As soon as I came back from Italy I wanted to make a Peruvian dished called lomo saltado. Weird, right?
My trip to Italy inspired me in so many ways and I left thinking about cultural infusions (Italian tacos?). So perhaps that’s why I had Peruvian food in my mind… The integration of Chinese culture in Peru — called chifa — results in exciting and flavorful cuisine that leaves such an impression on your palate.
One of my good friends introduced me to this dish. It was a cold December evening a few years back and we headed to Flor de Mayo, an Asian and South American fusion restaurant. We trekked here for their notoriously über boozy and fruity Nutcracker drink. However the lomo saltado had me like yasss.
It’s essentially comfort on a plate…a popular, traditional chifa stir-fry (saltado) dish consisting of strips of sirloin (lomo), tomato and red onion, and fried potatoes (aka french fries). I absolutely love the traditional version of the dish but luckily there is another take that involves pasta — perfect for me fresh out of Italy
This specific rendition, lomo saltado tallarin, features any thin pasta in lieu of the rice and potatoes.
(Or use pappardelle like me because it’s the only kind you have.)
So the carbs are inevitable. Sorry, not sorry.
lomo saltado tallarin
serves 4, 15 min prep time + 10 min cook time
2 cloves garlic
1/4 cup mirin (rice wine vinegar)
1/4 cup low sodium soy sauce
2 tablespoons coconut oil
4 teaspoons cumin
pinch of salt
1 1/2 lbs beef tenderloin, cubed
4 oz uncooked spaghetti or linguine
4 Roma tomatoes, cut in wedges
1 small red onion, sliced
2 tablespoons sesame oil, for frying
sea salt and ground pepper, to taste
Combine garlic, salt, cumin, mirin, soy sauce, vegetable oil, and pepper. Divide the marinade into two equal parts in separate bowls. Place the onions and beef in each and saturate with the marinade. Refrigerate for at least an hour.
Cook noodles to al dente, about 2 minutes (using thin noodles is highly recommended, but cook per box instructions if you deviate from the recipe). Drain, rinse with cold water and set aside.
Place a small amount of oil in a wok or large cast iron and heat to medium. Once oil is hot, add the beef with marinade and cook until browned. Add the onions and simmer for 5 minutes.
Add the tomatoes and noodles and slowly stir so everything is coated. Cook for another 2-3 minutes.
Once done, transfer to plates and top with cilantro. Ready to serve!