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
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
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.
LOMO SALTADO
Provided by Food Network
Time 25m
Yield 1 serving
Number Of Ingredients 12
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.
LOMO SALTADO (BEEF STIR-FRY)
Martin Morales' recipe for this traditional Peruvian dish, adapted from his book Ceviche, combines soy sauce, chilli and Pisco
Provided by Martin Morales
Categories Dinner, Main course
Time 30m
Number Of Ingredients 15
Steps:
- Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.
- Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat - be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.
Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 7.1 milligram of sodium
LOMO SALTADO (PERUVIAN)
Lomo Saltado is a Peruvian dish served with white rice on the side and fried potatoes served on top of the meat and vegetables. While this may sound odd, potatoes are originally from Peru and they are used in every possible way. Many Japanese moved to Peru several generations ago. The soy sauce gives good depth to the marinade.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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, vinegar, soy sauce, 2 tablespoons of olive oil, cumin and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
- While steak is marinating, cook potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with paprika. Put in a 375 degree oven and roast. Check them after 6 minutes and toss with a spatula. Depending on how thick you cut them, they should cook fairly quickly, so keep an eye on them; set aside.
- Before cooking, allow steak and onions to come to room temperature. Place steak on in a hot saute pan with a little oil and cook about 4 minutes per side for medium-rare, depending on which cut you are using. Discard marinade. When done, let steak rest before slicing.
- Place onions face down in saute pan and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
- In a large bowl combine steak and juices, onions, peppers, tomatoes, cilantro and reserved marinade. Toss gently and adjust seasoning with salt and pepper, if needed. Season potatoes and place on top of meat and vegetables. Serve warm.
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, PERUVIAN STIR-FRY
This dish is made of marinated steak, vegetables, & fried potatoes and it is sometimes served over rice. It is one of the most popular recipes in Peru. I am posting it for ZWT 2008. Based on reviews I have cut back on the amount of meat & jalapenos. Thanks for the great feedback...
Provided by FDADELKARIM
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
- Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
- Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
- Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
- As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
- Serve with a dish of white rice.
Nutrition Facts : Calories 470.3, Fat 25.8, SaturatedFat 8.8, Cholesterol 96.4, Sodium 601.3, Carbohydrate 33, Fiber 5.1, Sugar 4.8, Protein 27.1
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