Recipe courtesy of La Mar Cebicheria

Lomo Saltado

  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 4 Servings
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Ingredients

1 (14 1/2-ounce) can low-salt beef broth

2 cups water

1 teaspoon salt

1 cup long-grain white rice

1/2 cup frozen corn kernels, thawed

Oil, for frying

1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips

2 1/2 tablespoons olive oil

1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips

1 red onion, cut through stem end into 8 wedges, peeled

3 tomatoes, each cut into 8 wedges

3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles

1/2 cup chopped fresh cilantro

2 tablespoons soy sauce

1 tablespoon vinegar

1 (14 1/2-ounce) can low-salt beef broth

2 cups water

1 teaspoon salt

1 cup long-grain white rice

1/2 cup frozen corn kernels, thawed

Oil, for frying

1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips

2 1/2 tablespoons olive oil

1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips

1 red onion, cut through stem end into 8 wedges, peeled

3 tomatoes, each cut into 8 wedges

3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles

1/2 cup chopped fresh cilantro

2 tablespoons soy sauce

1 tablespoon vinegar

Directions

  1. Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
  2. Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
  3. Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
  4. Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
  5. Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
  6. Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
  7. Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
  8. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
  1. Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
  2. Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
  3. Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
  4. Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
  5. Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch. Add potatoes and fry until tender, about 10 minutes. Drain on paper towels.
  6. Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat. Add the beef and saute until brown, 1 to 2 minutes.
  7. Using slotted spoon, transfer the beef to a plate. Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side. Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes. Add the beef and potatoes; toss to heat through.
  8. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.

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