Peruvian Tallarines Saltados
Discover the bold and vibrant flavors of *Peruvian Tallarines Saltados*, a tantalizing fusion dish that brings together the best of Peruvian and Chinese culinary traditions. This recipe features tender stir-fried beef, colorful vegetables like red onions, bell peppers, and juicy tomatoes, all tossed with al dente spaghetti in a savory blend of soy sauce, oyster sauce, and a hint of vinegar. It’s a quick and hearty meal that balances rich umami flavors with the freshness of cilantro and green onions. Perfect for busy weeknights or an adventurous dinner, this Peruvian classic is ready in just 35 minutes and serves four. Experience an unforgettable taste of Peru with every bite of this stir-fry-inspired pasta!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams beef sirloin, thinly sliced
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 3 tablespoons vegetable oil
- 1 large red onion, sliced into wedges
- 2 medium tomatoes, sliced into wedges
- 1 medium red bell pepper, julienned
- 2 stalks green onions, sliced
- 3 cloves garlic, finely minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon white vinegar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cook the spaghetti according to package instructions until al dente. Drain, rinse with cold water, and set aside.
In a small bowl, mix soy sauce, oyster sauce, and white vinegar. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the beef slices, season with salt and pepper, and stir-fry until browned. Remove the beef from the pan and set aside.
In the same wok, heat the remaining 2 tablespoons of vegetable oil. Add the minced garlic and stir-fry for 30 seconds until aromatic.
Add the red onion, red bell pepper, and stir-fry for 2-3 minutes until they start to soften.
Add the tomato wedges and cooked beef back into the wok. Stir-fry for another 1-2 minutes.
Pour in the soy sauce mixture and stir to coat all the ingredients evenly.
Add the cooked spaghetti to the wok, tossing well to combine with the sauce and vegetables.
Stir in the sliced green onions and chopped cilantro. Cook for 1-2 more minutes, letting the flavors meld together.
Taste and adjust seasoning as needed. Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4365 mg | 190% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 24.5 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2730 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
