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Beef rib eye recipe by Chef Daniel Chavez for Westholme beef

Chef Daniel Chavez's Westholme beef rib eye recipe lomo saltado

Daniel Chavez, chef and owner of Ola Cocina Del Mar was a guest chef at the Singapore launch of Westholme beef.  Originally from Peru and now living in Singapore, Chef Daniel chose a Cantonese Peruvian dish to showcase Westholme beef.  He wanted to show that a beef rib eye recipe can have more depth than just searing a steak.

‘For the Westholme Beef launch we decided to cook a dish that is very meaningful to Peruvians.  Its name is “Lomo Saltado” which is a Chifa dish. Chifa is a Cantonese Peruvian Cuisine that resulted from Chinese immigration to Peru.  The basis of this cuisine is the marriage of Chinese cooking techniques with ingredients from the Americas like tomatoes, potatoes, chillies, seaweed and spices.

Not many people know that since the 1800s in Peru there has been a large Chinese population.  There are more Cantonese-Peruvian restaurants Peru than actual Peruvian restaurants!

In Peru we eat more Chinese food than any country in the world outside of Asia. There are a lot of Peruvian dishes with soy sauce, Oyster sauce and preserved beans.   The Chinese also brought rice to our diet which didn’t exist and now we can’t live without rice.’ – Chef Daniel Chavez

Daniel has kindly shared his approach to a beef rib eye recipe.


Westholme Lomo Saltado by Chef Daniel Chavez

serves 4 tasting portions

400g Westholme beef rib eye  (cut into 2 pieces of 200g)

16 cherry tomatoes

1 red onion

3 tbsp Aji Amarillo (Peruvian Yellow Chilli)

3 tbsp dark soy sauce

3 tbsp red wine vinegar

1 tbsp unsalted butter

salt and pepper to taste

Garnishes: coriander leaves, blanched green peas

Westholme rib eye steak wagyu beef

  1. Season the steaks with salt and pepper. Then, in a really hot pan sear the rib eye steak on every side until brown. Let it rest.
  2. Cut the onions into a thick wedge as evenly as possible. This will ensure even cooking.
  3. Slice the cherry tomatoes in half.
  4. Cut the rib eye steak into thick cubes.
  5. Heat the pan until smoking hot and add the onion and tomatoes and start to stir fry until the onions start to char.
  6. Add the dark soy, stir and then add the vinegar and butter until you make a sauce.
  7. The last thing you should add is the beef so that you don’t over cook it. The beef should remain medium rare inside.
  8. Garnish with some coriander and green peas and serve.


Learn more about how Chef Daniel selects his beef here.

Chef Daniel Chavez Westholme beef rib eye lomo saltado

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