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MAIN DISHES
PERUVIAN LOMO SALTADO
One of the most traditional peruvian dishes, that is proudly listed in many restaurants menus around the world.
Its flavors and scents combine chinese gastronomy heritage and peruvian ingredients such as the famous and acclaimed Aji amarillo.
- Aji. Common term used in South America.
Chile. Term used in Mexico or Cetral America) or “Pimiento”. It is the same concept to name spicy condiments.
- 25m
PREP TIME
- 937
CALORIES
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INGREDIENTS
(5 SERVINGS)
- 2 Lbs of Beef Tenderloin
- 2 Medium sized Purple Onions
- 4 Tomatoes
- ¼ cup of Cilantro
- 2 tbsp of salt
- 1 tbsp of ground cumin
- ½ teaspoon of ground pepper
- ¼ cup of Red Wine vinegar
- ½ cup of Merlot Red Wine or Cabernet Sauvignon.
- ¼ of Soy sauce
- 1 tbsp of Yape Gourmet's garlic paste
- 2 Peruvian "Aji* Amarillo" or Yellow Pepper in Brine from Yape Gourmet.
- 1 cup of white rice as a side
- 2 Lbs of french fries
LET'S COOK!
- 1. Chop the meat in cubes or thin strips, marinate it with cumin and salt.
- 2. Chop the onion and tomatoes in thick rings, 3 inches wide.
- 3. Remove seeds and glands and cut it in thin strips.
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- 4. The parsley leaves can be chopped thin or thick.
- 5. Marinate the onions, tomatoes and *Aji amarillo with wine, soy sauce, pepper, and cumin for 5 minutes.
- 6. Pre-heat oil in the skillet in high heat to seal the meat, adding the Yape Gourmet's Garlic paste and marinated vegetables (no liquid) for approximately 5 (five) minutes, or until onion looks transparent.
- 7. Then, add the liquid until it boils and the alcohol evaporates.
- 8.Turn off the heat, and add the the chopped cilantro.*( or you can add the cilantro mixed with the other vegetales, point 5).
- 9. Finally, serve it with the french fried and rice.
- 10. The french fries can be served mixed with the meat or separeated.
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