|Beef Stir Fried|
For one reason or another, I had been further from culinary topics within the blog. However I would like to mend it, this year by retaken those subjects.
There cannot be a better way of doing so, that talking about a beautiful and delicious dish, «Lomo Saltado» a Peruvian beef Stir fried. Lomo Saltado (loh-moh Sul-tah-doh) is a mixture of our Peruvian-Chinese heritage. This is a marvellous dish…
Whoever that heard about a well prepared Lomo Saltado (Peruvian beef Stir fried) should know, there is something about this dish that goes beyond the taste; it is an invasive sensation that full us with joy.
I would like to share my personal experience with this Peruvian dish. I have seen some recipes that include Pisco in order to produce the flambeau. I kind of disagree with that procedure. Following there is a recipe and a couple of advices in regards to a good fire when cooking the Peruvian beef Stir fried.
Peruvian beef Stir fried( 4 Serves)
4 potatoes cut into 1cm thick slices( Prefer Peruvian yellow potatoes)
600gr of (beef … rump steak) trimmed and cut into thin strips.
2 Onions chopped julienne
1 Yellow Chilli (aji Amarillo) deseeded and cut in julienne
2 Tomatoes cut into thin strips
Garlic crushed or finely chopped
Coriander finely chopped
Corn starch to thick
The first step is to fry the potatoes and reserve. Some people would prefer using a wok; however I would suggest a large fry pan instead. In the large and deep frypan pour a small amount of oil. At a high temperature, let the oil until surface seems to shimmer slightly. This is the secret of a good stir- fry: hot oil and high temperature. This maybe will sound weird but it is a fact that when the oil is extremely hot it can became combustible. This is the precise time to add the beef previously seasoned with salt and pepper. Quickly stir-fry the beef and set aside.
Add another little amount of oil in the same fry pan, add the garlic and stir in the onions, then add yellow chili, tomatoes and finally the meat. Add a small amount of vinegar, soy sauce and the chopped coriander. Taste it. It is at this point that I add a small amount of beef stock and diluted corn starch to thick it. The cornstarch step can be skipped. Serve with the French fries.
The yellow Peruvian potatoes in spite of their grainiest are the best when frying, Try it
The idea of thicken it with corn starch comes from the Chinese food, which is the origin of the Lomo saltado
The coriander it’s the special touch for this dish, parsley is not a good alternative.
Photograph copyright belongs to cocinero peruano.com