Lomo Saltado - Steak & French Fry Stir Fry
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Date: 2020-09-29
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Comments and reviews: 9
Murray
Love this dish and Peruvian food in general. I have to say though that a blend of habanero and bell pepper don't really approximate the unique flavour of aji amarillo. I am lucky though, because I can find it here in several forms. There are a couple of latin markets here where I can find it in paste form and one market where I can occasionally find them canned whole. I also recently stumbled upon a local specialty spice shop that carried it in a powdered spice form. All really good. If you can find it in any form, aji amarillo is worth having as a staple in your kitchen. It is that unique and delicious. For this dish that you made JOhn, I would keep the orange ( or yellow) bell pepper and replace the habanero with the aji amarillo in whatever form you can find it.
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Love this dish and Peruvian food in general. I have to say though that a blend of habanero and bell pepper don't really approximate the unique flavour of aji amarillo. I am lucky though, because I can find it here in several forms. There are a couple of latin markets here where I can find it in paste form and one market where I can occasionally find them canned whole. I also recently stumbled upon a local specialty spice shop that carried it in a powdered spice form. All really good. If you can find it in any form, aji amarillo is worth having as a staple in your kitchen. It is that unique and delicious. For this dish that you made JOhn, I would keep the orange ( or yellow) bell pepper and replace the habanero with the aji amarillo in whatever form you can find it.
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foodwishes
I'm chinese. When I first went to the UK a long time ago I would buy frozen fries (chips) and sautee them. We had an oven in the shared kitchen but I never used it, just not used to that method since at home we do everything on the stove top. This dish really looks like something I would throw together back then for a hurried meal. And thanks for the tip of removing the meat from the juice mid sautee! I didn't think about that when I inevitable stew my meat by being lazy.
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I'm chinese. When I first went to the UK a long time ago I would buy frozen fries (chips) and sautee them. We had an oven in the shared kitchen but I never used it, just not used to that method since at home we do everything on the stove top. This dish really looks like something I would throw together back then for a hurried meal. And thanks for the tip of removing the meat from the juice mid sautee! I didn't think about that when I inevitable stew my meat by being lazy.
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Stickymcjohnson
Here's a tip so you can try it again. Take out the ginger and add the garlic to the beef stir fry. Also, don't add soy and sugar to the meat. Just some salt and let sit 30 mins room temp. Also, as you mentioned, it's a mix of Chinese so try to make the sauce differently. 1 part soy, 1 part vinegar and 2 parts oyster sauce. Add that to deglaze. (I won a limo saltado contest in Chile and I beat peruvians)
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Here's a tip so you can try it again. Take out the ginger and add the garlic to the beef stir fry. Also, don't add soy and sugar to the meat. Just some salt and let sit 30 mins room temp. Also, as you mentioned, it's a mix of Chinese so try to make the sauce differently. 1 part soy, 1 part vinegar and 2 parts oyster sauce. Add that to deglaze. (I won a limo saltado contest in Chile and I beat peruvians)
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TypetwoAbsolute
I've been curious about a Food Wishes version of this beloved recipe. It's impossible to get the pan hot enough to get the caramelization and char you need on the steak without an open flame and smoke everywhere, so this looks like a good cheat method that doesn't involve modifying your oven/smoke detectors or having to grill and then cook inside. Very impressive as usual Chef John!
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I've been curious about a Food Wishes version of this beloved recipe. It's impossible to get the pan hot enough to get the caramelization and char you need on the steak without an open flame and smoke everywhere, so this looks like a good cheat method that doesn't involve modifying your oven/smoke detectors or having to grill and then cook inside. Very impressive as usual Chef John!
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gaby
Nope.
You are mistaken sir.
The FRies goes on the side. REAL POTATOES.
THE mix has a soy sauce, a splash of vinager and 1 tsp of mustard.
You put the mix on the plate, next to the fries and a boiled egg( slice in quarters) and the rice.
This is the Peruvian way.
I have eaten in many Peruvian restaurants and I even make this myself.
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Nope.
You are mistaken sir.
The FRies goes on the side. REAL POTATOES.
THE mix has a soy sauce, a splash of vinager and 1 tsp of mustard.
You put the mix on the plate, next to the fries and a boiled egg( slice in quarters) and the rice.
This is the Peruvian way.
I have eaten in many Peruvian restaurants and I even make this myself.
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murtato
Chef John, first time I had this, my chef asked me to fry up some cassava fries while he prepped everything else for the staff meal. Later tried it with regular potato french fries, and I can say I liked the cassava fries better. You should try it and then make a video on cassava fries! They go with everything!
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Chef John, first time I had this, my chef asked me to fry up some cassava fries while he prepped everything else for the staff meal. Later tried it with regular potato french fries, and I can say I liked the cassava fries better. You should try it and then make a video on cassava fries! They go with everything!
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Brandon
This is literally my favorite dish from a chain restaurant names La Granja, can t wait to try to make it on my own. I d like to learn how to make the sauces and sides they have typically, like a green garlic sauce with cilantro and others don t know the name but they are so good.
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This is literally my favorite dish from a chain restaurant names La Granja, can t wait to try to make it on my own. I d like to learn how to make the sauces and sides they have typically, like a green garlic sauce with cilantro and others don t know the name but they are so good.
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Lassi
That horrible meat technique tip is what makes the video. Never thought of that.
I mean of course i aaalways coook perfectly sized batches and would never benefit from the tip but thats whats i'm putting in the old nogging from this video if anything
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That horrible meat technique tip is what makes the video. Never thought of that.
I mean of course i aaalways coook perfectly sized batches and would never benefit from the tip but thats whats i'm putting in the old nogging from this video if anything
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Teeko
Sounds like a stoner's delight! Yum I'll definetely give this a try. I use several of your recipes as go to's. I've loved all your videos for years! I think ill try mine with some home fried taters. Grew my own this year!
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Sounds like a stoner's delight! Yum I'll definetely give this a try. I use several of your recipes as go to's. I've loved all your videos for years! I think ill try mine with some home fried taters. Grew my own this year!
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