Lomo Saltado Peruvian Beef And Potato Stir Fry Recipes

LOMO SALTADO

Steps:

• Add 1-inch of vegetable oil to a heavy bottomed pot and heat to 340 degrees F (170 C)
• To make the marinade for the Lomo Saltado, mix the soy sauce, pisco, oyster sauce, red wine vinegar, and black pepper together in a bowl.
• Add the sliced beef to a bowl and marinate with half of the sauce while you prepare the other ingredients.
• To make the sauce for the fries, whisk together 1 tablespoon of red wine vinegar, 1/2 teaspoon of salt and some chopped cilantro.
• When the oil is up to temperature, add the potatoes and cook until the french fries are golden brown (about 7 minutes).
• To make the Lomo Saltado, add 1 tablespoon of oil to a large frying pan over high heat. When the pan is hot, add the marinated meat and stir-fry until the beef is almost (but not completely) cooked through. Transfer the beef into a bowl and set aside.
• Add the remaining tablespoon of oil to the frying pan and add the garlic and ginger. Saute until the aromatics are fragrant (about 30 seconds).
• Add the red onions and peppers and stir-fry until the onions are cooked through, but still hold their shape.
• Add the tomatoes and beef back into the pan and then add the remaining marinade. Toss to coat evenly. The Lomo Saltado is done when the sauce has caramelized around the ingredients. Do not overcook this; otherwise, the tomatoes will leach out a bunch of liquid, making your stir-fry watery.
• When the potatoes are done, drain and transfer them directly to the vinegar and cilantro sauce and toss them around to coat evenly.
• Plate the beef with rice and fried potatoes and then garnish with the cilantro. Enjoy it with your favorite hot sauce if you want to add some extra heat.

LOMO SALTADO - PERUVIAN BEEF STIR-FRY AND POTATOES

Steps:

• Step 1 In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside. Step 2 Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef; cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more. Step 3 Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce. Step 4 Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with warm rice.

LOMO SALTADO, PERUVIAN STIR-FRY

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.

LOMO SALTADO (PERUVIAN BEEF AND POTATO STIR FRY)

Steps:

• Cut the beef against the grain into strips about 2 inches long and 1/4 inch thick. Get all of your ingredients ready and close at hand. Prepare the French fries and rice and keep hot.
• Heat the oil over high flame in a large pot or wok until it shimmers. Add the beef and stir fry until it is just cooked through, 1 to 2 minutes. Remove to a plate and 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, salt and pepper and stir fry for about 1 minute more. Return the beef 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.
• VARIATIONS:.
• Versions of lomo saltado vary widely. Try seasoning the dish with some ground cumin, oregano, chopped parsley or chopped cilantro. Omit the vinegar or substitute a squeeze of lemon juice.
• Ajís amarillos chiles lend a unique, especially Peruvian, flavor to this dish. Other chiles (jalapeño, serrano) can be used, but the flavor won't be the same. Or just use a red or green bell pepper for a mild dish.
• Try adding a shot or two of pisco brandy at the end and flame it for a dramatic finale.