Peruvian Lomo Saltado
Peruvian Lomo Saltado

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, peruvian lomo saltado. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Peruvian Lomo Saltado is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Peruvian Lomo Saltado is something which I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Peruvian Lomo Saltado:
  1. Get 1 LB Double 8 Cattle Company Fullblood Wagyu Picanha/Coulotte Roast
  2. Get 2 Idaho Potatoes (julienned)
  3. Get 12 Baby Tomatoes
  4. Take 12 Red Pearl Onions
  5. Take 6 Garlic Cloves (minced)
  6. Get 2 TSP Cumin
  7. Get 2 TBSP Soy Sauce
  8. Take 1/2 CUP Beef Stock
  9. Get 1 TSP Sugar
  10. Make ready 1/2 TSP Thyme
  11. Take 1 TSP Chili Powder
  12. Prepare Kosher Salt & Freshly Ground Black Pepper (to taste)
  13. Take Canola Oil
  14. Take Cilantro (chopped)
  15. Take Aji Sauce
  16. Make ready 2 Shallots
  17. Prepare 2 Garlic Cloves (minced)
  18. Get 1 TSP Ground Mustard
  19. Get 1 Lemon (juiced)
  20. Take PINCH Sugar
  21. Get 1/2 CUP Kewpie Mayo
  22. Make ready 1 CUP Cilantro Leaves
  23. Prepare 1 Jalapeño (seeded)
  24. Prepare 1/4 TSP Cumin
  25. Prepare Kosher Salt & Freshly Ground Black Pepper (to taste)
Instructions 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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