hifa is Peru’s heart and soul, considered one of the country’s top favorite dishes. Today’s Lomo Saltado is a simple beef stir-fry, but made with Peruvian peppers, cilantro, and cumin (of all things).
And… this is the important part… Chifa is served with French Fries and rice.
| Servings | Prep Time |
| 4 people | 12 minutes |
| Cook Time | Passive Time |
| 15 minutes | 30 minutes |
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hifa is Peru’s heart and soul, considered one of the country’s top favorite dishes. Today’s Lomo Saltado is a simple beef stir-fry, but made with Peruvian peppers, cilantro, and cumin (of all things).
And… this is the important part… Chifa is served with French Fries and rice.
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Ingredients
- 1.25 lbs beef flap meat (or other steak sliced thinly against the grain)
- 1 red onion , sliced into strips
- 3-4 roma tomatoes , sliced thinly
- 1 aji amarillo pepper (hot yellow chili pepper), sliced thinly or diced
- 1 handful fresh cilantro , torn
For the marinade:
- 2 Tbsp white vinegar , plus extra if desired
- 2 Tbsp soy sauce , plus extra if desired
- 2 cloves garlic crushed
- 1/4 tsp ground cumin
- salt
- pepper
Servings: people
Units:
Instructions
- Marinate strips of meat in vinegar, soy sauce, garlic, cumin, salt and pepper. You can cover this and refrigerate overnight if desired. Or just do a quick marinade for 30 minutes.
- Meanwhile, slice up your veggies. A few tomatoes (they help create the juicy sauce which is so good to dip fries in), as much Aji Amarillo as you can handle (this is a mild pepper you can substitute with any pepper you’d like), and a red onion. Lots of people will slice the Aji Amarillo in long strips, like the onion and soak them in vinegar for added tang. I just minced mine to keep it mild for Ava.
- Squeeze the meat dry from the marinade and fry in a little oil an extremely hot wok or pan until browned. Be careful not to overcook. Note – If your pan isn’t screaming hot, the meat with simply stew in it’s juices. An alternative is to add the soy sauce and vinegar after frying, although I like the added flavor gained from marinating it. Peruvians do it both ways, depending on the household.
- Once the meat is browned, toss on the onions and cook until slightly softened. Finish by adding the juicy tomatoes and aji pepper (which is already soft), and whatever marinade is left in the bowl. Cook a few more minutes, taste and add more vinegar or soy sauce, as you see fit. The goal is to work pretty quickly, as with stir-fry.
- Serve garnished with cilantro, next to a mound of rice and crispy french fries.
Recipe Notes
NOTE: If you substitute regular, raw peppers for the aji, add them with the red onion, so they have more time to cook.