Lomo Saltado. Lomo saltado is supposed to be "stir-fried". There is no covering to let the meat cook in stir frying! The method of cooking has a big impact on the flavor.
Garlic, to taste Lomo saltado is almost like a metaphor for modern-day culture: key ingredients from different corners of the world that combine to create something new and characteristic. This blending helped the dish acquired a whole new identity of its own. Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. You can cook Lomo Saltado using 26 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Lomo Saltado
- You need of Potatoes.
- You need 1 pound of potatoes.
- Prepare 1 quart of water.
- You need 1 tablespoons of kosher salt for soaking.
- It's 1 pint of peanut oil to fry in.
- You need To taste of salt after frying.
- Prepare To taste of ground black pepper after frying.
- You need of Stirfry.
- It's 2 of large green bell peppers.
- You need 2 tablespoons of extra virgin olive oil.
- It's 1 of large onion.
- You need 15 ounces of diced tomatoes.
- You need 1 pound of round eye steak.
- You need To taste of salt.
- Prepare To taste of ground black pepper.
- It's 1 tablespoon of minced garlic.
- It's 1 tablespoon of aji yellow pepper paste.
- Prepare 1/2 teaspoon of ground cumin.
- You need 3 tablespoons of soy sauce.
- You need 2 tablespoons of vinegar.
- Prepare of Rice.
- Prepare 2-1/2 cups of beef broth 1st add.
- Prepare 1-1/2 cups of beef broth 2nd add.
- Prepare 1 teaspoon of salt.
- Prepare 1 cup of rice.
- It's 1 tablespoons of extra virgin olive oil.
The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture. Lomo Saltado is perhaps the most famous dish representing the genre and the name literally translates to "jumped loin." "Lomo," or loin, is a reference to the cut of meat that's typically used. "Saltado," on the other hand is a reference to the cooking technique, as stir-frying involves "jumping" the ingredients around the pan. Lomo Saltado can have french fries mixed into the stir fry or served on the side, and I can't think of a better way to eat steak and potatoes together! Not only is it fun to say, it's also delicious on your tongue.
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!!.
Loaded with tons of savory, perfectly seared steak slices, crisp onion petals, and savory, ripe tomatoes. Lomo saltado, literally 'sautéed beef', is a stir fry dish composed of marinated strips of sirloin (or tenderloin), red onions, tomatoes, French fries that is traditionally served with white rice. The history of chifa cuisine This lomo. Lomo saltado is a Peruvian stir fry dish composed of marinated strips of sirloin, red onion and tomatoes. Lomo saltado was one of the first dishes that was taught to me when I was in Peru, and this recipe came closest to what I knew, then any of the others that I have seen in the internet and in cookbooks.
