Lomo Saltado

The soy sauce and the stir-frying technique used for this dish, reflect the strong Chinese Influences on Peru .

Potato Fries

• 2 Lb. russet potatoes
• salt
• Vegetable oil for deep frying, about 1 quart

Beef Stir Fry

• 2 lbs. beef tenderloin.
• 2 teaspoon ground cumin
• pinch of Chinese cinnamon
• 1 teaspoon freshly ground pepper
• Canola or vegetable oil for stir frying
• 1 Tbs. minced garlic
• 1-2 thai red chile, seeded and finely minced (for milder flavor use red fresno chili)
• salt
• 1 tsp. Red wine vinegar
• 2 medium red onions, halved lengthwise and sliced crosswise ½ inch thick
• 1 ½ Lb. plum tomatoes halved, seeded and cut into sixths
• 3 peruvian yellow hot peppers (ajies), seeded and finely sliced (reserve 1 for garnish)
• 6 Tbs. soy sauce
• 4 Tbs. freshly chopped cilantro

Potatoes Fries

Peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of cold water until ready to cut. Cut potatoes into ½ inch strips. Return strips to cold water.

Meanwhile chop all your ingredients for your beef stir-fry.

Slice the meat into ¼ inch thick and cut into ½ inch wide strips. In a large bowl, toss the beef with pepper, cinnamon and cumin and 1 Tbs. of soy sauce.

Heat enough oil to cover the base of a large pan or wok and , over medium heat, saute garlic and thai or fresno chile for 2 minutes. Raise the heat to high heat and working in batches, add beef strips and stir fry until browned, about 2 minutes per batch. Season with salt. Transfer the beef along with pan juice , garlic and chile to a bowl. Reserve.

Add a little more oil to the pan or wok if necessary and stir fry onion, until barely soft, about 1 minute. Season with salt and pepper. Add a few drops of vinegar and continue stir -frying until it has evaporated, about another minute. The onion should still have some bite. Remove onion from the pan , set aside and repeat procedure with tomato.

Meanwhile in a heavy deep , straight-sided pot , heat oil to 375 F . To prevent splattering, pat potatoes dry. Using a spoon, carefully add potato strips, a few at a time, to hot oil. Fry for 5 to 6 minutes or till crisp and golden brown, turning once.

Using a slotted spoon, carefully remove potatoes from hot oil. Drain on paper towels. Sprinkle with salt. Keep potatoes warm in a 300 F oven while frying remaining potatoes and continue the beef stir- fry.

Return beef, onion and tomato to the pan. Add 2 peruvian ajies, 5 Tbs. soy sauce and cook for ½ minute. Add 2 tablespoon of the chopped cilantro and the potato fries and toss gently .Transfer to a warmed platter, garnish with the rest of the cilantro, the reserved aji and serve immediately, accompanied with white rice.

Serves 6

Penelope Alzamora