Lomo Saltado - Steak & French Fry Stir Fry - Food Wishes 

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. 😆

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?

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."

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

My jacket potato with cheese is looking pretty lame tonight!

RIGHT!?

And beer ... lots of beer!

@@michaelschulz9164 beer is always welcomed

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

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.

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 🤣🤣🤣🤣

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. 😄

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

you mean chips

Made me laugh

@papa tony no what?

Well, apparently this was invented by Chinese immigrants in Peru.

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!

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. 🥰

Being able to repurpose your food in another dish is awesome.

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.

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...

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.

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

Also similar to Filipino Bistek just the steak part tho 😄

Japanese.

Badlaama Urukehu Chinese

Oh, too add we usually put the stuff ontop of a bed of rice so the juices get soaked up by the rice

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

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

But has it always been made with soy sauce?

@ungratefulmetalpansy The one people often says, "it tastes like bubble-gum!" Yeah

@@BillGatliff Some chefs use soy sauce for the whole vegetables, others use it only with the tomatoes then add them to the mix

@@Rdg875, right, but if it's a "traditional" dish, what was used before soy sauce was available in Peru I wonder?

@@BillGatliff Peruvian cuisine has a mix of oriental influence as we also add tons of spices. It's "traditional" because it's normally associated as weekend or restaurant meal. If you refer to pre-Hispanic cuisine, the diet was more meat/fish and vegetables.