Peruvian Lomo Saltado Recipes

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:

• 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:

• Preparation:
• Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.
• Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
• Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes.
• Add beef and toss gently.
• Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.
• Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.
• Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.

Steps:

• Crema de Rocoto: Heat oil in a saucepan over medium heat. Peel and slice onion in half horizontally, then slice into strips. Slice garlic and add to the hot oil, along with the onions and a pinch of salt. Turn heat to high, stir to combine, and cook until caramelized, 5-8 minutes. Then remove from heat and let cool, 15 minutes.
• Add cooled onion-garlic mixture to a blender; add evaporated milk, egg yolk, rocoto paste, and red pepper purée. Cover blender and blend on medium to combine, then increase to high and purée, 30 seconds. Taste for seasoning, and add salt to taste. Add optional huacatay leaves and purée again. Transfer to a bowl and set aside. Makes about 1½ cups Crema de Rocoto. (Store in an airtight container in the refrigerator up to 3 days.)
• Slurry: In a small bowl, mix together 2 teaspoons water and cornstarch to make a slurry. In a small saucepan, add water and beef stock. Stir in the slurry and bring mixture to a boil over medium-high heat. Once boiling and thickened, cook for 30 seconds to 1 minute. Transfer to a bowl and set aside.
• Lomo Sauce: In a small bowl, stir together soy sauce, red wine vinegar, beef stock, and oyster sauce. Set aside. Makes 1 cup Lomo Sauce. (Store in an airtight container in the refrigerator up to 1 week.)
• Beef Tenderloin: Slice tenderloin into 1-inch chunks. Sprinkle with salt all over and set aside to rest, 10 minutes.
• Meanwhile, peel and slice red onion in half horizontally; then cut each half again vertically. Remove the center (save for another use), leaving the outer 3 or 4 layers. Cut each piece into three slices, separate the slices, and set aside in a bowl. Slice cherry tomatoes in half, and set aside in another bowl.Put on plastic gloves (optional), then discard seeds and stem of habanero. Julienne into very thin strips and add to the red onions. (If you're not wearing gloves, wash your hands after handling habanero.) Separate the white and light green parts of the scallions from the green tops. Trim away the roots and discard outer layer of scallion bottoms; cut into batons, and add to the onions. Thinly slice green tops and set aside to use as garnish. Peel and thinly slice garlic, and add to the onions.
• Heat a wok or skillet over high heat and add oil. When smoking, add beef in an even layer. Sear on both sides, about 30 seconds per side. To the beef, add garlic, scallions, habanero, and onions. Add a splash of water, then shake and tilt the pan away from you, tossing the contents within the wok. (Optional: While tossing, allow the open flame to sear the contents. The flames give the dish a smoky char, but use caution, as cooking with an open flame can be dangerous in a home kitchen). Use a wooden spoon and continue tossing to stir-fry the beef until the onions are no longer raw but not fully cooked, 4-5 minutes. Add tomatoes, then stir and shake the wok. Then add ½ cup of Lomo Sauce and 2 tablespoons of the slurry. Stir in cilantro and continue cooking until the sauce has the consistency of a thin gravy, 2-3 minutes.
• Assembly: Spoon stir-fry into a serving bowl. Drizzle a few tablespoons (or more!) of Crema de Rocoto on top and garnish with remaining scallions. Serve with optional French fries and white rice on the side.

Steps:

• Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, vinegar, soy sauce, 2 tablespoons of olive oil, cumin and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
• While steak is marinating, cook potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with paprika. Put in a 375 degree oven and roast. Check them after 6 minutes and toss with a spatula. Depending on how thick you cut them, they should cook fairly quickly, so keep an eye on them; set aside.
• Before cooking, allow steak and onions to come to room temperature. Place steak on in a hot saute pan with a little oil and cook about 4 minutes per side for medium-rare, depending on which cut you are using. Discard marinade. When done, let steak rest before slicing.
• Place onions face down in saute pan and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
• In a large bowl combine steak and juices, onions, peppers, tomatoes, cilantro and reserved marinade. Toss gently and adjust seasoning with salt and pepper, if needed. Season potatoes and place on top of meat and vegetables. Serve warm.