Lomo Saltado Steamed Bao
>
Lomo Saltado Steamed Bao

Lomo Saltado Steamed Bao

Peruvian and Chinese cuisines combine in a Chifa dish featuring marinated steak, seasoned rice and fried potatoes in a steamed bun.

Servings: 32 servings
Steak Marinade
INGREDIENT
WEIGHT
MEASURE
Rice wine vinegar
1.80 oz
3 Tbsp
Dark soy sauce
1.25 oz
2 Tbsp
Honey
0.70 oz
1 Tbsp
Cumin, ground
1 tsp
Sriracha
0.30 oz
1 tsp
Choice top round steak, 1/4 x 1/4 x 2-inch pieces
1 lb 4.00 oz
4 cups
Seasoned Rice
INGREDIENT
WEIGHT
MEASURE
Water
1 lb 8.00 oz
3 cups
Basmati long grain rice
9.50 oz
1 1/2 cups
Garlic, fresh, pureed
0.50 oz
2 each
Cilantro, fresh, minced
0.30 oz
1 Tbsp
Tomato, fresh, finely diced
2 oz
1/3 cup
Lime juice, fresh
0.75 oz
1 1/2 Tbsp
Fried Potatoes
INGREDIENT
WEIGHT
MEASURE
Potatoes, small diced, pre-blanched
1 lb
4 cups
Gochujang fermented chili powder
0.30 oz
1 Tbsp
Filling
INGREDIENT
WEIGHT
MEASURE
Vegetable oil
1 oz
2 Tbsp
White onions, julienne
2 oz
1/2 cup
Red bell pepper, fresh, julienne
2 oz
1/2 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Steak Marinade
  1. Add rice wine vinegar, soy sauce, honey, cumin and sriracha to a medium stainless steel bowl and whisk lightly.
  2. Add steak pieces then toss to coat; cover and refrigerate for at least 2 hours or up to 25 hours.
Seasoned Rice
  1. Cook rice in water per package directions; remove from heat and stir in garlic puree.
  2. Transfer to large bowl and spread out to cool more evenly; allow to cool.
  3. Toss in the cilantro, tomato and lime juice once completely cooled then refrigerate until needed.
Fried Potatoes
  1. Preheat deep fryer to 375°F; fry diced potatoes until golden brown.
  2. Let drain and transfer into a metal bowl; toss with the chili powder then allow to cool until needed.
Filling
  1. Place vegetable oil into a large preheated over medium-high heat; add Steak Marinade and sauté until brown on all sides.
  2. Add onions and bell peppers; cook for 2-3 minutes longer, just enough to wilt the vegetables but not cook all the way through.
  3. Remove from heat and allow meat to cool; refrigerate until needed.
Assembly
  1. Flatten thawed biscuit dough evenly into a 3-inch circle on a board lightly dusted with flour.
  2. Deposit #70 scoop (0.2 oz) of Fried Potatoes onto the center of each dough piece.
  3. Add #40 scoop (0.50 oz) of Filling then a #40 scoop (0.6 oz) of Seasoned Rice.
  4. Crimp edges of the biscuit together to form a ball; place on parchment paper (or on a flattened muffin pan liner) in a steamer basket, smooth side up, for 20-22 minutes.
  5. Serve bao warm with a beer-based dipping sauce or condiment of your choice.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 serving
Calories
300
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
2 1/2g
13%
Trans Fat
4g
Cholesterol
10mg
3%
Sodium
710mg
29%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
5%
Sugars
3g
Protein
9g
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

+−

Related Recipes

Related Content