How to prepare salted loin?

Lomo saltado is part of Peruvian gastronomy and is one of the national flag dishes. This dish consists of sautéing the ingredients over high heat in a frying pan or wok to achieve a slight cooking, but with a lot of flavor. The loin recipe is very common on the Peruvian table and chicken and meat loin saltado is usually prepared, always maintaining the same preparation procedure. And today you will learn how to prepare lomo saltado de carne in just a few steps, let’s get started!  

Informative table:

• Preparation time: 35 minutes
• Number of guests: 3 people

 

loin salted ingredients

• 300 g Beef or tender steak
• 1/2 k pink potato
• 2 tomato
• 2 onion
• 1 whole yellow pepper
• Chinese onion
• chairo
• oyster sauce (optional)
• 1 tbsp minced garlic
• Meat broth
• Pepper
• Chopped parsley
• Vinegar
• Salt to taste
• Oil

 

Preparation

• We fry our potatoes cut into sticks with plenty of oil to prevent them from burning (we reserve)

• We are going to cut the meat into medium to small pieces and we are going to put a little salt and pepper on them so that it takes on flavor. Pour a splash of oil in a pan and let it heat up.

• Once hot we put our seasoned meat and let it seal for a few minutes. Add a tablespoon of ground garlic and flambé while the meat slowly seals with the oil.
• Next we add the yellow pepper in long strips, we also put the onions and we are moving, do not have the onion in the pan for a long time since it should have a crispy texture.
• We add a splash of vinegar, a splash of soy sauce which will give flavor and color to the dish.
• Add the tomatoes cut into strips.
• A little oyster sauce (optional)
• We put a little meat broth to give more juice to our preparation.
• To finish, add the Chinese onion.
• We are moving it and flaming it at all times over high heat to prevent it from parboiling, the onion must have a golden tone and a crispy texture.
• We cook it for just minutes depending on the kitchen and the fire.
• To finish, we place a warm plate accompanied by rice and its French fries with a decoration of coriander leaves.

 

Tips and recommendations

• If the meat is frozen, we will defrost it at room temperature so that it can absorb all the flavors when it is flamed.
• Do not put a lot of salt since the soy sauce contains salt.
• Since we add the onions we are flaming and moving at all times.

 

History of loin jump

Lomo saltado is a typical dish of Peruvian gastronomy, if we go back to the 19th century, this dish used to be called beef tenderloin or chorrillana tenderloin. This dish has an oriental-cantonal influence due to the handling of the «wok» pan to specify the flavors in one. This way of preparing is involved with our Creole gastronomy, thus allowing the fusion of both preparations both in the handling of the wok and with the native spices. A dish very loved by Peruvians, what was said was corroborated in the Huffington Post article, in 2013, where the dish is described as one of the most appreciated by Peruvians. The presence of this dish is such that we can find it in 5-star restaurants and even on the corner menu.