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Lomo Saltado
A beloved Peruvian stir-fry, Lomo Saltado masterfully blends tender strips of marinated beef with vibrant vegetables and crispy French fries, all tossed in a savory, tangy sauce. It's a testament to the fusion of Chinese wok techniques with classic Peruvian ingredients.
๐ง ์ฌ๋ฃ
- 450 g Beef sirloin or tenderloin(Cut into 1-inch thick strips against the grain.)
- 3 tbsp Vegetable oil(Divided use)
- 1 large Red onion(Cut into thick wedges.)
- 2 medium Tomatoes(Cut into thick wedges, seeds removed.)
- 2 cloves Garlic(Minced)
- 1 tbsp Aji amarillo paste(Adjust to spice preference. Available in Latin markets or online.)
- 3 tbsp Soy sauce(Low sodium recommended)
- 2 tbsp Red wine vinegar
- 1/2 tsp Cumin(Ground)
- to taste Salt
- to taste Black pepper(Freshly ground)
- 400 g French fries(Frozen, cooked according to package directions until golden and crispy.)
- 1/4 cup Fresh cilantro(Roughly chopped, for garnish)
- for serving Cooked white rice
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the French fries: Cook the frozen French fries according to package instructions until they are golden brown and crispy. Drain well and season lightly with salt. Set aside, keeping them warm.
โฑ๏ธ 10-12 minutes - 2
Marinate the beef: In a bowl, toss the beef strips with 1 tablespoon of vegetable oil, cumin, salt, and pepper. Let it sit for at least 10 minutes while you prepare the other ingredients.
โฑ๏ธ 10 minutes - 3
Prepare the sauce: In a small bowl, whisk together the soy sauce, red wine vinegar, and aji amarillo paste. Set aside.
โฑ๏ธ 2 minutes - 4
Sear the beef: Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until it just begins to smoke. Add the beef in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side until deeply browned but still pink in the center. Remove the beef from the wok and set aside.
โฑ๏ธ 3-4 minutes - 5
Stir-fry the aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the red onion wedges and stir-fry for 1 minute until they begin to soften slightly. Add the minced garlic and stir-fry for another 30 seconds until fragrant. Add the tomato wedges and stir-fry for 1-2 minutes until they are slightly softened but still hold their shape.
โฑ๏ธ 3-4 minutes - 6
Combine and finish: Return the seared beef to the wok with the vegetables. Pour the prepared sauce over everything. Toss quickly to combine and heat through, about 1 minute. The sauce should thicken slightly and coat the ingredients.
โฑ๏ธ 1 minute - 7
Add fries and cilantro: Gently fold in the cooked French fries and chopped cilantro. Toss just enough to distribute them evenly without making the fries soggy. The goal is to warm the fries through.
โฑ๏ธ 30 seconds - 8
Serve immediately: Spoon the Lomo Saltado over steamed white rice. Garnish with extra cilantro if desired.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โAchieving very high heat in your wok or skillet is crucial for searing the beef properly and achieving the characteristic 'wok hei' flavor.
- โDo not overcook the beef; it should remain tender and slightly pink inside for the best texture.
- โAdd the French fries and cilantro at the very end and toss gently to ensure the fries retain their crispiness.
- โAji amarillo paste provides a unique fruity heat; if unavailable, a mix of yellow bell pepper puree and a pinch of cayenne pepper can be a substitute, though the flavor will differ.
โจ ๋ณํ ์์ด๋์ด
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- Pollo Saltado: Substitute chicken breast or thighs, cut into bite-sized pieces.
- Vegetariano Saltado: Use firm tofu or a mix of mushrooms (like shiitake and cremini) and vegetables.
- Add oyster sauce: For an extra layer of savory depth, add 1 tablespoon of oyster sauce along with the soy sauce and vinegar mixture.