Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a special dish, Lomo Saltado. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Lomo Saltado Recipe. Lomo saltado al estilo infuzión con américo reverditto. Lomo saltado peruano al detalle y sus secretos.
You can have Lomo Saltado using 26 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Lomo Saltado
- Take of Potatoes.
- Take of potatoes.
- Make ready of water.
- Make ready of kosher salt for soaking.
- Make ready of peanut oil to fry in.
- Take of salt after frying.
- You need of ground black pepper after frying.
- It’s of Stirfry.
- Prepare of large green bell peppers.
- You need of extra virgin olive oil.
- Prepare of large onion.
- Take of diced tomatoes.
- Make ready of round eye steak.
- Prepare of salt.
- Make ready of ground black pepper.
- Make ready of minced garlic.
- Take of aji yellow pepper paste.
- You need of ground cumin.
- Prepare of soy sauce.
- Take of vinegar.
- It’s of Rice.
- It’s of beef broth 1st add.
- You need of beef broth 2nd add.
- You need of salt.
- Prepare of rice.
- Make ready of extra virgin olive oil.
I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!I took one of Peru's most emblematic dishes, "Lomo Saltado" and lightened it up a bit - without losing.Lomo Saltado is a Peruvian stir-fry that was influenced by the Cantonese-Chinese community that Lomo Saltado is the national dish of Peru.It's most easily described as a stir-fry; a latin stir-fry!
Lomo Saltado step by step
- Take the raw rice and add to a hot pot with 1 tablespoon extra virgin olive oil. Coat the rice and keep heating till the rice turns white caramelized brown. Add 2-1/2 cups beef broth cook till the liquid is absorbed. Add the rest of the broth and cook until liquid is absorbed the second time. Cover and set aside..
- Wash the potatoes. Slice into French fry style potatoes. Add to salted cold water for 30 minutes..
- Slice the onion and peppers into strips. Cut the beef into strips. Season the steak with salt and pepper to taste. I used coconut vinegar..
- Add olive oil to pan and fry the steak strips, 3 minutes set aside. Add the onions, peppers and rest of the stirfry ingredients. Stirfry 10 minutes. Heat the oil to fry the potatoes..
- Add the beef back and cover..
- Drain the potatoes. Then pat dry the potatoes. Now fry the potatoes till golden brown..
- When done move to a paper towel to absorb excessive amounts of oil. Salt and pepper to taste..
- Move potatoes to the stirfry and toss. Serve with rice. I hope you enjoy!!.
But one recomendation : use bigger potatoes and don't.I first encountered Lomo Saltado in a small Latin restaurant in my area where it quickly became a favorite.Unfortunately the restaurant took this dish off the menu so I was very pleased to discover it.
Lomo Saltado (Peruvian Stir Fry) - a very popular Peruvian-Chinese fusion dish using Chinese stir-fry technique fused with Peruvian ingredients.Tender beef strips tossed with flavorful and crisp.Lomo saltado is a traditional Peruvian dish consisting of stir-fried marinated slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes.Lomo saltado, a stir fry of beef and French fries over rice, is the ultimate example.Versions of lomo saltado vary widely.