Ground Beef Saltado – Easy Peruvian Stir-Fry
If you're interested in trying a Peruvian dish, this ground beef saltado is a must-try. This yummy dish is the best way to get introduced to the cuisine.
Equipment
12-inch (30cm) skillet or large wok
Wooden spoon or heat-resistant spatula
Colander or slotted spoon (for draining fat)
Cutting Board
Chef’s Knife
Instant-read thermometer
Ingredients
1 pound ground beef (minced beef) - minced beef, 80/20 lean-to-fat ratio preferred, about 450g
3 cloves garlic - minced
½ medium red onion - thinly sliced
½ large green pepper (green capsicum) - chopped
1 medium tomato - cut into thin wedges, about 150g
1 tablespoon red wine vinegar - 15ml
1 teaspoon soy sauce - 5ml- 2 ounces lager beer - 60ml
1 pinch salt - to taste
1 pinch ground black pepper - to taste
2 tablespoons parsley - fresh flat-leaf ; for garnish, optional
4 ½ cups white rice - for serving- 6 cups French fries - for serving
Instructions
- Heat the skillet over medium-high heat. Add the ground beef, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes until well browned. Tilt the pan and drain most of the rendered fat using a slotted spoon or by carefully pouring it off — leave about 1 tablespoon of fat in the pan. Add the minced garlic, sliced red onion, and chopped green pepper. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent and the pepper begins to soften.1 pound ground beef (minced beef), 3 cloves garlic, 1/2 medium red onion, 1/2 large green pepper (green capsicum)
- Add the tomato wedges, vinegar, soy sauce, and beer. Stir to combine, then reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until the tomatoes have broken down and the liquid has reduced by about half and coats the beef in a glossy sauce. Season with salt and pepper to taste. Ground beef is safe to eat at an internal temperature of 160°F / 71°C.1 medium tomato, 1 tablespoon red wine vinegar, 1 teaspoon soy sauce, 2 ounces lager beer, 1 pinch salt
- Spoon the beef mixture over cooked white rice. Top with a generous handful of hot, crispy French fries and garnish with chopped fresh parsley if desired. Serve immediately while the fries are still crunchy.2 tablespoons parsley, 4 1/2 cups white rice, 6 cups French fries
Notes
Storage: Refrigerate the beef mixture in an airtight container for up to 3 days. Freezes well for up to 2 months — portion before freezing for easy thawing.
Reheating: Warm in a skillet over medium heat with a splash of water or broth for about 5 minutes. Cook fries fresh — reheated fries aren't worth it.
Make-Ahead: Brown and season the beef mixture up to a day ahead; reheat and add a squeeze of fresh vinegar before serving to brighten the flavour.
Substitutions: Replace beer with an equal amount of beef broth. Use lime juice in place of vinegar for a more traditional Peruvian tang.
Pro Tip: Don't stir the beef constantly when browning — let it sit in the pan for 2-3 minutes at a time to develop a proper Maillard crust before breaking it apart.
Nutrition Note: Nutrition information is for the beef mixture only and does not include rice or fries.
Nutrition
Serving: 1servingCalories: 1332kcalCarbohydrates: 186gProtein: 30gFat: 51gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 54mgSodium: 1283mgPotassium: 1486mgFiber: 13gSugar: 1gVitamin A: 334IUVitamin C: 32mgCalcium: 85mgIron: 6mg
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