Culinary rebellion overhauls classic Peruvian dish
August 22, 2008
Gaston Acurio’s version of lomo saltado, a hearty beef stir-fry that is a staple in Peru, was an act of culinary rebellion.
In most families, recipes for the dish are handed down for generations. Acurio, widely known as his country’s top chef and an ambassador for the nation’s cuisine, never cared for his family’s version.
“When I was a very young kid, in my house, they made the most horrible lomo saltado in the world,” he said.
And so he crafted his own version, which quickly became the most popular offering at his casual Tanta eatery in Lima.
Serve this with a side of arroz con choclo, a blend of steamed white rice and white corn or hominy.
Preparation time, start to finish: 40 minutes. Makes 4 servings.
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4 tablespoons olive oil, divided
2 medium potatoes, julienned
1 1/2 pounds bottom sirloin or skirt steak
Salt and ground black pepper, to taste
1/2 pound white button mushrooms
1 red onion, finely sliced
1 green bell pepper, cored and julienned
2 yellow chilies, julienned
2 tomatoes, thinly sliced
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/2 cup beef broth
1/4 cup chopped fresh cilantro
1/2 cup sliced scallions
In a large wok over medium-high, heat 2 tablespoons of the oil. Add the potatoes and stir-fry until lightly browned, about 10 minutes. Transfer the potatoes to a plate, cover with foil and set aside.
Cut the beef into 1/4-inch-thick slices. Season with salt and pepper.
Add the remaining 2 tablespoons of oil to the wok and heat over high. Add the beef and mushrooms and saute for 1 minute. Add the onion, green pepper, chilies and tomatoes. Saute for another 30 seconds.
Add the vinegar, soy sauce, beef broth, cilantro and scallions. Saute for 4 to 5 minutes.
To serve, divide the meat between 4 serving plates and accompany with the fried potatoes.
– Recipe adapted from Gaston Acurio