Lomo Saltado
Serves 1
Directions
- 1Cut the lomo into bite-sized cubes of about 2.5 cm each.
- 2Cut the lomo into bite-sized cubes of about 2.5 cm each.
- 3Cut the lomo into bite-sized cubes of about 2.5 cm each.
- 4Keep the beef refrigerated until it's time to use.
- 5Keep the beef refrigerated until it's time to use.
- 6Keep the beef refrigerated until it's time to use.
- 7Prepare the Lomo Saltado sauce.
- 8Prepare the Lomo Saltado sauce.
- 9Prepare the Lomo Saltado sauce.
- 10Add 8 tablespoons of clear soy sauce or 'sillao'.
- 11Add 8 tablespoons of clear soy sauce or 'sillao'.
- 12Add 8 tablespoons of clear soy sauce or 'sillao'.
- 13Add 4 tablespoons of red or white vinegar.
- 14Add 4 tablespoons of red or white vinegar.
- 15Add 4 tablespoons of red or white vinegar.
- 16Add 6 tablespoons of oyster sauce.
- 17Add 6 tablespoons of oyster sauce.
- 18Add 6 tablespoons of oyster sauce.
- 19Mix all the sauce.
- 20Mix all the sauce.
- 21Mix all the sauce.
- 22Always use 'sillao' light, not the common one.
- 23Always use 'sillao' light, not the common one.
- 24Always use 'sillao' light, not the common one.
- 25Always use mature tomatoes.
- 26Always use mature tomatoes.
- 27Always use mature tomatoes.
- 28Remove the tomato skin.
- 29Remove the tomato skin.
- 30Remove the tomato skin.
- 31Cut the tomatoes into quarters, remove the seeds, and cut into segments.
- 32Cut the tomatoes into quarters, remove the seeds, and cut into segments.
- 33Cut the tomatoes into quarters, remove the seeds, and cut into segments.
- 34Cook the potatoes in vapor for the fried potatoes.
- 35Cook the potatoes in vapor for the fried potatoes.
- 36Cook the potatoes in vapor for the fried potatoes.
- 37Cut them into quarters.
- 38Cut them into quarters.
- 39Cut them into quarters.
- 40Refrigerate the potatoes after cutting.
- 41Refrigerate the potatoes after cutting.
- 42Refrigerate the potatoes after cutting.
- 43Fry the potatoes in abundant oil for 5 to 6 minutes over medium-high heat.
- 44Fry the potatoes in abundant oil for 5 to 6 minutes over medium-high heat.
- 45Fry the potatoes in abundant oil for 5 to 6 minutes over medium-high heat.
- 46Remove the fried potatoes and add salt.
- 47Remove the fried potatoes and add salt.
- 48Remove the fried potatoes and add salt.
- 49Add salt to the lomo.
- 50Add salt to the lomo.
- 51Add salt to the lomo.
- 52Add the oil to the pan.
- 53Add the oil to the pan.
- 54Add the oil to the pan.
- 55Add the lomo cut in cubes.
- 56Add the lomo cut in cubes.
- 57Add the lomo cut in cubes.
- 58Sear and saute the meat.
- 59Sear and saute the meat.
- 60Sear and saute the meat.
- 61Reserve the lomo.
- 62Reserve the lomo.
- 63Reserve the lomo.
- 64In the same pan, add the vegetable oil, the onion and the yellow pepper.
- 65In the same pan, add the vegetable oil, the onion and the yellow pepper.
- 66In the same pan, add the vegetable oil, the onion and the yellow pepper.
- 67Saute and reincorporate the meat.
- 68Saute and reincorporate the meat.
- 69Saute and reincorporate the meat.
- 70Add the lomo saltado sauce and saute.
- 71Add the lomo saltado sauce and saute.
- 72Add the lomo saltado sauce and saute.
- 73Add the tomato and the chinese onion and saute.
- 74Add the tomato and the chinese onion and saute.
- 75Add the tomato and the chinese onion and saute.
- 76Add culantro and pepper.
- 77Add culantro and pepper.
- 78Add culantro and pepper.
- 79Serve over fried potatoes.
- 80Serve over fried potatoes.
- 81Serve over fried potatoes.
- 82Add the cooking juices and rice.
- 83Add the cooking juices and rice.
- 84Add the cooking juices and rice.
- 85Prepare on a wok, heat the wok and add the oil and the lomo.
- 86Prepare on a wok, heat the wok and add the oil and the lomo.
- 87Prepare on a wok, heat the wok and add the oil and the lomo.
- 88Saute and reserve the lomo.
- 89Saute and reserve the lomo.
- 90Saute and reserve the lomo.
- 91Add the onion and the yellow pepper.
- 92Add the onion and the yellow pepper.
- 93Add the onion and the yellow pepper.
- 94Add the lomo saltado, tomato, chinese onion, culantro and pepper.
- 95Add the lomo saltado, tomato, chinese onion, culantro and pepper.
- 96Add the lomo saltado, tomato, chinese onion, culantro and pepper.
- 97Serve inmediately over fried potatoes and rice.
- 98Serve inmediately over fried potatoes and rice.
- 99Serve inmediately over fried potatoes and rice.
- 100Decorate with coriander leaves.
- 101Decorate with coriander leaves.
- 102Decorate with coriander leaves.
Ingredients
- 150 g Lomo, huachalomo or cadera
- 150 g Lomo, huachalomo or cadera
- 150 g Lomo, huachalomo or cadera
- 8 cdas salsa de soya clara (sillao claro)
- 8 cdas salsa de soya clara (sillao claro)
- 8 cdas salsa de soya clara (sillao claro)
- 4 cdas vinagre blanco o tinto
- 4 cdas vinagre blanco o tinto
- 4 cdas vinagre blanco o tinto
- 6 cdas salsa de ostión
- 6 cdas salsa de ostión
- 6 cdas salsa de ostión
- 1 tomate maduro
- 1 tomate maduro
- 1 tomate maduro
- cantidad necesaria papa amarilla cocida y fria
- cantidad necesaria papa amarilla cocida y fria
- cantidad necesaria papa amarilla cocida y fria
- al gusto sal
- al gusto sal
- al gusto sal
- al gusto aceite vegetal
- al gusto aceite vegetal
- al gusto aceite vegetal
- cebolla en gajos
- cebolla en gajos
- cebolla en gajos
- ají amarillo en tiras
- ají amarillo en tiras
- ají amarillo en tiras
- cebolla china
- cebolla china
- cebolla china
- culantro
- culantro
- culantro
- al gusto pimienta negra (opcional)
- al gusto pimienta negra (opcional)
- al gusto pimienta negra (opcional)
- arroz
- arroz
- arroz
Equipment
knifecutting boardmeasuring cupspoonpanwok
Tips
- The 'sillao' has to be light, to avoid making the prepartion too dark and not giving the flavour
- To keep the potatoes from breaking, cook them at vapor
- Add pepper at the end to keep it from burning