PERUVIAN TALLARINES SALTADOS
This is an easy flavorful South American recipe. Fun for an exotic change. Time to Make does not include the time it takes to marinate the beef or cook the pasta.
Provided by Hunkle
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the soy sauce and wine vinegar.
- Marinate the beef in half the soy and wine vinegar mixture for at least 30 minutes.
- Add 2 tablespoons of oil to a heated pan.
- Sauté marinated beef on high.
- Drizzle in the remaining soy mixture.
- Season with salt and pepper.
- Add the onion, peppers and tomato wedges.
- Sauté briefly (only about a minute).
- Add the cooked spaghetti or linguini and toss with the contents of the pan.
- Serve topped with cilantro.
PERUVIAN BEEF SALTADO
Steps:
- Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes.
- Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve.
PERUVIAN LOMO SALTADO RECIPE BY TASTY
Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 437 calories, Carbohydrate 26 grams, Fat 24 grams, Fiber 3 grams, Protein 26 grams, Sugar 3 grams
PERUVIAN LOMO SALTADO
This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well.
Provided by Perricholi
Categories World Cuisine Recipes Latin American South American Peruvian
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 498 calories, Carbohydrate 37.8 g, Cholesterol 73.7 mg, Fat 27.3 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 8.2 g, Sodium 606.1 mg, Sugar 6 g
PERUVIAN SALAD
Make and share this Peruvian Salad recipe from Food.com.
Provided by pattikay in L.A.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- make dressing by placing all ingredients in a bowl and whisking with a fork or whisk, till smooth.
- Put the cooked rice in a large, glass salad bowl and spoon in half of the dressing.
- Add chopped parsley, stir well and set aside.
- Cut the pepper in half, remove seeds and pith, then place the halves, cut side down in a small roasting pan.
- Add onion rings, sprinkle onion with a little olive oil, place the pan under a broiler and cook for 5-6 minutes till pepper blackens and blisters and onion turns golden. You may need to stir the onion so that it cooks evenly.
- Stir onion in with rice. Put the pepper in a plastic bag and knot the bag. When the steam has loosened the skin on the pepper halves and they are cool enough to handle, peel them and cut into thin strips.
- Cook the green beans in boiling water for 2 minutes, then add the corn and cook for 1-2 ninutes more, till tender. Drain vegetables, refresh under cold water and drain again.
- Place in a large mixing bowl and add pepper strips, eggs and ham, if using.
- Peel the avocado, remove the pit and cut into slices or chunks. Sprinkle with lemon juice.
- Put the salad greens in a separate bowl, add the avocado and mix lightly. Arrange the salad leaves and avocado on top of the rice.
- Stir in about 3 T of the dressing into the green bean mixture. Pile on top of salad.
- Sprinkle the capers and olives on top and serve with remaining dressing.
Nutrition Facts : Calories 478.9, Fat 33.8, SaturatedFat 5.3, Cholesterol 107.2, Sodium 122.6, Carbohydrate 38.8, Fiber 5.8, Sugar 4.3, Protein 8.4
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