Peruvian Beef Stir Fry and Peruvian Rice

Lomo Saltado

This homemade Peruvian lomo saltado recipe is amazing! The beef is so tender and juicy, and the entire dish is packed with saucy flavor and crisp  tender vegetables.

Prep Time 30 min  Cook Time 15  Total Time 45 min  Servings 4 people

Equipment

• 12-inch stainless steel skillet
• Carbon steel wok if not using skillet

Ingredients

• Peruvian rice - this recipe serves 4
• Vegetable oil - for cooking
• ½ medium red onion - thick slices
• 1 tablespoon thin strips of aji amarillo - I use frozen, see notes
• 1 large tomato - thickly sliced and seeds removed
• ⅓ cup low-sodium beef broth - or as needed
• 2 scallions, green parts only - cut into 1 inch pieces
• 2 tablespoons chopped cilantro or Italian parsley
• Salt and pepper to taste

For the beef:

• 1 pound beef tenderloin, ribeye, or NY strip - cut into thick 1-inch strips
• 3 teaspoons garlic paste - plus more if you want it more garlicky
• ¼ teaspoon ground cumin
• ¼ teaspoon Kosher salt
• Ground black pepper

For the fries:

• 3 medium Yukon gold potatoes - thickly sliced
• Vegetable oil - enough for deep-frying
• Kosher or sea salt - for sprinkling

For the stir fry sauce:

• 3 tablespoons low sodium soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon oyster sauce

Instructions

• Make the Peruvian rice as directed. It takes about 20-25 minutes.
  
• Season the beef strips with garlic paste, ground cumin, salt, pepper, and a drizzle of oil. Let it rest for 20 to 30 minutes.
  
• Make the fries: Meanwhile, cut potatoes into thick wedges (no need to peel). In a large skillet, heat a layer of vegetable oil until hot, enough for shallow frying. Fry the potatoes wedges until golden brown, about 6-8 minutes. Transfer to a plate lined with paper towel. Season with salt while still hot. Set aside.
  
• Make the stir fry sauce: Mix the low sodium soy sauce, white vinegar, and oyster sauce until combined. Set aside.
  
• Heat a large skillet or wok over HIGH heat. Make sure it’s very hot. Once hot, drizzle about 3 tablespoons of oil. Sear the beef for only 1 to 2 minutes per side for medium-rare to medium (it will continue to cook later). You just need a nice sear. Remove from the skillet and set aside.
  
• Add a few more generous drizzles of oil to the skillet over high heat. Sauté the red onions and aji amarillo pepper strips for 1 minute. Then add the tomatoes, and stir-fry for another 30 seconds. Add a splash of the beef broth, scraping the pan to deglaze.
  
• Then, return the seared beef into the skillet, along with the prepared stir fry sauce and more of the beef broth to build the sauce. Stir fry for another 1 minute until the sauce reduces and thickens slightly over high heat.
  
• Season with ground black pepper to taste. To finish, toss with scallions and finish with chopped cilantro or Italian parsley.
  
• Serve with the seasoned fries and Peruvian rice. 

ARROCITO (PERUVIAN RICE)

4 tablespoons oil

4 cloves garlic, minced

2 cups (400g) long grain white rice

2 ½ cups (600mL) water

1 teaspoon sea salt

Large pinch cumin

instructions

In a large saucepan, heat the oil over medium heat. Add garlic, sautéing until fragrant but not brown. Add rice and cook in the oil for a minute or two, until some grains begin to look golden.

Add water, salt, and cumin to the pan and bring to a boil. Cover with lid and reduce heat to maintain a simmer for 15 minutes (avoid lifting the lid during this time), until the liquid has been absorbed. Fluff rice with a fork, remove from heat and let sit, covered, for 5 minutes before serving.

 

meatloaf dinner

 

MEAT LOAF 

2 slices white bread, torn into pieces

3 oz. milk  ( I used about half that)

1 pound ground beef

1/4 lb Italian sausage  ( i always substitute 4 oz bratwurst)

1/2 medium yellow onion, finely chopped

1 cloves garlic, finely chopped

1 stalks celery, finely chopped

1 carrots, finely chopped

1 large egg

Topping

2 tablespoons brown sugar

1T. tomato paste

a few drops of water

1. Heat oven to 375í. Remove crusts from bread cut in cubes. Add milk and let soak a few minutes. Add egg, stir together. 

2. Place onion, garlic, celery, carrots, in skillet with 2 T.olive oil and saute til softened. Add and meat to bread mixture and combine

.

3. Combine brown sugar and tomato paste with a few drops of water to make a thin paste. Spread over top of meat loaf.

4.  Cook until a meat thermometer inserted in the center reads 160í, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

 Mashed Potatoes

• 3 1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks
• 8 ounces cream cheese, at room temperature
• 1/2 cup butter, at room temperature (1 stick)
• 3/4 cup heavy cream
• 1 teaspoon kosher salt, plus more to taste if needed and more to season boiling water
• 1/2 teaspoon freshly ground black pepper, plus more to taste if needed

Instructions

Place potatoes in a large saucepan and cover with cold water. Add about a tablespoon of salt. Bring to a boil, then simmer until potatoes are tender when poked with a fork.

Drain potatoes and place them in the bowl of a stand mixer. Add cream cheese, butter, and 1/2 cup cream. Beat until well combined and to your desired consistency. Season with salt and pepper and mix just to combine.

Return the mashed potatoes to the pot, add the rest of the cream and cook over medium heat until hot. Serve.

Schnitzel withMushroon Sauce and German Potato salad

Schnitzel Menü  with potato salad and mushroom sauce

Potato salad ingredients

24 petite Yukion gold potatoes

1/2 lb. thick cut bacon

3/4 C. finely diced red or white onion

1/3 C. white vinegar

1/4 C. sugar

1 T. Dijon mustard

1 tsp. salt

2 T. minced chives or green onions for garnish

For schnitzel

4 boneless pork steaks or chops

S&P divided

1/2 C. AP flour combined with 1 tsp. salt

2 large eggs, lightly beaten

3/4 C. plain or panko bread crumbs

5 T butter, divided

For the mushroom sauce

1 C. diced onions

1 lb. thinly sliced mushrooms

1/2 C. beef broth

1/2 C. white wine

1/2 C. heavy cream or half and half

2 T. finely chopped parsley

Potato salad directions

Boil potatoes in salted water. Cook tender, 10=15 minutes.   Drain & slice into1/4-inch rounds

Cook bacon until crisp, drain, crumble, reserving 1/4 C. bacon fat in the pan.  Add onions and cook until translucent and starting to brown.-4-5 min.

Whisk in vinegar, sugar, mustard and salt . Stir until thick and bubbly.  Add potatoes, toss to coat and keep warm. Before serving, top with bacon and chives. Serve warm.

Schnitzel directions

Pound pork until 1/4 inch thick & lightly season with salt and pepper. Dip in flour, then egg, then crumbs, both sides and edges.  Fry 3=4 minutes in butter, until cooked through, adding additional butter if needed or desired.  Add more salt and pepper and cover to keep warm

Mushroom sauce

Melt 3 T. butter in same skillet over med. heat. Add onions & saute until translucent . Add mushrooms & saute 3 min. 

Stir in broth and wine, scraping pan.  Reduce to med. low and simmer uncovered 10 minutes.  Stir in cream and parsley. Simmer a few minutes to thicken, Add S&P. Add schnitzel to warm it through

 

Shrimp Scampi with garlic bread, Brussels sprouts and buttered noodles

 Smoky Shrimp Scampi   Serves 4

1/3 C. Olive oil

4 Cl. garlic

1 bunch fresh parsley

1 1/2 lbs. peeled medium shrimp

salt & pepper

1 1/2  tsp. smoked paprika

1 lemon, halved

Serve suggestions cooked rice, pasta or thick toast, steamed broccoli 

Put olive oil in a large skillet over low heat. There should be enough to cover the bottom of the skillet, don’t skimp.  Peel and chop garlic.  Chop parsley.  If shrimp are frozen, run under cold water to thaw, draining well.

Add the garlic, shrimp, a sprinkle of salt and pepper, and smoked paprika to the skillet.  Toss to coat and turn the heat up to medium high.  

Cook, gently shaking the skillet one or twice, until the shrimp turn pink on one side, about 2 minutes. 

Cut one lemon half into 4 wedges

Turn shrimp and add half the chopped parsley. Cook, shaking the pan again until the shrimp are pink all over and just cooked through, about 2 minutes more. Its OK to cut one to check.  Squeews  the limo juice from the other half through a strainer or your fingers into the pan and cook for another 30 seconds.  Garnish with the other half of the parsley and lemon wedges and serve.

Eggplant Parmesan

 It must have been around five years since I last make eggplant parmesan but I like it so much I'll probably want to make it again in another five years.  The sides were store bought from the deli.

Eggplant Parmesan   serves 6-8

2 med. globe eggplant

salt

1/2 C. AP flour

2 C. seasoned Panko bread crumbs

1/4 C. olive oil, for frying

1 -2 C. jarred or fresh marinara

1 C. shredded mozzarella

1 C. grated Parmesan 

2 T. sliced fresh basil

Cut stems off eggplant, then slice into 1/4 or 1/2-inch slices

Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides.  Leave eggplant in pan for 10 minutes to “sweat” its moisture.  Pat dry and wipe off extras salt. Place beaten eggs, flour and bread crumbs in separate bowls.  Flour both sided, dip in egg and then with bread crumbs. Press bread crumbs onto eggplant with your fingers. It should be thoroughly covered, then shake off excess.  Repeat for each slice.

In large nonstick skillet, heat 2 T. oil. Add layer of eggplant; fry 2 minutes, until browned on each side and crispy and browned.   Remove to paper towels and repeat until all eggplant has been fried.  You may have to add additional oil to the pan. 

Spread a thin layer of marinara in a casserole pan or oven proof pan.  Do not add too much sauce or the eggplant will become mushy. Use maybe 1/2 C. for an 8X12-inch pan.

Layer eggplant slices, shredded mozzarellas spoonful of marinara and shredded Parmesan.  For heartier serving, add another layer of eggplant, marinara and cheeses.

Bake @ 350º, uncovered, for 30 minutes, or until cheese is melted and eggplant is fork tender.

Top with fresh basil and oregano. Allow to cook for a few minutes - it will make slicing easier, then serve