Lomo Saltado. Lomo saltado is supposed to be "stir-fried". There is no covering to let the meat cook in stir frying! The method of cooking has a big impact on the flavor.

This blending helped the dish acquired a whole new identity of its own. Season the steak with salt, pepper and garlic, to taste. Transfer to the prepared pan and place in the preheated oven to keep warm. You can have Lomo Saltado using 26 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lomo Saltado

Prepare of Potatoes.
Prepare 1 pound of potatoes.
You need 1 quart of water.
Prepare 1 tablespoons of kosher salt for soaking.
Prepare 1 pint of peanut oil to fry in.
Prepare To taste of salt after frying.
Prepare To taste of ground black pepper after frying.
Prepare of Stirfry.
You need 2 of large green bell peppers.
Prepare 2 tablespoons of extra virgin olive oil.
It's 1 of large onion.
You need 15 ounces of diced tomatoes.
It's 1 pound of round eye steak.
It's To taste of salt.
Prepare To taste of ground black pepper.
Prepare 1 tablespoon of minced garlic.
Prepare 1 tablespoon of aji yellow pepper paste.
Prepare 1/2 teaspoon of ground cumin.
It's 3 tablespoons of soy sauce.
Prepare 2 tablespoons of vinegar.
You need of Rice.
You need 2-1/2 cups of beef broth 1st add.
It's 1-1/2 cups of beef broth 2nd add.
You need 1 teaspoon of salt.
Prepare 1 cup of rice.
Prepare 1 tablespoons of extra virgin olive oil.

Add the tomato, garlic, and aji amarillo. Lomo saltado, literally 'sautéed beef', is a stir fry dish composed of marinated strips of sirloin (or tenderloin), red onions, tomatoes, French fries that is traditionally served with white rice. The history of chifa cuisine This lomo. Lomo saltado is a Peruvian stir fry dish composed of marinated strips of sirloin, red onion and tomatoes.

Lomo Saltado instructions

Take the raw rice and add to a hot pot with 1 tablespoon extra virgin olive oil. Coat the rice and keep heating till the rice turns white caramelized brown. Add 2-1/2 cups beef broth cook till the liquid is absorbed. Add the rest of the broth and cook until liquid is absorbed the second time. Cover and set aside..
Wash the potatoes. Slice into French fry style potatoes. Add to salted cold water for 30 minutes..
Slice the onion and peppers into strips. Cut the beef into strips. Season the steak with salt and pepper to taste. I used coconut vinegar..
Add olive oil to pan and fry the steak strips, 3 minutes set aside. Add the onions, peppers and rest of the stirfry ingredients. Stirfry 10 minutes. Heat the oil to fry the potatoes..
Add the beef back and cover..
Drain the potatoes. Then pat dry the potatoes. Now fry the potatoes till golden brown..
When done move to a paper towel to absorb excessive amounts of oil. Salt and pepper to taste..
Move potatoes to the stirfry and toss. Serve with rice. I hope you enjoy!!.

Lomo Saltado is perhaps the most famous dish representing the genre and the name literally translates to "jumped loin." "Lomo," or loin, is a reference to the cut of meat that's typically used. "Saltado," on the other hand is a reference to the cooking technique, as stir-frying involves "jumping" the ingredients around the pan. Lomo saltado is an ubiquitous entrée in Lima and many other parts of Peru. Peruvians love it for its amazing taste, but other than this, one of my favorite incentives to make this dish is how easy to make it is, as you can have it ready in the table in less than half an hour. Another advantage of lomo saltado (which means stir fried beef) is. Lomo Saltado Empire proudly serves great treasures of Peruvian gastronomic fusion.