LOMO SALTADO, PERUVIAN STIR-FRY

Lomo Saltado, Peruvian Stir-Fry image

Provided by FDADELKARIM

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons crushed garlic
1/2 teaspoon salt
2 teaspoons cumin
1 1/2 teaspoons ground black pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
2 medium red onions, cut into strips
1 (15 ounce) can diced tomatoes, drained
salt & pepper, to taste
1 -2 jalapeno pepper, cut into strips
1/4 cup fresh cilantro
4 potatoes, peeled & cut into strips
1/2-1 teaspoon paprika
canola oil, for frying

Steps:

Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
Serve with a dish of white rice.

Nutrition Facts : Calories 470.3, Fat 25.8, SaturatedFat 8.8, Cholesterol 96.4, Sodium 601.3, Carbohydrate 33, Fiber 5.1, Sugar 4.8, Protein 27.1