06 Jun Tallarin Saltado – Peruvian Lomo Saltado Noodles
Tallarin Saltado is the pasta version of the classic Peruvian Lomo Saltado Recipe. It is one of the staples of Peruvian food. I love it because it is tasty but also because it is quick to do. It resembles regular stir fry noodles because Lomo Saltado is a dish that puts together Peruvian Flavour and Chinese techniques. Back in the day, Peru received Chinese immigrants that positively impacted our way of cooking. It is so strong the Asian influences that for this Tallarín Saltado Recipe, we use a wok to do the stir fry.
The good thing about this post is that if you are not into pasta and love the traditional way of eating Peruvian Lomo Saltado, you can follow the whole recipe and omit the pasta and replace it with white rice and chips (french fries).
Ingredients:
- Spaghetti, but you can use any other type of pasta like egg noodles.
- vegetable oil
- minced garlic
- onions
- tomatoes
- low sodium soy sauce
- white vinegar
- aji amarillo thin strips or aji amarillo paste
- tenderloin beef
- parsley
- Salt
- Black Pepper
Clean the beef tenderloin and cut it into cubes; salt and pepper them. Peeled and cut the onions into wedges. Also, cut the tomatoes into wedges.
Meanwhile, pour water into a pot and simmer it over medium heat. Prepare the pasta as the package instruction.
On a high-temperature stove top, put your wok to warm. When it is hot (so hot that it starts to smoke), pour a drizzle of oil and cook the beef in batches for a quick minute to have a brown crust but rare in the middle. Rest the meat in a separate dish and continue frying the other pack. As soon as you have fried all your beef, you should drizzle vegetable oil over the meat residues in the wok and fry the onions and garlic for 2 minutes. Add the tomatoes, fry them for 1 minute, and salt and pepper them. Add the vinegar, chilli strips and soy sauce. Incorporate the beef and stir fry, trying to flambee them for a minute. With the heat turned off, add the pasta and mix well. Serve them as soon as possible. Sprinkle with some parsley.
Frequently Asked Questions:
The best way to eat it is as soon as you prepared it, like any other Peruvian stir fry, but you can store it in the fridge in an airtight container for 2-3 days.
Yes, you can change the tenderloin beef for chicken breast strips. You have to cook them for a little while, so you will have a grilled chicken breast and proceeds with the recipe as usual.
Tallarin Saltado – Peruvian Lomo Saltado Noodles
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Main
- Method: Stovetop
- Cuisine: Peruvian
Description
Lomo Saltado is a staple in Peruvian Cuisine and one of our favourite dishes. I love it because it is tasty and a quick dinner option.
Ingredients
- 400 grams of Spaghetti
- vegetable oil
- 1 tablespoon of minced garlic
- 2 onions
- 2 tomatoes
- 3 tablespoons of low sodium soy sauce
- 2 tablespoons of white vinegar
- 1 tablespoon of aji amarillo thin strips or aji amarillo paste
- 400 grams tenderloin beef
- parsley to sprinkle
- Salt
- Black Pepper
Instructions
- Cook the pasta as instructed in the package and set the cooked pasta aside until we use it for the tallarin saltado.
- Prepare the ingredients by cleaning a cutting the beef tenderloin into cubes. Salt and pepper them. Peeled and cut the onions into wedges and cut the tomatoes into wedges. Reserve the ingredients for further use.
- Heat a wok over high heat until it starts to smoke. Drizzle a little oil and fry the meat in batches to have the space to fry correctly and make a crust. Fry them for 1-2 minutes to have them brown on each side but rare inside. Cook the next batch and reserve it on other plates. Drizzle a little oil over the same wok and fry the onions and garlic over it for a minute. Add the tomatoes, chilli, vinegar, soy sauce, salt and pepper. Stir fry for a minute and add the beef to the flambee for 30 seconds. Turn off the heat and add the pasta to mix it well. Sprinkle with a bit of parsley and serve it warm.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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