at ‘Peruvian Taste’.
Lomo Saltado
Total time:30 mins
Prep time:20 mins
Cooking time:10 mins
Serves
Ingredients
- 300gSirloin steak
- 1Onion
- 1Tomato
- 1Yellow Peruvian chilli
- 10mlSoy sauce
- DrizzleVegetable oil
- Salt to taste
- Coriander to garnish
Method
Slice the sirloin steak into strips and season with salt
Chop the onion, tomato into thick juliennes
Remove the stems and seeds from the Peruvian chilli, and slice
Add some vegetable oil and let it heat until it begins to smoke lightly. (Don’t forget to switch your extractor fan on!)
Once heated, add the beef to your pan and let it sear intensely without allowing it to steam
Start tossing the beef, tilting the pan downward towards the flame, and let it cook for 3 minutes
Add the chopped onion, tomato and Peruvian chilli and stir-fry
Add soy sauce and finish cooking at low heat for 2 minutes
Garnish with coriander
Serve
Serve a large spoonful of this piping hot goodness with cooked white rice and french fries on the side. Want a drink on the side too? Well, a refreshing glass of Pisco Sour is as authentic as it gets.
Fun fact!
Lomo Saltado traces its roots back to the 19th century. That’s when Chinese immigrants arrived in Peru to work on the railroads and in mines, and brought their culinary traditions with them. (Hence, the soy sauce!).
