| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 700 | 30g | 13g | 44g |
| sugars | fibre | protein | salt |
| 6g | 4g | 40g | 1.2g |
Why I Love Peruvian Beef Saltado
There’s something distinctively alluring about the blend of international flavor profiles and, quite honestly, who can resist the charm of a vibrant and hearty dish like Peruvian Beef Saltado? The way these ingredients marry together echo my own Cuban and Spanish roots colliding with the spicy undertones of Peru. It’s like a dance on your palate. Speaking of dance, choreographing flavors is my favorite part of cooking, and Beef Saltado does a perfect twirl in this regard.
A Native Peruvian Festival of Flavors
Beef Saltado, for those who might not know, is a popular Peruvian stir-fry dish. Respecting traditional methods, this dish incorporates thin strips of beef sirloin, onions, tomatoes, and jalapenos to create a harmonious blend of flavors. And don’t forget the French Fries! Slightly unconventional, yes, but it delivers a surprising crunch that makes all the difference.
Inspired by revolutionary Peruvian chef Gastón Acurio, the Beef Saltado Sancochado is an elevated version, drizzled with a touch of soy sauce, infused with garlic, and hints of extras like red wine vinegar and aji amarillo sauce. This takes the taste experience to a whole new level.
Music of Gastronomy: Pairing Ideas!
If you’re looking to create a food fiesta, the Beef Saltado pairs well with a wide variety of dishes. Try whipping up a refreshing Peruvian Cilantro Rice or a satiating Peruvian salad to complete your meal. But, remember: the magic, the real deal, lies in the Beef Saltado’s unique, lively undertones.
There’s something very dance-like about cooking. Stirring, chopping, and then watching all these diverse elements come together to form something wholly different and new—it’s an art. Just like in dance, every step, every ingredient, counts in cooking. And this, my friends, is why I absolutely adore the Peruvian Beef Saltado.
What You’ll Need
- 2 pounds of beef sirloin, cut into thin strips
- 2 large white onions, cut into thick slices
- 3 large tomatoes, cut into thick slices
- 4 jalapenos, seeds removed and sliced
- 4 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of red wine vinegar
- 1 tablespoon of Peruvian aji amarillo sauce (optional)
- 1 bunch of fresh cilantro, chopped
- Salt and pepper to taste
- 6 servings of French fries (traditional way is to serve it with fries)
- 3 cups of cooked white rice
Method
Step One
Begin by seasoning the beef sirloin strips with salt and pepper. Set aside for a few minutes to allow the flavors to sink in.
Step Two
In a large pan, sauté the sliced jalapenos and minced garlic until fragrant. This should take about 1-2 minutes.
Step Three
Add the seasoned beef strips to the pan. Cook until they are well-seared and browned. This will usually take about 3-5 minutes. Once browned, remove the beef from the pan and set aside.
Step Four
In the same pan, add the sliced onions and tomatoes. Cook them until they have softened and the onions are translucent. This could take about 5-7 minutes.
Step Five
Return the cooked beef to the pan and add the soy sauce, red wine vinegar, and optional Peruvian aji amarillo sauce. Stir everything together and allow it to simmer for a few minutes so the beef strips can soak up the flavors.
Step Six
Right before serving, add the chopped cilantro. Mix it well into the beef and vegetables.
Step Seven
To serve, place a scoop of white rice on one side of each plate, and a helping of French fries on the other side. Ladle the Beef Saltado over the French fries. Ensure each plate gets an ample amount of beef, veggies and sauce. Adjust salt as per your taste. Enjoy!
