Wednesday, April 04, 2007

Lomo Saltado

This traditional & tasty Peruvian dish is one of my favourites.

Serves 6-8

1kg tenderloin or steak of your choice, sliced into strips
2 cloves garlic, minced
3 medium red onions, sliced into fine strips
4 medium tomatoes, cut into wedges
4 Peruvian chillies (aji amarillo), seeded & thinly sliced lengthwise (optional)
1 red capsicum, seeded & thinly sliced lengthwise
2 tbsp wine vinegar
3 tbsp soy sauce
1 tbsp oregano
flat-leaf parsley, finely chopped
vegetable oil, as needed
sea salt & cracked black pepper
chips & rice, cooked to serve

In a large frypan, brown meat in oil over high heat.
Remove meat & juices from pan.
Add more oil, garlic, onions, tomatoes, salt, pepper & oregano, stir-frying for 2 min.
Add chillies, parsley, vinegar & soy sauce & cook for 2 more min.
Add meat juices & stir for a few minutes.
Put meat back in pan to heat & add capsicum.
Remove from heat, sprinkle more parsley on top & serve with chips & rice.
¡Muy rico!