Lomo Saltado Peruvian Beef And Potato Stir Fry Recipes

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:

• 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.

Steps:

• Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
• Sauté meat over high heat for a few minutes until meat is no longer pink.
• Lower temperature to medium and add onion.
• Cook, stirring for 1 minute and then stir in the tomatoes, cumin, peppers and onions; cook until the onions are tender.
• Add red wine, cilantro, and parsley .
• Cook for one more minute.
• Serve with white rice and steak fries.

Steps:

• Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
• Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
• Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
• Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
• As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
• Serve with a dish of white rice.