Dish · peruvian
Lomo Saltado
Strips of beef are seared hot and fast with onion, tomato, and soy sauce, then tossed with french fries and served over rice.
Where it comes from
Lomo saltado grew out of Peru's chifa tradition, where Cantonese immigrants brought wok cooking and soy sauce into Peruvian kitchens, stir-frying local beef and potatoes instead of Chinese ingredients.
What cooks argue about
Cooks argue over the fries: cooked separately and added at the very end so they stay crisp, or tossed into the wok, which soaks up the sauce but softens them.
Nobody has published a lomo saltado recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.