From DN Recipes by David Nagy · Food & Beverage

LOMO SALTADO, PERUVIAN STIR-FRY

Published

LOMO SALTADO, PERUVIAN STIR-FRY (Superb!)
READY IN: 1 hr 30 mins SERVES: 6 

SERVING OPTION: Eliminate the potatoes and serve as tacos with warm, soft corn tortillas!




INGREDIENTS

MARINADE
  • 3 tablespoons crushed garlic (or a tube of pre-crushed garlic paste)
  • 1 teaspoon salt
  • 4 teaspoons cumin
  • 3 teaspoons ground black pepper
  • 4 tablespoons rice vinegar
  • 4 tablespoons soy sauce
  • 4 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 (or 3-4 diced fresh medium tomatoes)
  • salt & pepper, to taste
  • 2 jalapeno pepper, cut into strips and remove seeds/stems if you want less heat
  • 1⁄4 cup fresh cilantro
  • 4 potatoes, peeled & cut into large chunks 
  • 1 teaspoon paprika
  • * canola oil, for frying

SERVING OPTIONS

DIRECTIONS
  1. Make a paste by combining the garlic & salt (if using pre-crushed garlic paste, no need for added salt). Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
  2. 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 (preferably 3-4 hours for the beef).
  3. Boil a large pot of water, drop in the potatoes and boil just until slightly cooked but still firm inside. Set aside to cool. Pre-heat oven to 425 if planning to bake rather than fry the potatoes. Cube the potatoes into bite-sized pieces after cooking.
  4. Pour a small amount of oil in a wok (or large non-stick pan) & 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.
  5. As the ingredients are cooking in the wok/pan, toss the potatoes with salt, pepper and paprika and fry in a separate pan. If baking, sprinkle with salt, pepper and paprika then toss lightly in canola or olive oil and bake at 425 until golden.
  6. Add the jalapeño, cilantro, & onions with marinade to the wok/pan, slowly stirring until well blended. Simmer for 5 more minutes.
  7. Optionally, serve with cilantro sprigs, sour cream, avocado and Peruvian green hot sauce.