Chef Luis Manuel Oxa of Bab Al Qasr’s Limo restaurant shows us how to master the famous Peruvian stir-fry dish, which combines marinated meat with onions and tomatoes
How to make… Lomo Saltado
720 grams of beef tenderloin
2g chopped garlic
2 tsp salt
¾ tsp pepper
240ml corn oil
240g sliced red onion
160g cherry tomatoes
2½ tsp soya sauce
2½ tsp vinegar
320ml beef broth
2½ teaspoons coriander
320g baby potato fries
240g cooked rice
▶ Season the beef with chopped garlic, salt and pepper.
▶ Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch for about 2 minutes.
▶ Add the onion, cherry tomatoes, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy.
▶ Pour in soya sauce and vinegar on sides of wok or pan. Mix everything.
▶ Add beef broth and cook for a minute-and-a-half. Taste for seasoning.
▶ Turn off the heat, add chopped coriander and serve at once with baby potato fries and white rice.