Lomo Saltado

Name: Lomo Saltado
Ingredients: 1 (14 1/2-ounce) can low-salt beef broth; 2 cups water; 1 teaspoon salt; 1 cup long-grain white rice; 1/2 cup frozen corn kernels, thawed; Oil, for frying; 1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips; 2 1/2 tablespoons olive oil; 1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips; 1 red onion, cut through stem end into 8 wedges, peeled; 3 tomatoes, each cut into 8 wedges; 3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles; 1/2 cup chopped fresh cilantro; 2 tablespoons soy sauce; 1 tablespoon vinegar

15 ingredients

21 steps

Ingredients

1 (14 1/2-ounce) can low-salt beef broth
2 cups water
1 teaspoon salt
1 cup long-grain white rice
1/2 cup frozen corn kernels, thawed
Oil, for frying
1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch thick rounds, then cut crosswise into 1/2-inch strips
2 1/2 tablespoons olive oil
1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch thick strips
1 red onion, cut through stem end into 8 wedges, peeled
3 tomatoes, each cut into 8 wedges
3 tablespoons minced aji Amarillo chile (Peruvian yellow pepper) from jar or minced seeded red jalapeno chiles
1/2 cup chopped fresh cilantro
2 tablespoons soy sauce
1 tablespoon vinegar

Directions

1

Traditional Peruvian style stir-fry of sauted beef tenderloin, onions, tomatoes, cilantro, soy sauce, garlic with fried potatoes and rice
2

Boil the broth in a small saucepan until reduced to 1 cup, about 8 minutes.
3

Set aside.
4

Bring 2 cups water and 1 teaspoon salt to a boil.
5

Add rice.
6

Cover, then reduce heat and cook about 15 minutes.
7

Mix in the corn.
8

Cover and let stand 5 minutes, then fluff the rice with a fork.
9

Meanwhile, heat enough oil in a large, deep nonstick skillet to reach the depth of 1/8 inch.
10

Add potatoes and fry until tender, about 10 minutes.
11

Drain on paper towels.
12

Heat the 2 1/2 tablespoons olive oil in a large skillet over high heat.
13

Add the beef and saute until brown, 1 to 2 minutes.
14

Using slotted spoon, transfer the beef to a plate.
15

Add the onion wedges to the same skillet and cook until beginning to soften turning with tongs, about 2 minutes per side.
16

Add the tomatoes, chile, cilantro, soy sauce, vinegar, and the reserved reduced broth and cook 2 minutes to soften the tomatoes.
17

Add the beef and potatoes; toss to heat through.
18

Spoon beef-potato mixture into shallow soup bowls.
19

Serve rice mixture alongside.
20

Restaurant Recipe: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
21

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.