Peruvian sous vide beef stir fry (Lomo saltado)

Lomo saltado: Peruvian beef stir fry cooked sous vide

Enjoy a taste of South America in your own kitchen with this Peruvian creole twist on steak and chips.

With tangy onions and tomatoes reduced in soy sauce, layered with juicy strips of steak and sprinkled with fresh coriander and dashes of lime, you’ll be able to taste the explosive fusion of Asian and South American flavours. It’s no wonder that Peru has been voted the best culinary destination for 4 years running!

Sous vide cooking is the ideal way to bring out the succulent flavours and tenderness of a steak. Serve your sous vide lomo saltado with basmati rice and a wedge of lime for the full Peruvian experience.

This recipe was created using 200g rump steaks at 1.5 inches thick, for medium rare. Sous vide steak is an incredibly versatile dish that can be cooked at different times and temperatures to get a different texture and firmness. Adjust your times and temperatures according to the cut and thickness of your steak.

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  • Prep Time: 20m
  • Cook Time: 1h 10m
  • Total Time: 1h 30m
  • Serves: 2
  • Category:

Ingredients

For the steak

  • 2 x 200g tender steak (rump or sirloin)
  • 1 teaspoon celery salt
  • 1 teaspoon coriander powder
  • 2 teaspoons olive oil
  • Chopped fresh coriander
  • Juice from ¼ lime

For the sauce

  • 1 large red onion, thinly sliced
  • 2 large tomatoes, cut into eight wedges each
  • 1 garlic clove, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar (distilled white or red wine vinegar)
  • Olive oil for frying

For the chips

  • 2 medium potatoes, cut into chips
  • Olive oil for baking

To dress

  • Salt and pepper to taste
  • Fresh coriander
  • Fresh lime

Instructions

  1. Set the water bath to 57˚C.
  2. Mix the celery salt, coriander powder, chopped fresh coriander, lime juice and olive oil to create a herb rub, and massage into the steaks.
  3. Vacuum the pouches and place in the water bath for 60 minutes*. Be careful that the bags do not over lap one another when they are in the water.
  4. Keep checking the water bath to make sure the pouches are immersed under water and not floating. Using the Clifton at Home immersion grid will ensure this.
  5. Whilst the beef is cooking in the sous vide cooker, cook the chips and prepare the sauce on the stove.
  6. Toss the potato chips in olive oil and salt, and place in a tray in a pre-heated oven. Bake at 190 °C for 20 minutes or until golden.
  7. Fry the onion with the garlic in olive oil over a medium-high heat until they begin to soften. Turn down the temperature and add the tomatoes, vinegar and soy sauce, and keep stirring until the tomatoes begin to soften and break down. Leave to cool until ready to serve.
  8. Once the beef steaks are cooked, remove the pouch from the water bath, take the steaks out of the bag and pat dry using kitchen towel. Save the juices in the pouch for later.
  9. Heat a frying pan or skillet to a high heat and sear the steaks for 30 seconds each side to give them a thin brown crust. Be careful not to continue the cooking process.
  10. Reheat the sauce and stir in the beef juices from the vacuum pouch. Throw in the chips and stir.
  11. Plate up the potatoes and sauce with a side of basmati rice. Slice up the steaks and pile the strips on the dish. Dress with fresh coriander and a wedge of lime.

Chill & save for later

  1. To regenerate from cold, heat the water bath to 52˚C and place the pouches in the bath for 30 minutes. Repeat the final steps of the recipe by searing the steaks, slicing and serving with the freshly made sauce.