DESCRIPTION

Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated
strips of sirloin (or other beef steak) with onions, tomatoes, French fries, and other ingredients;
and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese
cuisine of Peru, though its popularity has made it part of the mainstream culture.

Ingredients

600 gr. Beef tenderloi...

600 gr. Beef tenderloin

1 red onion cut into wedges

2 tomatoes cut into wedges

1 small spoonful of ground black pepper

5 stems of Chinese onion (scallion) in slanted cut

1 yellow pepper cut into strips without veins

Vegetable oil

800 gr. of cooked white rice

400 gr. of fries on sticks, preferably yellow potatoes

200 ml. of beef broth

100 ml. of sillao (soy sauce)

A little coriander leaves (cilantro) chopped

50 ml. of vinegar

1 tablespoon ground garlic in pasta

1/4 tablespoon ground dry oregano

1/4 tablespoon cumin

Salt to taste

Instructions:
 preparation

Lomos Saltado is a dish that should be served immediately, it is the same that I recommend having
the chips ready or fry them calculating the time so that they are ready just before finishing the
Lomo Saltado. The fries preferably are yellow potatoes because of their flavor and because they
are crispy.

Cut the loin into pieces (canes) more or less thick (3 cm x 1 cm) and season them with ground
garlic, cumin, oregano, salt, pepper and a spoon of vinegar. Let stand about 10 minutes to take
flavor. Heat the pan over high heat with a little oil

When you come out a little smoke, then you add the meat and health for a few seconds, the time
will depend on how hot this pan is. Then reserve it in a bowl and cover it to conserve heat

Now in the same pan add the chopped onion, tomato, yellow pepper and a little oil. Fry everything
for a few seconds and add a little meat broth, soy sauce (sillao) and vinegar. Add the meat you had
reserved, mix everything with pan movements (without utensil so as not to mistreat the tomato)
and after about 30 seconds more or less add the Chinese onion and finally a bit of chopped
cilantro (cilantro)

The Lomo Saltado has to be juicy, that's why, if it is necessary to correct a bit of meat broth

Serve almost all the loin on a plate and leave a little to mix with the potato chips. Add the French
fries to the rest of the loin jumped in the pan, mix and return to serve everything on top.

In Peru we love rice, as this dish is also accompanied by white rice