In Peru there is a very strong link with various cultures from other countries that, at a certain time, came to the coasts and mountains of this fascinating country not only to find a place to call home, but to influence the kitchen with their techniques and practices of this country in full construction.
Today we will present a dish that has a divided origin, this because its creators were the aborigines of Peru, but was strongly influenced by the way of cooking and the ingredients of the Chinese arrived in the area.
This preparation is Lomo Sauté with panca chili, a typical dish of Peruvian cuisine, loved by many but identifiable as from the Cantonese Chinese culture. This consists of rich and juicy pieces of beef, vegetables, plenty of soy sauce, cooked rice and French fries.
El Loin Saltado with panca chili ands one of the most delightful dishes in the province, which together with the Chinese techniques of its elaboration, generates a deep ecstasy with each of its bites brought to the mouth. Below is the recipe step by step that will indicate its preparation.
Loin Salt Recipeado with panca chili
Ingredients
- 500 grams of meat
- 1 purple or white onion
- 1 Italian green bell pepper
- 1 Tomate
- 1 spring onion only the green part
- 1 panca pepper or panca pepper paste
- Soy sauce
- 3 tablespoons apple cider vinegar
- Salt and pepper to taste
For the garnish
- Fried or roasted potatoes
- Long grain rice, to taste
Materials
- Knife
- Skillet or won
- Cutting board
- Dish towel
- Spoon
- tenedor
- Flat plate
- Absorbent paper
Preparation
First, the meat must be cut into a thick piece, then into strips, and then these are cut in half to obtain elongated tacos or sticks similar in shape to the ones with French fries.
In a bowl or cup take the meat to season, add salt to taste and pepper. Let everything integrate for about 5 minutes.
Turn on the heat and place the pan with the oil to heat. When it has reached a high temperature or is simply hot enough, fry the meat. leave in pan for 5 minutes more or until well browned and juicy.
Remove the meat, turn off the heat and reserve inside a plate or plastic cup with absorbent paper to remove excess oil.
Reserve also inside the frying pan the excess oil.
After this, cut all the vegetables into pieces and then in the form of a cane with except for tomatoes, since you don't want them to be damaged during preparation, these will be added in large pieces (better cut into fourths) at the end.
Place again the same pan where we fried the meat to heat and when it is lukewarm, put all the vegetables to sauté, minus the tomato. Let cook for 5 to 8 minutes.
When each vegetable is tender and golden, return the meat to the pan and add the soy sauce and vinegar and the tomatoes. Continue to sauté, and when it starts to bubble, turn off the heat and let stand until slightly cooled.
Serve on a large plate, add enough vegetables and the pieces of meat you want to consume. Accompany with the garnishes you want, in this case we will place white rice and french fries. Decorate with ají panca paste or with a sauce made from it.
Advice and suggestions
The preparation of any dish requires love, dedication and a lot of precision to acquire all the desired flavors, as well as the texture and consistency that the recipe demands.
However, there are times when we find ourselves with a preparation that entangles us or we simply do not understand where it wants to take us. Given this, today we present a variety of advice and suggestions so that you discover the correct way to go when you get to your kitchen.
It is important to highlight that these tips and recommendations they are arranged for you with the purpose of indicating how best to carry out the recipe, for example, the steps before starting to cook a product or simply, the way in which the dish would look better served visually. In short, what was promised:
- It is important to visualize when buying meat that it is thick and fresh, that is red and with some blood around it. If the meat is purple or dark red, unfortunately it will not be possible to make the dish successfully, because this peculiarity indicates that the meat is rancid or over time, which will alter the flavors and the level of softness and tenderness of the dish.
- As with meat, vegetables should also be reviewed before purchasing, these they must be hard and give off a mild smell, tender and fresh. Don't choose frozen vegetables, as they come in a set cut size and can be difficult to shape into the shape you want.
- The preparation can vary in flavor depending on the chili we choose. This can be sweet or spicy. Emphasizing that the chili pepper sweet will give it a smooth and very tasty flavor, in contradiction to the spicy, which will add a strong and rustic touch. In addition, it is necessary to verify that, at the moment of integrating any chili, this must not have seeds or veins, which visually will give elegance to the dish and also, the flavor will be less spicy or sour.
- At the time of mincing the meat, it may be tough, not because it is old or bad, but because it is its normal condition or possibly because the animal is mature. Faced with this possibility, you can add a piece of pineapple or papaya to the meat while cooking to soften completely.
- In case you don't have meat or beef tenderloin, you can use pork meat or chicken pieces.
- For the meat that best absorbs the flavors of salt, pepper and other seasonings of your choice, as well as the other ingredients and vegetables, you can Prick each piece of meat with a knife.
- You can accompany this recipe with any garnish that goes through your mind, thus varying between rustic potatoes, French fries, rice, pasta, salads or with bread, toast or sandwiches.
Nutritional contribution of the dish
In itself, beef or beef, which is the main ingredient of this preparation, is considered one of the most important sustenance in the human diet, because its nutritional contribution begins with the contribution of a great source of vitamin B12, which helps metabolize proteins, form red blood cells and maintain the central nervous system. What's more, is a great carrier of zinc, which helps to protect against oxidative damage, to heal the skin and to create hemoglobin.
Also, this type of meat is participate in physical development, As its high iron content It maintains the adequate transport of oxygen to the blood, as well as the growth and functioning of the muscles and the body in general when it is in the development period.
On the other hand, beef is not far behind with its other components that, indistinctly, have qualities that contribute to the training and maintenance of the body in its entirety. Some of these nutritional elements are:
For every 100 grams of meat we get
- Calories: 250 Kcal
- Total fat: 15 gr
- Saturated fatty acids: 6 gr
- Trans fatty acids: 1.1 gr
- Cholesterol: 90 mg
- Sodium: 2 mg
- Potassium: 318 mg
- Proteins: 26 gr
- Iron: 2.6 mg
- Vitamin B6: 0.4 mg
- Magnesium: 1 mg
- Calcium: 18 mg
- Vitamin D: 7 IU
- Vitamin B12: 2.6 µg
In the same sense, not only the meat is the nutritional interpreter in the preparation, but also the condiments and vegetables used throughout the work are responsible for providing vitamins, nutrients and minerals for the whole strengthening of the body and the care of the defense and immune system.
The vegetables, in this case the tomato, the onion and the chili are the ones in charge of giving the dish and the body, a portion of important liquid for the day to day. Likewise, these foods boast their volume of fiber and antioxidants, which protect against certain cardiovascular diseases and others related to the central nervous system.
Story of a saucer
However, the dish as it was defined at that time is not the one we know today. Since great changes arose in it due to the Cantonese Chinese influence (also called Standard Cantons or Guangdong, a variant of Yue Chinese generally considered the prestige dialect around the cities of Canton, Hong Kong and in China) arrived in the area by the early XNUMXth century.
Thus, the contribution that the Chinese gave to this dish is mixed with the seasoning and composition of Peruvian Creole cuisine, thus adding the spice of its preparation and its emblematic soy sauce in all preparations.
This type of dish has an oriental influence that is demonstrated by the use of the skillet cooking technique, which gives the name to the dish, now known as Lomo Sauté with or without there panca. However, over time variants have been introduced in this, because depending on the taste some ingredients have been replaced by others, improving the flavor of the dish according to the taste of the palate of consumers.
In 2013 in the Huffington Post, the British Peruvian chef Martin Morales rated the Lomo Sauté pungent or pungent as one of the most loved dishes by the Peruvians thanks to the fact that it shows the rich fusion of old worlds and with the new ones in growth.
"This juicy mixture of beef, onion, tomatoes, yellow, hot or chili pepper paste (if not available) and soy sauce sautéed in a large pan or won is much of the contribution that Chinese immigration brought to Peru"
Morales comments. He also explained that the Sautéed loin with panca chili It is sometimes known as a Creole dish but better known as a Chinese Peruvian dish, a favorite dish of the chifa (Chinese restaurant) cuisine, this being its true roots.
