Lomo Saltado : Fusión Perfecta de Sabores Peruanos y Chinos
He Back Saltado is one of the most emblematic dishes of Peruvian gastronomy , perfectly representing the Chinese influence in our cuisine , known as "chifa" . This delicious preparation combines the Chinese stir-fry technique with traditional Peruvian ingredients .
Ingredients ( for 4 people ) :
* 500g of beef tenderloin cut into strips
* 2 red onions, julienned
* 3 medium tomatoes cut into wedges
* 2 yellow peppers ( seedless ) cut into strips
* 3 cloves of garlic, finely chopped
* 1 tablespoon of ground panca chili
* 3 tablespoons of soy sauce
* 2 tablespoons of red wine vinegar
* 1/2 cup chopped cilantro
* 500g of yellow potatoes
* Vegetable oil
* Salt and pepper to taste
Preparation :
1. Cut the potatoes into sticks and fry them in hot oil until golden brown . Reserve .
2. In a wok or large skillet , heat 2 tablespoons of oil over high heat .
3. Season the strips of meat with salt and pepper , and stir-fry them in the wok for 2-3 minutes until they are golden brown on the outside but juicy on the inside . Remove and set aside .
4. In the same wok , add a little more oil if necessary and sauté the garlic for 30 seconds .
5. Add the onion and yellow pepper , sautéing for 1 minute .
6. Add the tomatoes and sauté for 1 more minute . The idea is to keep the vegetables crispy .
7. Return the meat to the wok , add the soy sauce , vinegar and panca chili . Mix well .
8. Cook for 1 more minute , add the chopped cilantro and mix .
9. Serve immediately with French fries and white rice .
Secrets for a Loin Perfect jump :
* The key is high heat and quick stir-frying to keep the vegetables crisp .
* Use a good cut of meat to ensure the tenderness of the dish .
* Potatoes should be served separately to maintain their crispy texture .
Enjoy this classic of Peruvian cuisine in the comfort of your home !
