LOMO SALTADO (PERUVIAN STEAK STIR-FRY)
I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it's Peruvian--and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired.
Provided by Chef John
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
- Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
- Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
- Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
- Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
- Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
- Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.
Nutrition Facts : Calories 584.8 calories, Carbohydrate 41.7 g, Cholesterol 61.3 mg, Fat 33.9 g, Fiber 4.8 g, Protein 29.9 g, SaturatedFat 7.1 g, Sodium 1110.1 mg, Sugar 6.9 g
LOMO SALTADO
This meat dish is as simple as it is delicious: you can literally throw it together within minutes and you don't need many exotic ingredients. One serving with give you a flavor explosion that you will just love.
Provided by Eat Peru
Categories Lunch Main Course
Number Of Ingredients 16
Steps:
- Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
- Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4 tablespoons of vinegar, atablespoon of olive oil, black pepper and the soy sauce for 10 minutes beforecooking.
- Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the steak strips from the marinade, and fry them over a high heat for around 4-5 minutes or untilsealed.
- Add the onion, ají amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
- Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
- Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy the flavor of timeless classic of Peruvian cuisine!
Nutrition Facts : Calories 873 kcal, Carbohydrate 188 g, Protein 46 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 78 mg, Sodium 1150 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
LOMO SALTADO
Lomo saltado is a Peruvian stir fry dish composed of marinated strips of sirloin, red onion and tomatoes that is served with French fries and rice.
Provided by Mike Benayoun
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Marinate the sirloin steak strips in the soy sauce, red wine vinegar, salt and pepper for about 15 minutes.
- In a wok or a pan over very high heat, add the oil and sauté the meat for about 10 minutes. Set the marinade aside.
- Add the garlic, onion, tomato, aji amarillo paste, and stir for a couple of minutes. Add the soy sauce and vinegar from the marinade and mix everything. Season with more salt and pepper.
- Take off the heat, add chopped cilantro and serve immediately with French fries and white rice.
PERUVIAN LOMO SALTADO
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
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
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
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 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
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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