Posted on | May 18, 2010 | 31 Comments
When I first met my husband, he lived in Nassau, Bahamas, and I was flying back and forth from Florida visiting him. I didn’t know anything about Peruvian cooking, but decided I’d try to impress him with a Peruvian dish, and I picked lomo saltado, as it was one of the few recipes I could find that I understood most of the ingredients to.
So, I show up in Nassau, buy the ingredients, and start cooking this meal – with no idea of what I’m really doing. The recipe that I was following wasn’t really exact about things, and I never tend to follow recipes too well anyway. What I made wasn’t really lomo saltado, but it did taste really good.
So… I serve the food up to my husband and his nephew, and they raved about it. They kept saying “What is this? It reminds me of lomo saltado! What do you call it?”
I was too embarrassed to tell them that it was actually supposed to be lomo saltado, and just said it was a little something I’d thrown together.
Since then, I’ve seen and tasted many different versions of lomo saltado (and confessed to my husband about my original first attempt!) and have learned to cook it pretty well. One thing about it is that everyone has their own little ways of doing it – this is how I do it.
*One tip – prepare and cut up everything BEFORE you start cooking, once you get going, it moves pretty fast!
- 1 lb (or 1/2 kilo) of beef tenderloin or stir-fry beef, cut into small pieces
- 2 red onions, cut in thin strips lengthwise
- 3 tomatoes, sliced into bite size pieces and deseeded
- 1 lbs (or 1/2 kilo) of potatoes, peeled and sliced into french fries
- 2 aji amarillo (optional, but recommended), deseeded and sliced in strips
- a tablespoon or two of cilantro, coarsely chopped
- 1 tbsp red wine vinegar (regular vinegar will do in a pinch)
- 2 tbsps of soy sauce (I usually end up using more, but that’s a good starting point)
- oil for frying – I use soy bean oil
- salt and pepper to taste
1) Fry the potatoes like regular french fries, season with salt/pepper to taste. Remove.
2) Stir-fry the beef over high heat in a large saute pan or wok for about 2 minutes.
3) Add the onions to the pan, stir fry for one minute, then add the tomatoes, 1 tbsp cilantro, the aji (if desired), vinegar, and soy sauce. Stir fry together until the tomatoes start to soften.
Serving: Place a serving of rice on the plate, and a serving of potatoes beside it, with a serving of lomo on the top of the potatoes. If you like, sprinkle with a little extra cilantro, or parsley.
It’s also perfectly acceptable to cook the potatoes and lomo all together, then serve it on top of the rice, like in the picture above.
You can also substitute chicken for the beef – that’s the way they serve it at a lot of Chinese restaurants here.
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