Lomo Saltado (Peruvian dish base on Loin Stir-Fry)

Lomo Saltado (Peruvian dish base on Loin Stir-Fry)

Yields4 Servings
Prep Time35 minsCook Time25 minsTotal Time1 hr

INGREDIENTS

 1 tsp White sugar
 16 oz 1 package frozen crinkle-cut French fries
 1 Habanero pepper, seeded and minced
 1 Medium orange bell pepper, sliced
 4 medium
 1 tsp Minced fresh ginger root
 ¼ cup Chopped fresh cilantro
 ¼ cup White vinegar
 2 ¾ lbs pounds top sirloin steak
 3 tbsp soy sauce, divided
 5 ½ cups sliced red onion
 Salt and pepper to taste
 ¼ tsp Cumin

PREPARATION

1

Cut in Slices beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar.

2

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. Set aside.

3

Heat 2 tablespoons olive oil in the same skillet over high heat. Sear the beef strips in 2 or 3 smaller batches, until brown in both sides, only for 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 set aside.

4

Place the skillet over high heat again, and add 2 tablespoons olive oil. Add 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 and has red color yet, only from 4 to 6 minutes.

5

Add ginger and garlic to the skillet; cook and stir for 2 minutes. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add 3 tablespoons of soy sauce, and the white vinegar, and the browned beef into the saucepan. Let cook the mix for 5 - 7 minutes.

6

Serve put the friying french fries on top the dish, the mix of meat and onions put over with all of juices. Acompain with a little white rice portion, and put a chopped cilantro over Lomo and white rice. Enjoy

Photo by CHIMI FOTOS

Ingredients

 1 tsp White sugar
 16 oz 1 package frozen crinkle-cut French fries
 1 Habanero pepper, seeded and minced
 1 Medium orange bell pepper, sliced
 4 medium
 1 tsp Minced fresh ginger root
 ¼ cup Chopped fresh cilantro
 ¼ cup White vinegar
 2 ¾ lbs pounds top sirloin steak
 3 tbsp soy sauce, divided
 5 ½ cups sliced red onion
 Salt and pepper to taste
 ¼ tsp Cumin

Directions

1

Cut in Slices beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar.

2

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. Set aside.

3

Heat 2 tablespoons olive oil in the same skillet over high heat. Sear the beef strips in 2 or 3 smaller batches, until brown in both sides, only for 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 set aside.

4

Place the skillet over high heat again, and add 2 tablespoons olive oil. Add 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 and has red color yet, only from 4 to 6 minutes.

5

Add ginger and garlic to the skillet; cook and stir for 2 minutes. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add 3 tablespoons of soy sauce, and the white vinegar, and the browned beef into the saucepan. Let cook the mix for 5 - 7 minutes.

6

Serve put the friying french fries on top the dish, the mix of meat and onions put over with all of juices. Acompain with a little white rice portion, and put a chopped cilantro over Lomo and white rice. Enjoy

Lomo Saltado (Peruvian dish base on Loin Stir-Fry)

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