Lomos Saltados 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:

• Prepare the bag of French fries according to package directions.
• While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Steps:

• Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
• Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
• Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
• Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
• Serve with rice, if desired.
• Enjoy!

Steps:

• Peel potatoes; cut into 2x1/4-inch sticks. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook potatoes in oil 5 to 8 minutes, tossing frequently, until tender and golden brown. Remove from skillet; keep warm.
• In same skillet, heat about 1 teaspoon oil over medium-high heat. Working in small batches, cook beef in oil about 1 minute or just until cooked. Continue cooking beef in small batches, using 1 teaspoon oil per batch. Remove beef from skillet; keep warm.
• Add red onion to skillet; cook and stir about 2 minutes or until tender. Stir in beef, tomatoes, soy sauce, vinegar and salt and pepper. Cook and toss mixture over medium heat about 1 minute or until hot.
• Spoon beef mixture onto large serving platter; top with cooked potatoes. Garnish with green onions. Serve over rice.

Steps:

• Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.
• In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.
• Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.

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.

Steps:

• In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil. Add the potatoes, and sauté until browned and tender, about 15 minutes. Drain on paper towels, and set aside.
• In a large skillet over high heat, heat 2 tablespoons of oil. Add the beef, and quickly sauté until the beef is seared and browned on all sides. Add peppers, and sauté until softened, about 2 to 3 minutes. Remove the pan from the heat, and use a slotted spoon to transfer beef and peppers to a plate.
• Return the pan to medium-high heat. Add the onions and sauté until the edges are seared and they begin to soften, about 2 minutes. Add the tomatoes, and stir to combine. Sprinkle the soy sauce and balsamic vinegar over the mixture, and sauté until the tomatoes have softened, about 2 minutes.
• Add the beef, peppers and sautéed potatoes, and toss gently to mix well. Cover and simmer just until reheated, 2-3 minutes. Serve with rice.