View Full Version : Bistek Montado, Peruvian (Fried eggs over beef)

04-28-2009, 03:01 PM
Fried eggs over beef steak is a popular Peruvian dish that has some Chinese influence. There are many Peruvian dishes that have chinese influence. Chinese cooking methods have been brought to the country in the days of the railroad construction in South America. The Coolies were the ones that brought it over and since then many of their home cooking methods were adapted to their new environment. A mix of Chinese and Spanish ingredients bought about some of the most delicious dishes in this Criollo culture. The Mounting of the eggs on top is a Chinese cooking style.


The traditional dish is made with the round cut of a very lean cut that is fairly tough. The meat is pounded after being seasoned to soften and made flat. The steak is then fried in very high heat for a few seconds on each side.

Here are the ingredients for 4 servings

4x 4 oz to 6 oz steak. The picture is showing an iron flat cut.

One large clove of Garlic, paste.
Salt to taste.
Hot pepper to taste, paste.
!/2 tsp ground cumin.
Black pepper to taste.
2 tb sp vinegar.

2 Tomatoes, wedges
Small Onion cut thin.
Celery, diced.
Bell pepper, diced.
1/2 cup of dry wine.

Cilantro for garnish.
8 eggs
Steamed or Spanish rice (your choice). The picture is showing steamed rice.
Cooking oil of your choice.


Season the meat with the ingredients listed above. If using a tougher cut (Chuck would work too *;)) select or have your butcher cut them 1/4" to 3/8" thick. Then pound it to flatten them up and tenderize the meat. If you are using a tender cut then there is no need to tenderize it but it is important to have thin cuts because it is fried with very high heat. Else you will end up with a charred outside and raw inside. Use just enough oil to prevent the meat from sticking.

Using the same frying pan you have fried the steaks which has the caramelized bottom still on it add 2 tb sp of cooking oil. Then saute the onions, bell pepper and celery together lightly. Then add the tomatoes. Salt and pepper to taste. The pour in the wine and simmer for 1 minute.

4x 2ggs over easy. The yoke should be raw and the white cooked through.

Place a portion of rice on each plate and a pair of eggs on top. Serve the steak on the side. Add a generous portion of the tomatoes and sauce on top of everything. Garnish with cilantro.

Buen provecho! :)

04-28-2009, 03:12 PM
Yum - tastiness on a plate.

That's like a loco moco variant, or is it the other way 'round? :-?
They're both beef with eggs on top and smothered in a pan gravy of sorts...

04-28-2009, 03:20 PM
I think the only similarity is the eggs and that is very Asian. In the case of the Peruvian dish the influence was Chinese. But all the spices are Hispanic. The Chinese serve the eggs on top of rice on their bbq item menus.

04-28-2009, 08:49 PM
That looks great JT!

05-01-2009, 07:12 AM
DUDE! that dish is a MUST TRY, wish we had smellacomputer :(