Lomo Saltado Peruvian Stir Fried Beef With Onion Tomatoes And French Fries Food

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.

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.

LOMO SALTADO (PERUVIAN STIR-FRIED BEEF WITH ONION, TOMATOES, AND FRENCH FRIES) RECIPE RECIPE

Steps:

• 1. Cut the beef across the grain into roughly 1/2-inch-thick strips. 2. In a wok or large cast iron or stainless steel skillet, heat 2 tablespoons (30ml) oil over high heat until heavily smoking. Meanwhile, season beef all over with salt. 3. Working in batches, add just enough beef to the pan to sear it heavily without steaming in its own juices. Spread the beef around so the pieces are evenly spaced apart and allow to cook until very well seared and charred on one side, 30 seconds to 1 minute. Stir and toss beef so that it cooks all over, about 30 seconds longer; if you are working over a gas flame and aren't afraid of some fire, toss the beef near the flame so that the oil briefly combusts in big bursts. (If this makes you nervous, don't allow it to catch fire. Instead, manage the heat to prevent flare-ups.) Using a spatula, transfer beef to a platter to rest. Repeat with remaining beef, always getting the pan smoking-hot before the next batch and adding more oil if needed. 4. When all the beef is cooked, return the empty pan to high heat. Add 1 tablespoon (15ml) oil and heat until smoking. Working in batches, add just enough red onion so that it sears and browns rapidly without steaming, about 30 seconds. Toss a few times until the onion is crisp-tender. Using a spatula, transfer onion to a platter. Repeat with remaining onion, always heating the pan until smoking first and adding more oil if necessary. 5. Return the empty pan to high heat, add 1 tablespoon (15ml) oil, and heat until smoking. Working in batches if necessary, add scallions and cook, without stirring, until seared on bottom side, about 30 seconds. Push scallions to the side and add peppers. Cook until seared, about 30 seconds longer. 6. Push scallions and peppers to the side and add tomatoes to the pan, allowing them to sear on one side, about 30 seconds. (If your burner isn't very strong, you can remove the scallions and peppers from the pan before adding the tomatoes to guarantee good searing. Otherwise, leave them in.) Try not to let the tomatoes grow too soft and pulpy; it's better that they retain their shape rather than brown to the point of becoming mushy. 7. Add garlic and ginger and cook, tossing and stirring constantly, until lightly sautéed and fragrant, about 15 seconds. Add soy sauce and vinegar and toss to combine. 8. Return beef and all accumulated juices to the pan along with the red onions. (If you've removed the scallions and peppers, add them back now, too.) Add cilantro. Toss over high heat to combine well, seasoning with salt and pepper as you go. Remove from heat. 9. Spoon stir-fry onto plates with a mound of cooked rice and French fries and serve right away.

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.

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.

PERUVIAN STEAK STIR-FRY (LOMO SALTADO)

Steps:

• Crema de Rocoto: Heat oil in a saucepan over medium heat. Peel and slice onion in half horizontally, then slice into strips. Slice garlic and add to the hot oil, along with the onions and a pinch of salt. Turn heat to high, stir to combine, and cook until caramelized, 5-8 minutes. Then remove from heat and let cool, 15 minutes.
• Add cooled onion-garlic mixture to a blender; add evaporated milk, egg yolk, rocoto paste, and red pepper purée. Cover blender and blend on medium to combine, then increase to high and purée, 30 seconds. Taste for seasoning, and add salt to taste. Add optional huacatay leaves and purée again. Transfer to a bowl and set aside. Makes about 1½ cups Crema de Rocoto. (Store in an airtight container in the refrigerator up to 3 days.)
• Slurry: In a small bowl, mix together 2 teaspoons water and cornstarch to make a slurry. In a small saucepan, add water and beef stock. Stir in the slurry and bring mixture to a boil over medium-high heat. Once boiling and thickened, cook for 30 seconds to 1 minute. Transfer to a bowl and set aside.
• Lomo Sauce: In a small bowl, stir together soy sauce, red wine vinegar, beef stock, and oyster sauce. Set aside. Makes 1 cup Lomo Sauce. (Store in an airtight container in the refrigerator up to 1 week.)
• Beef Tenderloin: Slice tenderloin into 1-inch chunks. Sprinkle with salt all over and set aside to rest, 10 minutes.
• Meanwhile, peel and slice red onion in half horizontally; then cut each half again vertically. Remove the center (save for another use), leaving the outer 3 or 4 layers. Cut each piece into three slices, separate the slices, and set aside in a bowl. Slice cherry tomatoes in half, and set aside in another bowl.Put on plastic gloves (optional), then discard seeds and stem of habanero. Julienne into very thin strips and add to the red onions. (If you're not wearing gloves, wash your hands after handling habanero.) Separate the white and light green parts of the scallions from the green tops. Trim away the roots and discard outer layer of scallion bottoms; cut into batons, and add to the onions. Thinly slice green tops and set aside to use as garnish. Peel and thinly slice garlic, and add to the onions.
• Heat a wok or skillet over high heat and add oil. When smoking, add beef in an even layer. Sear on both sides, about 30 seconds per side. To the beef, add garlic, scallions, habanero, and onions. Add a splash of water, then shake and tilt the pan away from you, tossing the contents within the wok. (Optional: While tossing, allow the open flame to sear the contents. The flames give the dish a smoky char, but use caution, as cooking with an open flame can be dangerous in a home kitchen). Use a wooden spoon and continue tossing to stir-fry the beef until the onions are no longer raw but not fully cooked, 4-5 minutes. Add tomatoes, then stir and shake the wok. Then add ½ cup of Lomo Sauce and 2 tablespoons of the slurry. Stir in cilantro and continue cooking until the sauce has the consistency of a thin gravy, 2-3 minutes.
• Assembly: Spoon stir-fry into a serving bowl. Drizzle a few tablespoons (or more!) of Crema de Rocoto on top and garnish with remaining scallions. Serve with optional French fries and white rice on the side.