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Lomo saltado (sautéed beef), peruvian rice |

Brunch, Gluten free, Vegetables and Fruits, Beef

A stir-fried beef with Peruvian flavors

Note

The cut of meat can vary, you can use tenderloin, flank steak, tab…

Traditionally, the lomo saltado is served with rice and fries. This dish, emblem of the country, comes from the Chifa cuisine, that is to say the cuisine created by the many Chinese immigrants who came to settle in Peru.

Ingredients

Recipe for 4 portions

Lomo saltado

600 Gr

Boston cut beef

150 Gr

Red onion

200 Gr

Tomato

1 Tbsp

Aji amarillo piment pasta

1 Clove(s)

Garlic

3 Tbsp

Vegetable oil

3 Tbsp

Soy sauce

3 Tbsp

Red wine vinegar

8 Sprig(s)

Fresh cilantro

Rice

300 Ml

White rice

500 Ml

Vegetable stock

1 Clove(s)

Garlic

2 Tbsp

Olive oil

2 Tbsp

Lemon juice

Salt and pepper

Preparation time: 60 min

Prep

Cut the beef into thin strips. Slice the red onion into strips. Deseed the tomatoes and cut them into julienne. Chop the garlic and cilantro. Rinse the rice with cold water.
Lomo Saltado

In a bowl, marinate the beef strips with soy sauce and red wine vinegar for about 15 minutes. Separate the meat from its marinade and keep it.

In a wok or large skillet, add the vegetable oil and sauté the beef over very high heat. Add the onion, garlic, tomatoes and aji amarillo pepper paste and continue cooking for a few minutes. Deglaze with the marinade, adjust the seasoning. Remove from heat.
Rice

In a saucepan, sauté the garlic in the olive oil over medium heat, without browning. Add the vegetable broth, lemon juice and bring everything to a boil. Add the rain rice, stir and cover. Cook over medium heat for about 20 minutes.
On the plate

Reheat the lomo saltado, serve in deep plates or bowls with the rice on the side and sprinkle with fresh cilantro.