Monday, February 21, 2011

Lomo Saltado and Peruvian-style Rice

click to enlarge picture
Source: Emma Duran

ANTONIO RATING: 3 OUT OF 5 STARS (he doesn't like onions)

This is a Peruvian dish that was always a safe choice at restaurants there. It's like a stir-fry, served over rice and french fries!


2 c. rice
4 c. water
3 cloves garlic, minced
1 1/2 tsp. salt
1 tsp. canola oil

1. Heat oil in a medium-sized pot over Medium heat.
2. Add the garlic and cook 1-2 min., don't let it brown.
3. Add the water and salt. Raise heat to High and bring to a boil.
4. Add the rice and bring to a boil again.
5. Stir once and then lower the heat to Low. Cover and simmer for 20 min.
6. Remove from heat and fluff with a fork.

Lomo Saltado

1 lb. lean marinating steak, 1/4 " cube
3 cloves garlic, minced
2 Tbsp. soy sauce
1 large red onion
3 Tbsp. red wine vinegar
3 Roma tomatoes
1/4 c. chopped cilantro
Frozen oven fries, cooked

1. In a small bowl, combine the steak, minced garlic and soy sauce. Let stand.
2. Slice the red onion thinly and place in a separate bowl with the red wine vinegar. Let stand.
3. Slice the tomatoes thinly, length-wise.
4. Heat a large non-stick frying pan over medium-high heat.
5. Add the steak mixture tothe pan. Cook 4-5 min.
6. Add the onions and tomatoes. Cook another 4-5 min.
7. Add the cilantro at the end.

To Serve
1. Place 1/2 c. of rice in the middle of a plate.
2. Place a handful of fries on top.
3. Top with the lomo saltado.

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