lomo saltado & orzo a la huancaína

I spent a few years working at Yakumanka, the Peruvian restaurant by chef Gaston Acurio, and it was there that I completely fell in love with Peruvian food. One of my absolute favorite warm dishes, found on nearly every Peruvian menu, is Lomo Saltado. Influenced by Chinese migrants in the 19th century, it’s a staple of Chifa cuisine, blending vibrant Peruvian ingredients with stir-fry techniques. For this recipe, I decided to put my own spin on it by serving it over a creamy huancaína orzo instead of the traditional tallarines a la huancaína, giving it a rich, comforting twist.

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ingredients:

serves 2

for the lomo saltado with orzo

• 250 g diced sirloin

• ½ red onion, sliced

• 2 scallions, chopped

• cilantro, to taste

• 1 ají amarillo chili, sliced and deseeded

• 170 g orzo pasta

• 40 g grated Parmesan

• butter, about 10 g

lomo saltado sauce

• 80 ml soy sauce

• 35 ml rice vinegar

• 50 ml oyster sauce

huancaína sauce

• 4 ají amarillo chilis, deveined and deseeded

• 1 garlic clove, thinly sliced

• ½ red onion, roughly chopped

• Pinch of turmeric

• 150 g queso Latino (or feta as an alternative)

• 1 tbsp neutral oil

• 4 Tuc crackers

• 200 ml evaporated milk

instructions:

make the huancaína sauce

• Heat a little oil in a pan and sauté 3.5 ají amarillo chilis (cut in half and deseeded) until lightly browned.

• Add onion, garlic, and a pinch of turmeric and cook until fragrant.

• Let the mixture cool slightly, then blend it with Tuc crackers, queso Latino, and oil until smooth. Add the remaining raw ají amarillo (cut in half and deseeded) and gradually blend in evaporated milk until the sauce is creamy. Season with salt to taste and set aside.

prep the ingredients and the lomo saltado sauce

• Slice red onion and 1 ají amarillo chili (deseeded).

• Roughly chop scallions and cilantro, and cut the sirloin into 3-4 cm cubes.

• Mix soy sauce, rice vinegar, and oyster sauce in a bowl.

cook the orzo pasta

• Cook 170 g orzo according to the package instructions.

• Drain, reserving a little cooking water.

sear the beef

• In a hot wok over high heat, add a splash of oil.

• Stir-fry the beef for 2–3 minutes until nicely browned on the outside but still tender inside.

• Remove the beef from the pan and set aside.

cook the vegetables and add the lomo saltado sauce

• In the same wok over high heat, stir-fry the onions, scallions, and ají amarillo for 2–3 minutes until fragrant.

• Pour over the lomo saltado sauce, return the beef, and toss everything together for about a minute.

• Remove from heat and finish with chopped cilantro.

coat the orzo with huancaína

• In a pan over medium-low heat, melt a pat of butter, add half of the huancaína sauce, and stir in the cooked orzo until evenly coated and warmed through.

• Add a splash of reserved pasta water if needed and stir in Parmesan until creamy. If it seems like there isn’t enough huancaína, add more to your liking for a richer, creamier finish.

plate and serve

• Spoon the huancaína orzo onto a plate and top with the lomo saltado.

• Serve immediately and top with fresh red chili if desired.

*best paired with: Brujería - El Gran Combo De Puerto Rico