Lomo Saltado Original — El Plato Más Querido del Perú 🍖🥔

Combine 100g of soy sauce, 30g of oyster sauce, and 30g of white vinegar in a small glass or pitcher, stir, and set aside.

Cut the tomatoes into wide chunks, like French fries, and place them in a bowl with about ten whole sprigs of cilantro.

Cut the onion into pieces similar in size to the tomato and place the appropriate pieces in the bowl with the tomatoes.

Remove the core and inner layers of the onion that are too small, discarding them into the bowl with the cilantro sprigs.

Cut the yellow chili pepper into thin strips after removing the seeds and veins, and place it next to the onion.

Remove the roots from the scallions and discard them, placing the white parts in the bowl with the cilantro and cutting off the green parts up to where the leaves are loose and open, discarding the leaves.

Set aside the green scallions and bring the chopped cilantro to the table.

Fry all the leftover cilantro sprigs in a pan to release their flavors.

Add 400g of dark beef broth to the pan with the fried cilantro and cook over medium heat for at least 15 minutes.

Two minutes before removing from heat, dissolve 2 teaspoons of cornstarch in a glass of water and add it to the broth to thicken it, then strain and set the beef nage aside.

Heat oil in a regular frying pan over high heat until it starts to smoke.

Add 700g of beef tenderloin cut into large cubes, ensuring they touch the bottom of the pan, and leave them undisturbed until browned.

Turn the meat over cube by cube to ensure even cooking, aiming for medium-rare, then remove the meat and set it aside.

In the meat-infused oil, add the onion and bell pepper, adding more oil if needed, and cook until the onion starts to soften.

Return the meat and tomatoes to the pan, stir, and immediately add the reserved sauce mixture.

Allow the sauce to heat and bubble for 15 seconds, then add the scallions, a pinch of pepper, and some chopped cilantro.

Add enough beef nage to enrich the sauce, then prepare to plate.

Place a glass of white rice in the dish, arrange French fries next to it, and top with the Lomo Saltado, garnishing with cilantro leaves.

Equipment Needed

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