Lomo Saltado With Mushrooms And Onion Recipes

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LOMO SALTADO WITH MUSHROOMS AND ONION



Lomo Saltado With Mushrooms and Onion image

Pork Chops in a rich, savory mushroom and onion sauce. Adapted from a Daisy Martinez recipe. I make this several times a month!

Provided by KlynnPadilla

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless pork chops, 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup flour
3 tablespoons oil
8 ounces sliced mushrooms
1 large onion, chopped
1/3 cup soy sauce
1 tablespoon white wine vinegar
chopped cilantro (to garnish) (optional)

Steps:

  • Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside.
  • Add the remaining tablespoon of oil to the skillet. Cook mushrooms and onion, stirring occasionally, in the oil for about 5 minutes or until softened. Stir in 3 tablespoons of the flour.
  • Lower heat to medium; add soy sauce and vinegar. Cook about 1 minute, then add 1/2 cup water. Stir and cook about 2 minutes until the sauce is thickened. Add pork chops back to skillet, cover and cook 3-5 minutes longer. Garnish with cilantro if desired.

LOMO SALTADO



Lomo Saltado image

Provided by Food Network

Time 1h5m

Yield 4 Servings

Number Of Ingredients 30

1 (14 1/2-ounce) can low-salt beef broth
2 cups water
1 teaspoon salt
1 cup long-grain white rice
1/2 cup frozen corn kernels, thawed
Oil, for frying
1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips
2 1/2 tablespoons olive oil
1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips
1 red onion, cut through stem end into 8 wedges, peeled
3 tomatoes, each cut into 8 wedges
3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles
1/2 cup chopped fresh cilantro
2 tablespoons soy sauce
1 tablespoon vinegar
1 (14 1/2-ounce) can low-salt beef broth
2 cups water
1 teaspoon salt
1 cup long-grain white rice
1/2 cup frozen corn kernels, thawed
Oil, for frying
1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips
2 1/2 tablespoons olive oil
1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips
1 red onion, cut through stem end into 8 wedges, peeled
3 tomatoes, each cut into 8 wedges
3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles
1/2 cup chopped fresh cilantro
2 tablespoons soy sauce
1 tablespoon vinegar

Steps:

  • Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
  • Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
  • Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
  • Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
  • Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
  • Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
  • Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
  • Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
  • Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
  • Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
  • Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
  • Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
  • Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
  • Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
  • Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
  • Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.

LOMO SALTADO



Lomo Saltado image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 12

12 ounces rib-eye steak
Salt and freshly ground black pepper
Garlic, to taste
1/8 cup vegetable oil, plus more for deep-frying
Handful precooked French fries
1/4 medium red onion, thinly sliced
1/4 medium tomato, sliced
3 to 4 teaspoons vinegar
1 teaspoon soy sauce
1 to 2 ounces beer
2 to 3 pinches chopped parsley leaves
Steamed white rice, for serving

Steps:

  • Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.
  • In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.
  • Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.

PERUVIAN LOMO SALTADO



Peruvian Lomo Saltado image

This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well.

Provided by Perricholi

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 50m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package frozen French fries
vegetable oil as needed
1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 yellow chili pepper (preferably Peruvian aji amarillo)
¼ cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley

Steps:

  • Prepare the bag of French fries according to package directions.
  • While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 498 calories, Carbohydrate 37.8 g, Cholesterol 73.7 mg, Fat 27.3 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 8.2 g, Sodium 606.1 mg, Sugar 6 g

PERUVIAN LOMO SALTADO RECIPE BY TASTY



Peruvian Lomo Saltado Recipe by Tasty image

Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, divided
1 lb sirloin steak, cut into strips
salt, to taste
black pepper, to taste
½ red onion, sliced
1 medium tomato, sliced
2 cloves garlic, minced
1 tablespoon aji amarillo paste
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh cilantro, chopped
1 lb french fries, cooked, hot
white rice, cooked, for serving, optional

Steps:

  • Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
  • Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
  • Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
  • Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
  • Serve with rice, if desired.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 26 grams, Fat 24 grams, Fiber 3 grams, Protein 26 grams, Sugar 3 grams

LOMO SALTADO ( VEGAN )



Lomo Saltado ( Vegan ) image

Lomo Saltado is a Peruvian dish with Chinese influences. This dish is normally prepared with beef tenderloin, potatoes, and vegetables and served with rice - but this version ditches the beef!! The recipe calls for wheat gluten strips but you could also use SEITAN, TOFU, or PORTABELLA MUSHROOMS. Look for jarred aji yellow paste or aji amarillo paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers (South American hot yellow chile pepper) or equivilant pepper. Thaw and dice one pepper, and saute it in olive oil until it's soft. This recipe is from Vegan International.

Provided by Mindelicious

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

2 cups rice
1 lb yukon gold potato (or your choice)
oil, for deep frying potatoes
2 tablespoons canola oil
1 large red onion, cut into eights or large strips
1 lb wheat gluten, strips about 1-2-inch long or 1 lb portabella mushroom
1 1/2 teaspoons aji yellow paste
4 tomatoes, cut into eighths
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons peruvian Pisco (optional)
1 tablespoon lime juice

Steps:

  • Prepare the rice and set aside (keep warm).
  • Heat oil to 325°, cut potatoes into french fries and fry for 5 minutes. Remove from oil.
  • Reheat oil to 375° and resume cooking fries for about 2-3 more minutes (depending on size) until golden brown, crispy, and cooked through. Keep warm.
  • Heat 2 tablespoons oil in pan over medium-high heat. Add onion, gluten strips or mushrooms and fry until browned.
  • Add aji, tomatoes, parsley, cilantro, vinegar, soy sauce, and spices and cook for 2 minutes until tomatoes are softened.
  • If desired, sprinkle pisco on top of the dish and ignite (remember to extinguish, if necessary).
  • Squeeze lime juice over pan, add french fries, and quickly toss together. Serve over rice.

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