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Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, lomo saltado. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lomo saltado al estilo infuzión con américo reverditto. Lomo saltado peruano al detalle y sus secretos. 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.
Lomo Saltado is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Lomo Saltado is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook lomo saltado using 26 ingredients and 8 steps. Here is how you cook that.
Preparation To Make of Lomo Saltado:
- Prepare Potatoes
- Prepare 1 pound potatoes
- Prepare 1 quart water
- Get 1 tablespoons kosher salt for soaking
- Prepare 1 pint peanut oil to fry in
- Take To taste salt after frying
- Make ready To taste ground black pepper after frying
- Prepare Stirfry
- Make ready 2 large green bell peppers
- Make ready 2 tablespoons extra virgin olive oil
- Take 1 large onion
- Take 15 ounces diced tomatoes
- Prepare 1 pound round eye steak
- Prepare To taste salt
- Prepare To taste ground black pepper
- Prepare 1 tablespoon minced garlic
- Prepare 1 tablespoon aji yellow pepper paste
- Get 1/2 teaspoon ground cumin
- Take 3 tablespoons soy sauce
- Take 2 tablespoons vinegar
- Take Rice
- Make ready 2-1/2 cups beef broth 1st add
- Take 1-1/2 cups beef broth 2nd add
- Get 1 teaspoon salt
- Get 1 cup rice
- Prepare 1 tablespoons extra virgin olive oil
I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes! I took one of Peru's most emblematic dishes, "Lomo Saltado" and lightened it up a bit - without losing. Lomo Saltado is a Peruvian stir-fry that was influenced by the Cantonese-Chinese community that Lomo Saltado is the national dish of Peru. It's most easily described as a stir-fry; a latin stir-fry!
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!!
Lomo Saltado (Peruvian Stir Fry) - a very popular Peruvian-Chinese fusion dish using Chinese stir-fry technique fused with Peruvian ingredients. Tender beef strips tossed with flavorful and crisp. Lomo saltado is a traditional Peruvian dish consisting of stir-fried marinated slices of sirloin or beef tenderloin, onions, yellow Peruvian chilis, and tomatoes. Lomo saltado, a stir fry of beef and French fries over rice, is the ultimate example. Versions of lomo saltado vary widely.
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