Tallarines Saltados

Name: Tallarines Saltados
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g spaghetti; 300 g beef; 2 tbsp soy sauce; 1 onion; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Tallarines Saltados is a beloved dish that finds its roots in the vibrant blend of Chinese and Peruvian culinary traditions known as chifa. Often enjoyed during family gatherings or casual dinners, this pasta dish has become a staple in Peruvian homes, where the balance of flavors is achieved through intuition and taste rather than precise measurements. Each cook adds their own touch, but always with a generous hand of ingredients and a shared table in mind.

The dish is a delightful symphony of tender beef mingling with spaghetti, kissed by the umami of soy sauce and the sweetness of sautéed onions. The noodles are meant to be slightly slick with oil, carrying the flavors in each twirl. It's not about precision but the joy of sharing a meal that feels both comforting and familiar, yet exciting with every bite.

Ingredients

400 gspaghetti
300 gbeef
2 tbspsoy sauce
1onion
to tastefine sea salt

Method

Begin by cutting the 300 g of beef into thin strips, about 1 cm wide. Season the beef strips with fine sea salt to taste, ensuring each piece is evenly coated. Allow the beef to sit for a few minutes to absorb the salt, which will enhance its flavor during cooking.
Heat a large, heavy-bottomed skillet over high heat and add enough oil to generously coat the bottom. Once the oil is shimmering, add the beef strips in a single layer. Brown the beef on all sides, turning occasionally, until each piece has a deep, rich color and the edges start to crisp, which should take about 3 to 5 minutes per batch. Remove the beef from the skillet and set aside.
In the same skillet, add a little more oil if necessary and reduce the heat to medium-high. Slice 1 onion into thin wedges and add them to the skillet. Stir-fry the onions until they become translucent and slightly caramelized, which will take about 5 minutes. This will add a sweet and savory depth to the dish.
Return the browned beef to the skillet with the onions. Add 2 tbsp of soy sauce, stirring well to coat the beef and onions evenly. Allow the mixture to cook for another 2 to 3 minutes, until the beef is tender and the soy sauce has reduced slightly, creating a glossy coating on the meat.
Meanwhile, cook 400 g of spaghetti in a large pot of boiling salted water until al dente. Drain the pasta, reserving a small cup of the pasta water.
Add the drained spaghetti to the skillet with the beef and onions. Toss everything together, using a bit of the reserved pasta water if needed to help the sauce coat the pasta evenly. Taste the dish and adjust the seasoning with more salt if necessary.
Serve the Tallarines Saltados immediately, either on its own or accompanied by rice, bread, or a fresh salad. The dish is ready when the pasta is well-coated, the beef is tender, and the onions are sweet and savory.