Lomo Saltado (Peruvian Steak Stir-fry)

| Cuisine of Peru

Category: Peruvian  ·  Serves 6  ·  Prep: 60 min

Ingredients

• 3 pounds (900 g) beef tenderloin or other tender steak
• ¼ cup red wine (e.g. Burgundy)
• 2 tablespoons crushed garlic
• 2 medium onions, cut in strips
• 4 tomatoes, seeds removed, puréed in a blender
• 5 potatoes peeled and cut into strips for frying
• 1 yellow Peruvian Chili Pepper (aji), cut into thin strips
• 1 tablespoon of vinegar
• 2 tablespoons of soy sauce
• Vegetable oil for frying
• Salt
• Pepper
• Culantro or cilantro

Instructions

1. Cut the meat into thin strips and marinate them in the wine for 1 hour.
2. Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.
3. Add the tomato purée, salt and pepper. Cook for a few minutes.
4. Add the soy sauce while stirring the meat in the wok.
5. Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.
6. Fry the potatoes in a separate pan and add to the other ingredients.
7. Serve the dish with white rice.

Original source