MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lomo Saltado (Peruvian Beef Stir Fry)
Categories: Beef, Peruvian
Yield: 4 Servings

1 1/2 lb Russet or Yukon Gold
- potatoes;
- peeled, cut into
- 1/2" thick sticks
Neutral oil; for frying
1 ts Kosher salt
1 lb Beef tenderloin;
- sliced across the grain
- into 1/2" strips
1/2 ts Kosher salt
1/2 ts Ground black pepper
4 tb High heat cooking oil;
- divided
1 md Red onion; sliced 1/2"
1 Aji amarillo chili pepper;
- seeded & julienned -OR-
1/2 tb Aji amarillo paste
3 cl Garlic; finely minced
2 Roma tomatoes;
- seeded, cut into wedges
3 Green onions; sliced
1/4 c Red wine vinegar
2 tb Soy sauce
2 tb Fresh cilantro;
- finely chopped
Long grain white rice;
- cooked

Preparation time: 20 minutes
Cooking time: 30 minutes

Tender beef tenderloin seared hard and fast with red onion, aji
amarillo, and tomato in a glossy soy and vinegar sauce, served over
crispy hand cut fries with white rice. This is the Peruvian classic I
learned to make in Peru.

Potatoes:

Rinse the cut potato sticks in cold water to remove excess surface
starch, then dry them thoroughly with paper towels.

Heat 1 inch of oil in a heavy-bottomed pot or Dutch oven to 325?F
(165?C). Fry the potatoes slowly for 25 to 30 minutes, stirring
occasionally, until deeply golden, blistered, and crisp throughout.
Drain on a wire rack, then place in a bowl and toss immediately with
salt. Keep warm.

Beef Stir Fry:

In a bowl, toss the sliced beef tenderloin with the 1/2 ts kosher
salt and the black pepper until evenly coated.

Heat a large wok or heavy skillet over high heat until smoking hot.
Add 2 tb of the oil. Add half the beef in a single layer and sear
undisturbed for 1 to 2 minutes, until a dark char develops. Flip and
cook 1 minute more, then transfer to a plate.

Add 1 tb of the oil and sear the second batch of beef the same way.
Set aside on the plate.

Add the remaining 1 tb of oil to the hot pan. Add the red onion, aji
amarillo, and garlic. Stir fry over high heat for 1 to 2 minutes,
until the garlic is fragrant and the onions are lightly charred at
the edges but still crisp.

Return the beef and any resting juices to the pan. Add the tomato
wedges and green onions. Pour the red wine vinegar and soy sauce
around the perimeter of the pan. Toss continuously over high heat for
45 to 60 seconds, until the sauce reduces into a glossy glaze that
coats the meat and vegetables.

Remove from the heat and fold in the chopped cilantro. Arrange the
crispy fried potatoes on a serving platter or individual plates,
spoon the beef and vegetables over the top, and serve immediately
with warm white rice.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/lomo-saltado/>

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