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Ingredients and seasonings used in prepare

1. Prepare 1 LB Double 8 Cattle Company Fullblood Wagyu Picanha/Coulotte Roast
2. Take 2 Idaho Potatoes (julienned)
3. Use 12 Baby Tomatoes
4. Prepare 12 Red Pearl Onions
5. Prepare 6 Garlic Cloves (minced)
6. Prepare 2 TSP Cumin
7. Prepare 2 TBSP Soy Sauce
8. Prepare 1/2 CUP Beef Stock
9. Use 1 TSP Sugar
10. Prepare 1/2 TSP Thyme
11. Take 1 TSP Chili Powder
12. Prepare Kosher Salt & Freshly Ground Black Pepper (to taste)
13. Prepare Canola Oil
14. Take Cilantro (chopped)
15. Prepare Aji Sauce
16. Use 2 Shallots
17. Use 2 Garlic Cloves (minced)
18. Prepare 1 TSP Ground Mustard
19. Prepare 1 Lemon (juiced)
20. Prepare PINCH Sugar
21. Prepare 1/2 CUP Kewpie Mayo
22. Use 1 CUP Cilantro Leaves
23. Use 1 Jalapeño (seeded)
24. Take 1/4 TSP Cumin
25. Take Kosher Salt & Freshly Ground Black Pepper (to taste)

Add Your Vegetables to The Mix Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet. Meanwhile, season meat with salt, pepper and cumin. Heat a large wok over high heat.

Steps to cook Peruvian Lomo Saltado:

1. PREPARING THE AJI SAUCE To make the aji sauce, place the shallots, minced garlic cloves, ground mustard, lemon juice, sugar, kewpie mayo, cilantro leaves, jalapeño (seeded), cumin, kosher salt, and freshly ground black pepper in a blender. Blend on high until smooth. Reserve for later.
2. PREPARING THE PERUVIAN LOMO SALTADO Cut the Idaho potatoes into julienne pieces. Wash the cut potatoes, and pat dry. Heat canola oil in a skillet (covering bottom of skillet and about 1 inch deep) until a temperature of 275°F is reached. Fry the potatoes in the oil for 3 minutes, and then remove the potatoes. Let them cool at room temperature. Cut the Fullblood Wagyu picanha/coulotte roast into 1/8-inch-thick slices. Slices should be 2 inches in length.
3. Season the sliced roast with cumin, chili powder, kosher salt, and freshly ground black pepper. Heat the oil in the skillet again until a temperature of 350°F is reached. Place the previously fried potatoes back in the oil/skillet, and fry until golden brown. Remove the potatoes from the oil, and place them on a plate (lined with a paper towel). Remove almost all of the oil from the pan, leaving about 2 tablespoons. Add the seasoned and sliced Fullblood Wagyu roast to the pan.
4. Cook the beef for 2-3 minutes or until evenly browned. Remove the meat from the pan, and reserve. Cut the red pearl onions in half, and add to the pan. Cook for 2 minutes or until caramelized. Add the minced garlic cloves and thyme. Cook for an additional minute. Deglaze the pan with beef stock. Then, add the soy sauce and sugar.
5. FINAL STEPS Return the Fullblood Wagyu beef to the pan. Cut the tomatoes in half, and add them to the pan.Add the cooked/fried potatoes to the pan. Season to taste with kosher salt and freshly ground black pepper. Finish by adding chopped cilantro on the top. Serve the Peruvian lomo saltado with the previously prepared aji sauce and cooked rice.Enjoy!
6. Done and ready to serve!

Is a popular Peruvian stir fry dish made with beef that literally translated means "jumped loin." It is a dish that is part of Chifa cuisine which is the meshing of Chinese and Peruvian ingredients and cooking techniques. Peruvian beef stir fry is typically a combination of steak, onions, tomatoes, and French fries. The Lomo Saltado here was pretty good. I wish it had more sauce and it had more filler than meat meaning rice and fries rather than meat. I still love Lomo Saltado and it's a good safe option here if you have never had it.

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