A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Lomo Saltado
Sunday, April 11th
3:30 - 5:00 PM Pacific /
5:30 - 7:00 PM Central
Join Chef Nacho from Peru and learn how to make one of Peru’s most famous dishes — Lomo Saltado — a beef and vegetable stir-fry complete with the perfect Peruvian accompaniments of potatoes and rice!
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.
Lomo Saltado (Peruvian Beef Stir Fry)
2-3 Servings
1 onion, leave uncut for class
2 tomatoes
1 teaspoon cilantro
1 clove garlic
Fresh pepper (jalapeño, yellow chili pepper, etc)
1 ounce vinegar
1 ounce soy sauce (can substitute with gluten-free soy sauce)
200 grams (nearly 1/2 lb) beef tenderloin*
4 small or medium potatoes
1 cup of rice
2 1/2-3 cups vegetable oil or canola oil, for frying
Salt & pepper
*For a vegetarian option, replace beef with veggies of your choice! Chef Nacho’s recommendations include:
1-2 zucchini
1 red bell pepper
1 cup mushrooms
1/2 cup snow peas (in pods)
1 head broccoli
Scallions
Sesame oil
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 - 2 frying pans
Knife & Cutting board