- Products
- Recipes
-
-
- Roast Chicken with Hoisin Jus
-
- Sweet Potato Burrata
-
-
- Inspiration
-
-
- Chef’s Corner
-
- Kitchen Cabinet of Chefs
-
- K-12 Resources
-
-
Lomo Saltado
Ingredients
6 ounces Filet Mignon, cut into 1-inch cubes
1 tablespoon Kikkoman Soy Sauce
1 Garlic Clove, finely diced
½ teaspoon Fresh Ground Ginger
½ teaspoon Cumin
One pinch Salt
Dash Pepper
1 tablespoon Red Wine Vinegar
1 tablespoon Vegetable Oil
1/2 Red Onion, cut into thick slices
1 Vine Ripened Tomato, cut into thick slices
Chili Pepper
¼ cup Chicken Stock
2 tablespoons Fresh Cilantro, coarsely chopped
½ cup French Fries
Jasmine Rice, for serving
Directions
Season the beef with soy sauce, garlic, salt, ginger, cumin, salt, pepper and red wine vinegar. Put a wok or pan over very high heat and add vegetable oil. Cook the meat, a few slices at a time, for about 5 minutes. Stir in the onion, tomato and chili pepper and stir for 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Add chicken stock and bring to a boil. Taste for seasoning. Turn off the heat, add chopped cilantro and serve at once with French fries and rice.
Credit Chef Carlos Altamirano
