Lomo Saltado With Mushrooms And Onion Food

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 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!

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.

VEGETARIAN LOMO SALTADO

Steps:

• Prepare the French fries and rice and keep hot.
• Cut the tofu into strips about 2 inches long and 1/4 inch thick. Cut the mushrooms into biggish pieces. Saute in hot oil the tofu & the mushrooms together for about 3 minutes. 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, oregano, cumin, salt and pepper and stir fry for about 1 minute more. Return the tofu/mushrooms 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.

LOMO SALTADO WITH MUSHROOMS AND ONION

Steps:

• Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour.
• Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside.
• Add the remaining tablespoon of oil to the skillet. Cook mushrooms and onion, stirring occasionally, in the oil for about 5 minutes or until softened. Stir in 3 tablespoons of the flour.
• Lower heat to medium; add soy sauce and vinegar. Cook about 1 minute, then add 1/2 cup water. Stir and cook about 2 minutes until the sauce is thickened. Add pork chops back to skillet, cover and cook 3-5 minutes longer. Garnish with cilantro if desired.

LOMO SALTADO

Steps:

• Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
• Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
• Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
• Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
• Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
• Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
• Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
• Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
• Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
• Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
• Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
• Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
• Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
• Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
• Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
• Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.

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.

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.

LOMO SALTADO (PERUVIAN)

Steps:

• Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, vinegar, soy sauce, 2 tablespoons of olive oil, cumin and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
• While steak is marinating, cook potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with paprika. Put in a 375 degree oven and roast. Check them after 6 minutes and toss with a spatula. Depending on how thick you cut them, they should cook fairly quickly, so keep an eye on them; set aside.
• Before cooking, allow steak and onions to come to room temperature. Place steak on in a hot saute pan with a little oil and cook about 4 minutes per side for medium-rare, depending on which cut you are using. Discard marinade. When done, let steak rest before slicing.
• Place onions face down in saute pan and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
• In a large bowl combine steak and juices, onions, peppers, tomatoes, cilantro and reserved marinade. Toss gently and adjust seasoning with salt and pepper, if needed. Season potatoes and place on top of meat and vegetables. Serve warm.

LOMO SALTADO

Steps:

• Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water.
• Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and saute garlic with the cumin for 1 minute.
• Add beef and cook on medium high heat until browned on all sides.
• Remove beef from heat and season with salt and pepper. Set aside.
• Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.
• Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat.
• In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.
• Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.
• Add the french fries to the stir-fry. Serve with rice.

LOMO SALTADO ( VEGAN )

Steps:

• Prepare the rice and set aside (keep warm).
• Heat oil to 325°, cut potatoes into french fries and fry for 5 minutes. Remove from oil.
• Reheat oil to 375° and resume cooking fries for about 2-3 more minutes (depending on size) until golden brown, crispy, and cooked through. Keep warm.
• Heat 2 tablespoons oil in pan over medium-high heat. Add onion, gluten strips or mushrooms and fry until browned.
• Add aji, tomatoes, parsley, cilantro, vinegar, soy sauce, and spices and cook for 2 minutes until tomatoes are softened.
• If desired, sprinkle pisco on top of the dish and ignite (remember to extinguish, if necessary).
• Squeeze lime juice over pan, add french fries, and quickly toss together. Serve over rice.