Cuzco Roast Pork Loin With Onion And Pepper Stir Fry Lomo Saltado Recipes

Steps:

• Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
• Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
• Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
• Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
• 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.
• 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.
• 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.
• Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
• Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice.
• Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
• Bring 2 cups water and 1 teaspoon salt to a boil. Add rice. Cover, then reduce heat and cook about 15 minutes.
• Mix in the corn. Cover and let stand 5 minutes, then fluff the rice with a fork.
• 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.
• 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.
• 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.
• Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.

Steps:

• Heat 3 tablespoons of the oil in a large skillet over medium high heat; fry potatoes until cooked through, about 10 minutes; place on paper towels to drain oil and cover to keep warm.
• Meanwhile, heat 1 tablespoon of the oil in a skillet over medium high heat; add chili paste and garlic, cooking and stirring to combine just until fragrant, about 30 seconds.
• Add pork to skillet and season with salt, pepper, and cumin; stir fry to brown quickly, about 5 to 7 minutes; remove to a bowl.
• Add onion and peppers to skillet and stir fry until they just start to soften, about 5 minutes; remove to the bowl with the meat.
• Add vinegar to skillet, stir and scrape to deglaze pan; add tomatoes and warm through and cook to thicken slightly.
• Return meat, onions, and peppers to skillet; season with a pinch of salt and pepper, if needed.
• Stir in soy sauce; add potatoes.
• Gently stir to combine; garnish with chopped cilantro.

Steps:

• Cook noodles in boiling water 3 min.; drain. Cover to keep warm.
• Mix broth, basil, soy sauce, cornstarch, crushed pepper and turmeric until blended. Heat 1 Tbsp. oil in large skillet on medium-high heat. Add carrots; cook and stir 1 min. Add bell peppers; cook and stir 2 min. Stir in broccoli and cauliflower; cook 2 min. or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
• Heat remaining oil in same skillet. Add meat; cook and stir 2 to 3 min. or until done. Add broth mixture; cook 2 to 3 min. or until sauce begins to thicken, stirring constantly. Return vegetables to skillet; cook and stir 2 min. or until heated through.
• Serve meat mixture over hot noodles; sprinkle with nuts.

Steps:

• Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
• Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
• Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
• Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
• Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
• Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
• Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

Steps:

• Spray slow cooker with cooking spray.
• Arrange onion and garlic slices evenly over the bottom of the slow cooker, then place the roast on top of the onion and garlic.
• Add carrots and potatoes to the slow cooker, around the roast.
• Mix water, sugar, vinegar, soy sauce, ketchup, black pepper, garlic powder, chicken bouillon, wine, and hot sauce in bowl.
• Microwave mixture for 30 seconds to blend flavors.
• Pour mixture over meat in slow cooker.
• Cover and cook on low for 8 hours.
• At 7 hour mark, stir in cornstarch and water mixture to thicken the sauce.
• Serve over egg noodles, rice or stuffing.