Lomo saltado

AT A GLANCE

  • Serves 4 people

  • 600 gm beef bones
  • 3 vine-ripened tomatoes, scored
  • 2 tbsp olive oil
  • 400 gm beef tenderloin, sliced across the grain into strips
  • 5 golden shallots, cut into wedges
  • 1 garlic clove, finely chopped
  • 60 ml (¼ cup) soy sauce
  • 2 tbsp white wine vinegar
  • ½ aji amarillo (see note)
  • 1 tbsp coarsely chopped coriander
  • To serve: steamed rice
01   Preheat oven to 200C. Spread beef bones in a roasting pan and roast, turning occasionally, until golden (1 hour). Transfer to a large saucepan, just cover with water, then bring to the boil over high heat and skim the scum from surface. Reduce heat to low and simmer until well flavoured (4-6 hours). Strain stock, reserve 250ml and freeze remainder for another use. Stock will keep frozen for 3 months.
02   Blanch tomatoes until skin splits (10-20 seconds), refresh in iced water, then peel, cut into wedges and set aside.
03   Heat 1 tbsp oil in a wok over high heat until smoking, add beef and stir-fry until browned (1 minute). Transfer to a plate and set aside.
04   Return wok to heat, add remaining oil and shallot and stir-fry until just tender (1-2 minutes), then add tomato and stir-fry until just tender (1-2 minutes). Return beef to pan with garlic and stir-fry until combined (10 seconds). Add soy sauce, vinegar and reserved beef stock, and stir to combine. Scatter chilli and coriander over and serve hot with steamed rice.

Note Aji amarillo chillies are hot orange-yellow chillies used in much Peruvian cuisine, available bottled from Tierras Latinas en Australia or substitute bottled jalapeños.

Topics:

MAIN, SOUP, TOMATOES, LATIN AMERICAN, SHALLOTS, BEEF, SUMMER, CORIANDER, GARLIC, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

SPICY SHIRAZ. , suggested by MAX ALLEN

FEATURED IN

Jan 2013

Jan 2013

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