• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1
    OK

    Lomo Saltado

    For those moments when nothing less than meat and potatoes will do, Chef Oka cooks up this hearty Peruvian staple.


    Ingredients
    6
    ounces
    tenderloin
    2
    ounces
    canola oil
    2
    ounces
    red onion (sliced)
    4
    ounces
    plum tomatoes (quartered)
    1/4
    tablespoon
    garlic (chopped)
    1/4
    tablespoon
    ginger (chopped)
    2
    ounces
    sauce (see recipe below)
    1
    ounce
    chicken stock (with 1 teaspoon of corn starch diluted)
    2
    stalks
    green onion (chopped)
    3
    sprigs
    cilantro (chopped)
    5
    ounces
    fried potato wedges to serve
    5
    ounces
    white rice with choclo to serve
    For sauce
    2
    parts
    soy sauce
    1
    part
    white vinegar
    2
    parts
    oyster
    Directions
    Season beef tenderloin with salt. Add oil to a wok, heat until steaming, and saute the beef until cooked through. Remove from wok.
    Saute onions, garlic, ginger, sauce, tomatoes. Add chicken stock, green onion, and cilantro, stirring coninuously. Incorporate beef, hea for 1 minute. Serve with rice and potatoes.

    The base number of servings for this recipe is 1
    OK

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