Lomo Saltado

I made this Peruvian dish tonight. Colin had it a lot on his mission in Lima. This recipe is probably gringo-ized. Next time I make it, I will use about 1/2 as much Jalapeno. If you ever have this at a restaurant, it will always be better partly because they deep fry the french fries.

 

 

1 lb well-trimmed boneless sirloin steak, sliced 1/4 in. thick across the grain

1 Tbsp minced garlic

1 Tbsp soy sauce

1/2 tsp ground cumin

3 cups frozen french fries

2 tsp oil

1 large red onion, cut in thin strips

3 jalapeno peppers, seeded, cut in thin strips

3 large plum tomatoes, cut in wedges

1/4 tsp each salt and pepper

1/2  cup chopped cilantro

1. Put steak, garlic, soy sauce and cumin in a plastic food bag. Seal; turn and mix. Refrigerate 30 minutes to marinate.

2. Bake french fries as package directs.

3. About 5 minutes before fries will be done, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add beef; stir-fry 2 to 3 minutes until lightly browned. Remove with a slotted spoon to a large serving bowl.

4. Heat remaing 1 tsp oil in skillet. Add onion and jalapeno peppers; stir fry 2 to 3 minutes until crisp-tender.

5. Add tomatoes, salt and pepper; cook, stirring, until tomatoes are hot. Add to serving bowl along with the fries and cilantro. Toss to mix.