Ellie, Simone (and some glimpses of Verity) cooked Lomo Saltado live from their kitchen on Tuesday, 6 Sept 2016. This Peruvian favorite was very well received by our whole family. It was a new dish for our family. I have included a “fussy eater tip” in the recipe below about mixing the textures in this dish. We followed this tip and it made the dish a winner. Myself and Ellie mixed our chips in whilst Verity and my hubby kept them separate. This tip is based on how I thought my family would prefer to visually learn about this dish prior to engaging with it at the meal table. Love it when it goes as I’d hoped!
Watch our video here ( I apologise that I put the phone on its side while I filmed today – I didn’t realize it wouldn’t re-orient itself! – Let’s put it down to a good learn 😉 .
We were inspired to try this Peruvian dish in our cooking show based on The World And Kid’s Vlog on Machu Picchu, Peru. How great is Bailee at explaining some wonderful facts about this amazing world heritage site??!!
Why do I cook with kids and show you the rawness and reality of it? Ha ha ha… It’s all about exposures for my kids. It’s not perfect. It’s not polished. It’s helping them with their learning processes. It’s helping them learn new vocabulary. It’s helping us achieve a good balance of screen time use that helps their understanding of food. It’s all about building familiarity. It’s about positive language.
My ideas of how screen time can help with improving a child’s nutrition are explored in this special video event (that comes with lifetime access and a hand book, eCook Book, Family Media Planner and bonus “You Can..” Jar craft printable.) It’s a bundle of parenting gold, that I hope you enjoy!
- 500g sirloin steak, cut into wide strips
- ½ red onion, cut into strips
- 2 capsicums, cut into strips
- 2 tomatoes, diced
- 3 tbsp chopped parsley
- 2 tbsp soy sauce
- 2 tbsp apple cider vinegar
- 250ml salt reduced beef stock
- Spray olive oil
- 1 cup of potato, cut into strips
- Optional: serve with steamed rice
- Par-boil your potato chips for about 20 minutes (depending on the variety of potato used). You want them a little soft but not falling apart.
- Air-dry the potato or pat them dry with paper towel.
- In the meantime, place your beef strips in a marinade of the soy sauce for 15 minutes. Chop up your onion and capsicum into thin strips, dice the tomatoes and finely chop the parsley.
- Spray your potato strips (chips) with some olive oil and place on a tray in a moderate (180oC) oven to bake for a further 20 minutes (until golden / crispy).
- In a pan, sautee the beef strips until brown all over, add the onion and capsicum. After 2 minutes, add the tomatoes, stock and the vinegar.
- Simmer for 5-10 minutes until the gravy is at the consistency you desire.
- Add in the potato chips and sprinkle with parsley.
- Fussy Eater Tip: You can serve the chips (french fries) alongside the beef mix and each person can combine the two elements at their own discretion.
We are looking forward to continuing the #teachthemtheworldchallenge and jetting off to Germany in next week’s cooking show!