Lomo Saltado is probably Peru’s most well known dish coming out of the chifa tradition—the Chinese-Peruvian cuisine that emerged in Lima at the turn of the previous century. It’s a stir fry, plain and simple, and the same preparedness and fast technique required of a traditional Chinese version is just as important here. This means having all your ingredients perfectly prepped before you even think about heating a pan.
But if you don’t have the time to slice, dice and mince all the typical onions, peppers, tomatoes and garlic, we’ve got a weeknight shortcut that will have that lomo saltando in no time. We substitute the vegetables for a dash of all three MÁGICO flavors, covering all the savory and heat notes. But feel free to use an onion or pepper if you have it on hand.
Oh—and while fries and rice are the traditional accompaniments to lomo saltado, we keep things a little lighter (and higher in protein) with a side of FILLO’S Peruvian Lentils.
Weeknight Lomo Saltado
1 pound of beef strip, tenderloin or skirt (or 1/3 pound of each)
1 onion or pepper or garlic clove (if you have it)
1 teaspoon each of each MÁGICO
1 teaspoon of low sodium soy sauce
2 tablespoons of olive oil
Thinly slice the beef across the grain. Slice any vegetables you wish to include. Get a pan or wok ripping hot—open windows or turn on the extraction fan. Working quickly, add the oil and beef stirring and flipping to keep it from scorching. Once nicely seared, add any vegetables you might be using and continue stir frying. Add the soy sauce and MÁGICO, stirring to incorporate. Serve immediately. (The whole process should take 4-5 minutes).