Lomo Saltado
- Total:
- 1 hr 5 min
- Prep:
- 20 min
- Inactive:
- 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
- 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.
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