Lomo Saltado

Recipe courtesy of La Mar Cebicheria

Show: Unique Eats

Episode: Small Plates

Lomo Saltado

Name: Lomo Saltado
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 Servings
Cuisine: peruvian
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; 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

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Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Inactive: 5 min
Cook: 40 min

Yield: 4 Servings

Level: Easy
Total: 1 hr 5 min

Prep: 20 min
Inactive: 5 min
Cook: 40 min

Yield: 4 Servings

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

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

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Unique Eats

Episode: Small Plates

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