Tallarin Saltado
A classic Peruvian stir-fry dish blending Chinese techniques with Andean ingredients, featuring savory beef and noodles.
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Ingredients
- 1 lb Beef sirloin, sliced into strips
- 12 oz Spaghetti or egg noodles
- 1 large Red onion, sliced into wedges
- 2 medium Roma tomatoes, sliced into wedges
- 4 tbsp Soy sauce (Sillao)
- 2 tbsp Red wine vinegar
- 1 tbsp Aji Amarillo paste
- 1 tsp Ginger, minced
- 3 cloves Garlic, minced
- 1/2 cup Green onions, chopped
- 1/4 cup Fresh cilantro, chopped
- 3 tbsp Vegetable oil
Instructions
- 1
Cook the noodles in a large pot of boiling salted water according to package directions until al dente, then drain and set aside.
- 2
Heat 2 tablespoons of oil in a large wok or skillet over high heat until smoking.
- 3
Add the beef strips in batches, searing them quickly until browned on the outside but still tender; remove beef from the pan and set aside.
- 4
In the same pan, add the remaining oil and stir-fry the onions and ginger for about 2 minutes until the onion edges are slightly charred.
- 5
Add the garlic, tomatoes, and aji amarillo paste, sautéing for another 2 minutes until the tomatoes begin to soften.
- 6
Return the beef to the pan and pour in the soy sauce and red wine vinegar, tossing everything to combine.
- 7
Add the cooked noodles to the wok, tossing vigorously to ensure the noodles are well-coated in the sauce.
- 8
Turn off the heat and stir in the green onions and cilantro before serving immediately.
Nutrition per Serving
540
Calories
32g
Protein
62g
Carbs
18g
Fat
4g
Fiber
5g
Sugar
980mg
Sodium
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