Horario de Lima Peru is a beloved Peruvian street food dish, a hearty and flavorful plate of stir-fried beef, onions, tomatoes, and french fries, served with rice. It’s a classic example of chifa influence on Peruvian cuisine, where Chinese cooking techniques meet local ingredients. This recipe works because it’s quick, satisfying, and uses simple ingredients to create a deeply savory and slightly tangy sauce that coats every component perfectly.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) white vinegar
- 1 teaspoon (5 g) ground cumin
- 2 cloves garlic, minced
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (2 g) black pepper
- 3 tablespoons (45 ml) vegetable oil, divided
- 1 red onion, sliced into half-moons
- 2 tomatoes, cut into wedges
- 1 tablespoon (15 ml) aji amarillo paste (or 1 teaspoon (5 g) aji panca paste for milder heat)
- 1 tablespoon (15 ml) soy sauce (extra for sauce)
- 1 tablespoon (15 ml) oyster sauce
- 1/2 cup (120 ml) beef broth
- 1 lb (450 g) frozen french fries, cooked according to package directions
- 2 cups (370 g) cooked white rice, for serving
- Fresh cilantro leaves, for garnish (optional)
Instructions
- Marinate the beef: In a bowl, combine the sliced beef, 2 tablespoons soy sauce, vinegar, cumin, garlic, salt, and pepper. Mix well, cover, and let marinate for at least 15 minutes (or up to 30 minutes if time allows).
- Prep the vegetables: While the beef marinates, slice the onion and cut the tomatoes. If using fresh aji amarillo, mince it finely; if using paste, set it aside.
- Cook the fries: Prepare the french fries according to package instructions (bake, air-fry, or deep-fry). Keep them warm in a low oven (200°F / 95°C) while you cook the beef.
- Stir-fry the beef: Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (work in batches if needed) and sear for 2-3 minutes per side until browned but not fully cooked through. Remove the beef from the pan and set aside.
- Cook the aromatics: Reduce the heat to medium-high, add the remaining 1 tablespoon of oil. Add the sliced onion and cook for 2-3 minutes until slightly softened but still crisp. Add the aji amarillo paste and stir for 30 seconds until fragrant.
- Add the tomatoes: Add the tomato wedges and cook for 2-3 minutes, stirring gently, until they start to soften but still hold their shape.
- Make the sauce: Pour in the extra soy sauce, oyster sauce, and beef broth. Stir well, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes until slightly thickened.
- Combine and finish: Return the beef to the pan, along with any accumulated juices. Toss everything together and cook for 1-2 minutes until the beef is heated through and coated in the sauce. For food safety, ensure the beef reaches a safe minimum internal temperature of 145°F (63°C) for whole cuts, checked with a food thermometer.
- Serve: Place a scoop of rice on each plate, top with a portion of the beef and sauce, and add a generous handful of hot french fries on the side. Garnish with cilantro if desired. Serve immediately.
Tips
- Slice the beef thinly: For the most tender result, slice the beef against the grain into thin strips. Partially freezing the beef for 20 minutes before slicing makes this much easier.
- Use high heat: The key to a good stir-fry is a very hot pan. Don’t overcrowd the pan; cook the beef in batches if necessary to get a nice sear rather than steaming it.
- Aji amarillo substitution: If you can’t find aji amarillo paste, use 1 teaspoon of aji panca paste (which is milder and sweeter) or a mix of 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper. This will change the heat level and color slightly.
- Don’t overcook the tomatoes: The tomatoes should be just softened, not mushy. They add a fresh, slightly tangy note that balances the rich sauce.
Serving Suggestions
Horario de Lima Peru is traditionally served as a complete plate with white rice and french fries. The combination of rice and fries is essential—the fries soak up the delicious sauce. You can also serve it with a side of pickled red onions (salsa criolla) for extra acidity, or a simple green salad. For a heartier meal, add a fried egg on top.
Variations
- Chicken version: Substitute the beef with boneless, skinless chicken thighs or breast, sliced thinly. Cook until the chicken reaches a safe minimum internal temperature of 165°F (74°C).
- Seafood version: For a coastal twist, use shrimp or a firm white fish like cod. Cook the seafood quickly (fish to 145°F / 63°C) and add it at the end with the sauce.
- Vegetarian version: Replace the beef with extra-firm tofu (pressed and cubed) or a mix of mushrooms (like portobello or oyster). Use vegetable broth instead of beef broth and a vegetarian oyster sauce (or mushroom sauce).
- Spicier version: Add a chopped fresh aji limo (Peruvian chili) or a teaspoon of sriracha along with the aji amarillo for more heat.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for 3-4 days in the refrigerator. The fries will lose their crispness, so it’s best to store them separately from the beef and sauce. To reheat, place the beef and sauce in a skillet over medium heat, adding a splash of broth or water to loosen the sauce, and heat until the beef reaches 165°F (74°C). Reheat the fries in an air fryer or oven at 400°F (200°C) for 5-7 minutes to restore some crunch. Freezing is possible for up to 2 months, but the texture of the potatoes and tomatoes will degrade.
Frequently Asked Questions
What does “horario de lima” mean? The phrase “horario de lima” translates to “Lima schedule” or “Lima time,” which is a playful nod to the dish’s popularity in Lima, Peru. It’s not a traditional recipe name but rather a colloquial term used by some to refer to this type of hearty, quick stir-fry.
Can I use a different cut of beef? Yes, you can use flank steak, skirt steak, or even tenderloin. The key is to slice it thinly against the grain. For a more economical option, use sirloin or round steak, but be aware it may be slightly tougher if not sliced thinly.
What is aji amarillo and where can I find it? Aji amarillo is a yellow Peruvian chili pepper with a fruity, slightly spicy flavor. It’s available as a paste or whole peppers in Latin grocery stores or online. If you can’t find it, use aji panca paste or a combination of smoked paprika and cayenne as a substitute.
Is this dish very spicy? Not necessarily. The aji amarillo provides a mild to medium heat that is more about flavor than intense spiciness. If you are sensitive to heat, start with half the amount and taste as you go. You can always add more.
Can I make this ahead of time? Yes, you can prepare the marinade and slice the vegetables a day ahead. However, the dish is best cooked fresh, as the fries will get soggy if stored with the sauce. Cook the beef and sauce, then store them separately from the fries and rice.
What is the best way to get the beef tender? Besides slicing thinly against the grain, marinating the beef for at least 15 minutes helps tenderize it. Also, cooking it quickly over high heat and not overcooking it is crucial. Adding a little baking soda (1/2 teaspoon) to the marinade for 15 minutes, then rinsing it off, is a common Chinese technique that also works here, but it will slightly alter the texture.
Related
- Khichdi Recipe: Healthy One-Pot Comfort Food
- Kadi Pakora Recipe: Punjabi Yogurt Curry
- Kari Pakora Recipe in Urdu: Crispy Chickpea Fritters in Tangy Gravy
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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