Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, lomo saltado. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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.
Lomo Saltado is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Lomo Saltado is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have lomo saltado using 26 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Lomo Saltado:
- Take Potatoes
- Make ready 1 pound potatoes
- Make ready 1 quart water
- Take 1 tablespoons kosher salt for soaking
- Prepare 1 pint peanut oil to fry in
- Prepare To taste salt after frying
- Take To taste ground black pepper after frying
- Prepare Stirfry
- Take 2 large green bell peppers
- Prepare 2 tablespoons extra virgin olive oil
- Prepare 1 large onion
- Take 15 ounces diced tomatoes
- Prepare 1 pound round eye steak
- Make ready To taste salt
- Make ready To taste ground black pepper
- Prepare 1 tablespoon minced garlic
- Get 1 tablespoon aji yellow pepper paste
- Prepare 1/2 teaspoon ground cumin
- Prepare 3 tablespoons soy sauce
- Make ready 2 tablespoons vinegar
- Take Rice
- Prepare 2-1/2 cups beef broth 1st add
- Take 1-1/2 cups beef broth 2nd add
- Take 1 teaspoon salt
- Prepare 1 cup rice
- Prepare 1 tablespoons extra virgin olive oil
This blending helped the dish acquired a whole new identity of its own. 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.
Instructions to make Lomo Saltado:
- 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 is the most popular dish at a small restaurant chain in our old neighborhood in Los Angeles called El Pollo Inka.
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