Lomo Saltado (Peruvian Stir-Fry) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A traditional Peruvian dish (so I am told) I have edited the recipe to include cumin, oregano and parsley on the advice of one reviewer - thank you! Ingredients:
1 lb beef sirloin or 1 lb beef tenderloin, cut into bite size pieces |
1 small onion, cut into strips |
1 large tomato, cut into strips |
1 large hot pepper, seeded and cut into strips |
salt |
pepper |
2 garlic cloves, chopped |
1/4 cup dry red wine |
2 tablespoons lime juice |
1/4 cup cilantro, chopped |
1 teaspoon cumin |
1 teaspoon oregano |
1/2 teaspoon parsley |
Directions:
1. Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
2. Sauté meat over high heat for a few minutes until meat is no longer pink.
3. Lower temperature to medium and add onion.
4. Cook, stirring for 1 minute and then stir in the tomatoes, cumin, peppers and onions; cook until the onions are tender.
5. Add red wine, cilantro, and parsley .
6. Cook for one more minute.
7. Serve with white rice and steak fries.
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