A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Lomo Saltado
Wednesday, October 21st
5:00 PM - 6:15 PM Pacific Time
Join Chef Nacho from Peru and learn how to make one of Peru’s most famous dishes — Lomo Saltado — traditionally a beef and vegetable stir-fry complete with the perfect Peruvian accompaniments of potatoes and rice. In this class, we’ll make a vegetarian version using a wide variety of fresh vegetables!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Rinse the quinoa and chop all vegetables indicated below.
Lomo Saltado (Peruvian Beef Stir Fry)
2-3 Servings
1 cup of quinoa, rinsed
1 liter (35 ounces) of vegetable stock
1/2 cup chopped zucchini
1/2 cup chopped carrots
1/2 cup chopped tomato
1/2 cup chopped celery
1 onion, chopped
3 cloves garlic, chopped
2 eggs
1/2 cup evaporated milk
100 grams (1/2 cup) fresh cheese (ricotta or feta is a good replacement)
1 handful cilantro, chopped
1 handful parsley, chopped
1 bay leaf
Equipment
Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 medium-size pot
1 small size pot
Sharp knife
Cutting board
Spoon