@@marcelashagash5808 My grandma does use ginger but not like he did. She cuts a little piece and infuses the oil with it, then removes it. Green onions are not normally used but others saltados do use them. Grandma says she wants to try the way he cooked the meat.
Quick history: there is a sizable ethnic Chinese population in Peru (especially Lima/Callao) and has been for a long time. There developed a Peruvian-Chinese cuisine centered in Chinese restaurants called Chifas (from 吃饭 - 'eat'), using local ingredients (like tomatoes, potatoes and ají chilies) and Chinese cooking techniques - of which lomo saltado was the big hit (hence it is always served with rice). It's pretty much the Peruvian national dish. Try it! Easy to make and everyone loves it.
Absolutely! and the restaurants are called Chifa because that's what they would yell while selling food to construction workers according to my chinese father-in-law... very interesting story of chinese immigration in Peru.
My life is amazing! I am a famous YouTub icon, I have two very attractive girlfriends and my videos change lives! This is not selfpromotion! This is the truth! The truth will set you free, dear ot
Yep it is a variation of 番茄炒牛肉. The main difference is the fries, chili peppers and cilantro. I feel like aji de gallina deserves to be the national dish because it's more Peruvian in origin but oh well.
Chef John, I just want to express my appreciation for you and your recipe videos. I'm retired. When I found my new love of cooking, and yeah, I know it came late, your precise yet always delightful instructions have given me a tremendous new lift in life. I never used to cook much. Now I'm cooking every day with mostly your recipes. Thankyou!!
peruvian gang here, this is great, and the pan reducing the juices to not get the meat all soggy and looking kinda boiled is a great trick, I would only say...the onions are better when cut a bit thicker for this dish, and also it tends to be a bit more juicy (meaning just adding a bit more vinegar maybe), since what we often do is not put the fries in the pan with the stir fry, but rather serve on top of the fries (and sometimes partly on top of the rice to get it juiced up), the juice is so good a lot of places offer this in smaller portions as a breakfast with just the stir fry and some bread to dip and eat with and it´s amazing
being peruvian I couldn't help but smile throughout the whole video. This was surprisingly accurate, especially considering how difficult it can be to find authentic ingredients abroad. Kudos John! you did a great job!
That removal of the meat when the liquid/foam starts was a eureka moment, for me. Why didn't I think of that? ..otherwise, you get boiled beef... bleh... ( which is sadly what I done too many times....) I'm on the road to happiness...
@@VinceEspositoJr Yup! Not blood. Virtually all blood is drained during slaughter, the pink liquid you see is denatured protein from the meat mixed with water.
@@nomdeplume9958 Thanks for this. I can see the value it adds to this dish, but if we are talking about the same thing, I have to assume its not useful/appealing for all dishes? For example, does it have a tendency to create an unappealing scum in dishes like soups that needs to be skimmed off?
@@VinceEspositoJr Correct, it just depends on the dish. Different cooking techniques and heating cause different reactions. Using high, direct heat causes proteins and other stuff on the meat to form a browned, seared surface, and produces a distinctive flavor. This is called the maillard reaction. Water stops this reaction from occurring, so yeah, if you just boil beef, especially for a while, you'll get a scum because of denatured proteins and fat rising to the surface. Searing the meat but not cooking it beyond that, will help add flavor and prevent a scum from forming, though you'll still probably have to skim a bit of the fat on the surface.
1976 I lived in Bogota, Columbia and in Lima, Peru. Lomo Saldado was popular in both places. More in Bogota as at that time there was a restriction on beef in Peru. You could only buy beef once a week. The fries were always served smothered with stir fry. Peruvian food was wonderful. My favorite was the ceviche, of course. Aji de gallena is another very popular and delicious dish. (Chicken made with an aji pepper sauce).
I was at Sam's looking at beef cuts not knowing what recipe to cook with what cut. A man next to me was picking up flank steak and I asked him how he cooks it. He said his wife cooks Lomo saltado. She came over and explained it, I wrote it down, and here I am. Thanks for this. I thought it sounded weird with the fries, but I guarantee my 4 boys and husband will love this. Mmmmmm Grateful for the foodies in the world and their willingness to share culture through food. This won't be my first time getting recipe advice from a stranger and I haven't regretted it yet.
As peruano guy, I must say: thank you. Also you can try to use larger slices of onion for different texture. Another tip is if you can find papa amarilla in your country, deep fry it with the skin. Really great video.
I would disagree. Also live in peru. The way he cut them if find but even thinner would be fairly authentic. Also.. no vinegar or ginger. And find some real aji amarillo. The paste is easy to find in the US. Add in some thinly sliced bell pepper and you're golden. I would also cut the tomatoes one more time those are a bit too thick.
@@EmitStop also also live in peru, i would say thinner sliced onions and tomatoes is definitely common, but if you go to an upscale restaraunt you'll find the thicker cut style. but i agree, i don't think ginger is something I've ever detected in this dish, and my wifes recipe does not include vinegar or ginger, however it is possible that restaurants might include these things.
also also also! john is absolutely correct, the fries need to be mixed in. they do get a little soggy, but that's part of the joy. it is sometimes served with the fries on the side here, they soak up the extra sauce on your plate that would otherwise go to waste
Being from Peru, I will say you did a good job. Peruvian food is a mixture of Chinese, Japanese, Italian, African, Spanish, and Inca cuisine. Great job!
When I was growing up we had a Peruvian maid for a while, and she taught us how to make this. It's one of my favorite dishes to this day. We've never ever put any peppers in it, though. And we use a shit ton of vinegar and soy sauce, so that there's a lot of sauce to coat everything. AND... we actually serve the french fries on the plate first, and then we serve the rest of the stuff directly on top, so the sauce will drip onto them and intentionally make them soggy as we eat. Soggy fries get a bad rap, I absolutely love soggy fries when they're soaked in a tasty sauce, and this is one is simply a match made in heaven for french fries.
"Serving the french fries on the side with this... would be like the same thing as serving a poutine with the french fries separated from the gravy. I mean, come on, we're not doing that." What perfect analogy... cuz seriously, we're not doing that.
My mom used to make this dish for us kids while growing up in Vietnam. I was so surprised to see it when I had Peruvian food! It is wonderful with jasmine rice. Thank you Chef John!
My Peruvian ex-GF use to make this all the time, It is the best...she taught me her families vers, now I make this all the time although I am usually using small red or white potatoes... I've even done it with chicken thighs and it was delicious. Great Channel Keep it UP!!!!
Actually that is the way to do it, all stir fry in Perú has to be done with that smokey flavor from the fire, the bigger the flames, the tastier it will be.
Honestly that technique with the meat looked better than doing it in small batches. Having it coated in the reduced meat juices sounds absolutely delicious.
CJ you are without question the best food blogger there is. Every single recipe you make leaves me wanting to make it make and try it. Thank you. I am writing this down to try this weekend !!
I had a family make it for me. At that time I knew nothing of Peruvian food. I just knew grandma made it so I better eat it! LOL! It was not a problem because it smelled awesome. I was shocked to when she served it with rice. I ate it all suffered because I stuffed myself. It was so good. I rolled out the house. lol I will definitely be making this. I see now it was an honor to share this with the family.
My Peruvian wife introduced me to Lomo Saltado and I love it. Everything works together, especially when you consider Peru's unholy love affair with potatoes. I will say tho, the only Lomo Saltado I've ever had that I didn't like was from a restaurant in Cusco, Peru.
I used the steak technique to cook some bavette served along white rice and black beans with lime and cilantro. I became a hero in 30 minutes. Super tender and incredibly flavorful. As close to velveting as I have ever tasted without actually velveting. Thank you Chef John!!
I am so happy you did this. I have lived in Peru for more than 6 years. Peruvian cuisine is the best and most varied of any country in Latin America...and I have traveled to almost all of them. The cuisine here varies by region too. This version of lomo saltado is how it is done in the Lima region. It is considered one of the national dishes along with ceviche, and aji de gallina (Chef John you should try doing this). There are hundreds of other dishes to try and very few are not good...carapulcra, huatia, cau cau, to mention a few. Chifa (the chinese/peruvian fusion) is very prevalent. Like the US it was the first international food, but they make it their own here. All delicious. Chef John, please do more Peruvian dishes. I know you will do it all so well.
I'm chinese. When I first went to the UK a long time ago I would buy frozen fries (chips) and sautee them. We had an oven in the shared kitchen but I never used it, just not used to that method since at home we do everything on the stove top. This dish really looks like something I would throw together back then for a hurried meal. And thanks for the tip of removing the meat from the juice mid sautee! I didn't think about that when I inevitable stew my meat by being lazy...
IT'S ABOUT TIME! This was my food wish like 4 years ago, been eating Peruvian for years and making Lomo Sal for years. Welcome to the club finally. Now you got to make some of the sauces Dude! Rocoto sauce, and Aji Verde, and Aji Amarillo sauce.
Been to Peru many times. One of my fondest memories is eating lomo saltado at a hole in the wall place on the side of the road when I was on my way to Cusco. It was delicious! I always ask for a fried egg on top, and yes it was definitely invented to treat morning sickness! Thanks for the video Chef.
*I remember the first time I went to a Peruvian restaurant, such an AMAZING cuisine! 😍😍 My wife and I love your videos! ❤️We share international recipes and seeing this video we need to add a Peruvian dish 😁*
@@andreaolivares8716 trust me this is a very delicious dish I've made it several times. The only thing is that the Lomo saltado is served on top of the fries not stirred together
I lived in Peru when I was younger, and this was far and away my favorite dish! Love to see your version! Another great one is Papa a la Huancaina, strongly recommend it as a future video!
Tried this today, and it was delicious. Super easy and quick. Because I really don't like to let my oil smoke (and I only have extra virgin olive oil), I used clarified butter for the frying. I added some olive oil at the end with the vinegar and soy sauce.
Chef John you are our inspiration, greetings from Canada
4 года назад+20
A peruvian plate!!! Yaaaaay, I don't even like lomo saltado that much haha but it's always great when Chef John talk about peruvian cuisine. Our food is super diverse and tasty! ❤❤❤
We have no peruvian restaurants where I live, what are your favorite dishes? I want to look them up!
4 года назад
@jamie tobler Oh, I also like ocopa but I prefer 'Papa a la huancaína'. It's pretty much the same dish (potatos, boiled egg, lettuce, etc. with a creamy sauce) but with a different sauce. You have to try it!! ☺⭐ The huancaína sauce is yellow and it's yellow chilli pepper based with milk, queso fresco and a few other things. But it isn't spicy which I'm grateful for haha. I hope you can try it (or maybe try to recreate it!) and love it as much as I do!! 😊❤ Edit: The yellow chilli pepper I mentioned is the 'ají amarillo' that Chef John mentions at 1:35. :) It's sad that it's hard to find in the states. :(
Sadly over here in Europe we dont know much about south American food :(
4 года назад+1
@@YeeOww hahaha peruvian grannies do it better too!! I love the taste of lomo saltado but I kind of dislike the taste of the cooked tomatos and cooked onions. I prefer the seasoned steak chunks with my fries, my rice and my raw onions. 🥰
I was hooked to the love story between Kenji, Chef John and their potential collaboration. But I could feel Kenji's heart shattering when Chef John said he is not a stir fry guy... so sad
I know.I wonder if he's had a 'proper' stir fry. I learnt most of my stir fry knowledge from Ken Hom's books and now I'm only ever 15 minutes away from a tasty, healthy restaurant style stir fry using almost any remanining vegetables.
@@annother3350 Kenjii is coming out with a book about stir frying at home, btw. Serious Eats already had an article by him about different outdoor set ups.
@@annother3350 he lives in San Francisco, one of the largest ethic Chinese communities outside of China. I'm sure he's had good stir fry. He makes videos for people to cook at home and you absolutely CANNOT make a proper stir fry without equipment most people don't have. No. You can't. Your stove doesn't get anywhere near the neighborhood of hot enough.
Lomo Soltado is one of my favorite dishes. It’s as delicious as it is bizarre and the secret is for sure the peppers, ajo amarillo. I get that stuff in a jar. Didn’t think to try to substitute with bell and habanero combo. Thank you chef John for an excellent recipe. West Portal Fresca is my favorite Peruvian spot in SF. I consider myself so lucky for stumbling into this high quality introduction to Peruvian cuisine with Fresca.
I've been curious about a Food Wishes version of this beloved recipe. It's impossible to get the pan hot enough to get the caramelization and char you need on the steak without an open flame and smoke everywhere, so this looks like a good cheat method that doesn't involve modifying your oven/smoke detectors or having to grill and then cook inside. Very impressive as usual Chef John!
The cheat is to go incredibly hot and go in batches... but what he did is great. I have done it also, I just don't remove the beef from the pan... leave it there until it evaporates and starts sauteeing again...
Marcio Moerbeck I’ve seen him use that method in at least one other video. Perhaps he removed the meat to avoid over cooking it. It was cut pretty thin.
Here's a tip so you can try it again. Take out the ginger and add the garlic to the beef stir fry. Also, don't add soy and sugar to the meat. Just some salt and let sit 30 mins room temp. Also, as you mentioned, it's a mix of Chinese so try to make the sauce differently. 1 part soy, 1 part vinegar and 2 parts oyster sauce. Add that to deglaze. (I won a limo saltado contest in Chile and I beat peruvians)
LOVE IT! Made it tonite for the first time and was fantastic and quick to make. Made and ate it without the fries - to me not necessary. Thank you for sharing this recipe.
Hi John. It's been over a year since you first posted this. Since February we've been trying to grow aji guyana peppers. It's been a struggle due to the Texas polar vortex and the general lack of sunlight on our balcony. But the plant has surprised us by producing number of peppers anyway. Tonight, we're trying this recipe for the first time using legitimate, home-grown ajis. I can't wait!
First Chef John vid for me...Kenji told me about you....would love to see a combo vid with you two! Love your sense of humor and cooking tips! subscribed!
ERIC CULPEPPER You have about 2,000 videos to catch up on! My favorites: Pavlova Chocolate pots de creme Shawarma Falafel Greek Lemon Chicken Sungold Tomato Sauce Succotash salad Eggplant sandwiches His relaxed style and varied cuisines make his site my first search when I'm looking to try something new. And as always,enjoy!
Love this dish and Peruvian food in general. I have to say though that a blend of habanero and bell pepper don't really approximate the unique flavour of aji amarillo. I am lucky though, because I can find it here in several forms. There are a couple of latin markets here where I can find it in paste form and one market where I can occasionally find them canned whole. I also recently stumbled upon a local specialty spice shop that carried it in a powdered spice form. All really good. If you can find it in any form, aji amarillo is worth having as a staple in your kitchen. It is that unique and delicious. For this dish that you made JOhn, I would keep the orange ( or yellow) bell pepper and replace the habanero with the aji amarillo in whatever form you can find it.
He said it's difficult to come by where he lives. There isn't a store within 30 miles of me that sells it either. That leaves Amazon or other online retailers. Is there a particular brand that's better than others that's readily acquired from there or a similar reputable online vendor?
@@Thuazabi I heard that part which surprised me. I beleive he lives near San Francisco, I live near Calgary, Alberta, Canada. The nearest latin market is 30 minutes or more away depending on traffic. But it is worth the once every 6 months visit for me. They are small so don't have an online presence. The specialty spice market is 30 mnutes away on a good traffic day. I do think they have an online presence. This amazing little shop has ann incredible selection of spices from all over the world. Silk Road Spice Merchant in Calgary, you can check out their website here: silkroadspices.ca/ I am not sure if they deliver internationally. Maybe they have partners in the US, always worth it to ask. If they do ship to the US, you will win because their prices are in Canadian Dollars :) ...... I am surprised it is difficult to find latin specialty ingredients in the US given the large latin presence there. There is a latin community here in Canada, but it is significantly smaller. Good luck, and thanks for the response to my comment.
Yep! Definitely a drunked up creation. I would love to try this. It reminds me of a scrapple where you toss all the leftovers into a fry pan until it's hot and eat it .
Pro tips. Use Chinese cooking wine or pisco. Pisco is Peruvian but this dish is Peruvian Chinese food so Chinese cooking wine is good. Grate and then squeeze the ginger and use the juice instead of chopped ginger. 1. It gives a nice subtle flavor 2. The starch from the ginger acts like corn starch and gives a glossy thickness Use yuca: parboiled, coated in lard, and oven baked for super crispy deliciousness.
i had this at a local peruvian restaurant and was blown away. it has this really awesome smoky flavor to it. i wonder if they did the "pan burning meat juices" thing that chef john showed. that might be it. really nice, thank you.
John, there's some amazing saucey additions that are perfect for this dish, Huancaina Sauce and Peruvian Aji Verde. If you're not familiar with them, do yourself a favor and look them up, you would be very happy to add them to your repertoire. Fantastic video BTW!
Chef John,
I am Peruvian, born and raised, and I gotta say: You nailed this!! Will be sharing it with my grandma :)
Steve Anticona but we don’t use ginger and green onions isn’t? What your Grandma said about it?
@@marcelashagash5808 My grandma does use ginger but not like he did. She cuts a little piece and infuses the oil with it, then removes it. Green onions are not normally used but others saltados do use them. Grandma says she wants to try the way he cooked the meat.
@@sjaa687 that's a good tip, will use next time the ginger. Thanks, regards to Abuela.
👏👍
Uff un habanero entero??!! Debe picar mas que la puta madre. 😆
Quick history: there is a sizable ethnic Chinese population in Peru (especially Lima/Callao) and has been for a long time. There developed a Peruvian-Chinese cuisine centered in Chinese restaurants called Chifas (from 吃饭 - 'eat'), using local ingredients (like tomatoes, potatoes and ají chilies) and Chinese cooking techniques - of which lomo saltado was the big hit (hence it is always served with rice). It's pretty much the Peruvian national dish. Try it! Easy to make and everyone loves it.
Absolutely! and the restaurants are called Chifa because that's what they would yell while selling food to construction workers according to my chinese father-in-law... very interesting story of chinese immigration in Peru.
My life is amazing! I am a famous YouTub icon, I have two very attractive girlfriends and my videos change lives! This is not selfpromotion! This is the truth! The truth will set you free, dear ot
Thanks for the background. I feel I might have a go at this dish sometime during the week, it looks mighty tasty.
Yep it is a variation of 番茄炒牛肉. The main difference is the fries, chili peppers and cilantro. I feel like aji de gallina deserves to be the national dish because it's more Peruvian in origin but oh well.
How did so many Chinese people end up in Peru?
The biggest takeaway from this personally is cooking frozen fries in a pan. My life has been changed forever, you absolute genius madman.
I CAN'T BELIEVE THIS. MY LIFE ... SHE'S BEEN WASTED.
I was thinking the same thing...french fries done in a frying pan!? Mind blown lol
Are those fries precooked.
@@marcelashagash5808 they are frozen packaged french fries. Yes..they are parcooked. Just require finishing.
"And our nice, crispy, hopefully still warm French fries."
Chef John, I just want to express my appreciation for you and your recipe videos. I'm retired. When I found my new love of cooking, and yeah, I know it came late, your precise yet always delightful instructions have given me a tremendous new lift in life. I never used to cook much. Now I'm cooking every day with mostly your recipes. Thankyou!!
peruvian gang here, this is great, and the pan reducing the juices to not get the meat all soggy and looking kinda boiled is a great trick, I would only say...the onions are better when cut a bit thicker for this dish, and also it tends to be a bit more juicy (meaning just adding a bit more vinegar maybe), since what we often do is not put the fries in the pan with the stir fry, but rather serve on top of the fries (and sometimes partly on top of the rice to get it juiced up), the juice is so good a lot of places offer this in smaller portions as a breakfast with just the stir fry and some bread to dip and eat with and it´s amazing
being peruvian I couldn't help but smile throughout the whole video. This was surprisingly accurate, especially considering how difficult it can be to find authentic ingredients abroad. Kudos John! you did a great job!
Stir Fry and French Fries!!! SOLD!!!!
My jacket potato with cheese is looking pretty lame tonight!
RIGHT!?
And beer ... lots of beer!
@@michaelschulz9164 beer is always welcomed
"Invented by someone who was drunk". That's why we love Chef John!!!!
Some of the best eats are made when we’re pie-eyed 👍🏻
I think it's more like invented by someone who was cooking for someone hungover.
@@nellgwenn Either way he's still the best!! But your comment is quite thought provoking!!#
Or high 😉
@@NBK1122 🤣🤣🤣🤣
That removal of the meat when the liquid/foam starts was a eureka moment, for me. Why didn't I think of that? ..otherwise, you get boiled beef... bleh... ( which is sadly what I done too many times....) I'm on the road to happiness...
I always thought that was blood, and bad. Perhaps not blood, but apparently not bad...
@@VinceEspositoJr Yup! Not blood. Virtually all blood is drained during slaughter, the pink liquid you see is denatured protein from the meat mixed with water.
@@nomdeplume9958 Thanks for this. I can see the value it adds to this dish, but if we are talking about the same thing, I have to assume its not useful/appealing for all dishes? For example, does it have a tendency to create an unappealing scum in dishes like soups that needs to be skimmed off?
@@VinceEspositoJr Correct, it just depends on the dish. Different cooking techniques and heating cause different reactions. Using high, direct heat causes proteins and other stuff on the meat to form a browned, seared surface, and produces a distinctive flavor. This is called the maillard reaction. Water stops this reaction from occurring, so yeah, if you just boil beef, especially for a while, you'll get a scum because of denatured proteins and fat rising to the surface. Searing the meat but not cooking it beyond that, will help add flavor and prevent a scum from forming, though you'll still probably have to skim a bit of the fat on the surface.
That technique and the pan fried French fries blew my mind
1976 I lived in Bogota, Columbia and in Lima, Peru. Lomo Saldado was popular in both places. More in Bogota as at that time there was a restriction on beef in Peru. You could only buy beef once a week. The fries were always served smothered with stir fry. Peruvian food was wonderful. My favorite was the ceviche, of course. Aji de gallena is another very popular and delicious dish. (Chicken made with an aji pepper sauce).
I was at Sam's looking at beef cuts not knowing what recipe to cook with what cut. A man next to me was picking up flank steak and I asked him how he cooks it. He said his wife cooks Lomo saltado. She came over and explained it, I wrote it down, and here I am. Thanks for this. I thought it sounded weird with the fries, but I guarantee my 4 boys and husband will love this. Mmmmmm Grateful for the foodies in the world and their willingness to share culture through food. This won't be my first time getting recipe advice from a stranger and I haven't regretted it yet.
I have fond memories of having Lomo Saltado with the Peruvian side of my family. Thank you for the recipe!
As peruano guy, I must say: thank you.
Also you can try to use larger slices of onion for different texture.
Another tip is if you can find papa amarilla in your country, deep fry it with the skin.
Really great video.
I live in Peru. Great job! But cut the onions wider and long ways so they match the fries and stay meaty.
I would disagree. Also live in peru. The way he cut them if find but even thinner would be fairly authentic. Also.. no vinegar or ginger. And find some real aji amarillo. The paste is easy to find in the US. Add in some thinly sliced bell pepper and you're golden. I would also cut the tomatoes one more time those are a bit too thick.
@@EmitStop also also live in peru, i would say thinner sliced onions and tomatoes is definitely common, but if you go to an upscale restaraunt you'll find the thicker cut style. but i agree, i don't think ginger is something I've ever detected in this dish, and my wifes recipe does not include vinegar or ginger, however it is possible that restaurants might include these things.
also also also! john is absolutely correct, the fries need to be mixed in. they do get a little soggy, but that's part of the joy. it is sometimes served with the fries on the side here, they soak up the extra sauce on your plate that would otherwise go to waste
Being from Peru, I will say you did a good job. Peruvian food is a mixture of Chinese, Japanese, Italian, African, Spanish, and Inca cuisine. Great job!
The world is such a better place for having you and your videos and recipes in it. Thanks!
When I was growing up we had a Peruvian maid for a while, and she taught us how to make this. It's one of my favorite dishes to this day. We've never ever put any peppers in it, though. And we use a shit ton of vinegar and soy sauce, so that there's a lot of sauce to coat everything. AND... we actually serve the french fries on the plate first, and then we serve the rest of the stuff directly on top, so the sauce will drip onto them and intentionally make them soggy as we eat. Soggy fries get a bad rap, I absolutely love soggy fries when they're soaked in a tasty sauce, and this is one is simply a match made in heaven for french fries.
"Serving the french fries on the side with this... would be like the same thing as serving a poutine with the french fries separated from the gravy. I mean, come on, we're not doing that."
What perfect analogy... cuz seriously, we're not doing that.
I scrolled over this comment right as chef John said that I hope u have a nice day
My side chick got poutine for days.
I am never baking my frozen fries ever again! Thank you for the new-to-me technique!
My mom used to make this dish for us kids while growing up in Vietnam. I was so surprised to see it when I had Peruvian food! It is wonderful with jasmine rice. Thank you Chef John!
I’m Korean, and I love Peruvian food. Saltado de mariscos and Parihuela.. they are so good
My Peruvian ex-GF use to make this all the time, It is the best...she taught me her families vers, now I make this all the time although I am usually using small red or white potatoes... I've even done it with chicken thighs and it was delicious. Great Channel Keep it UP!!!!
4:36 I like your fire roasting technique to get an extra smokey char on the meat.
Actually that is the way to do it, all stir fry in Perú has to be done with that smokey flavor from the fire, the bigger the flames, the tastier it will be.
yeap, he skip that step, typically with Pisco, for extra punch of flavour.
Lmfao! That part was hilarious. 😄
That transition from taking the peppers away to setting the sliced ones back was so clean *chef's kiss*
chef john this crazy world needs you more than ever thank you for posting
Honestly that technique with the meat looked better than doing it in small batches. Having it coated in the reduced meat juices sounds absolutely delicious.
CJ you are without question the best food blogger there is. Every single recipe you make leaves me wanting to make it make and try it. Thank you. I am writing this down to try this weekend !!
I had a family make it for me. At that time I knew nothing of Peruvian food. I just knew grandma made it so I better eat it! LOL! It was not a problem because it smelled awesome. I was shocked to when she served it with rice. I ate it all suffered because I stuffed myself. It was so good. I rolled out the house. lol I will definitely be making this. I see now it was an honor to share this with the family.
There's French fries in every dish in my perfect world.
you mean chips
Made me laugh
@papa tony no what?
Hell yeah so happy to see Peruvian food. As a fellow Peruvian, I approve of your interesting technique on lomo saltado. You gotta do Ceviche next!
I loved Chef John before, but now that he is doing Peruvian food, I’ve moved him up to the top of my list. Peruvian food rocks!
My Peruvian wife introduced me to Lomo Saltado and I love it. Everything works together, especially when you consider Peru's unholy love affair with potatoes.
I will say tho, the only Lomo Saltado I've ever had that I didn't like was from a restaurant in Cusco, Peru.
I used the steak technique to cook some bavette served along white rice and black beans with lime and cilantro. I became a hero in 30 minutes. Super tender and incredibly flavorful. As close to velveting as I have ever tasted without actually velveting. Thank you Chef John!!
Made this tonight and the family LOVED it!! Thanks, Chef John!
Love that you have love for the wonderful Peruvian culinary delights! More peruvian recipes please 😋
This is my mother's favorite dish! She'll love these techniques.
This is hands down, my favorite Peruvian dish...I've tried making a few renditions already, happy to try another. Thank you Chef John!
My favorite food channel making food from my country. Perfect combination.
Chef John, thank you so much for appreciating our culture!! ❤️❤️ It means a lot!!
Chef John's one liners are always on point..
My wife's going to love this dish. I hope you get feeling better, Chef John.
That trick of removing beef, let the drippings evaporate and then put it back in is pure gold!
I am so happy you did this. I have lived in Peru for more than 6 years. Peruvian cuisine is the best and most varied of any country in Latin America...and I have traveled to almost all of them. The cuisine here varies by region too. This version of lomo saltado is how it is done in the Lima region. It is considered one of the national dishes along with ceviche, and aji de gallina (Chef John you should try doing this). There are hundreds of other dishes to try and very few are not good...carapulcra, huatia, cau cau, to mention a few. Chifa (the chinese/peruvian fusion) is very prevalent. Like the US it was the first international food, but they make it their own here. All delicious. Chef John, please do more Peruvian dishes. I know you will do it all so well.
I'm chinese. When I first went to the UK a long time ago I would buy frozen fries (chips) and sautee them. We had an oven in the shared kitchen but I never used it, just not used to that method since at home we do everything on the stove top. This dish really looks like something I would throw together back then for a hurried meal. And thanks for the tip of removing the meat from the juice mid sautee! I didn't think about that when I inevitable stew my meat by being lazy...
Well, apparently this was invented by Chinese immigrants in Peru.
IT'S ABOUT TIME! This was my food wish like 4 years ago, been eating Peruvian for years and making Lomo Sal for years. Welcome to the club finally. Now you got to make some of the sauces Dude! Rocoto sauce, and Aji Verde, and Aji Amarillo sauce.
No matter how weird your recipes sound, you always make me want to try them and they're always good!
Been to Peru many times. One of my fondest memories is eating lomo saltado at a hole in the wall place on the side of the road when I was on my way to Cusco. It was delicious! I always ask for a fried egg on top, and yes it was definitely invented to treat morning sickness! Thanks for the video Chef.
Let's gooo, been waiting for a Chef John Lomo Saltado for a hot minute
I had this Lomo saltado when I traveled to Lima, Perú, and it was really delicious, I'll try this recipe for sure, thank you
*I remember the first time I went to a Peruvian restaurant, such an AMAZING cuisine! 😍😍 My wife and I love your videos! ❤️We share international recipes and seeing this video we need to add a Peruvian dish 😁*
Those chinise dishes you have are lovely❤
I've never tried Peruvian but I'm sure I'll love it 😍
Erika Cooper is a bot, right?
@@haselni no, im not😊
@@andreaolivares8716 trust me this is a very delicious dish I've made it several times. The only thing is that the Lomo saltado is served on top of the fries not stirred together
as a peruvian and long time follower , I approve this video :P thanks chef John
I like the way you say saltado with the correct pronuciation.
I lived in Peru when I was younger, and this was far and away my favorite dish! Love to see your version! Another great one is Papa a la Huancaina, strongly recommend it as a future video!
Around the outside, around the outside of the Roma tomatoes...another classic, Chef John!
These looks so delicious chef
Youre so unique John. I'm intrigued by your cooking and I enjoy your videos so much! 😊
Tried this today, and it was delicious. Super easy and quick. Because I really don't like to let my oil smoke (and I only have extra virgin olive oil), I used clarified butter for the frying. I added some olive oil at the end with the vinegar and soy sauce.
It all works together deliciously.
I ate Lomo Saltado before and loved it. Looking forward to following 👨🍳 John’s video: “ And as always enjoy” 🎶
I love Lomo Saltado! I love how you stir-fried the sliced beef! I'm going to follow your recipe and cook my Lomo Saltado tonight! Thank you so much!
Chef John you are our inspiration, greetings from Canada
A peruvian plate!!! Yaaaaay, I don't even like lomo saltado that much haha but it's always great when Chef John talk about peruvian cuisine. Our food is super diverse and tasty! ❤❤❤
Peruvian mom's do it best! 🤫
We have no peruvian restaurants where I live, what are your favorite dishes? I want to look them up!
@jamie tobler Oh, I also like ocopa but I prefer 'Papa a la huancaína'. It's pretty much the same dish (potatos, boiled egg, lettuce, etc. with a creamy sauce) but with a different sauce. You have to try it!! ☺⭐
The huancaína sauce is yellow and it's yellow chilli pepper based with milk, queso fresco and a few other things. But it isn't spicy which I'm grateful for haha. I hope you can try it (or maybe try to recreate it!) and love it as much as I do!! 😊❤
Edit: The yellow chilli pepper I mentioned is the 'ají amarillo' that Chef John mentions at 1:35. :)
It's sad that it's hard to find in the states. :(
Sadly over here in Europe we dont know much about south American food :(
@@YeeOww hahaha peruvian grannies do it better too!!
I love the taste of lomo saltado but I kind of dislike the taste of the cooked tomatos and cooked onions. I prefer the seasoned steak chunks with my fries, my rice and my raw onions. 🥰
Love my chef 👨🍳 John! Thanks for another great video!
I was hooked to the love story between Kenji, Chef John and their potential collaboration. But I could feel Kenji's heart shattering when Chef John said he is not a stir fry guy... so sad
I know.I wonder if he's had a 'proper' stir fry. I learnt most of my stir fry knowledge from Ken Hom's books and now I'm only ever 15 minutes away from a tasty, healthy restaurant style stir fry using almost any remanining vegetables.
Chef John Ran so Kenji could Wok
@@annother3350 Kenjii is coming out with a book about stir frying at home, btw. Serious Eats already had an article by him about different outdoor set ups.
@@annother3350 he lives in San Francisco, one of the largest ethic Chinese communities outside of China. I'm sure he's had good stir fry. He makes videos for people to cook at home and you absolutely CANNOT make a proper stir fry without equipment most people don't have. No. You can't. Your stove doesn't get anywhere near the neighborhood of hot enough.
@@gasfiltered I can make it pretty good compared to my local takeaway -- and about a fifth of the cost.
That "horrible technique" is more like "how to save a disaster when you've accidentally used a too-small pan".
Watch his pasta Genovese video. He browns the meat the same way. Of course, he was using chuck and it was going to eventually cook for like 10 hours
Lomo Soltado is one of my favorite dishes. It’s as delicious as it is bizarre and the secret is for sure the peppers, ajo amarillo. I get that stuff in a jar. Didn’t think to try to substitute with bell and habanero combo. Thank you chef John for an excellent recipe. West Portal Fresca is my favorite Peruvian spot in SF. I consider myself so lucky for stumbling into this high quality introduction to Peruvian cuisine with Fresca.
I've been curious about a Food Wishes version of this beloved recipe. It's impossible to get the pan hot enough to get the caramelization and char you need on the steak without an open flame and smoke everywhere, so this looks like a good cheat method that doesn't involve modifying your oven/smoke detectors or having to grill and then cook inside. Very impressive as usual Chef John!
The cheat is to go incredibly hot and go in batches... but what he did is great. I have done it also, I just don't remove the beef from the pan... leave it there until it evaporates and starts sauteeing again...
Looks like a great dish to cook in a discada.
Cast iron.
Marcio Moerbeck I’ve seen him use that method in at least one other video. Perhaps he removed the meat to avoid over cooking it. It was cut pretty thin.
Carolyn Greenough That’s what I thought...
For what it’s worth I’ve had this at a Peruvian restaurant and it is AMAZING. I will be trying this recipe out!
Here's a tip so you can try it again. Take out the ginger and add the garlic to the beef stir fry. Also, don't add soy and sugar to the meat. Just some salt and let sit 30 mins room temp. Also, as you mentioned, it's a mix of Chinese so try to make the sauce differently. 1 part soy, 1 part vinegar and 2 parts oyster sauce. Add that to deglaze. (I won a limo saltado contest in Chile and I beat peruvians)
That looks oddly wonderful. Perfect!
LOVE IT! Made it tonite for the first time and was fantastic and quick to make. Made and ate it without the fries - to me not necessary. Thank you for sharing this recipe.
So good , so good. Do your research Chief John, this food is delicious. Please give us more.
This makes me miss Peru....😓 what an amazing country ❤
Looks delicious! Another recipe from you I will enjoy making. Thank you Chef John!
My favorite is tallarin saltado (spaghetti noodles instead of fries)! I’m soooooooooooo happy you did this recipe! I can’t wait to try it! 😍😍😍😍😍😍😍😍
Had this every lunch time when working in a hostel in Peru. Now I'm going to have to cook it, just wish I could go back and have the real thing!
I love peruvian food thanks for sharing
Love your video, all your yummy dishes always make me drooling 🥰😋😋
Hi John.
It's been over a year since you first posted this. Since February we've been trying to grow aji guyana peppers. It's been a struggle due to the Texas polar vortex and the general lack of sunlight on our balcony.
But the plant has surprised us by producing number of peppers anyway. Tonight, we're trying this recipe for the first time using legitimate, home-grown ajis. I can't wait!
First Chef John vid for me...Kenji told me about you....would love to see a combo vid with you two! Love your sense of humor and cooking tips! subscribed!
ERIC CULPEPPER
You have about 2,000 videos to catch up on!
My favorites:
Pavlova
Chocolate pots de creme
Shawarma
Falafel
Greek Lemon Chicken
Sungold Tomato Sauce
Succotash salad
Eggplant sandwiches
His relaxed style and varied cuisines make his site my first search when I'm looking to try something new.
And as always,enjoy!
@@flowercook3915 Awesome! Ill check those out ASAP
I’ve waited years for this recipe from you!
Love this dish and Peruvian food in general. I have to say though that a blend of habanero and bell pepper don't really approximate the unique flavour of aji amarillo. I am lucky though, because I can find it here in several forms. There are a couple of latin markets here where I can find it in paste form and one market where I can occasionally find them canned whole. I also recently stumbled upon a local specialty spice shop that carried it in a powdered spice form. All really good. If you can find it in any form, aji amarillo is worth having as a staple in your kitchen. It is that unique and delicious. For this dish that you made JOhn, I would keep the orange ( or yellow) bell pepper and replace the habanero with the aji amarillo in whatever form you can find it.
He said it's difficult to come by where he lives. There isn't a store within 30 miles of me that sells it either. That leaves Amazon or other online retailers. Is there a particular brand that's better than others that's readily acquired from there or a similar reputable online vendor?
@@Thuazabi I heard that part which surprised me. I beleive he lives near San Francisco, I live near Calgary, Alberta, Canada. The nearest latin market is 30 minutes or more away depending on traffic. But it is worth the once every 6 months visit for me. They are small so don't have an online presence. The specialty spice market is 30 mnutes away on a good traffic day. I do think they have an online presence. This amazing little shop has ann incredible selection of spices from all over the world. Silk Road Spice Merchant in Calgary, you can check out their website here: silkroadspices.ca/ I am not sure if they deliver internationally. Maybe they have partners in the US, always worth it to ask. If they do ship to the US, you will win because their prices are in Canadian Dollars :) ......
I am surprised it is difficult to find latin specialty ingredients in the US given the large latin presence there. There is a latin community here in Canada, but it is significantly smaller. Good luck, and thanks for the response to my comment.
Yes we get the paste here in latin markets in Virginia and use it in several different Peruvian dishes
"by someone who was drunk. "...
LOL!!!
Why do I totally think that he's right?
sounds right to me to
Some of the best foods are hangover foods!
as a Peruvian i agree a good chunk of our food is for hangovers or for eating with beer.
Yep! Definitely a drunked up creation. I would love to try this. It reminds me of a scrapple where you toss all the leftovers into a fry pan until it's hot and eat it .
I love the way you teach cooking.
Learned a couple awesome techniques from this vid. Nicely done Chef
This looks really good.
Hello daddy hope your haveing a good day I agree about the food
Pro tips.
Use Chinese cooking wine or pisco. Pisco is Peruvian but this dish is Peruvian Chinese food so Chinese cooking wine is good.
Grate and then squeeze the ginger and use the juice instead of chopped ginger. 1. It gives a nice subtle flavor 2. The starch from the ginger acts like corn starch and gives a glossy thickness
Use yuca: parboiled, coated in lard, and oven baked for super crispy deliciousness.
Cooked it yesterday, tasts amazing !
As allways we did enjoy!
My favorite peruvian dish
This takes me right back to my favourite Peruvian restaurant.... Pollo D' Oro in Brooklyn.
Chef John, my girlfriend and I absolutely love your quick and simple recipes!
i had this at a local peruvian restaurant and was blown away. it has this really awesome smoky flavor to it. i wonder if they did the "pan burning meat juices" thing that chef john showed. that might be it.
really nice, thank you.
John, there's some amazing saucey additions that are perfect for this dish, Huancaina Sauce and Peruvian Aji Verde. If you're not familiar with them, do yourself a favor and look them up, you would be very happy to add them to your repertoire. Fantastic video BTW!
Yes! Drizzle some spicy, garlicky, herby, aji verde all over and dig in. The perfect tableside addition for lomo!
I appreciate you including your halfhearted attempt to seed the tomato lol
Been to Peru many times and had this there. Phenomenal dish. Well done
Carb on carb action!!
Ooooh. That looks so good!
Cannot wait to make this 😍😍😍
Thank you from a happy peruvian lady!
@8:01😘, that's an iconic exchange of food cultures, across the great Pacific.
My stepmom who is from peru made this all the time, love this stuff
Oh, too add we usually put the stuff ontop of a bed of rice so the juices get soaked up by the rice