Lomo Saltado Recipe
fromsimplyyummybites.comsimplyyummybites.com/lomo-saltado-recipe
Peruvian stir-fry of beef with tomatoes, onions and peppers, served with rice and oven-roasted fries.
Ingredients
Instructions
Instructions
Preheat the oven to 425°F (for the potatoes). Line a baking sheet with parchment paper.
Prepare the rice: place 1 cup long-grain rice in a dry medium (about 2‑quart) saucepan over low heat. Toast, stirring occasionally, 5–6 minutes until the rice looks opaque and faintly milky. Add 2 cups minus 2 tablespoons boiling water, stir once, cover, and cook over low heat 12–15 minutes, until the water is absorbed and the rice is tender. Remove from heat, fluff with a fork, cover, and set aside.
Cut the beef tenderloin into 1‑inch cubes. In a bowl, toss the beef with 1 tablespoon avocado oil and ½ teaspoon ground cumin (optional). Set the beef aside while you prepare the other components.
Prepare the potatoes: peel the 2 pounds russet potatoes and cut into large batonnet (French fry) shapes. Toss the potato batons with 1 tablespoon avocado oil so they are evenly coated. Spread them in a single layer on the prepared baking sheet.
Roast the potatoes: place the baking sheet on the middle rack of the preheated 425°F oven and roast 25–35 minutes, turning once halfway through, until the potatoes are golden and crisp. When done, reduce the oven temperature to 225°F and keep the potatoes on the baking sheet in the oven to stay warm while you finish the stir-fry.
While the potatoes roast, combine the sauce: in a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon distilled white vinegar, and ½ cup beef stock. Set aside.
Heat a large (12‑inch) carbon‑steel pan, cast‑iron skillet, or wok over high heat until very hot. Add the remaining 3 tablespoons avocado oil and heat until shimmering.
Add the beef in a single layer, spread it out, and cook undisturbed 90 seconds. Stir-fry the beef 30 seconds more, then transfer the beef to a large plate and set aside (reserve any juices on the plate).
Return the hot pan to the burner (high heat), add the ½ peeled red onion cut into wedges and stir-fry about 2 minutes. Add the seeded julienne yellow bell pepper and the seeded julienne jalapeño and stir-fry 30 seconds. Add the 2 finely minced garlic cloves and cook just until fragrant (about 15–30 seconds).
Push the vegetables to the side or leave them in the pan, then pour in the prepared soy–oyster–vinegar–stock mixture. Cook about 2 minutes over high heat to reduce slightly.
Return the beef (and any accumulated juices) to the pan with the vegetables. Add the 3 seeded thickly sliced Roma tomatoes, 3 tablespoons minced fresh cilantro, and 1 teaspoon dry oregano (optional). Add the 3 green onions cut into 1‑inch pieces (optional). Stir or toss briefly just to combine and heat through, about 1 minute.
Plate: serve the lomo saltado immediately with the cooked rice and the oven‑kept potatoes (fries).
