Ok, I’m back I promise!!! I’m a living change so it’s difficult to keep with everything… but one thing I’m telling you for sure: I wouldn’t change my Peruvian Lomo Saltado for anything in the world!
So… we are close to our Independence Day, 28 de Julio, where us peruvians all over the world celebrate by eating and drinking peruvian food. And of course all peruvians in Perú… which I envy because they get to travel as well since it is holidays! Anyway, I thought about this post before time so you can do it for our special day 28 de Julio or any day you like. It was also the chosen one in my facebook fan page as the next recipe I should post, so timing is perfect. Let me warn you, people are always impressed and want more than more. I prepared it to some friends in Berlin and they enjoyed it very much!
Peruvian Lomo Saltado is a very typical ‘comida criolla’ dish. Some people say it has the Chinese influence (called Chifa) since it is prepared in a wok and the cut of the ingredients is like a typical chinese sautée. It is an easy plate, just make sure you have the rice and fries ready, then it’s all about cutting the ingredients and 10 to 15 minutes in the wok. The meat should be tender. The best quality always makes the best taste, since it is the main ingredient. However if you are cooking for many and don’t want to spend so much money there are many good meats and not so expensive. Be sure it has no nerves and it remains tender when cooked.
- 1,2 kg beef tenderloin
- 2 ajíes amarillos (see picture) or 3 tablespoons of ‘ají amarillo’ paste (this is your choice of spicyness you can add more or less)
- 4 tomatoes
- 3 medium red onions
- 1 kg potatoes
- 1 teaspoon fresh ginger root very finely chopped
- 2 garlic cloves very finely chopped
- 2 tablespoons of vinegar
- a few drops of sesam oil
- 3 tablespoons dark thick soy sauce
- White rice, long grain rice to serve with. With peruvian corn the best ;)
- First we start making the french fries, be sure they are a bit thick not so thin.
- Next step is making the rice, long grain and ‘al dente’ as we eat it in Perú. This recipe is coming soon. Classical for Lomo Saltado is adding some of our thick “choclo” to the rice.
- While we make the french fries we start to cut all the ingredients.
- We take out of the seeds to the ají (like the picture) and wash it thouroughly in water. Then we cut into fine stripes.
- The onions and tomatoes we should cut into half and then quarters (so: 8 parts per piece).
- The beef into long thick pieces of about 1,5 cm. Take out the nerves, if any. Season with salt and freshly ground pepper.
- Finely chop the parsley and have some to add to the wok at the end and for decoration. Chop the garlic and ginger root as well very finely.
- Once the french fries are ready we pass on to the WOK.
- Some vegetable oil and a few drops of sesam oil and once it is very hot we seal the meat just for a few minutes and then take out along with its juices to a plate. This should take bout 2-3 minutes.
- In the same WOK we add first the onions and the vinegar after a minute. Then the tomatoes, salt and pepper and cook for 2-3 minutes until all the vinegar has evaporated.
- Add the meat and in this moment the soy sauce.
- Sautée for 2-3 more minutes and turn off the heat.
- Place everything in a big pyrex and add then the french fries. Mix well.
- Serve in a plate some rice with Lomo Saltado and garnish with parsley.