Lomo Saltado, Peruvian Stir-Fry |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This dish is made of marinated steak, vegetables, & fried potatoes and it is sometimes served over rice. It is one of the most popular recipes in Peru. Based on reviews I have cut back on the amount of meat & jalapenos. Thanks for the great feedback. Ingredients:
1 1/2 tablespoons crushed garlic |
1/2 teaspoon salt |
2 teaspoons cumin |
1 1/2 teaspoons ground black pepper |
2 tablespoons rice vinegar |
2 tablespoons soy sauce |
2 tablespoons canola oil |
1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak) |
2 medium red onions, cut into strips |
1 (15 ounce) can diced tomatoes, drained |
salt & pepper, to taste |
1 -2 jalapeno pepper, cut into strips |
1/4 cup fresh cilantro |
4 potatoes, peeled & cut into strips |
1/2-1 teaspoon paprika |
canola oil, for frying |
Directions:
1. Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
2. Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
3. Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
4. Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
5. As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
6. Serve with a dish of white rice.
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