{"id":127,"date":"2016-11-03T16:37:35","date_gmt":"2016-11-03T21:37:35","guid":{"rendered":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/?p=127"},"modified":"2016-11-05T17:22:07","modified_gmt":"2016-11-05T22:22:07","slug":"lomo-saltado","status":"publish","type":"post","link":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/2016\/11\/03\/lomo-saltado\/","title":{"rendered":"LOMO SALTADO"},"content":{"rendered":"<p>CHECK THIS OUT IF YOU WANT A LITTLE CULTURE IN YOUR LIFE<\/p>\n<p><span style=\"font-weight: 400\">I\u2019ll never forget the Summer of 2016. This was a Summer filled with community, memories and magic. I was working full-time at the Magic Kingdom for a Mission Trip with 43 other people from across the U.S. We all had Wednesday off and decided to travel out of our comfort zones for dinner. We were given the task to prepare international dishes and I had the pleasure of making a Lomo Saltado (Peruvian beef stir fry) with 10 other people. If you\u2019re a person who likes dishes with numerous flavors, texture and color then you\u2019re in for a treat! This dish involves a few things happening at the same time so get your friends to help and get cooking! Let\u2019s take a journey and fuse the latin and chinese cuisine into one<\/span><\/p>\n<p><span style=\"font-weight: 400\">Ingredients:<\/span><\/p>\n<p><span style=\"font-weight: 400\">For the baked fries:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Canola oil\/non-stick cooking spray<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 medium potatoes<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tsp of olive oil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bd tsp garlic powder<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Black pepper and sea salt<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">For the beef:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1lb of lean beef sirloin<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Sea salt<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Black pepper<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tsp of olive oil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 medium onion, sliced into thin strips<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 large yellow bell pepper<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 large jalapeno, ribbed and seeded, sliced<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 cloves of garlic, crushed<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tomatoes sliced into wedges<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">3 tbsp of soy sauce<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tsp of apple cider soy sauce<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">\u00bd cup of chopped cilantro<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Directions:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Preheat the oven to 400\u00b0F. Lightly coat a baking sheet with cooking spray.<\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Cut the potato lengthwise into 1\/3-inch thick slices; cut each slice into 1\/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet. Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden. <\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400\">Meanwhile<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Season meat with salt, pepper and cumin.<\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes.<\/span><\/li>\n<\/ul>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and divide evenly between 2 plates.<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>CHECK THIS OUT IF YOU WANT A LITTLE CULTURE IN YOUR LIFE I\u2019ll never forget the Summer of 2016. This was a Summer filled with community, memories and magic. I was working full-time at the Magic Kingdom for a Mission Trip with 43 other people from across the U.S. We all had Wednesday off and [&hellip;]<\/p>\n","protected":false},"author":273,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-127","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/273"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":2,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/127\/revisions"}],"predecessor-version":[{"id":164,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/127\/revisions\/164"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}