LOMO SALTADO is a Peruvian beef fried fried fried Latin and Chinese elements to have a delicious dinner! This bright version is full of taste, and soft sirloin and vegetables come with crispy baked baked potato fries.
What is Saltado Lomo?
LOMO SALTADO is one of the most symbolic dishes in Peru, made of sirloin with a cumin, fried with tomatoes, red onions, soy sauce and sealant, and finished with fries. Which combination is right? Believe me, it works! My light version I grill French fries instead, which is very good for my opinion and tastes good! Peru also provides stir -fried cuisine as rice, but personally finds that potatoes and avoca are filled with one piece.
Why should I try Lomo Saltado
I took a classic Lomo Salata Formula. I shared on June 24, 2014, but I thought it was a good idea to post it again! The reason why this dish is special is as follows.
- Classic. Lomo saltado is a new thing for you, but one of my favorite reasons is that many people have grown up because they are familiar and comfortable food combinations. Meat and potatoes!
- Chinese food, Peru style. Peru’s Chinese cuisine, known as ChiFa, is built in Peru culture, and you can find a wonderful fusion of taste, color and texture using Chinese and Peru.
- There is no deep fried. Without frying potatoes, I bake potato fries in the oven until I get golden and crispy, and season it with salt, pepper and garlic powder! You will want to make everything. (This garlic peremasan tempura is another skinny test.)
What you need
Below is the ingredients that brighten lomo saltado. Scroll with the recipe card below Accurate measurement.
For fried baked potatoes:
- Canola cooking spray – Or preferred cooking spray.
- potato I use Russet or Yukon Gold.
- olive oil -This is fried potatoes.
- condiment -Garlic powder, cosher salt and pepper.
Beef:
- Lin sirloin -Create this with a thin strip.
- condiment -Cosher salt, cumin and pepper.
- olive oil -Chu to stir -fry.
- Red onion -Cut the onion thinly with a thick strip.
- Yellow bell pepper and jalapeño In Peru, it uses a yellow pepper called Aji Amarillo, but is not commonly found in the United States. So I blocked it with jalapeño and added a mini yellow pepper to it.
- garlic -The fresh garlic adds a lot of taste.
- tomato -Create this with wedge.
- Soybean sauce -Gluten -free use Tamari and coconut amino for all 30.
- Apple cider vinegar -This adds a wonderful pop of bright taste.
- Silantro -For decoration. If you don’t like the Cilantro, you can leave or exchange it in Parsley.
How to jump Lomo
Stir all the ingredients while cooking potato fries. If you move the potato fries quickly, it’s important to start with all ready! See the recipe card below Printable guidelines.
- prepare. Preheat the oven to 400 ° F and lightly coat the baking sheet with cooking spray.
- Taste potatoes. Cut potatoes with fries, throw fries with oil and add seasonings. It spreads to a uniform layer of the baking sheet.
- baking. Put the baking sheet in the oven and bake for about 25 minutes until the fries are crispy.
- Taste the meat. Throw meat with salt, pepper and cumin.
- Stir -fry. Add oil to hot water with high fever. Cook the steak for 2 minutes and then cook until brown, then add onions, bell peppers, jalapeño and garlic. Cook for 2 minutes, then add tomatoes, soy sauce and vinegar and cook for 1 minute. Taste it with salt and taste it and decorate it with a sealant.
- provide. Care and serve Lomo Salado with tempura.
Tip and deformation
Additional tips for creating Lomo Saltado are as follows.
- Make sure the size of vegetables and fries is uniform.. If you have a thicker and thinner piece, you don’t finish cooking at the same time.
- Do not cook vegetables too much. The vegetables of Lomo Saltado must be soft creepy to prepare for beef. To get the best results, cook quickly in high heat.
- Try using AJI YELLOW PASTE. If you can find AJI Amarillo paste on local groceries or online, you can use a small amount instead of jalapeño to make a more true taste.
Appropriate storage
- refrigerator: Keep the remaining lomo saltado in a sealed container, fried fried fried on one side and fried potatoes on the other side. (Or use two containers to put potato fries in one and fry other fries.) Refrigerate for up to 3 days.
- Freezer: I think it’s best to eat this day on the day you make, but you can freeze this dish by keeping it in a sealed container or freezer safety bag. It will be maintained for up to 3 months. Heart in the refrigerator before re -heating.
- Re -heating: Heat the remaining lomo saltado to fry the pan in a pan. Warm fry in the middle heat and fry the french fries in the 400ºf oven. This dish can be re -heated with a microwave, but fries are not crispy.
More Latin recipes will like
To see more dinner ideas, check these five Latin recipes for the next meal!
Product: 2 Serving
Serving size: 1 Recipe /2
Beef:
- 1/2 LB Lin sirloin,,, Cut with a small, thin strip
- Cosher salt,,, taste
- 1/4 TSP cumin
- pepper,,, taste
- 1 Teaspoon olive oil
- 1 Medium,,, Slice it with a thick strip
- 2 Mini -yellow bell peppers or 1 large
- 1 Big jalapeno,,, Ribs and seeds, chopped
- 2 cloves garlic,,, crushed
- 1 Intermediate tomato,,, Slice into wedges
- 1 1/2 Tbsp Low sodium bean sauce,,, Gluten Free uses Tamari and Coconut Aminos Whole 30 Coconut Amino
- 1 Tbsp Apple cider vinegar
- 1/4 cup To minced sealant
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Preheat the oven to 400 ° F.
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Lightly coat the baking sheet with cooking spray.
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Potatoes are cut into length with a one -third -inch slice. Cut each slice into a 1/3 inch fried tempura. Place it in the baking sheet and throw it with oil and coat evenly. Seasonal with garlic powder, salt and pepper. Place it on a single layer on an oiled baking sheet.
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Bake for about one third to about 25 minutes in the bottom of the oven or until it becomes a soft crispy and golden light.
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Meanwhile, taste the meat with salt, pepper and cumin.
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Heat a large pot with high heat. When it gets hot, add oil and steak to cook for about 2 minutes until brown on both sides. Add onions, bell peppers, jalapeno and garlic for 2 minutes. Add tomatoes, soy sauce and vinegar and cook for 1 minute. Season with more salt, remove from heat, and finish with sealant.
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Serve immediately with French potato fries and divide them evenly with two plates.
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clothing material: 1 Recipe /2,,, Calories: 308.5 Kcal,,, carbohydrate : 28 G,,, protein: 28 G,,, province: 9 G,,, Saturated fat: 0.5 G,,, Cholesterol: 48 Mg,,, sodium: 522 Mg,,, fiber: 4 G,,, sugar: 3 G
