Peruvian Beef Stir-Fry is Fusion Cooking at its Best
2022-05-15
LRC
TXT
大字
小字
滚动
全页
1Fusion cooking combines elements of food traditions from two or more cultures.
2Food expert Christopher Kimball recently wrote about fusion cooking that combines tastes from Peru and China.
3One of the most common foods, or dishes, in Peruvian-Chinese cooking is called lomo saltado.
4Kimball describes the meat dish as a quick, easy beef stir-fry.
5A stir-fry is a dish made of foods that are fried quickly over high heat while being stirred, or mixed.
6Stir-frying is a common way of cooking in Chinese food culture.
7Lomo saltado, Kimball notes, represents Peru's cultural influences -- from Incan farmers to Chinese immigrants.
8Ancient settlers in the Andes Mountains grew peppers and potatoes.
9Spanish colonizers introduced beef and sheep.
10Hundreds of years later, a large group of Chinese workers came, bringing ingredients such as soy sauce and ginger.
11They also brought with them the cooking method of stir-frying.
12Peruvian-Chinese cuisine became known as chifa.
13Lomo saltado is easy to find at chifa eateries.
14Kimball included a recipe for lomo saltado in his new book Milk Street Tuesday Nights.
15The cookbook only includes meals that take 45 minutes or less to prepare.
16The main focus of Kimball's recipe is the meat.
17It is cut into long pieces called strips.
18The raw beef is marinated in soy sauce and then fried over high heat.
19To marinate means to put meat in a sauce, called a marinade, for a period of time.
20The sauce softens the meat and adds flavor.
21Kimball develops flavor by mixing ground cumin into the soy sauce marinade.
22Kimball says he prefers to use a cut of meat called sirloin tips.
23The cut is known to have a meaty flavor and lower cost.
24Kimball also stir-fries onions, tomatoes and peppers with the beef.
25Here is how to make Lomo Saltado.
26This recipe makes enough food for four people:
27Put about .7 kilograms of steak in a medium-sized bowl.
28Add in 7 mL of cumin and 5 mL each of salt and pepper.
29Then add 30 mL of soy sauce.
30Mix the spices and sauce together and add onto the meat.
31Let the meat marinate at room temperature for 10 minutes.
32Then, dry the meat and move it to a plate.
33In a large skillet over high heat, heat 15 mL of cooking oil until it begins to smoke.
34Add half of the meat and cook, turning once, until the pieces are browned on both sides.
35Move the meat onto a plate.
36Repeat the process with another 15 mL of oil and the rest of the meat.
37Remove the meat again and put it on a plate.
38In the same skillet over medium-high, heat additional oil.
39Add one chopped red onion. Stir and cook the onion for about two minutes until the pieces start to soften.
40Stir in 60 mL of red wine vinegar and 45 mL of soy sauce.
41Cook for one minute until the sauce starts to thicken.
42Then, add 2 pieces of fresh garlic and a sliced jalapeno pepper, with its seeds removed.
43Cook until you start to smell the garlic, about 30 seconds.
44Add 300 mL of cherry tomatoes that have been cut in half.
45Next, add the cooked meat and any juices from the meat to the skillet.
46Cook the whole mixture until the meat is just warmed through, for about 30 seconds.
47Finally, taste the mixture and add any additional salt or pepper needed.
48At chifa restaurants in Peru, lomo saltado is usually served with French fries.
49Kimball recommends serving it over rice, which will soak up the flavorful juices.
50I'm Ashley Thompson.
1Fusion cooking combines elements of food traditions from two or more cultures. 2Food expert Christopher Kimball recently wrote about fusion cooking that combines tastes from Peru and China. 3One of the most common foods, or dishes, in Peruvian-Chinese cooking is called lomo saltado. Kimball describes the meat dish as a quick, easy beef stir-fry. A stir-fry is a dish made of foods that are fried quickly over high heat while being stirred, or mixed. Stir-frying is a common way of cooking in Chinese food culture. 4Lomo saltado, Kimball notes, represents Peru's cultural influences -- from Incan farmers to Chinese immigrants. Ancient settlers in the Andes Mountains grew peppers and potatoes. Spanish colonizers introduced beef and sheep. Hundreds of years later, a large group of Chinese workers came, bringing ingredients such as soy sauce and ginger. They also brought with them the cooking method of stir-frying. 5Peruvian-Chinese cuisine became known as chifa. Lomo saltado is easy to find at chifa eateries. 6Kimball included a recipe for lomo saltado in his new book Milk Street Tuesday Nights. The cookbook only includes meals that take 45 minutes or less to prepare. 7The main focus of Kimball's recipe is the meat. It is cut into long pieces called strips. The raw beef is marinated in soy sauce and then fried over high heat. To marinate means to put meat in a sauce, called a marinade, for a period of time. The sauce softens the meat and adds flavor. Kimball develops flavor by mixing ground cumin into the soy sauce marinade. 8Kimball says he prefers to use a cut of meat called sirloin tips. The cut is known to have a meaty flavor and lower cost. Kimball also stir-fries onions, tomatoes and peppers with the beef. 9Lomo saltado recipe 10Here is how to make Lomo Saltado. This recipe makes enough food for four people: 11Put about .7 kilograms of steak in a medium-sized bowl. Add in 7 mL of cumin and 5 mL each of salt and pepper. Then add 30 mL of soy sauce. Mix the spices and sauce together and add onto the meat. Let the meat marinate at room temperature for 10 minutes. Then, dry the meat and move it to a plate. 12In a large skillet over high heat, heat 15 mL of cooking oil until it begins to smoke. Add half of the meat and cook, turning once, until the pieces are browned on both sides. Move the meat onto a plate. Repeat the process with another 15 mL of oil and the rest of the meat. Remove the meat again and put it on a plate. 13In the same skillet over medium-high, heat additional oil. Add one chopped red onion. Stir and cook the onion for about two minutes until the pieces start to soften. Stir in 60 mL of red wine vinegar and 45 mL of soy sauce. Cook for one minute until the sauce starts to thicken. Then, add 2 pieces of fresh garlic and a sliced jalapeno pepper, with its seeds removed. Cook until you start to smell the garlic, about 30 seconds. 14Add 300 mL of cherry tomatoes that have been cut in half. 15Next, add the cooked meat and any juices from the meat to the skillet. Cook the whole mixture until the meat is just warmed through, for about 30 seconds. 16Finally, taste the mixture and add any additional salt or pepper needed. 17At chifa restaurants in Peru, lomo saltado is usually served with French fries. Kimball recommends serving it over rice, which will soak up the flavorful juices. 18I'm Ashley Thompson. 19Christopher Kimball reported this story for the Associated Press. Ashley Thompson adapted it for VOA Learning English. 20______________________________________________________________ 21Words in This Story 22fry - v. to cook (food) in fat or oil 23ingredient - n. one of the things that are used to make a food, product, etc. 24soy sauce - n. a brown sauce that is made from soybeans and used especially in Chinese and Japanese cooking 25recipe - n. a set of instructions for making food 26focus - n. a subject that is being discussed or studied 27flavor - n. the quality of something that you can taste