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2013 and earlier

Lomo saltado

Margot

By Margot Chard
Travel Consultants


Chips in a stir-fry may sound a little odd, and rice and potatoes are unconventional companions. But this Peruvian dish – with Asian influences – breaks those rules to great effect. 

  • Prep: 25 minutes
  • Cook: 20 minutes
  • Total time: 45 minutes
  • Recipe serves: 4

Ingredients

  • 750g potatoes
  • 2 tablespoons vegetable oil
  • 2 cloves garlic
  • 1/2 tsp ground cumin
  • 500g beef tenderloin
  • 2 red onions, sliced thinly into slivers
  • 1 hot yellow pepper, diced 
  • 3 tbsps soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsps white wine vinegar
  • 2 red peppers, sliced into thin strips
  • 2 large fresh tomatoes, sliced into thin strips
  • Vegetable oil for frying chips
  • Salt and pepper to taste
  • Coriander to garnish

Instructions

  1. Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water. Set aside.
  2. Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and sauté garlic with the cumin for 1 minute.
  3. Add beef and cook on medium high heat until browned on all sides. 
  4. Remove beef from heat and season with salt and pepper. Set aside.
  5. Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.
  6. Add the vinegar, soy sauce, Worcestershire sauce and red peppers and cook 2 to 3 more minutes. Remove from heat. 
  7. In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.
  8. Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.
  9. Add the french fries to the stir-fry. Serve with boiled white rice, and add the coriander to garnish.


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