Complete time:30 minutes
Servings:2 to 4
This recipe, from the Embassy of Peru, is true to the dish’s model and substance. It’s a traditional instance of Peruvian Chifa delicacies, a mix of Chinese language approach and substances from Spain, in addition to these native to the Peruvian mountains.
Basic lomo saltado is a literal translation of its Spanish identify: A beef stir-fry. Beef, which got here from Spain within the 1600s, sears properly in a scorching wok. However so do the opposite substances; it’s the saltado half that’s most vital.
As Ricardo Zarate writes in his “The Fireplace of Peru,” generally lomo saltado can have a foul fame. “There are a whole lot of unhealthy variations on the market. It’s arduous to not be upset when a saltado has steamed as an alternative of seared substances. That’s a stew, not a stir-fry. The secret is to fry every thing at very excessive warmth so that you get a great sear on the substances, however you don’t prepare dinner out all of their freshness.”
True stir-frying is certainly important to a profitable saltado, however in case you don’t have a wok, you possibly can completely nonetheless make this recipe in a heavy-bottomed skillet. To make sure you get a great sear on the meals, remember to crank the warmth up till the pan begins to let off wisps of smoke earlier than you add any meals. Then, don’t crowd the pan — fry every thing in batches if obligatory.
Zarate recounts a reminiscence of watching a lomo saltado competitors on tv. The quickest competitor completed cooking the dish in simply 90 seconds. Zarate advises that “you must by no means spend greater than two minutes from the time your beef hits the pan to when … your garnishes are able to scatter on high of the completed dishes.”
Hold that in thoughts whether or not you intend to make lomo saltado or a vegetarian variation. This recipe works very effectively with mushrooms or agency tofu instead of the meat.
- To make this vegetarian >> use sliced portobello mushrooms as an alternative of the meat, and remember to stir-fry them over excessive warmth in order that they sweat after which caramelize.
- The french fries are a standard addition >> however you possibly can skip them.
NOTE: Aji amarillo chiles could also be discovered contemporary or frozen at Latin American markets. Substitute one other delicate chile, equivalent to Fresno, a banana pepper, or, for a light various, a small yellow or purple bell pepper.
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- 1 pound beef tenderloin or skirt steak, sliced into 2-by-1/2-inch strips
- 1/4 teaspoon tremendous salt
- 3 tablespoons vegetable oil
- 1 giant purple onion (10 ounces), minimize into 12 skinny wedges
- 2 aji amarillo chiles, seeded and sliced into skinny strips (see NOTE)
- 2 medium tomatoes (10 ounces whole), minimize into eighths
- 2 tablespoons chopped contemporary parsley, divided
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce or tamari, ideally low-sodium
- Freshly floor black pepper
- 2 tablespoons pisco (elective)
- 1 tablespoon contemporary lime juice (from 1 lime)
- 8 ounces cooked french fries, for serving
- 2 cups cooked white rice, for serving
Season the meat with the salt. In a wok or giant skillet over excessive warmth, add the oil and warmth till it simply begins to smoke. Add the meat and sear till it’s deeply caramelized, about 1 minute per aspect. Cut back the warmth to medium-high. With a slotted spoon, switch the meat to a plate and canopy loosely.
Add the onion wedges to the identical skillet and prepare dinner, stirring, till they start to melt and their edges darken, 3 to 4 minutes. Add the chiles, tomatoes, 1 tablespoon of the parsley, the vinegar, soy sauce or tamari and some cracks of pepper. Cook dinner, stirring, till the tomatoes and chiles have softened, about 2 minutes.
Return the meat and any gathered juices to the wok or skillet and toss gently to mix. Cut back the warmth to low. If utilizing the pisco, add it after which use a long-handled lighter to ignite the sauce. Let it burn briefly to let the alcohol evaporate. Take away from the warmth and sprinkle with the remaining parsley and the lime juice.
Toss with the french fries, and serve family-style, with rice on the aspect.
Per serving (with beef tenderloin; 1 cup), based mostly on 4
Energy: 504; Complete Fats: 27 g; Saturated Fats: 5 g; Ldl cholesterol: 74 mg; Sodium: 740 mg; Carbohydrates: 34 g; Dietary Fiber: 4 g; Sugars: 7 g; Protein: 30 g.
This evaluation is an estimate based mostly on obtainable substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.
Tailored from a recipe offered by the Embassy of Peru.
Examined by Yuki Noguchi and G. Daniela Galarza; electronic mail inquiries to voraciously@washpost.com.
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Make amends for this week’s Eat Voraciously recipes:
Monday: Roasted Chili Lime Tofu Bowls
Tuesday: Carrot and Miso Soup
Wednesday: Shrimp Étouffée
