Peruvian Spaghetti (Tallarin Saltado)
Prep time
Cook time
Total time
  • ¾ lb spaghetti
  • 1 tablespoon extra virgin olive oil
  • 1 lb flank steak, sliced into ½-inch wide strips
  • salt and ground black pepper
  • 1 large red onion, sliced into wedges
  • 1 large tomato, sliced into wedges
  • 2 cloves garlic, finely minced
  • 1 jalapeno, seeded and diced
  • 3 tablespoons soy sauce
  • 11/2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • ½ cup fresh cilantro, coarsely chopped
  • sriracha (optional)
  1. Bring a large pot of water to boil, and season it with salt. Cook the spaghetti according to the label, then rinse with cool water and set aside.
  2. Season the meat with salt and pepper. In a large saute pan, heat up the oil over medium heat, then add the meat and cook until just brown. Plate the meat, then set aside.
  3. Add the onion, tomato, garlic, and jalapeno into the same saute pan. Cook over medium-high heat until the onions are soft, about 5 minutes, then reduce the heat to medium. Return the meat to the pan, without the juices, and add the soy sauce, red wine vinegar, and sugar. Stir for 2 to 3 minutes. Add the cooked spaghetti, and toss to combine. Salt and pepper to taste. Remove from heat, then plate. Top with fresh cilantro and drizzle with sriracha for some extra heat (optional), and serve.
Nutrition Information
Serving size: 4 Calories: 599 Fat: 13g Saturated fat: 4g Unsaturated fat: 7g Trans fat: 0g Carbohydrates: 72g Sugar: 6g Sodium: 820mg Fiber: 4g Protein: 45g Cholesterol: 88mg
Recipe by Sprig and Flours at