Peruvian Lomo Saltado
Peruvian Lomo Saltado

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, peruvian lomo saltado. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Peruvian Lomo Saltado is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Peruvian Lomo Saltado is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook peruvian lomo saltado using 25 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Peruvian Lomo Saltado:
  1. Prepare 1 LB Double 8 Cattle Company Fullblood Wagyu Picanha/Coulotte Roast
  2. Make ready 2 Idaho Potatoes (julienned)
  3. Make ready 12 Baby Tomatoes
  4. Take 12 Red Pearl Onions
  5. Take 6 Garlic Cloves (minced)
  6. Prepare 2 TSP Cumin
  7. Make ready 2 TBSP Soy Sauce
  8. Get 1/2 CUP Beef Stock
  9. Prepare 1 TSP Sugar
  10. Prepare 1/2 TSP Thyme
  11. Get 1 TSP Chili Powder
  12. Make ready Kosher Salt & Freshly Ground Black Pepper (to taste)
  13. Get Canola Oil
  14. Prepare Cilantro (chopped)
  15. Take Aji Sauce
  16. Get 2 Shallots
  17. Get 2 Garlic Cloves (minced)
  18. Get 1 TSP Ground Mustard
  19. Make ready 1 Lemon (juiced)
  20. Make ready PINCH Sugar
  21. Prepare 1/2 CUP Kewpie Mayo
  22. Get 1 CUP Cilantro Leaves
  23. Take 1 Jalapeño (seeded)
  24. Make ready 1/4 TSP Cumin
  25. Make ready Kosher Salt & Freshly Ground Black Pepper (to taste)
Steps to make Peruvian Lomo Saltado:
  1. PREPARING THE AJI SAUCE - To make the aji sauce, place the shallots, minced garlic cloves, ground mustard, lemon juice, sugar, kewpie mayo, cilantro leaves, jalapeño (seeded), cumin, kosher salt, and freshly ground black pepper in a blender. Blend on high until smooth. Reserve for later.
  2. PREPARING THE PERUVIAN LOMO SALTADO - Cut the Idaho potatoes into julienne pieces. Wash the cut potatoes, and pat dry. Heat canola oil in a skillet (covering bottom of skillet and about 1 inch deep) until a temperature of 275°F is reached. Fry the potatoes in the oil for 3 minutes, and then remove the potatoes. Let them cool at room temperature. Cut the Fullblood Wagyu picanha/coulotte roast into 1/8-inch-thick slices. Slices should be 2 inches in length.
  3. Season the sliced roast with cumin, chili powder, kosher salt, and freshly ground black pepper. Heat the oil in the skillet again until a temperature of 350°F is reached. Place the previously fried potatoes back in the oil/skillet, and fry until golden brown. Remove the potatoes from the oil, and place them on a plate (lined with a paper towel). Remove almost all of the oil from the pan, leaving about 2 tablespoons. Add the seasoned and sliced Fullblood Wagyu roast to the pan.
  4. Cook the beef for 2-3 minutes or until evenly browned. Remove the meat from the pan, and reserve. Cut the red pearl onions in half, and add to the pan. Cook for 2 minutes or until caramelized. Add the minced garlic cloves and thyme. Cook for an additional minute. Deglaze the pan with beef stock. Then, add the soy sauce and sugar.
  5. FINAL STEPS - Return the Fullblood Wagyu beef to the pan. Cut the tomatoes in half, and add them to the pan.Add the cooked/fried potatoes to the pan. Season to taste with kosher salt and freshly ground black pepper. Finish by adding chopped cilantro on the top. Serve the Peruvian lomo saltado with the previously prepared aji sauce and cooked rice.Enjoy!

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