Organic Peruvian Quinoa Mushroom Saltado Recipes
PERUVIAN BEEF SALTADO
Steps:
- Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes.
- Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve.
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- Heat up one teaspoon of the olive oil in a skillet over medium high heat. Add the onion and garlic for the sauce to the pan and cook until translucent and soft.
- In a small bowl combine vinegar, soy sauce, aji and oyster sauce. Stir to mix. Prep all the vegetables for the saltado following the descriptions in the ingredient list. Gather all the ingredients together that are needed for the saltado before starting to cook.
- When everything is ready, toss the pasta with the huancaina sauce and serve with the mushroom saltado on top.
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