Lomo Saltado With Mushrooms And Onion Recipes

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.

Steps:

• Prepare the French fries and rice and keep hot.
• Cut the tofu into strips about 2 inches long and 1/4 inch thick. Cut the mushrooms into biggish pieces. Saute in hot oil the tofu & the mushrooms together for about 3 minutes. Set aside.
• Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
• Add the tomatoes, soy sauce, vinegar, oregano, cumin, salt and pepper and stir fry for about 1 minute more. Return the tofu/mushrooms to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
• Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.

Steps:

• Have grill pre-greased and preheated to medium-high.
• Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
• Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing.
• Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
• Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done.
• In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and re-season with salt and pepper if needed. Serve warm.

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.

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.

Steps:

• Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
• Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
• Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
• Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
• Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
• To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
• Cut peppers in half and remove seeds and veins.
• Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
• While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.

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.

Steps:

• Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water.
• Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and saute garlic with the cumin for 1 minute.
• Add beef and cook on medium high heat until browned on all sides.
• Remove beef from heat and season with salt and pepper. Set aside.
• Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.
• Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat.
• In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.
• Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.
• Add the french fries to the stir-fry. Serve with rice.

Steps:

• Cut the steak in pieces 1/4x2 inches in length. Season the steak with salt, pepper and garlic, to taste.
• 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 along with the bell pepper 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.

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.