BEEF AND POTATO STIR FRY RECIPES

Name: Lomo Saltado (Peruvian Beef and Potato Stir Fry)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 lbs beef tenderloin; 3 tablespoons oil; 1 red onion, thinly sliced; 2 -3 garlic cloves, minced; 2 -3 ajis amarillos chili peppers (Peruvian peppers) or 2 -3 other chili peppers, seeded and cut into strips; 3 roma tomatoes, seeded and cut into strips; 1/4 cup soy sauce; 3 tablespoons red wine vinegar; salt and pepper, to taste; 1 lb French fries, freshly cooked; 6 cups hot cooked rice

LOMO SALTADO (PERUVIAN BEEF AND POTATO STIR FRY) RECIPE ...

Lomo Saltado (Peruvian Beef and Potato Stir Fry) Recipe ... image

People are often surprised to learn that Peruvian cuisine has a strong Chinese influence. A large Chinese immigrant community in Lima has given rise to a unique fusion of Incan, European and Asian cuisine called chifa cooking. Lomo saltado, a stir fry of beef and French fries over rice, is the ultimate example. I did not include the rice or French fry cooking time. Enjoy!

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs beef tenderloin
3 tablespoons oil
1 red onion, thinly sliced
2 -3 garlic cloves, minced
2 -3 ajis amarillos chili peppers (Peruvian peppers) or 2 -3 other chili peppers, seeded and cut into strips
3 roma tomatoes, seeded and cut into strips
1/4 cup soy sauce
3 tablespoons red wine vinegar
salt and pepper, to taste
1 lb French fries, freshly cooked
6 cups hot cooked rice

Steps:

Cut the beef against the grain into strips about 2 inches long and 1/4 inch thick. Get all of your ingredients ready and close at hand. Prepare the French fries and rice and keep hot.
Heat the oil over high flame in a large pot or wok until it shimmers. Add the beef and stir fry until it is just cooked through, 1 to 2 minutes. Remove to a plate and set aside.
Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
Add the tomatoes, soy sauce, vinegar, salt and pepper and stir fry for about 1 minute more. Return the beef to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.
VARIATIONS:.
Versions of lomo saltado vary widely. Try seasoning the dish with some ground cumin, oregano, chopped parsley or chopped cilantro. Omit the vinegar or substitute a squeeze of lemon juice.
Ajís amarillos chiles lend a unique, especially Peruvian, flavor to this dish. Other chiles (jalapeño, serrano) can be used, but the flavor won't be the same. Or just use a red or green bell pepper for a mild dish.
Try adding a shot or two of pisco brandy at the end and flame it for a dramatic finale.

Nutrition Facts : Calories 1088.9, FatContent 46.2, SaturatedFatContent 14.8, CholesterolContent 144.6, SodiumContent 1520.1, CarbohydrateContent 118.2, FiberContent 5.3, SugarContent 4.2, ProteinContent 46

SKILLET BEEF AND POTATOES RECIPE: HOW TO MAKE IT

Skillet Beef and Potatoes Recipe: How to Make It image

Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-1/2 pounds red potatoes (about 5 medium), halved and cut into 1/4-inch slices
1/3 cup water
1/2 teaspoon salt
1 pound beef top sirloin steak, cut into thin strips
1/2 cup chopped onion
3 tablespoons olive oil, divided
2 teaspoons garlic pepper blend
1-1/2 teaspoons minced fresh rosemary

Steps:

Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.

Nutrition Facts : Calories 320 calories, FatContent 16g fat (4g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 487mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

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