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Tallarín Saltado

A Peruvian stir-fried noodle dish made with tender strips of beef steak, onions, and tomatoes tossed in a savory soy glaze.

35 minMediumServes 4580 cal/serving

PeruvianDinnerStovetopStandardHigh ProteinDairy-FreeNut-FreePork-Free

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Ingredients

  • 8 oz spaghetti noodles, cooked
  • 1 lb sirloin steak, sliced
  • 2 tbsp vegetable oil
  • 1 red onion, sliced
  • 2 Roma tomatoes, sliced
  • 2 garlic cloves, minced
  • 1/4 cup soy sauce
  • 2 tbsp red wine vinegar
  • 4 green onions, sliced
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Boil 8 oz cooked spaghetti noodles in salted water according to package directions, then drain and set aside.

  2. 2

    Heat half of the 2 tbsp vegetable oil in a large wok over high heat.

  3. 3

    Add 1 lb sliced sirloin steak and sear for 2 to 3 minutes until browned and internal temperature reaches 145F, then remove from the pan.

  4. 4

    Heat remaining vegetable oil and add 2 minced garlic cloves, 1 sliced red onion, and 2 sliced Roma tomatoes, stir-frying for 2 minutes.

  5. 5

    Pour in 1/4 cup soy sauce and 2 tbsp red wine vinegar, stirring continuously to deglaze the wok.

  6. 6

    Return sirloin steak and spaghetti noodles to the wok, tossing everything together for 1 to 2 minutes.

  7. 7

    Garnish with 4 sliced green onions and 1/4 cup chopped fresh cilantro before serving.

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Questions

What is Tallarín Saltado?

A Peruvian stir-fried noodle dish made with tender strips of beef steak, onions, and tomatoes tossed in a savory soy glaze. This reference files it under Peruvian dinner: made on the stovetop, rated medium and about 35 minutes start to finish.

What internal temperature should Tallarín Saltado reach?

For Tallarín Saltado, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

What does deglazing do in Tallarín Saltado?

Step 5 reads: "Pour in 1/4 cup soy sauce and 2 tbsp red wine vinegar, stirring continuously to deglaze the wok." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

Is there a substitute for cilantro in Tallarín Saltado?

The entry for Tallarín Saltado calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I make Tallarín Saltado gluten-free?

Yes. The gluten in Tallarín Saltado is 8 oz spaghetti noodles, cooked, 1/4 cup soy sauce. Swap the pasta for a gluten-free one, cooked a minute short of its package time; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Tallarín Saltado contain soy?

Yes: 1/4 cup soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Tallarín Saltado keep?

Refrigerate what is left of Tallarín Saltado within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

Serve it with

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