Peruvian Lomo Saltado Recipes

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

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

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!

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 (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.

POLLO SALTADO: PERUVIAN CHICKEN STIR-FRY

Steps:

• Gather the marinade ingredients.
• Place the pieces of chicken breast in a plastic zipper bag with the vinegar, soy sauce , honey, cumin, paprika, and aji panca paste.
• Seal and mix well, then set aside to marinate for at least 2 hours, though it can be done for as much as 12 to 48 hours.
• Gather the french fry ingredients.
• Pour 1 to 2 inches of the vegetable oil in a heavy skillet with tall sides and heat over medium-high heat until hot.
• Fry the french fries until golden brown, working in batches if necessary. Place on paper towels to cool. Season with salt and pepper to taste.
• Gather the Saltado ingredients.
• Preheat a skillet over medium-high heat until very hot. Add 1 to 2 tablespoons vegetable oil. Add the marinated chicken and brown quickly on both sides, working quickly and carefully as the pan might smoke.
• Add the marinade to the pan, being careful of the cold liquid hitting the hot pan. Cook the chicken for 2 to 3 additional minutes, just until it is no longer pink inside. Remove the chicken to a plate and reserve.
• Add the garlic and onion to the skillet where the chicken was cooked and sauté them until soft in the remaining marinade.
• Add the red peppers and tomato and sauté over medium-high heat until they're just starting to brown.
• Add the chicken back into the skillet. Taste test and season with more soy sauce if desired.
• Add the french fries to the skillet and gently but quickly mix everything together. Remove from heat.
• Serve immediately over cooked hot rice and garnish with fresh cilantro leaves.