Lomo Saltado
Peruvian cuisine’s a blend of ancient, modern, Latin and Asian. Take Lomo Saltado for example. Strips of tender steak, stir-fried with peppers, onions, corn and purple potatoes, served over Spanish rice with tangy salsa criolla. It’s a one-bowl Peruvian peak experience.
Yield: 24 servings
| Spanish Rice: | |
Heat oil in saucepan. Add rice; cook over low heat, stirring frequently, until golden brown. Add onions; cook, stirring, about 2 minutes. Add stock, tomato sauce, oregano, bay leaves and salt;
bring to a simmer. Cover; cook over low heat about 20 minutes or until rice is cooked and all liquid is absorbed. Stir in peas. Keep warm or refrigerate, covered, until ready to use and reheat as needed.
Yield: 36 cups | | Vegetable oil | 1/2 cup | | Uncooked long grain rice | 8 cups | | Diced onions | 4 cups | | Chicken stock | 14 cups | | Tomato sauce | 1 cup | | Dried oregano leaves | 1 teaspoon | | Bay leaf | 4 each | | Kosher salt | as needed | | Frozen peas | 4 cups | | Stir-Fry Sauce: | |
Heat stock to a simmer in saucepan. Combine cornstarch with water. Add to stock; simmer until sauce has light syrupy consistency. Refrigerate, covered, until ready to use.
Yield: 6 cups | | Beef stock | 6 cups | | Cornstarch | 6 tablespoons | | Water | 6 tablespoons | | Salsa Criolla: | |
Combine salsa criolla ingredients. Refrigerate, covered, until ready to serve.
Yield: 12 cups | | Tomatoes | 6 cups | | Diced red bell pepper (¼-inch) | 3 cups | | Diced yellow bell pepper, (¼-inch) | 3 cups | | Diced Red onion, (¼-inch) | 1 1/2 cups | | Extra-virgin olive oil | 1 1/2 cups | | Red wine vinegar | 6 tablespoons | | Kosher salt | 1 teaspoon | | Crema: | |
Whisk together crema ingredients. Refrigerate, covered, until ready to use.
Yield: 3 cups | | Sour cream | 1 1/2 cups (12 oz) | | Mayonnaise | 1 1/2 cups | | Sugar | 3 tablespoons | | Lemon juice | 3 tablespoons | | Kosher salt | 3/4 teaspoon | | | |
Per Order:
Cut 1 beef steak into 1/8-inch thick strips; season with salt and pepper. Stir-fry steak strips in 1 Tbsp oil in large skillet 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from pan; keep warm.
Stir-fry 1-1/2 oz. each onion, and red and yellow bell pepper in same pan until vegetables are crisp-tender. Add 1/4 cup corn, 6 potato quarters, 1/4 cup stir-fry sauce and cooked steak strips to pan; cook and stir until heated through.
Line bowl with 3 corn husks. Mound 1-1/2 cups Spanish Rice in bowl. Arrange beef mixture over rice. Garnish with 1/2 cup Salsa Criolla, 2 Tbsp Crema and 5 parsley sprigs. | | Beef shoulder center (ranch) steaks (IMPS/NAMP 1114E, PSO 1)*, cut 3/4-inch thick | 24 (6 to 8 ounces each, 9lb) | | Kosher salt | as needed | | Ground black pepper | as needed | | Vegetable oil | 1 1/2 cups | | Sliced yellow onions (3 x 3/4-inch) | 2 1/4 lb (168 each) | | Sliced red bell pepper (3 x 3/4-inch) | 2 1/4 lb (120 each) | | Sliced yellow bell peppers (3 x 3/4-inch) | 2 1/4 lb (120 each) | | Frozen corn | 6 cups (30 oz) | | Peruvian purple potatoes, steamed, cut into quarters | 36 each | | Fresh corn husks | 72 each | | Micro parsley sprigs | 120 each | | | |
*Please refer to page 58 in the updated IMPS/NAMP guide for the steak portion number. When calling for the entire muscle (not portion steaks) the number is 114E-PSO 1. | | | |
Nutrition information per serving: 1181 calories; 59 g fat(12 g saturated fat; 15 g monounsaturated fat); 116 mg cholesterol; 829 mg sodium; 110 g carbohydrate; 9.5 g fiber; 51 g protein; 20.1 mg niacin; 1.5 mg vitamin B6; 6.3 mg vitamin B12; 9.6 mg iron; 67.2 mg selenium; 11.1 mg zinc; 169.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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