Lomo Saltado Sandwich

History

Lomo saltado is one of Peru's most beloved dishes, born from the chifa (Chinese-Peruvian) culinary tradition that emerged when Chinese immigrants arrived in Peru in the 19th century. The stir-fry of soy-marinated beef, tomatoes, onions and ají amarillo, traditionally served with rice and fries, was inevitably tucked into a crusty bread roll to create a street-food sandwich version sold at markets and huariques (small local eateries) across Lima. The sandwich form captures all the bold, umami-rich flavors of the original in a portable, handheld package.

Ingredients

• Crusty French-style roll (pan francés)
• Beef sirloin or tenderloin, sliced thin
• Soy sauce
• Ají amarillo paste
• Red onion, sliced
• Tomatoes, cut into wedges
• French fries
• Cilantro
• Garlic
• Black pepper
• Vegetable oil

How to Make

1. 1Marinate beef strips in soy sauce, garlic, ají amarillo paste and black pepper for 15 minutes.
2. 2Heat a wok or cast-iron pan over very high heat until smoking.
3. 3Stir-fry the beef quickly in batches until browned; remove and set aside.
4. 4In the same pan, stir-fry red onion and tomatoes over high heat until slightly charred but still firm, about 2 minutes.
5. 5Return the beef to the pan, toss everything together, and finish with fresh cilantro.
6. 6Fry or bake the french fries until golden and crispy.
7. 7Slice the pan francés roll and load with the lomo saltado filling and a generous handful of fries.
8. 8Serve immediately.

Known for it

• La Lucha Sanguchería Criolla15001, Centro Civico, Real Plaza, Av. Garcilaso de la Vega 1337, Lima 15001, Peru