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Lomo Saltado Recipe

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This recipe for Lomo Saltado, by , is from MANGIARE BENE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeff Glackin


12 oz. rib-eye steak or chicken
salt and freshly ground black pepper
1 Tbs. garlic
⅛ cup vegetable oil, plus more for frying
Handful of precooked french fries
medium red onion, thinly sliced
3-4 tsp. vinegar
1 tsp. soy sauce
1-2 oz. beer
2-3 pinches chopped parsley leaves
Steamed white rice, for serving

1. Cut the steak in long pieces by 2 inches. Season steak with salt, pepper and garlic to taste.

2. In deep fryer or heavy bottomed pot, heat enough oil to come half way up sides of pot, to 350. Add the fries until golden and remove. Drain on paper towel.

3. Add ⅛ cup vegetable oil to a medium skillet over medium heat. Once oil is hot, add the ribeye.

4. Once meat has browned, add onions and cook until soft. Add the tomato, vinegar, and soy sauce.Pour in beer and simmer until vegetables are cooked through.

5. Remove the beef mixture and place on top of plated rice. Top with fries and parsley.




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