Lomo Saltado, originally uploaded by limatambo122.
Whenever I am in San Fransisco, I will try to visit my favorite Peruvian Restaurant Fresca. They make a Lomo Saltado that is finger licking good! Of course what does one do,if named restaurant is way too far to visit when a craving sets in - one learns to cook the dish of course!
LOMO SALTADO (PERUVIAN STIRFRY)
1 lb sirloin or tenderloin, cut into thin stripes ( I personally love to use Fillet Mignon for it's tenderness)
1 red onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips
2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro
1/2 tsp cumin
2 TBSP Worcester Sauce
2 cups of cooked white rice
Place the cut meat in a bowl, and season it with salt, pepper, cumin, a little bit of olive oil, lime juice, and chopped garlic and Worcester sauce. Let marinate for preferably 20 minutes.
The trick to this dish is to use a very hot pan. Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.
Add the red wine and the cilantro. Cook for one more minute. Serve with white rice and French Fries.
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