8/19/2019 Lomo Saltado en Ingles

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Ingles EspañolModern Peruvian cuisine has been 500 years inthe making, fusing indigenous cooking withdishes brought in by migrants from pain, Italy,!frica, "hina and #apan$ "eviche% Peruvian&itchen gathers all of the restaurant's signaturedishes, traditional recipes, much(loved family

recipes, and new Peruvian dish creations fromMartin and his team$ )he book showcases theinnovative food coming out of *ima, the !ma+onand the !ndes$

*omo saltado is not -ust Peru's most popularstir(fry. it is a perfect fusion of east and westthanks to the combination of "hinese soy,Peruvian chilli and pisco$'

erves /00g 1llet steak, cut into 2cm cubes

3egetable oil, for frying

4 large red onion, cut into thick wedges

tomatoes, halved, deseeded and cutlengthways into eighths

4 amarillo chilli, deseeded and sliced lengthways

0ml pisco

5g coriander leaves, 1nely chopped

40g 6at(leaf parsley, 1nely chopped

7or the marinade

/ garlic cloves, chopped

450ml soy sauce

20ml red wine vinegar

tsp 8orcestershire sauce

9 tsp dried oregano

9 tsp ground cumin

tbsp water

"ocina moderna peruana ha sido 500 años en lafabricaci:n, la fusi:n de la cocina aut:ctona conplatos tra;dos por los inmigrantes de España,Italia,

8/19/2019 Lomo Saltado en Ingles

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alt and freshly ground black pepper

Make the marinade by miDing all the ingredientstogether in a bowl$ !dd the meat to the bowland miD so that it is well covered in marinade$*eave to marinate in the fridge for about /hours$

rain the meat, reserving the marinade$ Beatthe vegetable oil in a wok over high heat until

-ust smoking and then add the meat F becareful, the oil might splutter at you$ "ook as?uickly as possible, tossing it until the meat isbrowned on all sides$

!dd the red onion and cook for 4 minute$ !ddthe tomatoes and chilli and immediately pour in

the pisco$ Pour over the reserved marinade, turnoG the heat and leave the meat to rest in thesauce for a couple of minutes$ Harnish withchopped coriander and parsley$ erve this dishwith thick(cut chips and white rice astraditionally served in Peru$

ote )o add some eDtra smokiness you could also6ambC the meat and vegetables as you pour in

the pisco$ )o do this, very carefully tilt the paninto the gas 6ame to invite it into the pan andstir vigorously$ If you don't have a gas 6ame,

-ust follow the above instructions and ensurethat the pan is as hot as possible before you addany ingredients$

recipiente y me+clar de modo ?ue est> biencubierta en adobo$ e-e marinar en la neveradurante unas / horas$

Escurrir la carne, reservando el adobo$ "alentarel aceite vegetal en un wok a fuego alto hasta?ue estCn fumando y luego agregar la carne (tener cuidado, el aceite podr;a splutter en

usted$ "ocine lo antes posible, lo arro-: hasta?ue la carne se dore por todos los lados$

!gregue la cebolla y cocine durante 4 minuto$!gregue los tomates y los chiles y se vierteinmediatamente en el pisco$ 3erter sobre lamarinada reservada, apagar el fuego y de-ar lacarne a descansar en la salsa durante un par deminutos$ !dorne con cilantro picado y el pere-il$

irva este plato con virutas de espesor de cortey el arro+ blanco como tradicionalmente se sirve

en el Per=$

otaPara añadir un poco ahumado adicional tambiCnse puede 6ambear la carne y las verduras comose vierte en el pisco$ Para ello, inclinecuidadosamente el molde en la llama de gaspara invitar a ?ue en la sartCn y agitarvigorosamente$ i usted no tiene una llama degas, s:lo tienes ?ue seguir las instrucciones dearriba y aseg=rese de ?ue la bande-a es tan

caliente como sea posible antes de agregarcual?uier ingrediente$