This lomo saltado is an exemplary Peruvian dish of delicate hamburger that is sautéed with tomatoes and onions in an exquisite sauce, then, at that point presented with french fries and steamed rice. An extraordinary contribution that is not difficult to make and consistently gets rave surveys!
Steak is incredible when served in exemplary applications, for example, with mushroom sauce or as shrimp and steak, however in some cases I like to switch things around a little and serve dishes, for example, this strong seasoned lomo saltado.
My neighborhood Peruvian eatery has the best food, and each time I go, I should arrange the lomo saltado. It’s a mix of hamburger, veggies, fresh fries and rice. How might you turn out badly with that flavor blend?
WHAT DOES LOMO SALTADO MEAN?
Lomo saltado essentially implies pan-seared hamburger. This dish looks like an Asian style pan sear from various perspectives, with the exception of one expansion: french fries! The fries add extraordinary surface and a great deal of flavor and truly transform this feast into something uncommon.
HOW DO YOU MAKE LOMO SALTADO?
Start via burning the steak in an extremely hot skillet until it is brilliant brown. Eliminate the meat from the skillet, then, at that point add cut red onions, tomato, garlic and aji amarillo glue. Add the meat back to the skillet. Combine as one the sauce fixings, then, at that point empty the sauce into the skillet. Enhancement the pan fried food with cilantro, then, at that point present with cooked french fries and rice.
- 2 tablespoons vegetable oil divided use
- 1 pound beef tenderloin sliced, can also use sirloin, flank steak, New York strip or rib eye
- salt and pepper to taste
- 1 red onion halved and cut into slices
- 2 Roma tomatoes cut into wedges
- 1 tablespoon garlic minced
- 1 tablespoon aji amarillo paste or 1/4 teaspoon cayenne pepper
- 3 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1/4 cup low sodium beef broth
- 1 teaspoon corn starch
- 1/4 cup cilantro coarsely chopped
- 3 cups steamed rice
- 4 cups frozen french fries cooked according to package directions
- Heat 1 tablespoon of the oil in a large pan over high heat. Add the meat in a single layer; you may need to work in batches.
- Season the meat with salt and pepper. Cook for 2-3 minutes per side, stirring occasionally. Repeat the process with the remaining meat.
- Remove the steak from the pan and cover to keep warm.
- Wipe out the pan with a paper towel. Add the remaining tablespoon of oil.
- Place the onions in the pan, and cook for 2-3 minutes, stirring occasionally.
- Add the tomatoes and cook for 1 minute. Add the garlic and aji amarillo paste and cook for 30 seconds.
- In a small bowl, whisk together the soy sauce, red wine vinegar, beef broth and corn starch.
- Return the meat to the pan with the vegetables.
- Pour in the sauce and bring to a simmer. Cook for 1-2 minutes or until sauce is just thickened. Add more salt and pepper if desired.
- Divide the meat mixture, french fries and rice between 4 plates. Sprinkle with cilantro, then serve.
Calories: 576kcal | Carbohydrates: 72g | Protein: 33g | Fat: 28g | Saturated Fat: 27g | Cholesterol: 79mg | Sodium: 702mg | Potassium: 991mg | Fiber: 12g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 6mg