Tuesday, October 31, 2017

Pisco's Lomo Saltado

Back in the beginning of September I wrote about chef Emmanuel Piqueras and his Liberty Station restaurant Pisco Rotisserie & Cevicheria and shared the recipes for two of his ceviches. With the weather cooling I want to now share his Lomo Saltado dish--an intriguing stir fry beef tenderloin that melds Peruvian flavors with Cantonese influences.

As Piqueras explained, Peru is a melting pot of food--a mix of Spanish, Italian, Cantonese, and Japanese styles and techniques that reflect the country's unique history. Piqueras considers himself a teacher to Americans, sharing Peru's history through its cuisine. Lomo Saltado is a popular traditional Peruvian dish--yes, stir fried beef tenderloin cook with vegetables and served with French fries or potato wedges on rice.

In this dish, Piqueras features soy sauce, oyster sauce, ginger, and garlic to form the sauce that is its  base. That's made in the blender and reserved. Using canola oil, he stir fries seasoned tenderloin pieces, then adds red onion, tomatoes (have you ever stir fried tomatoes?), and a jalapeño. All this is blended with that salty, sour traditional sauce and topped with scallions and perhaps a fried egg. It's easy to prepare and the brightness of the stir fried vegetables really set off the richness of the tenderloin.

Lomo Saltado
From Emmanuel Piquera of Pisco Rotisserie & Cevicheria
(printable recipe)
Serves 4 to 6

Canola oil for frying potatoes
8 ounces of potato wedges1 ounce of canola oil
1.5 pounds beef tenderloin cut into 1/2 inch thick
Kosher salt
Black pepper
1 large red onion, cut into strips
3 Roma tomatoes, cut into strips
1 jalapeño chili, seeded and julianned
6 ounces of lomo saltado sauce*
Scallions cut into strips for garnish
Optional: fried egg

*Lomo saltado sauce:
In a blender mix 2 ounces of low sodium soy sauce, 1 teaspoon of oyster sauce, 1 ounce of white wine vinegar, 2 ounces of water, 1 teaspoon of fresh ginger, and one clove of garlic.


Fill a large pot with oil or use a fryer and bring oil to 375 degree F. Carefully add potato wedges in small batches and fry for 5 to 7 minutes until golden brown. Remove and let drain on paper towels.

Season the tenderloin pieces with kosher salt and black pepper. 

In a wok with canola oil stir fry the tenderloin pieces and cook until golden over high  heat, add the red onion strips stir fry for two minutes, add the tomato strips cook for one minute, add the chilies, then add the lomo saltado sauce and mix everything together in high heat for one more minute.

Serve in a shallow plate, add the fried potato wedges and garnish with the scallions strips and fried egg if you like. For a traditional Peruvian experience, serve with white rice.

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