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36496542 067f 4cb9 a31a 26914397ced7  2017 04 26 02 14 34

Lomo Saltado


2 cups water
1 teaspoon salt
1 cup Jazmine Rice
1/2 cup frozen Peruvian corn kernels
2 1/2 Tablespoons Oil
1 1/2 lbs any kind of French
1 1/2 lbs beef tenderloin steak, cut crosswise into 1/4-inch-thick strips
1 tablespoons garlic paste
1 red onion cut through stem end into 8 wedges, peeled
3 tomatoes, each cut into 8 wedges
1/2 cup Green onions (green part)
3 tablespoons minced ají amarillo pepper seedless
2 cdra chopped fresh cilantro
1/4 cup soy sauce
1/2Cup low-salt beef broth
4 tablespoons white wine vinegar


Bring 2 cups water and 1 teaspoon salt to boil.
Add rice. Cover; reduce heat and cook about 15 minutes. Add the Peruvian corn!
Cover; let stand 5 minutes, then fluff rice with fork.
Heat 2 1/2 tablespoons oil in heavy large skillet over high heat. Add beef, garlic paste, salt and Pepper; sauté until brown, 1 to 2 minutes. Using slotted spoon, Add red onion, about 2 minutes. Add tomatoes , Peruvian pepper, cilantro, soy sauce, white vinegar , and beef broth and cook 1 minutes. Before the tomato get soft, Serve rice, french fries and the beef tenderloin Mix
*A Peruvian corn and Yellow Pepper; sold at Latin markets.