Lomo Saltado - Peruvian Beef Stir Fry with Jasmine Rice

ingredients
all
4 lbs beef sirloin
cut into ¼” slices
3 tbsp minced garlic
3 tbsp soy sauce
3 tbsp corn starch
1/2 tsp baking soda
Salt and pepper
1/3 cup soy sauce
1/4 cup red wine vinegar (or balsamic)
1 cup beef stock
1 tbsp aji Amarillo paste
2 tbsp ground cumin
1 cup neutral oil
2 large red onions
julienne
1 lb bell pepper
julienne
2 each tomatoes
cut in thick wedges
2 lbs french fries
freshly fried
1/2 cup fresh cilantro
chopped
3 cups jasmine rice
2 tbsp butter or neutral oil
4 cups water
2 tsp kosher salt
2 qt water
Kosher salt
1/2 tsp baking soda
3 lbs russet or Yukon potatoes
peeled and cut into 1 ½ inch large dice
1/3 cup olive oil
2 cloves garlic
finely minced
2 tbsp rosemary
Salt and pepper
1
**Lomo Saltado is a popular and mainstream dish originated as part of the Chifa tradition. Chifa is culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions. Chinese immigrants came to Peru in the late 19th and early 20th centuries and because many Chinese ingredients were hard to find, the Chinese modified their cuisine and incorporated many Peruvian elements into their cuisine. The term “chifa” is also used to describe Chinese-Peruvian restaurants.
For the Lomo Saltado
2
Combine sliced beef with garlic, soy, corn starch, b. soda, egg and S/P. Mix well and let sit and marinate for at least 30 mins in refrigeration. Pull out marinated beef and let sit in room temp for 30 minutes before cooking.
3
In a bowl, combine soy, vinegar, stock, aji paste and cumin. Set aside.
4
*DEPENDING ON THE AMOUNT YOU NEED TO MAKE AND THE SIZE OF YOUR PAN, YOU MAY NEED TO DO THIS IN BATCHES. IF SO, DIVIDE INGREDIENTS ACCORDINGLY. DO NOT CROWD THE PAN, WE WANT THE SEXY CARAMELIZATION FOR THIS DISH.
5
In a large non-stick pan on very high heat, add oil, onions and peppers, sauté for about 2 minutes. Add the tomatoes next. Don’t stir too much, let the veggies caramelize and char a teensy bit. They should still hold a bit of crunch and the tomato should hold their shape. Remove from heat, deglaze with a splash of soy-vinegar mix and set aside.
6
For large batches, you can sauté and sear all the veggies separately and combine them later.
7
((FRY THE FRIES OR ROAST POTATOES))
8
In another large non-stick pan, heat on high, add oil and put 1 batch of beef in a thin layer, brown on one side, flip over and cook for an additional 2 minutes. Remove meat and repeat with other batches. Once you’re done with all the beef, deglaze the pan with the soy-vinegar sauce, add the sautéed veggies. Taste and season with S/P to taste. Turn off heat and toss with freshly made fries.
9
Garnish with chopped cilantro and serve hot!
For the Rice
10
*Stovetop Method - Rinse rice under fine mesh sieve until water runs clear. Drain well. Melt butter in large saucepan over medium heat. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Add water and salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes. Turn off heat, keep lid on, and let stand for 10 minutes, serve hot.
11
*Rice Cooker Method - Rinse rice under fine mesh sieve until water runs clear. Drain well. Add EQUAL parts of rice to water, oil and kosher salt. Set rice cooker to COOK. The rice cooker will automatically change it’s setting to WARM once the rice is done. Let stand for an additional 10 minutes, serve hot.
Notes
12
*For a gluten-free variation, make with tamari.
13
*For a vegetarian variation, use mushrooms/tofu/tempeh/seitan/veggies instead of beef and veggie stock instead of beef stock.
14
*This recipe is also easily adaptable to make with chicken (Pollo Saltado) or shrimp (Camarones Salteados).
15
**Lomo Saltado is traditionally served with fries, you can choose to mix it with the stir fry or serve it on the side. For a healthier option, you can also choose to make it with roasted potatoes as well. Recipe below.
Super Crispy Roasted Potatoes
16
Adjust oven rack to center position and preheat oven to 450°F. Heat water until boiling. Add salt, b. soda and potatoes. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
17
When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to a bowl, season to taste with salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
18
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
19
Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.