Lomo Saltado

Lomo Saltado

Originally published on July 22nd, 2006 at Onward & Upward

I decided to follow in Beth’s vein of thought and post my own recipe. This isn’t quick and easy per se, but it is a traditional Peruvian dish called “Lomo Saltado”. I’ve only made it myself once, with the help of cooking expert Susan, but it turned out really well. Without further ado, may I present:

Lomo Saltado (Peruvian Style Stir-Fried Beef)
1 1/4 lb lomo (tenderloin) (the flavor depends on this, but any other tender meat can be used – I use stew beef in the States), cut into strips
2 Tbsp vinegar (white, OR use red wine)
2 tsp soy sauce (optional)
1 Tbsp Worcestershire sauce (optional)
2 large onions, cut in slivers, lengthwise
1 aji amarillo (or yellow pepper) – without seeds or membrane, in slivers
1 clove crushed garlic
2 tsp cumin
1 Tbsp oregano
salt and pepper
1 1/4 lb white or yellow potatoes, cut for french fries and soaked in ice water
2 tomatoes, cut in lengthwise slices
chopped parsley for garnish

Heat the frying pan and sear the meat until all the juice is out but the beef is not completely cooked. Add 1 tablespoon of the vinegar, scraping the pan juices. Add soy sauce and Worcestershire sauce. Set aside or place in dish to keep warm. In another pan, fry the onions, aji, garlic, cumin, oregano, salt, and pepper. When golden, add one tablespoon of vinegar and set aside. Drain the potatoes and dry thoroughly, one by one. Shake in a bag with a little flour. Fry the potatoes. Stir the meat with the onions, add the tomatoes and heat for two minutes. Serve with meat on top of French Fries, or mixed, as you prefer. Sprinkle fresh chopped parsely on top. Serve with white rice. Serves 5-6.

Typical Peruvian meal – has both potatoes AND rice. Hehe. :-) It’s one of my favorite Peruvian dishes. To make it easier, I would recommend using store-bought frozen french fries instead of making your own from potatoes. Enjoy!

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