LOMO SALTADO CON PASTA A LA HUANCAÍNA 🇵🇪

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is lower in fat, while pork loin can be more affordable.

yellow pepper

🥗Healthier: zucchini

💰Cheaper: bell pepper

Zucchini maintains texture while being lower in calories.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: spaghetti

Whole grain pasta offers more fiber, while spaghetti is often less expensive.

Introduce the dish and mention it combines Huancaína sauce and Lomo Saltado.

State that potato will not be used in this recipe but can be included in another version.

Mention using spaghetti but any pasta can be used, like tagliatelle or fettuccine.

Prepare the Huancaína sauce with milk and pasta cooking water.

Cut beef picaña into strips against the grain and season with salt and black pepper.

Heat olive oil in a skillet until shimmering.

Add the seasoned beef to the skillet and stir-fry until browned.

Add sliced onion and tomato to the skillet and sauté until softened.

Add the yellow pepper and the pre-mixed sauce (50% soy sauce, 30% vinegar, 20% oyster sauce) to the skillet.

Mix everything together and let it cook for a few minutes until the flavors meld.

In another pot, boil the spaghetti according to package instructions, then drain.

Once the Huancaína sauce is bubbling, add the cooked pasta and mix well.

Optionally add Parmesan cheese to the pasta and stir until combined.

Finish cooking the Lomo Saltado by integrating all ingredients in the skillet and ensuring everything is well mixed.

Plate the dish with the Huancaína pasta and Lomo Saltado on top, garnishing with cilantro and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens