Lomo Saltado- Another Peruvian and other cuisines

Lomo Saltado- Another Peruvian and other cuisines

Lomo Saltado was created around the early 1,900’s when the Chinese people migrated to Lima and introduced their cooking techniques with the wok. Then the local potatoes were added. The mix of Criollo and Chinese fusion make Lomo Saltado one of the most delicious and popular dishes in Peru and around the world.

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Ingredients

Oil for stir frying and deep frying

2 lbs sirloin steak cut into ½ inches wide strips

Salt and freshly ground pepper

Pinch ground cumin

1 tsp minced garlic

Red wine vinegar

1 tsp finely chopped aji Amarillo

1 lb red onions sliced

1 lb plum tomatoes, sliced lengthwise in to wedges

6 tbsp soy sauce

2 tbsp freshly chopped cilantro

2 lbs large potatoes, peeled and cut lengthwise

Cooked white rice

Instructions

Heat enough oil to cover the base of a large pan or wok and, over high heat add the beef and brown all over.

Season with salt, freshly ground pepper and a pinch of ground cumin, add garlic and Aji Amarillo.

Remove the meat from the pan along with the juices so as to keep it moist. Set aside.

Add a little more oil to the pan if necessary and stir-fry onion until barely soft, about 1 minute. Season with salt and pepper.

Add a few drops of vinegar and continue stir-frying until it has evaporated, about another minute. The onion should still have some bite.

Remove onion from pan, set aside and repeat procedure with tomato.

In a separate skillet, deep fry potato slices until just slightly golden, it can also be baked.

Remove with a slotted spoon,drain on paper towel and season with salt to taste.

Return meat, onion and tomato to the wok.

Add soy sauce and cook for ½ minute. Finally add the large French fries and mix everything together carefully.

Garnish with freshly chopped cilantro and serve immediately, accompanied with white rice.

Enjoy!