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Peruvian Tallarín Saltado With Steamed Vegetables

A vibrant Peruvian stir-fry featuring tender strips of beef sautéed with bell peppers, onions, and tomatoes, served alongside a medley of steamed seasonal vegetables. This dish celebrates traditional flavors through a quick stir-frying technique complemented by gentle steaming to preserve the freshness and nutrients of the produce.

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Peruvianmedium30 minServes 4
Peruvian Tallarín Saltado with Steamed Vegetables plated and ready to serve

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Servings

4

Originally developed for 4 servings.

Ingredient checklist

Method

0 of 8 steps complete
  1. No timer needed
    Prepare all vegetables: slice the bell pepper, onion, and tomatoes; mince the garlic; wash and cut the seasonal vegetables for steaming into uniform pieces.
  2. 08:00
    Bring a pot of water to boil and place the steamer basket with the mixed seasonal vegetables over it. Cover and steam for about 8 minutes until vegetables are just tender but still vibrant and crisp.
  3. No timer needed
    While the vegetables steam, heat 1 tablespoon of vegetable oil in the wok or large skillet over high heat until hot but not smoking.
  4. 04:00
    Add the sliced beef to the hot skillet in a single layer. Stir-fry quickly for 3-4 minutes until browned but still tender. Remove beef from the wok and set aside.
  5. 03:00
    Add the remaining 1 tablespoon of oil to the wok. Add minced garlic, sliced onions, and bell peppers. Stir-fry for 2-3 minutes until vegetables begin to soften.
  6. 02:00
    Return the beef to the wok along with the tomato wedges. Pour in the soy sauce and red wine vinegar, tossing everything together to coat evenly. Stir-fry for another 1-2 minutes until heated through and tomatoes soften slightly.
  7. No timer needed
    Season with salt and freshly ground black pepper to taste. Remove from heat.
  8. No timer needed
    Divide the stir-fried beef and vegetables onto plates alongside the steamed mixed vegetables. Garnish with chopped cilantro or green onions if desired and serve immediately.

Chef tips

  • Slice the beef against the grain to ensure tenderness.
  • Do not overcrowd the wok when stir-frying beef; cook in batches if necessary for even searing.
  • Keep the vegetables for steaming in uniform sizes to ensure even cooking.
  • Adjust soy sauce and vinegar quantities to suit your taste preference for saltiness and acidity.

Equipment check

  • wok or large skillet
  • steamer basket or steaming pot
  • knife
  • cutting board
  • mixing bowl
  • spatula

Nutrition per serving

  • Calories420
  • Protein35 g
  • Carbs22 g
  • Fat16 g

Tags

Stir-FryPeruvianBeefSteamingStir-FryingStew

Behind the dish.

Overview

Peruvian Tallarín Saltado is a colorful and flavorful stir-fry that blends tender strips of beef with crisp bell peppers, onions, and juicy tomatoes. Traditionally served with noodles or rice, this version pairs the stir-fry with a medley of steamed seasonal vegetables, highlighting fresh produce with vibrant textures and nutrients. The quick stir-frying technique preserves the delicious caramelization while the steaming gently cooks the vegetables for a balanced and healthy meal.

Why you’ll love it

  • Quick and easy to prepare, perfect for busy weeknights.
  • Combines bold Peruvian flavors with healthy steamed vegetables.
  • Versatile ingredients allow you to use seasonal produce and adjust to your preference.
  • High in protein and colorful vegetables for a balanced diet.

Ingredient notes

  • Beef: Use a tender cut like sirloin or flank steak, sliced thinly across the grain for tenderness.
  • Vegetables: Bell peppers and onions provide sweetness and crunch; tomatoes add juiciness.
  • Seasonal vegetables: Choose a variety of your favorites – broccoli, carrots, green beans, zucchini, or cauliflower all steam well.
  • Sauces: Soy sauce adds umami; red wine vinegar provides acidity balancing the dish.

Serving & storage

Serve the Tallarín Saltado hot alongside the steamed vegetables. Garnish with fresh cilantro or chopped green onions if desired. Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat gently to preserve texture. Avoid freezing as the vegetables may become watery.

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