The MAX AC Channel #141: Lomo Saltado

Hello everyone and welcome back to another episode of the Max AC Channel. For this month’s theme, I thought it would be fun to take our third journey around the world to try to make some more new and exciting recipes. So, for this month of April, we will be celebrating Adventurous April for a third time, where we will be making four more dishes representing different cuisines from around the world. For our last stop, we will be traveling to Peru to make some Lomo Saltado.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for full recipe!)
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LOMO SALTADO (2-4 Servings)
Ingredients:
- 1 lb sirloin (or other steak)
- 2-3 tbsp soy sauce (I recommend using chinese soy sauce if you have it but I grabbed the wrong one when making this, though you can use normal soy sauce if that’s all you have of course)
- 1-2 tbsp white/rice vinegar
- 2-3 garlic cloves
- 1-2 tbsp oil
- 1 medium red onion
- 2-3 tomatoes
- 1-2 aji amarillo peppers (or other chili pepper) –or– 1 tbsp aji amarillo paste
- Some salt and pepper
- Some french fries (I’ve made a few different fry recipes over the years, but for this episode, I’ll be showing a sweet potato fry recipe, which you will need)
- 2-3 sweet potatoes
- 1 tbsp oil
- Some salt and pepper
- Some garlic powder
- 1 cup jasmine rice
- 2 cups water
- Some parsley/cilantro/green onions for garnish (optional)

Instructions:
1. First, we’ll prepare the meat since we need to marinate it. So, slice your meat into thin slices against the grain and then add this to a bowl or ziptop bag along with the soy sauce, vinegar, and some of the garlic minced. Give this a mix to evenly distribute the marinade. Then, set this aside while we prepare the rest of the ingredients.
2. Next, since it’ll take some time to cook, we’ll prepare the rice now. So, give it a rinse and then add it along with the water to your rice cooker and cook it. Then, since the fries will also need to cook for longer, we’ll prepare these next. So, first preheat the oven to 400°F. Then while we wait, we’ll prepare the potatoes, so give them a wash and then chop your potatoes into thick fries. Then, place them in a bowl and add the oil, salt, pepper, garlic powder, and/or any other seasonings you prefer, and then give this a mix. Next, line a baking sheet with parchment paper, and then layer your coated potato slices in a single layer onto the pan. Once your oven is done preheating, place the fries into the oven and let them bake for 15 minutes or so and then flip them and bake them for another 15 minutes, or until they crisp up.
3. While the rice and fries are cooking, we’ll cook the stirfry portion of this dish, so in a wok or skillet, add in some of your oil and heat this up to medium-high heat. While we wait for this, we’ll quickly slice the onion and tomatoes into 1/2 inch wedges. Also, if using, dice up your peppers as well, removing the seeds if you wish to reduce the spice level. Then, once the pan’s hot enough, add in your marinated beef and stir fry this for a few minutes until the beef is fully browned. You’ll want to get some char on the steak for flavor, so try to drain any liquid if needed so that you sear the steak rather than steam it. This is why I recommend using Chinese soy sauce since it tends to be more viscous and clings to the meat better, keeping the liquid from boiling the meat rather than stir-frying it. But in either case, once it's browned to your liking, set the meat aside and then add in the sliced onions and some more oil if needed and saute this for a few minutes until the onions start to soften and brown. Then, add in the remaining minced garlic along with the sliced tomato and minced chili pepper (or chili paste) and let this cook for a few minutes until the tomatoes start to soften but are still firm. Then, add in some more soy sauce and vinegar to deglaze the pan by pouring it on the sides of the wok or pan. Let this simmer for a few minutes and then toss your cooked steak back in to warm it back up and coat it in the sauce. Season this with some salt and pepper if needed, and then turn the heat down to keep the meat from overcooking if you still need to wait for the rice and fries.
4. Once your fries are done, you can toss these into the stir fry as well, but I prefer to have them separate so they don’t get all soggy, so I’ll leave them out for now. Then, once all of your components are finished cooking, serve your beef stir fry with the rice and fries, garnishing as desired, and with that, your Lomo Saltado is ready to eat.