Saltado is a Peruvian dish not dissimilar to stir fry. It’s very quick and easy to make, and is packed with vegetables, so is quite a healthy dish. It’s usually serves with fried potatoes or chips but I think it’s great on its own and is, in itself, a healthy kind of comfort food.
It is influenced by an Asian style of cooking, which in Peru they call Chifa, which is a term used to describe cooking in a Chinese style, but with ingredients that are cheaper or more readily available in Peru. The dish can be made by marinading the meat in rice vinegar instead of wine with a splash of soy sauce. However, I think the flavours of the ingredients speak for themselves and that red wine compliments them beautifully.
Serves 2
200g thinly sliced beef
1 tsp ground cumin
2 tbsp olive oil
3 chopped cloves garlic
1 chopped red onions
2 tbsp olive oil
3 chopped cloves garlic
1 chopped red onions
2 chopped green peppers
100g chopped Spanish chorizo sausage
100g sliced mushrooms
100g chopped Spanish chorizo sausage
100g sliced mushrooms
100g tomatoes
50ml red
cooking wine
salt and pepper
Preparation time: 10 minutes
Cooking time: 15 minutes
salt and pepper
Preparation time: 10 minutes
Cooking time: 15 minutes
Method
- Thinly slice the beef and toss in salt, pepper and cumin.
- Heat the olive oil in a wok or frying pan and add the beef and cook until browned.
- Add the garlic, onions and peppers and cook until softened.
- Add the chorizo, mushrooms, tomatoes and red wine, then stir until cooked through.
- Can be served on its own or with rice.
