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Lomo Saltado with Steamed Yucca and Mojo Sauce

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Recipe By Chef Jose Garces, Chifa Restaurant

Lomo Saltado is a Peruvian dish with some Asian influences. It often comes with fried yucca or potatoes but here Chef Garces steams the yucca root.

Recipe taken from WHYY’s A Chef’s Guide to Good Cooking.

Serves 2


  • 1 medium yucca
  • 2 cloves garlic
  • Olive oil
  • 1 orange
  • 1 lime
  • 1 teaspoon soy sauce (low sodium)
  • Pinch of cumin
  • 1 steak of preference
  • Vegetable oil
  • 1 green pepper
  • 1 red pepper
  • 1 onion
  • 1 tablespoon chopped cilantro


    1. Peel yucca, quarter lengthwise. Remove inner membrane and cut into strips about ¼-inch thick and 2½-inches long. Put it in water until ready to cook. Steam or boil in salted water for half an hour.
    2. Mojo Sauce: Toast garlic in olive oil and add to a bowl, squeeze in juice of one orange and one lime, add few drops of soy sauce and a pinch of cumin.
    3. Heat frying pan and add vegetable oil, place steak seasoned on both sides with salt and pepper and sear 2-3 minutes on each side. Put it in the hot oven for a few minutes.
    4. Add vegetable oil to pan and add mixture of julienned green peppers, onion and red pepper and heat it through. Add pre-cooked yucca, mojo sauce and cilantro to vegetable mixture. Place beef over veggies, garnish with cilantro leaves.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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