Lomo Saltado

Recipe courtesy La Mar Cebicheria
Show: Unique Eats Episode: Small Plates
TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: 5 min
Cook: 40 min
YIELD: 4 Servings
LEVEL: Easy

ingredients

  • 1 (14 1/2-ounce) can low-salt beef broth
  • 2 cups water
  • 1 teaspoon salt
  • 1 cup long-grain white rice
  • 1/2 cup frozen corn kernels, thawed
  • Oil, for frying
  • 1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips
  • 2 1/2 tablespoons olive oil
  • 1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips
  • 1 red onion, cut through stem end into 8 wedges, peeled
  • 3 tomatoes, each cut into 8 wedges
  • 3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Explore More On

All Topics

more from this episode

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.