Lomo Saltado
Stir-fried beef tenderloin with onions, tomatoes, and french fries, served with rice.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Cuzco Restaurante Porto Velho
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Lomo Saltado reflects Peru's multicultural history, blending indigenous ingredients with Chinese stir-frying techniques and Spanish influences. It emerged as part of the Chifa cuisine boom in Peru, influenced by Cantonese immigrants in the late 19th and early 20th centuries.
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Lomo Saltado is a staple in Peruvian cuisine, enjoyed by people of all ages and socioeconomic backgrounds. It represents the fusion of cultures that defines Peruvian identity and is a common dish found in restaurants, family homes, and street food stalls.
Chifa Cuisine
Lomo Saltado is a prime example of Chifa cuisine, the Peruvian-Chinese culinary tradition. Chifa restaurants are ubiquitous in Peru and offer a wide variety of fusion dishes.
Family Meal
Lomo Saltado is often prepared and shared as a family meal, symbolizing togetherness and cultural heritage.
Peruvian Identity
Lomo Saltado represents the blending of cultures that contributes to the unique identity of Peruvian cuisine.
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Lomo Saltado is a savory and tangy dish characterized by the umami richness of soy sauce, the acidity of vinegar, and the sweetness of onions and tomatoes. The stir-fried beef contributes a deep, meaty flavor, complemented by the starchy potatoes and fluffy rice.
The dominant flavors are savory and tangy. Soy sauce provides umami, while vinegar (often red wine vinegar) adds a characteristic acidity. Onions and tomatoes contribute sweetness and freshness. The beef tenderloin offers a rich, meaty flavor. The fries contribute a salty, starchy component. Aji amarillo paste is sometimes used for a subtle fruity heat.
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High Heat
Use high heat for stir-frying to achieve a slight char on the beef and prevent the vegetables from becoming soggy. A wok is ideal, but a large skillet can also be used.
Proper Seasoning
Season the beef well with salt and pepper before stir-frying. Don't be afraid to add soy sauce and vinegar to taste; the balance of salty, tangy, and sweet is key.
Don't Overcrowd
Stir-fry the beef in batches to avoid overcrowding the pan, which will lower the temperature and result in steamed, rather than stir-fried, meat.
Serve Immediately
Serve Lomo Saltado immediately after cooking to maintain its optimal texture and flavor. The fries should still be crispy, and the beef should be tender.
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