Bite with Belkys: Lomo Saltado

The Chef: Freddy Vega
The Dish: Lomo Saltado

Ingredients for Ponzu Sauce:
2 tbs. of soy sauce
1 tbs. of sesame oil
2 tbs. of sugar
Ginger powder, one pinch
Garlic powder, one pinch

Method of Preparation:

-In a large pot, combine soy sauce, sesame oil, sugar, ginger powder and garlic powder.

-Heat up the sauce over high heat for about four minutes, and make sure to mix it well.

Ingredients for Lomo Saltado:
1 cup of potatoes, matchstick size
vegetable oil
1 cup of beef tenderloin or New York steak, julienned
2 tbs. of olive oil
1 cup of Spanish onion, sliced
1/2 cup of fresh cilantro, chopped
1/2 cup of grape tomatoes, cut in half

Method of Preparation:

-Start by making some french fries. Julienne the potatoes and deep fry them in vegetable oil. Next, strain out all the excess oil and set them to the side.

-Now, remove all the fat from the meat, and cut it into thin slices.

-In a hot pan, add a dash of olive oil and caramelize some chopped onions. After a couple minutes, add the meat.

-Once the meat is cooked, add fresh cilantro, grape tomatoes, one tablespoon of ponzu sauce and the fried potatoes. Toss it all together.

To Plate the Dish:

Serve all the goodies and garnish with fresh cilantro. Chef Freddy says you can pair this dish with a side of white rice.

Serving Suggestion: Watermelon and Cilantro Caipirinha

Ingredients for Watermelon and Cilantro Caipirinha:
1/4 cup of watermelon, chopped
8 leaves of cilantro
1 oz. of syrup
2 oz. of Leblon Cachaca

Serves: 1

FOR MORE INFORMATION:

B.E.D.
929 Washington Avenue
Miami Beach, FL 33139
305-532-9070
http://www.bedmiami.com/