Uploaded May 2019 | Updated September 2026, 6 days ago
When Chinese immigrants arrived in Peru more than a century ago, they brought their cooking with them, and it didn't take long for a new, hybrid Chinese-Peruvian cuisine, called chifa, to emerge. This dish of stir-fried beef with tomatoes, onion, and French fries in a savory brown sauce is one of the most famous of the chifa tradition, cooked throughout Peru and around the world today.
The secret to success is knowing how to stir-fry properly, which at home often means dividing ingredients into very small batches to guarantee that they sear instead of just steaming. For the best flavor, you'll want to toss the wok or pan over an open flame, allowing the contents to briefly catch fire. But if that makes you nervous, it's okay to avoid the pyrotechnics.
FULL STORY: seriouseats.com/2019/03/how-to-make-peruvian-lomo-saltado.html
Stir-Fry 101: seriouseats.com/2010/06/wok-skills-101-stir-frying-basics.html
Our Favorite Wok: amzn.to/2WbtD7y
See More Like This!
How to Make Make Pasta with Spring Onion, Fennel, and Bacon: youtu.be/QOClyin82lk
The Best Mortar and Pestles: bit.ly/2tQCACx
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
When Chinese immigrants arrived in Peru more than a century ago, they brought their cooking with them, and it didn't take long for a new, hybrid Chinese-Peruvian cuisine, called chifa, to emerge. This dish of stir-fried beef with tomatoes, onion, and French fries in a savory brown sauce is one of the most famous of the chifa tradition, cooked throughout Peru and around the world today.
The secret to success is knowing how to stir-fry properly, which at home often means dividing ingredients into very small batches to guarantee that they sear instead of just steaming. For the best flavor, you'll want to toss the wok or pan over an open flame, allowing the contents to briefly catch fire. But if that makes you nervous, it's okay to avoid the pyrotechnics.
FULL STORY: seriouseats.com/2019/03/how-to-make-peruvian-lomo-saltado.html
Stir-Fry 101: seriouseats.com/2010/06/wok-skills-101-stir-frying-basics.html
Our Favorite Wok: amzn.to/2WbtD7y
See More Like This!
How to Make Make Pasta with Spring Onion, Fennel, and Bacon: youtu.be/QOClyin82lk
The Best Mortar and Pestles: bit.ly/2tQCACx
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
