I <3 Peru: Lomo Saltado

I’ve lost count of how many times we had this dish when we visited Peru in the summer. It is SO good. And so simple! Not unlike a Chinese stir fry. Which might be part of why I took such a natural liking to Peruvian food. Apparently they are heavily influenced by Chinese cuisine. I am not sure why… If someone out there knows, enlighten me, please!

Here’s my attempt at recreating one of my favorite meals of the trip:

INGREDIENTS:

  • 1 lb skirt steak or fajita meat, sliced thin
  • ~2 tbs soy sauce
  • 3 cloves of garlic, minced
  • corn starch
  • 1 med sweet onion, sliced
  • 1 med red bell pepper, seeded and sliced
  • 3 small red chili peppers, sliced (I used dried, chinese peppers)
  • 1 splash of red wine vinegar
  • 1 15oz can diced tomatos
  • 1+ tsp cumin
  • 1+ tsp paprika
  • salt
  • optional: cilantro
  • served with: rice and french fries

INSTRUCTIONS:

  1. Dissolve corn starch in ~2 tbs soy sauce (enough to coat meat). Marinate steak in thickened soy sauce and garlic for 3o min-2 hours.
  2. Heat vegetable oil in a large skillet over HIGH. Add meat and brown quickly on all sides, no need to cook through. Remove from heat and set aside.
  3. In remaining oil in the pan, saute onions and bell peppers until just soft, 5min. Season with cumin and paprika.
  4. Add 1 can off tomato and simmer until heated through. Salt to taste.
  5. Add meat and a splash of vinegar to tomato mixture, cover, and simmer on very low for 15-20 min or until meat is cooked through.

Traditionally served with rice and french fries, but I try to be healthy when I can so I used whole grain wild rice and roasted yams instead. (:

Dinner is served!

You know what ELSE tastes good in Peru? ALPACA. Yea. Those cute little furry things in the background. They are damn good.

Oh and seafood. Lots of good seafood in Lima.

Viva El Peru!

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