@@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!!
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!
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.
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!
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
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.
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.
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 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
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 !!
"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 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!!!!
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.
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.
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 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!
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 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!!
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.
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.
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...
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!
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.
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!
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 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.
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.
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. 🥰
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.
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 .
Gotta have the Aji Amarillo! It’s sooooooo good. We ran this a special in my bistro and ppl loved it. We put the meat and veg on top of the fries. This looks amazing too!
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!
Hey John, my Peruvian husband is from San Fran, too. He said you can find the aji Amarillo in a paste and frozen whole in the mission near 24th in the Hispanic stores. Casa Lucas @ 24th and Evergreen Market on Mission st. Evergreen has a lot of South American products so check them out if you want 😊 Also good job on the Saltado!
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!!
I have fond memories of having Lomo Saltado with the Peruvian side of my family. Thank you for the recipe!
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!
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).
That trick of removing beef, let the drippings evaporate and then put it back in is pure gold!
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.
"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 🤣🤣🤣🤣
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!
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
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
The world is such a better place for having you and your videos and recipes in it. Thanks!
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
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.
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 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
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 !!
"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.
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!!!!
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.
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!
chef john this crazy world needs you more than ever thank you for posting
Love that you have love for the wonderful Peruvian culinary delights! More peruvian recipes please 😋
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.
I’m Korean, and I love Peruvian food. Saltado de mariscos and Parihuela.. they are so good
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.
This is hands down, my favorite Peruvian dish...I've tried making a few renditions already, happy to try another. Thank you Chef John!
*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
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!
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 ate Lomo Saltado before and loved it. Looking forward to following 👨🍳 John’s video: “ And as always enjoy” 🎶
Youre so unique John. I'm intrigued by your cooking and I enjoy your videos so much! 😊
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!
Made this tonight and the family LOVED it!! Thanks, Chef John!
So good , so good. Do your research Chief John, this food is delicious. Please give us more.
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!!
My favorite food channel making food from my country. Perfect combination.
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.
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
That transition from taking the peppers away to setting the sliced ones back was so clean *chef's kiss*
Chef John, thank you so much for appreciating our culture!! ❤️❤️ It means a lot!!
There's French fries in every dish in my perfect world.
you mean chips
Made me laugh
@papa tony no what?
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. 😄
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.
No matter how weird your recipes sound, you always make me want to try them and they're always good!
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!
I love peruvian food thanks for sharing
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.
Chef John eres un grandazo de la cocina!
This is my mother's favorite dish! She'll love these techniques.
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!
Love my chef 👨🍳 John! Thanks for another great video!
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
These looks so delicious chef
Carb on carb action 🤪 I loved the totally wrong but so right meat browning technique. Love the accessible yet thoughtful and tasty recipes 🙏🏼🙏🏼🙏🏼
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.
For what it’s worth I’ve had this at a Peruvian restaurant and it is AMAZING. I will be trying this recipe out!
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.
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!
as a peruvian and long time follower , I approve this video :P thanks chef John
Love your video, all your yummy dishes always make me drooling 🥰😋😋
My wife's going to love this dish. I hope you get feeling better, Chef John.
It all works together deliciously.
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...
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. 🥰
I like the way you say saltado with the correct pronuciation.
That looks oddly wonderful. Perfect!
Been to Peru many times and had this there. Phenomenal dish. Well done
I love the way you teach cooking.
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.
This makes me miss Peru....😓 what an amazing country ❤
Carb on carb action!!
Looks delicious. Will have to try it sometime. Thanks for sharing Lomo Salado 7:20 with us 🥰 Lomo Saltado is absolutely delicious 😋
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 .
Learned a couple awesome techniques from this vid. Nicely done Chef
Looks delicious! Another recipe from you I will enjoy making. Thank you Chef John!
I like this guys way of doing things
Chef John you are our inspiration, greetings from Canada
Chef John's one liners are always on point..
Cooked it yesterday, tasts amazing !
As allways we did enjoy!
Cannot wait to make this 😍😍😍
Thank you from a happy peruvian lady!
Thanks as always for giving us these interesting and simple recipes. We tried this tonght with about 1/2 the meat and more veg.. Came out pretty good.
Your my fav! Great voice for voice over stuff
Gotta have the Aji Amarillo! It’s sooooooo good. We ran this a special in my bistro and ppl loved it. We put the meat and veg on top of the fries. This looks amazing too!
This is the first time ever chef john eats as much from the dish he just created! That counts for something! Do i have an amen to that?
Delicius variation of the Lomo Saltado. Greetings from Perú.
Got hooked on this when I visited Peru. It’s not all good though, but when it’s good, MAN! Is it good
Great tutorial, igniting the oil imparts a flavour profile, and I love to add oyster sauce to my Lomo Saltado as well.
Chef john, nice recipe, never seen or heard of this recipe, i only know of Peruvian purple potatoes which are good
This looks really good.
Hello daddy hope your haveing a good day I agree about the food
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!
Chef John you're great!
Yasssss I love this dish! When I went to Peru almost every meal had french fries or some other type of potato. Everything there was amazing :)
Let's gooo, been waiting for a Chef John Lomo Saltado for a hot minute
Hey John, my Peruvian husband is from San Fran, too. He said you can find the aji Amarillo in a paste and frozen whole in the mission near 24th in the Hispanic stores. Casa Lucas @ 24th and Evergreen Market on Mission st. Evergreen has a lot of South American products so check them out if you want 😊 Also good job on the Saltado!
Hi chef john!
I love your videos!