LOMO SALTADO (BEEF STIR-FRY) RECIPE | BBC GOOD FOOD
Martin Morales' recipe for this traditional Peruvian dish, adapted from his book Ceviche, combines soy sauce, chilli and Pisco
Provided by Martin Morales
Categories Dinner, Main course
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 15
Steps:
- Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.
- Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.
Nutrition Facts : Calories 344 calories, FatContent 16 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 34 grams protein, SodiumContent 7.1 milligram of sodium
LOMO SALTADO RECIPE: BEEF STIR-FRY WITH RICE, PERUVIAN STYLE
This meat dish is as simple as it is delicious: you can literally throw it together within minutes and you don’t need many exotic ingredients. One serving with give you a flavor explosion that you will just love.
Provided by Eat Peru
Categories Lunch Main Course
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
- Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4 tablespoons of vinegar, atablespoon of olive oil, black pepper and the soy sauce for 10 minutes beforecooking.
- Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the steak strips from the marinade, and fry them over a high heat for around 4-5 minutes or untilsealed.
- Add the onion, ají amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
- Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
- Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy the flavor of timeless classic of Peruvian cuisine!
Nutrition Facts : Calories 873 kcal, CarbohydrateContent 188 g, ProteinContent 46 g, FatContent 15 g, SaturatedFatContent 3 g, CholesterolContent 78 mg, SodiumContent 1150 mg, FiberContent 3 g, SugarContent 3 g, ServingSize 1 serving
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