Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, lomo saltado. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Lomo Saltado is only one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Lomo Saltado is something which I’ve loved my whole life. They’re nice and they look fantastic.
Lomo saltado is supposed to be "stir-fried". There is no covering to let the meat cook in stir frying! The method of cooking has a big impact on the flavor.
To get started with this particular recipe, we have to prepare a few components. You can cook lomo saltado using 26 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Lomo Saltado:
- Take Potatoes
- Take 1 pound potatoes
- Take 1 quart water
- Take 1 tablespoons kosher salt for soaking
- Make ready 1 pint peanut oil to fry in
- Get To taste salt after frying
- Prepare To taste ground black pepper after frying
- Take Stirfry
- Prepare 2 large green bell peppers
- Make ready 2 tablespoons extra virgin olive oil
- Take 1 large onion
- Take 15 ounces diced tomatoes
- Take 1 pound round eye steak
- Make ready To taste salt
- Get To taste ground black pepper
- Prepare 1 tablespoon minced garlic
- Take 1 tablespoon aji yellow pepper paste
- Make ready 1/2 teaspoon ground cumin
- Get 3 tablespoons soy sauce
- Get 2 tablespoons vinegar
- Take Rice
- Prepare 2-1/2 cups beef broth 1st add
- Make ready 1-1/2 cups beef broth 2nd add
- Make ready 1 teaspoon salt
- Take 1 cup rice
- Prepare 1 tablespoons extra virgin olive oil
The history of chifa cuisine This lomo. Lomo saltado is a Peruvian stir fry dish composed of marinated strips of sirloin, red onion and tomatoes that. Lomo saltado is almost like a metaphor for modern-day culture: key ingredients from different corners of the world that combine to create something new and characteristic. This blending helped the dish acquired a whole new identity of its own.
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 is the most popular dish at a small restaurant chain in our old neighborhood in Los Angeles called El Pollo Inka. They've attained a sort of cult following for their amazing food, most notably the amazing Lomo Saltado with Aji Sauce. Lomo saltado was one of the first dishes that was taught to me when I was in Peru, and this recipe came closest to what I knew, then any of the others that I have seen in the internet and in cookbooks. I usually don't put the potatos because I serve it. Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.
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