A Lifestylye Blog

Monday, September 11, 2017

World Cuisine Recipes! Lomo Saltado & Peruvian Rice

This Dish!! Let me tell you.... My husband and I really enjoy and bond over exploring new foods that offer complex and unique flavors. And because of that, we don't particularly enjoy the typical chain restaurants. They just don't seem to take too many risks in the flavor department. So we venture out to find that hole in the wall, scant lighting, living room feel kind of place. Although our appetites can clash at times, we can always for sure agree that we looove Peruvian food. But the bill doesn't always fit our budget. We decided to take on the challenge to create this same dish at home for much cheaper.

Lomo Saltado is unique. Lomo (beef) Saltado (Peruvian Stir Fry) carries a fusion of flavors with a combination of spanish-style mixed with asian influences. This sitr-fry is for sure a power punch of complex flavor in your mouth. It is light, refreshing and juicy from the tomatoes and white wine vinegar while still savory from the meat, soy and fish sauces. A fun treat where you feel like you are still eating out- but at home!

Making this sitr-fry dish is straight forward and not as intimidating as it may seem. But with an active toddler, fading sunshine for optimal photos and being a work-from-home mama, I was challenged! We had a spill of fresh, beautifully baked potato fries as my daughter pulled a pan of (may I grieve- perfectly golden and delicious) homemade fries from the countertop onto our dirty kitchen floor. **Sigh** I just had to roll with it, try to not cry, whip up another batch and keep it moving. 

See below for more pictures and the full recipe!


Lomo Saltado
2 lbs top round grass-fed beef steak cut into 1/2 inch (~2 cm)  strips
2 tablespoons high smoke point oil (we use avocado oil)
5 medium size julienned russet potatoes 
1 red onion sliced into half moon crescents
2 yellow chiles, seeds removed and finely chopped
3 cloves finely chopped garlic
5 tablespoons white wine vinegar
4 tablespoons soy sauce
3 tablespoons fish sauce
4 tomatoes sliced into half moon crescents
2 cups of green onion chopped into 1/4 inch cubes
1 handful of chopped cilantro
1 teaspoon salt

Peruvian-Style White Rice
2 tablespoons high heat cooking oil
4 cloves finely chopped garlic
2 teaspoons salt (we use himalayan pink salt)
3/4 cup water
2 cups jasmine long grain white rice

Rice: In a medium-sized pot, heat 2 tablespoons cooking oil until hot. Add garlic and let simmer until soft but not too brown. Then add 3/4 cup water and bring to a boil. Once water is boiling, add the rice and reduce heat to lowest setting and let simmer for 10-15 minutes until rice is soft. 

Lomo Saltado: Preheat oven to "broil" setting. Place julienned potatoes in mixing bowl and add 1 tablespoon cooking oil and 1 teaspoon salt. Hand mix potatoes until evenly coated with oil. Transfer potatoes onto oven pan even spread out. Place pan into preheated oven and let broil for approx. 8 minutes. Check occasionally to prevent over crisping as every oven varies. Once browned to your liking, set potatoes aside and let cool. 
       The top round cut is a very nice lean and tender option for this stir fry. Cook beef in 2 tablespoons cooking oil in hot wok (see wok pictures above) until browned. Add red onions, garlic, chiles, white wine vinegar and soy sauce and let cook for 2 minutes. Then add tomatoes, cilantro, and green onions and cook for another 2 minutes. Be careful to not over cook after adding tomatoes. The tomatoes should still maintain some shape and crunch. Once the beef and vegetables are finished cooking in wok, scoop and serve a portion over the homemade potato fries. Place a serving of rice on the side, pour a little spoonful of sauce over some rice and Enjoy!

Bon Apetit!


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