Sautéing over very high heat and flaming the meat gives this Peruvian dish its characteristic smoky flavour; saltado means "to sauté". Have all the ingredients prepared before you start this recipe because once you’ve begun, you'll need to work fast.
- 60 ml (¼ cup) vegetable oil
- 600 g lean fillet, sirloin, rump or scotch steak, cut into medium-size strips
- salt and pepper, to season
- 2 red onions, cut into wedges
- 2 vine-ripened tomatoes, cut into wedges
- ½ aji amarillo or other small hot chilli, seeded and finely sliced
- 1 garlic clove, finely sliced
- ⅓ cup coriander leaves
- 1 tbsp light soy sauce
- 1 tbsp white wine vinegar
- 4 spring onions, cut into batons
- 125 ml (½ cup) beef stock, mixed with 1 tbsp tomato paste
- 3 brushed potatoes, peeled, cut into batons and fried
- rice pilaf, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a large frying pan or wok over very high heat until it starts smoking.
With all prepared ingredients close to hand, carefully place the beef in the oil, using tongs to stir and sauté. Take care as the pan will flame. Season beef with salt and pepper. Continue sautéing and flaming for 30 seconds, to give the dish its characteristic smoky flavour.
Add the onion, tomato, chilli and garlic, and continue to sauté and flame. Add the coriander, soy sauce, vinegar, spring onion and the stock mixture. Add the potato chips and toss well. Serve with rice pilaf.