Lomo Saltado, Peruvian Stir-Fry - cooking recipe

Ingredients
    Marinade
    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
    Stir-Fry
    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
Preparation
    Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
    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.
    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.
    Add the jalapeno, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
    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.
    Serve with a dish of white rice.

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