Lomo Saltado
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
Water1 tsp
Salt1 cup
White Rice (long-grain)2.5 tbsps
Olive Oil1 cup
Cilantro (chopped fresh)2 tbsps
Soy Sauce1 tbsp
VinegarDirections:
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
3
Set aside
4
Bring 2 cups water and 1 teaspoon salt to a boil
5
Add rice
6
Cover, then reduce heat and cook about 15 minutes
7
Mix in the corn
8
Cover and let stand 5 minutes, then fluff the rice with a fork
9
Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch
10
Add potatoes and fry until tender, about 10 minutes
11
Drain on paper towels
12
Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat
13
Add the beef and saute until brown, 1 to 2 minutes
14
Using slotted spoon, transfer the beef to a plate
15
Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side
16
Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes
17
Add the beef and potatoes; toss to heat through
18
Spoon beef-potato mixture into shallow soup bowls
19
Serve rice mixture alongside
20
Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice
21
Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes
22
Set aside
23
Bring 2 cups water and 1 teaspoon salt to a boil
24
Add rice
25
Cover, then reduce heat and cook about 15 minutes
26
Mix in the corn
27
Cover and let stand 5 minutes, then fluff the rice with a fork
28
Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch
29
Add potatoes and fry until tender, about 10 minutes
30
Drain on paper towels
31
Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat
32
Add the beef and saute until brown, 1 to 2 minutes
33
Using slotted spoon, transfer the beef to a plate
34
Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side
35
Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes
36
Add the beef and potatoes; toss to heat through
37
Spoon beef-potato mixture into shallow soup bowls
38
Serve rice mixture alongside