RCI-SP.003.0005.001

Lomo saltado

Name: Lomo saltado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 3 pounds (900g) of beef tenderloin or other tender steak; ¼ cup red wine (e.g., Burgundy); 2 tablespoons of crushed garlic; 2 medium onions cut in strips; 4 unit tomatoes (seeds removed, puréed in a blender); 5 unit potatoes peeled and cut into strips for frying; 1 unit yellow Peruvian Chili Pepper (aji) cut into thin strips; 1 tablespoon of vinegar; 2 tablespoons of soy sauce; 1 unit vegetable oil for frying; 1 unit salt and pepper; 1 unit culantro (or substitute with cilantro)

Cuisine of Peru is a dish of marinated steak, vegetables and fried potatoes, usually served over w

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(900g) of beef tenderloin or other tender steak
3 pounds
red wine
e.g., Burgundy
¼ cup
of crushed garlic
2 tablespoons
onions cut in strips
2 medium
tomatoes
seeds removed, puréed in a blender
4 unit
potatoes peeled and cut into strips for frying
5 unit
yellow Peruvian Chili Pepper (aji) cut into thin strips
1 unit
of vinegar
1 tablespoon
of soy sauce
2 tablespoons
vegetable oil for frying
1 unit
salt and pepper
1 unit
culantro (or substitute with cilantro)
1 unit

Method

Cut the meat into thin strips and marinate them in the wine for 1 hour.

Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.

Add the tomato purée, salt and pepper. Cook a few minutes.

Add the soy sauce while stirring the meat in the wok.

Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.

Fry the potatoes in a separate pan and add to the other ingredients.

Serve the dish with white rice.

Lomo saltado

Ingredients

Method

What Makes This Variant Distinct