Best 2 Lomo Saltado With Mushrooms And Onion Recipes
Lomo saltado is a classic Peruvian stir-fry that combines tender pieces of beef, flavorful vegetables, and a delicious sauce. This dish is a staple of Peruvian cuisine and is enjoyed by people all over the world. The beef is marinated in a mixture of soy sauce, garlic, cumin, and other spices, then stir-fried with onions, tomatoes, peppers, and mushrooms. The sauce is made with soy sauce, vinegar, and beef broth, and is thickened with cornstarch. This dish is typically served with rice and french fries, and is a delicious and satisfying meal.
In this article, we will provide you with two different recipes for lomo saltado. The first recipe is a traditional lomo saltado recipe, while the second recipe is a vegetarian version of the dish. Both recipes are easy to follow and can be made in under an hour. So, whether you are a meat-lover or a vegetarian, we have a lomo saltado recipe for you!
LOMO SALTADO WITH MUSHROOMS AND ONION
Pork Chops in a rich, savory mushroom and onion sauce. Adapted from a Daisy Martinez recipe. I make this several times a month!
Provided by KlynnPadilla
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour.
- Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside.
- Add the remaining tablespoon of oil to the skillet. Cook mushrooms and onion, stirring occasionally, in the oil for about 5 minutes or until softened. Stir in 3 tablespoons of the flour.
- Lower heat to medium; add soy sauce and vinegar. Cook about 1 minute, then add 1/2 cup water. Stir and cook about 2 minutes until the sauce is thickened. Add pork chops back to skillet, cover and cook 3-5 minutes longer. Garnish with cilantro if desired.
LOMO SALTADO (PERUVIAN STEAK STIR-FRY)
I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it's Peruvian--and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired.
Provided by Chef John
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
- Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
- Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
- Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
- Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
- Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
- Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.
Nutrition Facts : Calories 584.8 calories, Carbohydrate 41.7 g, Cholesterol 61.3 mg, Fat 33.9 g, Fiber 4.8 g, Protein 29.9 g, SaturatedFat 7.1 g, Sodium 1110.1 mg, Sugar 6.9 g
Tips:
- Use high-quality beef: Look for flank steak or sirloin steak that is well-marbled and has a deep red color.
- Slice the beef thinly against the grain: This will help the beef cook quickly and evenly.
- Marinate the beef: Marinating the beef in a mixture of soy sauce, garlic, and spices will help to tenderize it and add flavor.
- Use a well-seasoned wok or large skillet: A well-seasoned wok or skillet will help to prevent the beef and vegetables from sticking.
- Cook the beef and vegetables in batches: Do not overcrowd the wok or skillet, or the beef and vegetables will not cook evenly.
- Add the sauces and seasonings gradually: Start with a small amount of each sauce and seasoning, and then add more to taste.
- Serve immediately: Lomo saltado is best served immediately after it is cooked.
Conclusion:
Lomo saltado is a delicious and easy-to-make Peruvian stir-fry dish. It is made with beef, vegetables, and sauces, and is typically served with rice. This dish is a great way to use up leftover beef, and it is also a good source of protein and vegetables. If you are looking for a quick and easy weeknight meal, lomo saltado is a great option.
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