Lomo Saltado

Lomo Saltado is the quintessential example of Chifa cuisine, the remarkable fusion of Chinese and Peruvian cooking that emerged in the 19th century when Chinese immigrants settled in Lima. Tender strips of beef tenderloin are seared in a blazing hot wok, then tossed with tomato wedges, red onion, and aji amarillo in a soy sauce and vinegar glaze. The dish is served with both french fries and steamed white rice on the same plate, a uniquely Peruvian combination that bridges two culinary worlds. The key to perfection is extreme heat and working in small batches so the beef sears rather than steams.