Tallarín Saltado
Peruvian Stir-Fried Noodles
A vibrant Chifa (Chinese-Peruvian fusion) dish, Tallarín Saltado takes the beloved Lomo Saltado concept and marries it with spaghetti. Tender beef, crisp-tender vegetables, and savory noodles are stir-fried in a wok over high heat for an explosion of flavor and texture.
🧂 Ingredients
- 400 g Spaghetti(Or linguine, or any long pasta.)
- 400 g Beef sirloin(Or flank steak, skirt steak, cut against the grain into thin strips (about 1/4-inch thick).)
- 1 large Red onion(Cut into thick wedges or large chunks.)
- 2 medium Tomatoes(Cut into thick wedges or large chunks, seeds removed if preferred.)
- 3 cloves Garlic(Minced.)
- 3 tbsp Soy sauce(Preferably a good quality, low-sodium soy sauce.)
- 1 tbsp Ají amarillo paste(Adjust to taste. This is a mild, fruity Peruvian chili paste. Available in Latin markets or online.)
- 2-3 tbsp Vegetable oil(For stir-frying. A high smoke point oil like canola, grapeseed, or peanut oil is recommended.)
- 1/4 cup Cilantro(Fresh, chopped, for garnish.)
- to taste Salt
- to taste Black pepper(Freshly ground.)
👨🍳 Instructions
- 1
Cook the spaghetti according to package directions until al dente (firm to the bite). Drain well and set aside. You can toss with a tiny bit of oil to prevent sticking if it will sit for a while.
⏱️ 10-12 minutes - 2
While the pasta cooks, prepare the beef. Pat the beef strips dry with paper towels. Season generously with salt and freshly ground black pepper. Heat 1-2 tablespoons of vegetable oil in a large wok or a heavy-bottomed skillet over high heat until it shimmers and is almost smoking. Add the beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for about 1-2 minutes per side until deeply browned and crusty, but still rare to medium-rare inside. Remove the beef from the wok and set aside.
⏱️ 3-4 minutes - 3
Add the remaining 1 tablespoon of oil to the hot wok if needed. Add the red onion wedges and stir-fry for about 1-2 minutes until they begin to soften but still retain some crispness. Add the tomato wedges and minced garlic. Stir-fry for another 1-2 minutes until the garlic is fragrant and the tomatoes are slightly softened but not mushy.
⏱️ 3-4 minutes - 4
Return the seared beef to the wok. Add the cooked spaghetti, soy sauce, and ají amarillo paste. Toss everything vigorously over high heat for 1-2 minutes, ensuring the noodles and beef are well coated with the sauce and heated through. The sauce should thicken slightly from the starch in the pasta and the juices from the beef and vegetables.
⏱️ 2-3 minutes - 5
Remove from heat immediately. Stir in most of the chopped cilantro. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with the remaining cilantro.
⏱️ 1 minute
💡 Pro Tips
- ✓The key to authentic stir-fries is high heat and not overcrowding the wok. This ensures ingredients sear rather than steam.
- ✓Ensure all your ingredients are prepped and within reach before you start stir-frying, as the cooking process is very fast.
- ✓Ají amarillo paste provides a unique fruity flavor and mild heat. If unavailable, a pinch of cayenne pepper and a teaspoon of pureed yellow bell pepper can be a substitute, though the flavor will differ.
- ✓For a richer flavor, you can marinate the beef strips in a little soy sauce and a pinch of cornstarch for 15-30 minutes before cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Protein: Substitute chicken breast or thigh strips, shrimp, or firm tofu for the beef.
- Vegetables: Add sliced bell peppers (any color), snow peas, broccoli florets, or green beans along with the onions and tomatoes.
- Spice Level: Increase the ají amarillo paste or add a finely chopped Peruvian chili like rocoto for more heat.