I traveled to Peru in 2009 and was told I shouldn’t miss trying the distinctive Peruvian dish - Lomo Saltado. It’s blend of Peruvian and Chinese influences and is essentially a stir fry. I had wonderful food while I traveled Peru and brought home a cookbook filled with quintessential Peruvian dishes. So last weekend I decided to crack open the book, put on a little Peruvian rock and try to whip up this yummy dish. The results were pretty good, although not quite the same as the version I had in Cusco over a year ago. Try for yourself and let me know how it turned out.
Lomo Saltado
Makes 6 servings
2 lbs. beef tenderloin, cut in to thick strips
1 lb. redion onion, cut in to thick strips
2 lbs. potatoes
4 aji amarillo peppers, cut in to thick strips
4 tomatoes, cut in to thick strips
Parsley, chopped
Salt and pepper to taste
1 cup red wine vinegar
2 Tbsp. soy sauce
Vegetable oil
Cut and French fry the potatoes. Place the onions, tomatoes, aji amarillo peppers and parsley in to a mixing bowl. Add salt, pepper and vinegar and let marinate.
Fry the tenderloin strips in a frying pan of the very hot oil. When ready, add the soy sauce, vinegar, onions, tomatoes, aji amarillo peppers and the marinade. Fry until the vinegar evaporates. Add salt and pepper, mix with the French fries and serve immediately. The tomatoes and onions should still be somewhat firm. Accompany with a side of white rice.