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1
Cook the Noodles Al Dente
10 Mins
Boiling water, 100°C (212°F)
Bring a large pot of water to a rolling boil and cook the spaghetti for 1 minute less than the packet says. Drain, rinse briefly under cold water to stop the cooking, and toss with 1 teaspoon of the oil so the strands do not stick.
That missing minute matters: the noodles finish cooking in the wok, and fully cooked noodles turn to mush in the sauce.
Done when: Noodles al dente — firm in the middle, not soft.
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2
Marinate the Beef, Mix the Sauce
10 Mins
Room temperature, about 20°C (68°F)
Toss the beef strips with half the soy sauce and a pinch of pepper and leave for 10 minutes. Meanwhile, whisk the remaining soy sauce with the oyster sauce, red wine vinegar, sugar and ají paste in a small bowl.
A short soy marinade seasons the beef and helps it brown; any longer and the salt starts to draw out moisture.
Done when: Beef evenly coated, sauce mixed and ready beside the wok.
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3
Sear the Beef
5 Mins
Wok over high heat, about 220°C (425°F)
Put the wok or your largest skillet over the highest heat until it just starts to smoke. Add half the oil, then the beef in a single layer. Leave it alone for 1-2 minutes so it browns, then flip and sear the other side. Lift it out and set aside; work in two batches if needed. The thickest strip should reach at least 63°C (145°F).
Do not stir the beef the moment it lands: it needs still, screaming-hot contact with the pan to get the browned, smoky edges that make this dish.
Done when: Beef deeply browned outside, still juicy, and cooked through.
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4
Stir-Fry the Vegetables
2 Mins
High heat, about 220°C (425°F)
In the same hot wok, add the rest of the oil, then the onion wedges, bell pepper, garlic and ginger. Stir-fry for 1 minute, then add the tomato wedges and stir-fry for 1 minute more. The vegetables should soften at the edges but stay crisp in the middle.
Keep the heat high and the vegetables moving: 2 minutes is enough, and any longer turns the tomato to sauce.
Done when: Onion softened but still crunchy; tomato wedges warmed and just starting to release juice.
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5
Toss the Noodles and Serve
3 Mins
High heat, about 220°C (425°F)
Return the beef and its juices to the wok. Pour in the sauce and let it hiss and reduce for 30 seconds, then add the noodles and toss everything hard for 2 minutes with tongs, lifting the noodles so they are evenly coated. Take off the heat, drizzle over the sesame oil, scatter the scallions and cilantro, and serve at once.
Toss with tongs, not a spoon: lifting the noodles from underneath coats them evenly without breaking them.
Done when: Everything glossy with sauce, the noodles hot and coated, the beef juicy and the scallions bright.
auto_awesome Finishing Touches & Plating
Serve it the moment it leaves the wok, with the noodles glossy, the beef still juicy and the scallions bright — tallarín saltado waits for no one, and the noodles go soft within minutes.
Peru
35m
