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Lomo Fino Saltado
Premium Beef Stir-Fry
An upscale take on the classic Peruvian Lomo Saltado, this version features tender beef tenderloin for a luxurious chifa experience. It's a vibrant stir-fry bursting with savory, tangy, and slightly spicy flavors, traditionally served with rice and French fries.
đ§ Ingredienser
- 300 g Beef tenderloin
- 1 Red onion
- 2 Tomatoes
- 1 tbsp AjĂ amarillo paste(or to taste; adjust for desired heat level)
- 2 tbsp Soy sauce(low-sodium recommended)
- 2 tbsp Vegetable oil(for high-heat searing)
- 2 cloves Garlic
- 1/4 cup Cilantro
- for serving French fries(store-bought or homemade)
- for serving Cooked white rice
đšâđł Instruktioner
- 1
Prepare the beef: Pat the beef tenderloin strips dry with paper towels. Season generously with salt and freshly ground black pepper. Let sit at room temperature while you prepare the other ingredients.
â±ïž 5 minutes - 2
Prepare the aromatics and vegetables: Ensure the red onion and tomatoes are cut into thick wedges. Mince the garlic.
â±ïž 5 minutes - 3
Sear the beef: Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over very high heat until it just begins to smoke. Carefully add the beef strips in a single layer (work in batches if necessary to avoid overcrowding). Sear for about 1-2 minutes per side, until deeply browned but still rare in the center. Remove the beef from the wok immediately and set aside.
â±ïž 2 minutes - 4
Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the minced garlic and stir-fry for about 15 seconds until fragrant. Add the red onion wedges and stir-fry for 1 minute until they begin to soften slightly but still retain some crispness. Add the tomato wedges and ajĂ amarillo paste, stir-frying for another 30-60 seconds until the tomatoes are just beginning to break down.
â±ïž 2 minutes - 5
Combine and finish: Return the seared beef to the wok along with any accumulated juices. Add the soy sauce. Toss everything together quickly for about 30-60 seconds, just until the beef is heated through and coated in the sauce. Be careful not to overcook the beef, as it should remain tender.
â±ïž 1 minute - 6
Serve: Immediately transfer the Lomo Fino Saltado to serving plates. Garnish with fresh chopped cilantro. Serve piping hot alongside a generous portion of cooked white rice and crispy French fries.
â±ïž 1 minute
đĄ Proffstips
- âUsing beef tenderloin (lomo fino) elevates this dish, ensuring maximum tenderness. Ensure it's cut against the grain for the best texture.
- âA very hot wok or skillet is crucial for achieving a good sear on the beef and a quick stir-fry for the vegetables, preventing them from becoming soggy.
- âDo not overcrowd the wok when searing the beef. Cook in batches if necessary to ensure a proper sear rather than steaming.
- âAjĂ amarillo paste provides a unique fruity heat characteristic of Peruvian cuisine. Adjust the amount based on your spice preference.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For an added layer of umami, add 1 tablespoon of oyster sauce along with the soy sauce in step 5.
- Incorporate other vegetables like bell peppers (sliced), snap peas, or green beans for a more robust stir-fry.
- A splash of red wine vinegar or lime juice at the end can add a brighter tang.