Recipe courtesy of La Mar Cebicheria

Lomo Saltado

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 4 Servings
Share This Recipe

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

  1. Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
  2. Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
  3. Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
  4. Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
  1. Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
  2. Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
  3. Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
  4. Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …