Lomo Saltado – Peruvian Beef Stir-Fry and Potatoes
The Peruvian One-Pan Meal
Lomo Saltado is a traditional Peruvian dish of stir-fried beef and fried potatoes, served with rice. The beef gets a boost of sweet-and-sour flavor from a vinegar-brown sugar-soy sauce marinade, spiked with GOYA® Yellow Hot Pepper Paste –Ají Amarillo.
This distinctive spicy paste is made from puréed, fresh yellow chile peppers called ají Amarillo, native to Peru and South America. A tiny spoonful of the paste adds a subtly sweet, full-bodied flavor that is simply irresistible. In Peru, this beef stir-fry is the ultimate comfort food. It will be in your household too!
Origin: Peru
Serves 4
Prep time: 10 min.
Total time: 30 min.
Ingredients:
¼ cup GOYA® Red Wine Vinegar
1 tbsp. soy sauce
1 tsp. brown sugar
½ tsp. GOYA® Yellow Hot Pepper Paste – Ají Amarillo
1 lb. sirloin steak, cut into ½” strips
GOYA® Adobo All-Purpose Seasoning with Pepper
2 tbsp. GOYA® Vegetable Oil, divided
1 large red onion, cut into ¼” strips
2 tsp. GOYA® Minced Garlic
½ bag (28 oz.) GOYA® French Fried Potatoes, cooked according to package directions
2 tomatoes, cut into wedges
1 tbsp. finely chopped fresh parsley
2 cups cooked CANILLA® Extra Long-Grain Rice
Directions:
1. In a small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside.
2. Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef, cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more.
3. Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce.
4. Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with rice.
Peruvian Quinoa Soup
A Flavorful Vegan Soup
This hearty soup is loaded with vegetables and GOYA® Quinoa – a seed from the Andes that boasts a high protein content and a wholesome, comforting taste. In Peru, this soup is enjoyed any time of day (even breakfast) and serves as a delicious antidote for the freezing cold Andean weather.
Serves 4
Prep time: 10 min.
Total time: 40 min.
Ingredients:
1 tbsp. GOYA® Vegetable Oil
½ onion, finely chopped (about 1 cup)
1 green and/or red bell pepper, finely chopped (about 1 cup)
2 celery stalks, finely chopped (about ¾ cups)
1 medium carrot, finely chopped (about ½ cup)
1 can (8 oz.) GOYA® Tomato Sauce
2 tsp. GOYA® Minced Garlic
4 packets GOYA® Salad and Vegetable Seasoning mixed with 8 cups water
2 medium waxy potatoes (about 1 lb.), peeled and cut into ½” cubes
1 cup GOYA® Quinoa, rinsed
1 tbsp. finely chopped fresh parsley
GOYA Adobo All-Purpose Seasoning with Pepper, to taste
Directions:
- Heat oil in 6-qt. pot over medium-high heat. Add onions, peppers, celery and carrots. Cook, stirring occasionally, until tender, about 10 minutes. Add tomato sauce and garlic to pot, cook until fragrant, about 30 seconds more.
- Pour water mixture into pot, bring to boil. Stir in potatoes and quinoa. Lower heat to medium low. Simmer, stirring occasionally, until potatoes and quinoa are tender, about 15 minutes.
- Stir parsley into soup. Season soup with adobo, divide evenly among serving bowls.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.
