Lomo Saltado stir fry dish with Culantro

- A taste of Peruvian culture in the FOX 2 kitchen this morning.

Joining FOX 2 is Betty Shuell and Carmen Media from Culantro.

Lomo saltado

  • 16 oz of beef tenderloin cut in cubes
  • 4 oz of red onion cut thick and julienne style
  • 4 oz of tomatoes cut thick and julienne style 
  • 1 oz on aji amarillo cut thick and julienne style 
  • 1 oz of green onion cut in long pieces
  • 1 oz of chopped cilantro
  • 2 tbs of soy sauce
  • 4 tbs of red wine vinegar
  • 1 tspn of fresh crushed garlic
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of cumin
  • 2 tbs canola oil

 
DIRECTIONS
1. In a bowl mix the meat, salt, pepper, garlic and cumin and let sit for a few minutes.

2. Add the oil to a pan and let it heat up until hot.

3. Add meat mixture and saute for 2 minutes.  

4. Stir in the onion and cook for 1 minute.  

5. Add soy sauce, red wine vinegar and continue stirring for approximately 30 seconds then add tomatoes, green onions and aji amarillo for another minute.

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