Peruvian cuisine is increasingly popular, but do not believe that everything is based on ceviches and fish tiraditos. One of the most popular dishes of this country is the recipe that we are going to teach you today. Following our instructions, you will learn how to make sauteed loin, the most authentic and tasty Peruvian recipe.
The jumped they are recipes of sauteed meats and vegetables, cooked in the wok or in a large pan, which they come from the fusion cuisine between Chinese and Peruvian cuisine, the so-called kitchen chifa. Lomo saltado is a very popular dish in Latin America, especially in Peru and Chile.En Directo al PaladarEntrecot sauteed with spicy sauce and Mexican tortilla noodles: fusion recipe of Ibero-American cuisine
IngredientsFor 4 people
- Veal (a thick steak) 500 g
- White or purple onion 1
- Italian green pepper 1
- Tomato 1
- Chive (the green part) 1
- Yellow chili pepper (optionally a fresh chili pepper) 1
- Potato chips for the garnish
- Long grain rice to taste for the garnish
- Soy sauce a good squirt
- Apple cider vinegar three tablespoons
How to make sauteed loin, the most authentic Peruvian recipeDifficulty: Easy
- Total time 25 m
- Elaboration 10 m
- 15 m cooking
Cut the meat - order a thick and tender steak - into strips and then cut them in half to get elongated tacos or canes similar to what the fries have. Brown them in the pan or better in a wok over a very high heat, so that they are very juicy inside. Reserve meat and juices for later.
We cut all the vegetables except the tomato into large and coarse pieces, so that they do not get poached, since we want the pieces to look golden brown. We also add chillies without veins or seeds. Saute all those ingredients in the wok until they are to our liking. We incorporate the tomato cut into large segments and sauté it taking care that it does not happen to us.
We return the meat and juices to the wok and add the soy sauce and vinegar. We continue to skip the whole while the sauce thickens. When it begins to bubble, we turn off and serve the sauteed loin, ensuring that in each serving there are abundant pieces of meat and vegetables.
With what to accompany the sauteed loin, the popular Peruvian recipe
For accompany the sauteed loin, you must always put two garnishes. On the one hand the cooked white rice and on the other hand the fried potatoes. It may seem redundant and unnecessary but the custom is to use both side dishes, thus forming a unique, satiating and full of flavors dish. Do not stop trying it.