Just last year I had the opportunity to travel to Peru, and while I was there I enjoyed some amazing food. One dish that you would see nearly everywhere was Lomo Saltado, which, according to my Peruvian cookbook, translates to Beef Tenderloin Saute.
The beauty of the dish is twofold. One, it is very delicious and two, its very simple to make and requires very few ingredients. The only part of lomo saltado that is a bit messy is the making of the fried potatoes. If you have a deep fryer, you are ahead of the game and your like will be a bit easier. If not, don’t fret, its not that much extra work. Here is the ingredients and recipe follows.
1 lbs beef tenderloin, slice into thin strips
1 lbs baking potatoes cut into fries
1 large red onion, sliced
3 medium tomatoes, sliced
1 fresh chili, seeds removed, diced
2 tablespoons vinegar (I used white vinegar)
2 tablespoons soy sauce
1/2 cup fresh parsley
2 cloves garlic, minced
1/2 cup vegetable oil (or other oil, NOT olive oil) – mostly used for fries
salt, pepper, oregano to taste
Rice (cook according to bag)
Heat vegetable oil in deep pan or dutch oven. Once it begins to smoke, add cut fries, in batches until golden brown. Remove from oil and set on paper towel covered plate, to remove excess oil.
Set fries aside and let cool.
In another large pot or dutch oven heat remaining oil, and add beef and fry until almost completely cooked through. Remove from pan with slotted spoon and set aside.
Add onions, garlic and tomatoes to oil with a dash of salt. Cook about 2 minutes and then add soy sauce and vinegar. Bring to a boil and cook until onion is tender.
Add beef and fried potatoes to pot. Mix ingredients together and add half the parsley.
Serve immediately with rice and sprinkle additional parsley over rice and enjoy!!