Make Lomo Saltado w/ a Peruvian Restaurant Chef

COCINA MARIBEL

INGREDIENTS (serves 4):

• 1 lb. top sirloin
• 1 red onion
• 4 roma tomatoes
• Cilantro
• Chile of choice - fresno, serrano
• Soy sauce
• Garlic
• Ginger
• Vegetable oil
• Salt 
• Pepper
• 1 bag frozen fries
• 2 cups of cooked white basmati or jasmine rice
• Optional: Mirin, sesame oil
• Optional: To make Peruvian, purchase frozen aji limo found in Latin stores

​EQUIPMENT

• Wok, cast iron, or carbon steel pan ideally. If you do not have these then a high quality heavy bottom pan will work - it's all about the sear on the meat!
• Cutting board
• Chef's knife
• Spoon for the stir fry (wood or metal)
• Measuring spoons
• Liquid measuring cup
• Baking sheet (for fries)
• Pan (for rice)

ABOUT

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Cooking to me is about sharing life experiences and traditions with food. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant, Austin’s first and only contemporary Peruvian restaurant, as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. I welcome you to my humble kitchen in Austin, Texas, where I demonstrate and share cooking tips, recipes, and stories from my culinary journey.