Recipe of The Day: Lomo SaltadoJanuary 11, 2016
I love to cook. I cook 6 out of the 7 days and love to involve my 7 year old son. My husband is Peruvian and I am Puertorican so there are a lot of dinners where we mix the cuisine or where I'm asking my mother in law or my husband for some Peruvian dishes. I wanted to share with you the dish I always make at least once a month, Lomo Saltado. Cooking for me is very therapeutic and allows me to bond with both of my children. We love to cook in my family so I really want to pass that passion along to my children. I also love learning about my husband's culture and cooking more of his dishes. I always pair this with a popular soda in Peru called Inca Kola. As you can see pictured below.
- 1 lb sirloin steak cut in thin slices
- 2 garlic cloves, finely diced
- Salt, to taste
- Pepper, to taste
- 3 tablespoons vegetable oil
- 1 medium red onion cut in thick slices
- 2 plum tomatoes cut in thick slices
- 1 seeded and ribbed aji amarillo chili pepper cut in thin slices
- 1 red pepper seeded and ribbed cut into thin slices
- 2 tablespoons soy sauce
- 1/4 cup distilled white vinegar
- 1/2 cup fresh cilantro, finely chopped (optional)
- 1 frozen bag of french fries
- Fluffy white rice, as a side dish
- Fry the french fries.
- While the fries are cooking, heat the oil in a frying pan over medium-high heat.
- Season the sliced meat with salt and pepper to taste.
- Stir fry the meat until just cooked, and the juices begin to release.
- Remove the meat from the wok, then cook the onions, with additional oil if needed, until they are transparent.
- Stir in the tomato, red peppers and aji amarillo; cook until the tomato softens.
- Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes.
- Season to taste with salt and pepper.
- Sprinkle with chopped parsley to serve.