Lomo Saltado Recipe Gaston Acurio

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Introduction

Lomo saltado, a vibrant and flavorful stir-fry, embodies the fusion of Peruvian and Chinese culinary traditions. Its popularity stems from the masterful combination of tender beef strips, onions, tomatoes, and peppers, all wok-tossed to perfection with soy sauce and served atop crispy fried potatoes. While variations abound, the “Lomo Saltado Recipe Gaston Acurio” stands out due to Acurio’s meticulous approach to ingredient quality and technique, resulting in a dish that captures the essence of Peruvian comfort food. This adaptation is commonly cooked for its quick preparation, satisfying taste, and ability to impress with simple ingredients.

Ingredients

The core of Lomo Saltado Recipe Gaston Acurio consists of:

• Beef Tenderloin (1 lb): Cut into 1/2-inch thick strips. Ribeye can be substituted, but tenderloin offers superior tenderness.
• Red Onion (1 large): Cut into wedges. Yellow onion can be used, but red provides a sweeter, sharper flavor.
• Roma Tomatoes (2 medium): Quartered. Any ripe, firm tomato will work.
• Aji Amarillo Paste (2 tbsp): This gives the dish its signature Peruvian flavor. If unavailable, substitute with a mild yellow chili paste or a pinch of cayenne pepper for a subtle kick.
• Soy Sauce (3 tbsp): Use a good quality soy sauce for depth of flavor. Low-sodium can be used to control salt levels.
• Red Wine Vinegar (1 tbsp): Adds acidity to balance the richness. Rice vinegar or white wine vinegar are suitable substitutes.
• Fresh Cilantro (1/4 cup): Chopped. Adds a fresh, herbaceous note.
• Vegetable Oil (2 tbsp): For stir-frying. Peanut oil or canola oil can also be used.
• Potatoes (2 large): Cut into thick-cut French fries. Russet potatoes are ideal for crispy fries.
• Salt and Black Pepper: To taste.
• Cooked White Rice: For serving. Basmati or Jasmine rice works well.

Preparation Steps

Proper preparation is key to achieving the best Lomo Saltado Recipe Gaston Acurio:

1. Prepare the Beef: Pat the beef strips dry with paper towels. This ensures a good sear and prevents steaming. Season generously with salt and pepper.
2. Prepare the Vegetables: Cut the red onion into wedges and the Roma tomatoes into quarters. Ensure all vegetables are of roughly the same size for even cooking.
3. Prepare the Fries: Cut the potatoes into thick-cut fries. Soak them in cold water for at least 30 minutes to remove excess starch, resulting in crispier fries. Dry thoroughly before frying.
4. Prepare the Sauce: In a small bowl, whisk together the soy sauce, red wine vinegar, and Aji Amarillo paste. Taste and adjust seasoning as needed.
5. Chop the Cilantro: Chop the cilantro and set aside for garnishing.

Tip: Marinating the beef in a mixture of soy sauce, vinegar, and a touch of sugar for 30 minutes can enhance its flavor and tenderness. Ensure all ingredients are readily available before starting the cooking process for efficient execution.

Cooking Instructions

Follow these step-by-step instructions for authentic Lomo Saltado Recipe Gaston Acurio:

1. Fry the Potatoes: Heat vegetable oil in a deep fryer or large pot to 350F (175C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels. Season immediately with salt.
2. Stir-Fry the Beef: Heat a wok or large skillet over high heat until smoking hot. Add a tablespoon of vegetable oil. Working in batches, sear the beef strips for 1-2 minutes per side, until browned but still slightly pink inside. Remove the beef from the wok and set aside.
3. Stir-Fry the Vegetables: Add the remaining vegetable oil to the wok. Add the red onion wedges and stir-fry for 2-3 minutes, until softened but still slightly crisp. Add the tomato quarters and stir-fry for another 1-2 minutes, until slightly softened but still holding their shape.
4. Combine and Sauce: Return the beef to the wok. Pour in the sauce mixture (soy sauce, red wine vinegar, and Aji Amarillo paste). Toss everything together to coat evenly. Cook for 1-2 minutes, until the sauce has thickened slightly and the beef is heated through.
5. Assemble and Serve: Immediately remove the Lomo Saltado from the wok and serve over a bed of cooked white rice, topped with the crispy fried potatoes and fresh cilantro.

Recommended Times and Temperatures:

• Potatoes: 350F (175C) for 5-7 minutes.
• Beef: High heat, 1-2 minutes per side.
• Vegetables: High heat, 2-3 minutes for onions, 1-2 minutes for tomatoes.

Serving Suggestions

Lomo Saltado Recipe Gaston Acurio is traditionally served over fluffy white rice and topped with crispy golden fries.

• Traditional Accompaniments: Serve with aji amarillo sauce or rocoto cream for extra spice.
• Side Dishes: A fresh salad with a light vinaigrette provides a refreshing contrast to the richness of the dish.
• Garnishes: A sprinkle of fresh cilantro adds a pop of color and freshness.
• Plating Ideas: Arrange the rice on the plate, top with the lomo saltado, and then layer the fries on top. Garnish with cilantro and a drizzle of aji amarillo sauce.

Tips and Common Mistakes

Here are some tips to elevate Lomo Saltado Recipe Gaston Acurio and avoid common pitfalls:

• Use High Heat: The key to successful lomo saltado is cooking over high heat to achieve a good sear on the beef and prevent the vegetables from becoming soggy.
• Don’t Overcrowd the Wok: Cook the beef and vegetables in batches to avoid overcrowding the wok, which lowers the temperature and results in steaming instead of searing.
• Don’t Overcook the Beef: The beef should be cooked to medium-rare or medium for optimal tenderness. Overcooked beef will be tough and dry.
• Use Fresh Ingredients: Fresh, high-quality ingredients are essential for the best flavor.
• Season Properly: Taste the sauce and adjust seasoning as needed. Don’t be afraid to add more salt, pepper, or Aji Amarillo paste to achieve the desired flavor.
• Serve Immediately: Lomo Saltado is best served immediately after cooking, while the beef is still tender and the fries are still crispy.

Explore More Cooking Guides

Mastering the “Lomo Saltado Recipe Gaston Acurio” unlocks a world of Peruvian flavors, offering a quick, satisfying, and impressive meal adaptable to various tastes. Its vibrant taste and cultural significance make it a worthwhile culinary endeavor. Unlock your inner chef and experience the rich culinary landscape of Peru. Embrace this delicious and practical recipe, and then expand your culinary horizons with more exciting cooking guides at foodrecipestory.com.