Friday, November 7, 2014

Lomo Saltado

This is one of my favorite meals, a recipe from Peru. The rice vinegar gives an awesome tang to the tender beef. I did post this recipe once before, but it was 5 or 6 years ago and the photo wasn't good, so I'm re-posting it. I often make it with Rice & Lentils with Onion and I'll be posting that recipe soon too.

Lomo Saltado
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

1 1/2 lbs beef tenderloin, cut into strips
2 medium red onions, cut into strips
1 (15 ounce) can diced tomatoes, drained
Salt & pepper, to taste
1-2 jalapeño pepper, cut into strips
1/4 cup fresh cilantro
4 potatoes, peeled & cut into strips
1/2-1 teaspoon paprika
Canola oil, for frying

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 jalapeño, 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.

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