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Delicious Lomo Saltado Recipe with Emotion

Name: Delicious Lomo Saltado Recipe with Emotion
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500 g of beef tenderloin cut into strips; 1 medium onion cut into strips; 2 tomatoes cut into cubes; 2 tablespoons of soy sauce; 2 tablespoons oil; 1 pimentão vermelho em tiras; 2 cloves garlic, minced; Salt and pepper to taste; White rice and french fries to accompany

Por

Master Receita Solta

Delicious Lomo Saltado Recipe with Emotion

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories790 kcal

Resumo para quem tem pressa

"Lomo saltado combines strips of filet mignon quickly sautéed over high heat with onion, red bell pepper, and tomato. Seasoned with garlic and soy sauce, the Peruvian preparation unites the tenderness of the meat with firm vegetables served with rice and french fries."

Delicious Lomo Saltado Recipe with Emotion

O Que Você Precisa Saber

- The filet mignon strips should be browned quickly over high heat to sear the surface without releasing water. - The sautéed onion and bell pepper maintain a crispy texture and contrast with the softness of the diced tomatoes. - Soy sauce adds dark amber color and balanced salty notes to the quick meat broth.

Ingredients

Main Course

500 g of beef tenderloin cut into strips
1 medium onion cut into strips
2 tomatoes cut into cubes
2 tablespoons of soy sauce
2 tablespoons oil
1 pimentão vermelho em tiras
2 cloves garlic, minced
Salt and pepper to taste
White rice and french fries to accompany

Instructions

Main Course

Heat the oil in a large pot.

Add the beef strips and fry until browned.

Add the minced garlic and sauté for 1 minute.

Add the onions and bell peppers, sautéing until tender.

Add the tomatoes and cook until they begin to break down.

Drizzle with soy sauce and mix well.

Season with salt and pepper to taste.

Let cook for another 2 to 3 minutes, stirring occasionally.

Serve hot, accompanied by rice and french fries.

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Chef Tips

- Heat the pan until it starts to smoke slightly before adding the oil and the meat, ensuring proper searing. - Cut the vegetables into large pieces so they cook without falling apart during the final minutes of heat. - Do not cover the pan during preparation so that the steam does not overcook the meat beyond the desired point.

Variations

- Acrescente 1 colher de sopa de vinagre de vinho tinto junto ao shoyu para conferir a tradicional acidez do prato. - Junte as batatas fritas diretamente à panela no último minuto de cozimento para que absorvam o molho. - Adicione coentro fresco picado e pimenta-dedo-de-moça em fatias finas para intensificar o aroma.

Substitutions

- The filet mignon can be replaced by sirloin strips or cleaned strip loin cut against the grain of the meat. - The red bell pepper can be replaced by yellow bell pepper in the same quantity of 1 unit. - Traditional soy sauce can be replaced by tamari sauce or reduced-sodium soy sauce.

How to Store

Store the lomo saltado in an airtight container in the fridge for up to 3 days. Reheat quickly in a hot skillet over high heat for 2 minutes to prevent the meat from drying out.

Can You Freeze It?

Freezing the finished dish is not recommended, as the tomatoes and onions lose their firmness and release excess liquid. If freezing is necessary, freeze only the sautéed meat without the vegetables for up to 2 months.

What to Serve With

Serve with portions of fresh white rice and golden french fries to maintain the classic assembly. Fresh lemon slices and hot sauce on the side complement the meal very well.