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Lomo Saltado




Source of Recipe


Internet and old friends


Recipe Introduction


(Peruvian beef, tomato and onion stir fry)

The Chinese influence on peruvian foods is exemplified in this stir fry.This influence in Lima has given rise to a unique fusion of Incan, European and Asian cuisine called chifa cooking. Lomo saltado, a stir fry of beef and French fries over rice, with onions and tomatoes is the ultimate example.

4 to 6 servings


List of Ingredients




1 1/2 pounds beef tenderloin, cut into 1/2x1/2x2 inch strips
2 T olive oil
1 Red onion, thinly sliced
3 or 4 cloves Garlic, minced
1/4 tsp cumin
chile peppers, seeded and cut into strips (opt)
3 tomatoes, seeded and cut into strips
1/4 cup soy sauce
3 tablespoons key lime juice
Salt and pepper, to taste
French fries, freshly cooked -- 1 pound
Hot cooked rice -- about 6 cups
1 T chopped cilantro for garnish





Recipe



Cut the beef against the grain into strips about 2 inches long and 1/2 inch thick. Get all of your ingredients ready and close at hand. Prepare the French fries and rice and keep hot.
Heat the oil over high flame in a large pot or wok until it shimmers. Add the beef and stir fry until it is just cooked through, 1 to 2 minutes. Remove to a plate and set aside.
Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
Add the tomatoes, soy sauce, vinegar, salt and pepper and stir fry for about 1 minute more. Return the beef to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.

Variations

Versions of lomo saltado vary widely. Try seasoning the dish with some ground cumin, oregano, chopped parsley or chopped cilantro. Omit the vinegar or substitute a squeeze of lemon juice.
Ajis amarillos chiles lend a unique, especially Peruvian, flavor to this dish. Other chiles (jalapeno, serrano) can be used, but the flavor won't be the same. Or just use a red or green bell pepper for a mild dish.
Try adding a shot or two of brandy at the end and flame it for a dramatic finale.