South American Stir Fry: Lomo Saltado

Just from Googling around I read that in the late 1800's and early 1900's, Peru experienced a wave of immigration from the area around the city of Guangzhou, China. These people brought soy sauce and woks; then they incorporated their cooking practices with ingredients native to their new home. This way of cooking came to be known as "chifa" and today is a common type of  Peru cuisine. 

Roy and I had this yummy "stir fry" several times this winter when we were in southwest Florida where Peruvian food is very popular. I was surprised to find out that it had soy sauce in it because it had such spicy Latin flavors. Authentic Lomo Saltado gets its kick from the yellow aji amarillo pepper, which I found as a bottled paste on Amazon. A good substitute is jalapeno or Thai chilies. "Lomo" translates to loin and this recipe can be made from beef tenderloin or, as I used, sirloin steak. Another cheat is using frozen french fries instead of making your own. It's festive enough for a weekend but easy enough for a week day meal.

Ingredients and Directions for Lomo Saltado - Serves Four

About 1 1/2 pounds sirloin steak (or beef tenderloin)
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 garlic clove, minced or put through a press
2 tablespoons olive oil divided
1 1/2 bell pepper - any combination of colors, sliced
1 onion, sliced
1 jalapeno pepper or 2 to 3 smaller Thai peppers, sliced w/seeds & membranes removed
3 small tomatoes, sliced in lengthwise strips
2 tablespoons chopped cilantro for garnishing 

1 small bag of frozen french fries
or
2 medium russet potatoes
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Trim all the fat from the steak, and slice it into thin strips.

Combine the soy sauce, red wine vinegar, garlic, and 1 tablespoon of oil in a bowl. Whisk well, add the meat and gently combine. Set aside.

Start making the french fries. Either follow the package directions for baking the frozen french fries or follow the steps below.

Preheat the oven to 475 degrees. Peel the potatoes and cut them into 1/4 inch wide strips by slicing them lengthwise every 1/4 inch and then cutting those pieces into 1/4 inch wide strips.

Rinse the strips and drain them. Then put them in a bowl and cover them with hot water. Let them sit for 10 minutes.

Drain them, rinse them again, then pat them dry with paper towels.

Spread the potato strips out on a baking sheet covered with parchment paper (best option!) or foil.  Toss them with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread them out again so they are in a single layer.

Bake for 30 minutes, gently flipping over every 10 minutes, until nicely browned.

(These are extra yummy tossed with Parmesan cheese, minced parsley, and a smidgen of truffle oil - especially when dipped in mayo mixed with lemon juice and garlic.) 

But wait - we are using these fries for Lomo Saltado!

To continue with Lomo Saltado:

While the french fries are cooking, place the sliced bell peppers, hot peppers, onions, and 1 tablespoon olive oil in skillet. Saute over medium low heat, about 10 minutes or until tender. 

Add the tomato slices and saute  until softened about 3 to 4 more minutes.

Remove the cooked vegetables from pan and set aside, covered.

Place the meat mixture into the same pan.

Saute until the beef is brown on both sides.

Add the vegetables and gently toss.

To serve, divide french fries among 4 plates. Ladle the Lomo Saltado on top. To garnish sprinkle a bit of chopped cilantro on top of each serving.

Truffle Oil & Parmesan - a Powerful Pair!

Lemon Truffle Parmesan Salad,

 Truffled Portobello Pizza,

 and Baked Truffled Cheese Fries





     Truffle oil, actually a plain oil infursed with truffle extract, is very potent stuff!  It usually elicts a strong reaction;  either you love it or can't stand it.  Our family is enamored with the earthy flavor and strong aroma in truffle oil - especially in dishes that also call for the buttery nutty taste of Parmesan cheese. The combination of these two ingredients takes a recipe over the top and beyond the ordinary!  In this post I have included three of our favorites. 
     The Lemon Truffle Parmesan Salad is adapted from one of my most used cookbooks, The Family Chef by Jewels & Jill Elmore.  When our Uncle Bruce had it, he raved about it so much that Aunt Betsy gave  him a bottle of truffle oil in his Christmas stocking!                                 

     The Truflled Portobello Pizza is Jenn's invention and a Sunday supper favorite.  She came up with the idea of using arugula, mushrooms, a couple different cheeses, and a drizzle of truffle oil. By using a premade homemade crust, it is so easy and simple to make. All I can say is that it is truly fabulous! 

    Last is a recipe for Baked Truffled Cheese Fries.  I patterned them after the truffle fries we get at our favorite "after church" restaurant.

    Enjoy these yummy truffle oil and Parmesan pairings!

 Lemon Truffle Parmesan Salad                                                                                       

    Salad:                                                                   

    2 bunches of romaine lettuce

    2 handfuls of arugula (optional)

    1 (15oz.) artichoke hearts, drained

    1/2 chopped hazelnuts

    1/2 cup Parmesan cheese, grated
    Toss all ingredients together.

    Dressing

    1 cup olive oil

    1 tablespoon truffle oil

    1/4 cup lemon juice                                                                                   

    2 tablespoons shallot, finely chopped

    1/2 cup Parmesan cheese, grated

    1/2 teaspoon salt

    1/4 teaspoon pepper                                                

    Whisk all ingredients together.

Steps for Truffled Portobello Pizza

1.  Gather the Ingredients

You will need 3 baby portobello mushrooms, 2 cloves pressed or minced garlic, 1 handful washed arugula, 2 tablespoons olive oil, 1 1/2 teaspoons truffle oil, 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, and one premade whole wheat pizza crust.



2.  Prepare the Crust



Brush the crust with 1 tablespoon of the olive oil.  Spread the garlic over the crust.  Wash, dry, and slice the mushrooms.  Arrange the mushrooms on top ot the crust.

3.  Continue to Build





     Sprinkle the on the two cheeses and then arrange the arugula on top.  Drizzle the top with the remaining 1 tablespoon of olive oil.

4.  The Finishing Touches

     Bake in a 450 degree preheated oven for about 13 minutes.  Before slicing, drizzle the 1 1/2 teaspoon truffle oil over the top of the pizza.

Step for Baked Truffled Cheese Fries

1.  Gather the Ingredients



You will need 4 peeled russet potatoes that have been cut into 1/4 inch wide long strips, 1 tablespoon olive oil, 1 tablespoon finely chopped parsley, 2 cloves garlic that have been put through a press, 3 tablespoons grated Parmesan cheese, and 2 teaspoons truffle oil.

2. Rinse and Soak



1/4 wide inch strips can be made by cutting the potato lengthwise every 1/4 inch and then cutting those slices into 1/4 inch strips.  Rinse the strips and drain them.  Then put them in a bowl and cover them with hot water.  Let the potatoes sit in the hot water at least 10 minutes.

3. Prep and Bake

                                











Preheat the oven to 475 degrees.  Cover a cookie sheet with foil.  Drain the potatoes, give them a final rinse and drain again.  Dry the strips off by using paper towels to blot off the moisture.  Put the potatoes in a dry bowl and toss them with the olive oil.  Place them on the cookie sheet in a single layer.  Bake them for about 30 minutes, making sure you turn them over every 10 minutes.  At the end of the cooking time, they should be nicely browned.

4.  Mix the Seasonings





Mix together the parsley, grated Parmesan, garlic, and truffle oil.  When the potatoes have finished baking gently toss this combination on them while they are still very hot.  Then sprinkle on a little salt.

5.  Serve with a Dipping Sauce



Mix together 1/2 cup mayonnaise, 1 clove garlic which has been put through a press, and 1 tablespoon of lemon juice.  Yum!