Lomo Saltado – Peruvian Stir-fried Beef and Potatoes

Shared by:  Lyle at GringWasi B&B – http://agringoslifeincusco.wordpress.com/

When I first met Lyle, online, (there is a vast world of travelers who also happen to own B&B’s) we discussed his B&B, why he moved to Peru and how could I get some of his recipes! 

He offered to share his recipe of Lomo Saltado, which I freely admit I had no idea what it was but I was betting it was delicious.  When I told Abi (hubby) that I was going to be receiving a Peruvian recipe, he smiled and said, “I hope it’s for the same dish we used to order in San Jose.”  (There was a Peruvian restaurant in San Jose that we discovered about a year before we left CA)  A few days later when the recipe arrived in my email inbox, I read through it and gleefully reported to Abi that it was in fact what we were hoping for.  I haven’t yet had time to make the dish but you can put money on it that I will do so very soon and I’m betting it will, in fact, be delicious.

Lyle’s words:  I am an American who fell in love with a beautiful Peruvian, Liliana (Lily). My wife and I recently moved to a small town just outside of Cusco called Huarocondo, we moved here in August and opened a Bed and Breakfast known as GringWasi in September. I am really enjoying life here and find this small town a welcome and relaxing change from life in the US.

Lomo Saltado is a Peruvian dish that has Asian influences, a similar dish using many of the same ingredients is known in Vietnam as Thit Bo Xao voi Khoai Tay Chien.   It is a very common dish in Peru, one that you will find on almost every restaurant’s menu, it is easy to prepare and modify. I have made it with several different cuts of beef and it is always good. This dish is very flexible and fun to experiment with, try substituting chicken for the beef or risotto for the rice; you will notice in my photographs that I have left out the bell pepper and only used one onion. Have fun and I hope you enjoy.

Lomo Saltado – Peruvian Stir-fried Beef and Potatoes

Shared by:  Lyle at GringWasi B&B – http://agringoslifeincusco.wordpress.com/

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour, 25 minutes
• 1 1/2 pounds potatoes (or frozen french fries)
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 1/2 teaspoon ground cumin
• 1 pound beef tenderloin or other roast
• 2 red onions, sliced thinly into slivers
• 1 hot yellow pepper, diced (optional)
• 3 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 red peppers, sliced into thin strips
• 2 plum or roma tomatoes, sliced into thin strips
• vegetable oil for frying potatoes
• Salt and pepper to taste

1. Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water. Set aside.
2. Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and sauté garlic with the cumin for 1 minute.
3. Add beef and cook on medium high heat until browned on all sides.
4. Remove beef from heat and season with salt and pepper. Set aside.
5. Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.
6. Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat.
7. In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.
8. Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.
9. Add the french fries to the stir-fry. Serve with rice.
Serves 4 to 6.

Lomo Saltado

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