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Lomo Saltado

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We hope you got insight from reading it, now let’s go back to lomo saltado recipe. To cook lomo saltado you need 26 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Lomo Saltado:
  1. Get Potatoes
  2. You need 1 pound potatoes
  3. Provide 1 quart water
  4. Take 1 tablespoons kosher salt for soaking
  5. Get 1 pint peanut oil to fry in
  6. Use To taste salt after frying
  7. Take To taste ground black pepper after frying
  8. Use Stirfry
  9. Provide 2 large green bell peppers
  10. Get 2 tablespoons extra virgin olive oil
  11. You need 1 large onion
  12. Get 15 ounces diced tomatoes
  13. Prepare 1 pound round eye steak
  14. You need To taste salt
  15. Provide To taste ground black pepper
  16. Prepare 1 tablespoon minced garlic
  17. Use 1 tablespoon aji yellow pepper paste
  18. You need 1⁄2 teaspoon ground cumin
  19. Provide 3 tablespoons soy sauce
  20. You need 2 tablespoons vinegar
  21. Use Rice
  22. Use 2-1⁄2 cups beef broth 1st add
  23. Use 1-1⁄2 cups beef broth 2nd add
  24. Get 1 teaspoon salt
  25. Provide 1 cup rice
  26. Provide 1 tablespoons extra virgin olive oil
Steps to make Lomo Saltado:
  1. Take the raw rice and add to a hot pot with 1 tablespoon extra virgin olive oil. Coat the rice and keep heating till the rice turns white caramelized brown. Add 2-1⁄2 cups beef broth cook till the liquid is absorbed. Add the rest of the broth and cook until liquid is absorbed the second time. Cover and set aside.
  2. Wash the potatoes. Slice into French fry style potatoes. Add to salted cold water for 30 minutes.
  3. Slice the onion and peppers into strips. Cut the beef into strips. Season the steak with salt and pepper to taste. I used coconut vinegar.
  4. Add olive oil to pan and fry the steak strips, 3 minutes set aside. Add the onions, peppers and rest of the stirfry ingredients. Stirfry 10 minutes. Heat the oil to fry the potatoes.
  5. Add the beef back and cover.
  6. Drain the potatoes. Then pat dry the potatoes. Now fry the potatoes till golden brown.
  7. When done move to a paper towel to absorb excessive amounts of oil. Salt and pepper to taste.
  8. Move potatoes to the stirfry and toss. Serve with rice. I hope you enjoy!!

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