Wednesday, May 20, 2015

Lomo Saltado by Julia Tiedemann

For 2 Persons

2 pieces of Rip-Eye or other Beef Steak
Rice (1 big coffee cup)
4 Tomatoes
4-5 celery
Parsley (one portion)
Coriander (one portion)
Garlic (1-2 gloves)
Soy Sauce (4-5 tbl. spoon)
White wine vinegar (2-3 table spoon)
Start with cooking the rice as it will take a until the water cooks. Cut the meat in little stripes. Make a mixture of the vinegar and the soy sauce and put the meat in it to marinate for 10 minutes. Meanwhile, chop the garlic, parsley and cilantro and cut the celery and tomato in chunks. (But take out the soft part of the tomatoes. Start to fry the garlic for 2 minutes, add the meat with sauce for 2-3 minutes, just to bake it a bit. Then put the meat on a plate to leave it rest while you fry the vegetables (in order we do not overcook the meat and it gets dry). Start to bake the celery for a few minutes, when it gets a bit soft add the tomatoes, meat, parsley and cilantro. You can add some soy sauce or vinegar depending on your taste.

To serve, put a portion of rice in a glass and press it down, then flip over and leave it rest for 1 minute. Add the vegetable-meat mixture and remove the glass from the rice, so you get a little rice hill. :)

1 comment:

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