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Hello foodies! Today, I’m thrilled to share a beloved Peruvian dish with you: Lomo Saltado. This vibrant stir-fry combines marinated beef with colorful vegetables, all tossed together in a savory sauce. It’s a dish that perfectly blends Peruvian and Chinese culinary traditions, offering a unique and delicious meal that’s sure to become a family favorite. Let’s dive into this Lomo Saltado Recipe and discover why it’s a must-try!
Motives for Delighting in This Recipe
– Full of Flavor: Every bite is a treat thanks to the marriage of marinated meat, crisp veggies, and a zesty sauce.
– Simple and Rapid: In less than an hour, you can prepare this recipe for a midweek supper.
– Adaptable: You may easily change the protein or add your favorite vegetables to make it your own.
– Nutritious: This is a well-balanced, healthful meal that is loaded with protein and vitamins.
– Taste a distinctive fusion of Chinese and Peruvian flavors in a single dish with our Cultural Fusion menu.
INGREDIENTS
| Regarding the Marinade | |
| One-pound beef sirloin, thinly sliced | |
| Two minced garlic cloves | |
| Two tablespoons of soy sauce | |
| One tablespoon red wine vinegar | |
| One teaspoon of cumin | |
| To taste, add salt and pepper. |
| Regarding the Stir-Fry | |
| One big chopped red onion | |
| Two tomatoes, sliced into halves | |
| One sliced yellow bell pepper | |
| One sliced red bell pepper | |
| One sliced jalapeño (optional for added heat) | |
| Twist-up of vegetable oil | |
| One-fourth cup soy sauce | |
| 2 tablespoons red wine vinegar | |
| One tablespoon of oyster sauce | |
| One teaspoon of ground cumin | |
| Finely chopped fresh cilantro (for garnish) | |
| Fried potatoes or french fries (for serving) |
Nutrision Information
| 450 calories |
| 30g of protein |
| 35g of carbohydrates |
| 20g of fat |
| 5g of fiber |
Required Kitchen Equipment
| Big bowl for mixing | |
| Samurai knife | |
| Chopping block | |
| Big frying pan or wok | |
| Wooden spatula or spoon | |
| Spoons and cups for measuring |
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INSTRUCTIONS
| 1. | Marinate the Beef:
Place the beef strips in a big bowl and toss them with soy sauce, red wine vinegar, cumin, minced garlic, salt, and pepper. After thoroughly mixing, give it at least 20 minutes to marinate. |
| 2. | While the meat is marinating, prepare the vegetables by slicing the bell peppers, tomatoes, red onion, and jalapeño, if using. Put aside. |
| 3. | Cook the Beef:
In a large skillet or wok over high heat, heat 1 tablespoon of vegetable oil. Add the marinated beef to the heated oil. The beef should be stir-fried for three to four minutes, or until browned but not completely done. After taking the steak out of the griddle, set it aside. |
| 4. | Stir-Fry the Vegetables:
Pour the leftover tablespoon of vegetable oil into the same skillet. Add the bell peppers and onion slices. Stir-fry until they begin to soften, about 2 minutes. |
| 5. | Add the Tomatoes and Jalapeño:
Fill the skillet with the tomato wedges and the sliced jalapeño. Stir-fry for an additional two minutes, or until the tomatoes start to get tender. |
| 6. | Mix steak and Sauce:
Put the steak and veggies back in the skillet. Stir in the ground cumin, oyster sauce, red wine vinegar, and soy sauce. Toss to thoroughly mix in all the ingredients. Simmer for a further two to three minutes, or until the sauce slightly thickens and everything is heated through. |
| 7. | Serve:
Top the hot Lomo Saltado with a sprig of fresh cilantro. It is typically served with fried potatoes or French fries either blended into the dish or on the side. |
Video Guide
Benefits of the Food
– High in Protein: Lean protein, which is necessary for muscle growth and repair, is abundant in beef.
– Rich in Vitamins: A variety of vitamins and antioxidants can be found in the fresh vegetables.
– Minimal Carbs: This dish has a comparatively low carbohydrate content, particularly if the fries are omitted.
– A well-rounded cuisine that combines veggies, protein, and a tasty sauce is called a balanced meal.
Tips and Variations
– Protein Variations: For a unique take, try using tofu, pork, or even chicken.
– Additions of Vegetables: For added nourishment, include more vegetables such broccoli, mushrooms, and zucchini.
– Spice Level: To provide extra heat, add a splash of hot sauce or adjust the amount of jalapeño.
– Gluten-Free: To make this recipe gluten-free, use soy sauce and oyster sauce that are free of gluten.
How to Keep Leftovers
– Refrigerator: Keep leftovers fresh for up to three days in the refrigerator in an airtight container.
– Freezer: For up to two months, freeze the cooked lomo saltado in a freezer-safe container. Before heating, let it thaw in the fridge for the entire night.
FAQ
– Can I make Lomo Saltado with a different kind of meat?
Of course! You can use pork, chicken, or even tofu in place of beef.
– What kind of food goes best with lomo saltado?
It is typically served with fried potatoes or French fries. For a unique touch, you can also serve it over quinoa or rice.
– How can I keep the veggies from becoming overly soft and mushy?
Don’t overcook the veggies when you stir-fry them over high heat. They ought to hold their little crunch.
– Can I prepare the Lomo Saltado in advance?
Yes, you can prepare the ingredients ahead of time, but in order to preserve the texture and flavor, it’s ideal to stir-fry everything right before serving.
– How spicy is lomo saltado?
If you add jalapeños, it can be slightly spicy. If you would want a milder dish, then reduce or eliminate them.
Conclusion
A tasty and adaptable dish that offers a flavor of Peru straight to your kitchen is lomo saltado. It’s going to become a family favorite with its vibrant look and full flavor. Try this recipe and you’ll be in for a delicious culinary journey!
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As much as I enjoy cooking and enjoying this recipe for lomo saltado, I hope you do too! Please share your experience by leaving a comment below if you try this dish. Remember to follow my blog for more delicious recipes and culinary advice. Have fun in the kitchen!
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