Lomos Saltados 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

Steps:

• Marinate the sirloin steak strips in the soy sauce, red wine vinegar, salt and pepper for about 15 minutes.
• In a wok or a pan over very high heat, add the oil and sauté the meat for about 10 minutes. Set the marinade aside.
• Add the garlic, onion, tomato, aji amarillo paste, and stir for a couple of minutes. Add the soy sauce and vinegar from the marinade and mix everything. Season with more salt and pepper.
• Take off the heat, add chopped cilantro and serve immediately with French fries and white rice.

LOMO SALTADO (BEEF STIR-FRY)

Steps:

• Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.
• Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat - be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.

LOMO SALTADO

Steps:

• Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
• Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4 tablespoons of vinegar, atablespoon of olive oil, black pepper and the soy sauce for 10 minutes beforecooking.
• Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the steak strips from the marinade, and fry them over a high heat for around 4-5 minutes or untilsealed.
• Add the onion, ají amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
• Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
• Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy the flavor of timeless classic of Peruvian cuisine!

POLLO SALTADO - PERUVIAN CHICKEN STIR FRY {GF, DF}

Steps:

• Finely chop ginger, garlic and coriander.
• Cut tomato and onion into wedges.
• Cut chicken into 1 and 1/2 inch cubes.
• Heat pan (preferably wok, over a gas flame) until hot. Add oil, ginger and garlic. Cook until fragrant - 30 seconds.
• Add chicken. Saute until chicken is browned and cooked through.
• Add onion and tomato, saute for 30 seconds.
• Add pisco and shake the pan over the gas flame, until flames come up! Add a dash of salt.
• Add tamari, vinegar and a splash of water.
• Serve over rice or deep fried or roasted potatoes.
• Sprinkle with cilantro.

PERUVIAN LOMO SALTADO RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
• Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
• Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
• Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
• Serve with rice, if desired.
• Enjoy!

LOMO SALTADO (PERUVIAN STEAK STIR-FRY)

Steps:

• Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
• Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
• Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
• Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
• Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
• Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
• Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

PERUVIAN LOMO SALTADO

Steps:

• Prepare the bag of French fries according to package directions.
• While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

LOMO SALTADO

Steps:

• In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil. Add the potatoes, and sauté until browned and tender, about 15 minutes. Drain on paper towels, and set aside.
• In a large skillet over high heat, heat 2 tablespoons of oil. Add the beef, and quickly sauté until the beef is seared and browned on all sides. Add peppers, and sauté until softened, about 2 to 3 minutes. Remove the pan from the heat, and use a slotted spoon to transfer beef and peppers to a plate.
• Return the pan to medium-high heat. Add the onions and sauté until the edges are seared and they begin to soften, about 2 minutes. Add the tomatoes, and stir to combine. Sprinkle the soy sauce and balsamic vinegar over the mixture, and sauté until the tomatoes have softened, about 2 minutes.
• Add the beef, peppers and sautéed potatoes, and toss gently to mix well. Cover and simmer just until reheated, 2-3 minutes. Serve with rice.

LOMO SALTADO

Steps:

• Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.
• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.
• Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.