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
Scale
- 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.
Keywords: Tallarin Saltado, Peruvian Lomo Saltado, Peruvian Recipe