
Recipe
Beef & Broccoli Peruvian Style
Lomo Saltado de Res con Brócoli
4.5 out of 5
In Peruvian cuisine, Lomo Saltado is a popular stir-fry dish that combines the flavors of Chinese and Peruvian cooking. This adaptation of Beef & Broccoli incorporates the traditional Peruvian ingredients and techniques, resulting in a delicious fusion of flavors. The tender beef, vibrant broccoli, and savory sauce make this dish a perfect representation of the Peruvian culinary scene.
Metadata
Preparation time
30 minutes
Cooking time
10 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Pescatarian, Nut-free, Egg-free
Ingredients
While the original Chinese Beef & Broccoli is typically stir-fried with soy sauce and oyster sauce, the Peruvian adaptation, Lomo Saltado, adds a Peruvian twist by incorporating aji amarillo, a yellow chili pepper paste, and a splash of vinegar. Additionally, Lomo Saltado is traditionally served with French fries and rice, giving it a unique Peruvian touch. We alse have the original recipe for Beef & Broccoli, so you can check it out.
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500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
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2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
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2 cloves garlic, minced 2 cloves garlic, minced
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1 red onion, thinly sliced 1 red onion, thinly sliced
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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2 cups broccoli florets 2 cups broccoli florets
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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Salt and pepper, to taste Salt and pepper, to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories: 320 kcal / 1340 KJ
- Fat: 18g (Saturated Fat: 5g)
- Carbohydrates: 8g (Sugar: 3g)
- Protein: 32g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the soy sauce, aji amarillo paste, red wine vinegar, and minced garlic. Mix well.
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2.Add the sliced beef to the marinade and let it marinate for at least 30 minutes.
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3.Heat the vegetable oil in a large skillet or wok over high heat.
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4.Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
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5.In the same skillet, add the sliced red onion and bell pepper. Stir-fry for 2 minutes until slightly softened.
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6.Add the broccoli florets to the skillet and continue stir-frying for another 2 minutes.
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7.Return the beef to the skillet and toss everything together. Cook for an additional 2 minutes to heat through.
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8.Season with salt and pepper to taste.
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9.Garnish with fresh cilantro and serve hot.
Treat your ingredients with care...
- Beef — For a more tender result, slice the beef against the grain.
- Aji Amarillo Paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness.
- Broccoli — Blanch the broccoli florets in boiling water for 1 minute before stir-frying to maintain their vibrant green color.
- Red Onion — Use a red onion for its mild and slightly sweet flavor.
- Cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a similar fresh herb taste.
Tips & Tricks
- To achieve a smoky flavor, you can cook the beef on a hot grill instead of stir-frying.
- If you can't find aji amarillo paste, you can substitute it with a mixture of yellow bell pepper and a small amount of chili paste.
- Serve Lomo Saltado with a side of white rice and crispy French fries for an authentic Peruvian experience.
- For added richness, you can drizzle a bit of olive oil over the dish before serving.
- Feel free to add other vegetables like tomatoes or green beans to customize the dish to your liking.
Serving advice
Serve the Beef & Broccoli Peruvian Style hot, garnished with fresh cilantro. Accompany it with a side of white rice and crispy French fries for a complete and satisfying meal.
Presentation advice
Arrange the stir-fried beef, broccoli, and colorful bell peppers on a large serving platter. Garnish with fresh cilantro leaves for a pop of green. Serve the dish with a side of white rice and a small pile of crispy French fries on the side for an eye-catching presentation.
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