Peruvian Style Saltado de Carne

Helga Glaesel de BlandingAugust 16, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

In Peru they call it Saltado de Carne, and we tried to make a version of this dish at home. In Guatemala we know bistec (thin beef steaks) with tomato and onion, this is similar, but much tastier. It has soy sauce, a little vinegar to give it a touch of acidity, ginger, onion, tomato and bell peppers. Originally it is accompanied by rice and French fries, we served it this way and it was so delicious. You can use homemade or store-bought fries.

When you cut the meat into strips, do it against the grain so you get tender pieces. If we cut the meat in the direction of its grain, the pieces will be tough and chewy. We also cut the vegetables into thin slices, this way they are more abundant, and the dish will look more balanced with vegetables and meat. The tomatoes are cut into wedges by cutting each tomato into quarters lengthwise and then each piece into two, lengthwise as well.

Have all the ingredients ready, because when you start cooking the preparation is quick. We hope you try this recipe; it is a great option for weekday meals.

Helga

Peruvian Style Saltado de Carne

Yields: 6 servings

Ingredients:
2 lb. beef sliced against the grain into strips (sirloin)
4-5 tablespoons vegetable oil divided
2 small onions sliced (red or white)
4 small to medium Roma tomatoes sliced into wedges
4 scallions trimmed and sliced, plus more for garnish
4 garlic cloves peeled and minced
½ inch piece of ginger peeled and minced or grated (optional)
2 bell peppers, sliced into strips
2 tablespoon minced fresh cilantro plus more for garnish
White rice, for serving
French fries, for serving

Ingredients, for the marinade:
3 tablespoons soy sauce
½ teaspoon ground cumin (to taste)
½ teaspoon dried oregano
1 ½ tablespoon apple cider vinegar

Ingredients, for the Stir fry Sauce:
8 tablespoons soy sauce
2 tablespoon apple cider vinegar
2 teaspoon corn starch

Directions:

Place sliced beef in a medium bowl and toss with the soy sauce, ground cumin, oregano and vinegar. Let it marinate for 15 minutes.
Stir together the ingredients for the stir fry sauce and set aside.
Heat 1 tablespoon of oil in a large pan over medium-high to high heat. Add the beef, and cook stir frying until browned and seared, 5-6 minutes. Remove from the pan onto plate and set aside. Do not overcrowd the pan, work in batches until all the meat is browned.
Heat 1 tablespoon of oil in the same pan, then add the onion and cook for about 2-5 minutes, until softened and then remove from pan and set aside.
Heat 1 tablespoon of oil and add the green onions and sauté 20-30 seconds then add the tomato and bell pepper, and cook for another 2-5 minutes, until the tomatoes have released some of their juices, but are still intact. Add the garlic and ginger and continue cooking for about 1 minute.
Add the stir fry sauce to pan and stir to combine, let cook for 1 minute. Return the beef, its accumulated juices, and the onions to the pan and sprinkle over the cilantro. Toss gently to coat everything in the sauce.
Serve hot with rice and fries.

Have you made this recipe?

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