Liz's Lomo Saltado
Lomo saltado, is a stir-fry of beef and potatoes over rice. Some Peruvians serve it with potato chunks and one of the easiest forms of potatoes is french fries. It's almost a doubled-up need of carbs of french fries and rice. However, the french fries accentuate the sabor and the white rice helps soak up the juices. It's so delicious and it's truly Peruvian comfort food at it's best - you will be asking for another helping. Salud!
Total Steps
5
Ingredients
13
Tools Needed
3
Related Article
http://www.michellesrecipeplace.com/node/382Ingredients
- 2.0 pounds beef tenderloin, cut into 1 inch chunks or strips
- 1.0 teaspoons cumin
- 1.0 teaspoons Complete seasoning
- 1.0 count green bell pepper, julienned
- 1.0 count red bell pepper, julienned
- 1.0 count yellow onion, chopped finely
- 3.0 cloves garlic, minced
- 1.0 count jalapeno pepper, seeded and chopped finely
- 1.0 teaspoons red wine vinegar
- 0.25 cups soy sauce
- 8.0 inches plum tomatoes, halved and cut into 1 chunks
- 1.0 bag frozen french fries
- 0.25 cups cilantro, freshly chopped(optional)
Instructions
Step 1
Prepare the frozen french fries according to package directions. Set aside when complete and keep warm.
Step 2
Heat a large wok or skillet over medium-high heat. Sauté the onions and bell peppers until translucent, approximately 10 minutes. Add the garlic and jalapeño and cook for an additional minute. Mix everything until combined.
Step 3
Add the beef chunks, cumin, complete seasoning, soy sauce, and red wine vinegar. Mix well and cook until the beef is no longer pink, about 5 to 7 minutes.
Step 4
Add the tomato chunks, cover, and cook for an additional 5 minutes. When ready to serve, add the french fries and toss gently.
Step 5
Serve lomo saltado over a bed of white rice and garnish with freshly chopped cilantro leaves. Enjoy with aji sauce on the side.