Lomo Saltado

Lomo Saltado

Olive oil
2 red onions
3-4 Tomatoes
Beef chunks/strips
Garlic, Grated
4 large potatoes
White Vinegar
Siyau (peruvian soy sauce)

Marinate the beef chunks/strips with grated garlic and olive oil and leave in the fridge (bring out before continuing to bring the beef back to room temperature.)

Warm oil in a pan

Put chopped potatoes into a pan and cook until golden and ‘crunch crunch’ as Luisa told us (Place onto dry kitchen roll to remove some of the oil)

Begin the rice (see below)  

Put the meat into a pan, to brown and then fully cook (cover with lid)

Add Siyau to the meat and recover.

Add a splash of white vinegar, onion and tomato to the beef and recover.

Add finely chopped coriander 

Lomo Saltado Rice

1 ½ cups Rice
2 cloves of Garlic
1 tbspSalt
20 Peas in Pods

Remove the peas from their pods and wash clean.

Place grated garlic and salt in a pan with oil and heat up.

Add the peas to the oil mixture.

Add water and bring to the boil and leave to simmer for a few minutes.

Add the rice until fully cooked. 

Serve both together