Lomo Saltado
Peruvian-style comfort food at its absolute best. Now all you need to accompany this lomo saltado recipe is a tall glass of ice cold soda.
Ingredients
Instructions
Boil broth in small saucepan until reduced to 1 cup, about 8 minutes. Set aside.
Bring 2 cups water and 1 teaspoon salt to boil. Add rice. Cover; reduce heat and cook about 15 minutes. Mix in corn. Cover; let stand 5 minutes, then fluff rice with fork.
Meanwhile, heat enough oil in large deep nonstick skillet to reach depth of 1/8 inch. Add potatoes and cook until tender, about 10 minutes. Drain on paper towels.
Heat 2 1/2 tablespoons oil in heavy large skillet over high heat. Add beef; sauté until brown, 1 to 2 minutes. Using slotted spoon, transfer beef to plate. Add onion to same skillet and cook until beginning to soften, turning with tongs, about 2 minutes per side. Add tomatoes, chile, cilantro, soy sauce, vinegar, and reduced broth and cook 2 minutes to soften tomatoes. Add beef and potatoes; toss to heat through. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.
* A Peruvian chile; sold at Latin markets.
