Serves 1
Directions
- 1Cut the lomo into bite-sized cubes of about 2.5 cm each.
- 2Keep the beef refrigerated until it's time to use.
- 3Prepare the Lomo Saltado sauce.
- 4Add 8 tablespoons of clear soy sauce or 'sillao'.
- 5Add 4 tablespoons of red or white vinegar.
- 6Add 6 tablespoons of oyster sauce.
- 7Mix all the sauce.
- 8Always use 'sillao' light, not the common one.
- 9Always use mature tomatoes.
- 10Remove the tomato skin.
- 11Cut the tomatoes into quarters, remove the seeds, and cut into segments.
- 12Cook the potatoes in vapor for the fried potatoes.
- 13Cut them into quarters.
- 14Refrigerate the potatoes after cutting.
- 15Fry the potatoes in abundant oil for 5 to 6 minutes over medium-high heat.
- 16Remove the fried potatoes and add salt.
- 17Add salt to the lomo.
- 18Add the oil to the pan.
- 19Add the lomo cut in cubes.
- 20Sear and saute the meat.
- 21Reserve the lomo.
- 22In the same pan, add the vegetable oil, the onion and the yellow pepper.
- 23Saute and reincorporate the meat.
- 24Add the lomo saltado sauce and saute.
- 25Add the tomato and the chinese onion and saute.
- 26Add culantro and pepper.
- 27Serve over fried potatoes.
- 28Add the cooking juices and rice.
- 29Prepare on a wok, heat the wok and add the oil and the lomo.
- 30Saute and reserve the lomo.
- 31Add the onion and the yellow pepper.
- 32Add the lomo saltado, tomato, chinese onion, culantro and pepper.
- 33Serve inmediately over fried potatoes and rice.
- 34Decorate with coriander leaves.
Ingredients
- 150 g Lomo, huachalomo or cadera
- 8 cdas salsa de soya clara (sillao claro)
- 4 cdas vinagre blanco o tinto
- 6 cdas salsa de ostión
- 1 tomate maduro
- cantidad necesaria papa amarilla cocida y fria
- al gusto sal
- al gusto aceite vegetal
- cebolla en gajos
- ají amarillo en tiras
- cebolla china
- culantro
- al gusto pimienta negra (opcional)
- 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
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