After saying in this recent post that I rarely see recipes for genuine fusion foods, this recipe for Lomo Saltado from Skinny Taste is my second in the space of a couple of weeks. What is cool about this one is that rather than being a fusion of European food with either Asian or South American, it is a fusion of South American (in this case Peruvian) and Asian (Chinese) food. Oh and as with most of the recipes from Skinny Taste it is pretty low though I add a few more in my take of this recipe.
About 17 years ago I went on holiday to Ecuador, Peru and Bolivia and I still think of it as the best holiday I have ever done. I loved the people, culture and scenery there, I travelled with a great group of people and I was away for 6 weeks. I think it is the 6 weeks that actually made it the best holiday ever, as I have been lucky to travel to lots of places that have fabulous people, culture and scenery and in many cases better food, which is important to me on holiday! But I had so much time off work that I completely forgot about work altogether. Something I rarely manage to do on holidays that are a week or so. I don’t obsess about work while away but every now and again it will pop into my brain.
How do you go with your holidays? Do you manage to completely unwind and forget work? What are your tips for achieving this blissed out state?
The food I ate was not always the most fabulous. 17 years ago tourism was picking up but was definitely not main stream and restaurants reflected this, particularly in areas outside of the main tourist spots. I did become a bit addicted to arroz con pollo and this dish, lomo saltado which were staples at many of the restaurants.
Lomo Saltado combines the sweet chilis from South American with Chinese flavours such as soy sauce and stir fry techniques. And it replaces the rice traditionally served with stir fries with chips (in this case baked in the oven to keep them healthy). And it really works. I particularly liked the chips instead of rice. They had so much flavour when tossed with the stir fry.
If my oven wasn’t so slow this would be a great quick meal. Because my oven is a bit dodgy, this meal takes about 45 minutes to cook, but of that a good 20 minutes is taken up waiting for my oven to heat. But I do all my prep work while that is happening so 45 minutes from go to woah is not bad in my books.
To make a serving for one I used the following ingredients:
For the baked fries:
- olive oil cooking spray
- 1 desiree potato (about 140g)
- 1/2 tsp of olive oil
- 1/4 tsp of garlic powder
- salt and pepper to taste
For the stir fry:
- 130g of lean beef strips
- 1/8 tsp of cumin
- 1/2 tsp of olive oil
- 1/4 to 1/2 a red onion, sliced thick (depending on how much you like onions)
- 1/3 of a yellow capsicum (bell pepper) cut into strips
- 1/2 a jalapeno pepper, seeded and diced
- 1 tsp of minced garlic (equal to 1 clove)
- 2 cherry tomatoes, quartered
- 2 tsp of soy sauce
- 1/2 tbs of apple cider vinegar
- 1 tbs of coriander (cilantro), shredded
I followed the instructions as given with the only minor changes – I cooked the potato for 20 minutes and tossed the potato into the stir fry while still in the wok. . Preparation time was about 10 minutes – there is a bit of chopping. Cooking time once my oven was hot was 25 minutes, basically while the potato is cooking, make the stir fry and then once cooked just add the potato and toss together.
The calories in this meal are pretty good. 467 calories all up. Mine come in higher than the count on skinny taste but I had more potato – keeping half a potato is tricky.