Lomo Saltado

Serves 6

This recipe is Peruvian-Chinese, just like Angie and Carlo! It combines the best of both cultures together. Make sure you make the fries extra crispy!

ingredients

1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips
4 potatoes, peeled and cut into strips
Salt
Pepper
Soy sauce
Cumin
2 cloves garlic, chopped
1/4 cup red wine vinegar
1 tablespoon of yellow mustard
1/4 cup chopped cilantro

directions

1
Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, 1/4 cup of red wine vinegar, 1 tablespoon of yellow mustard, 1 tablespoon of soy sauce, 1/4 teaspoon of cumin, and chopped garlic. Let marinate for at least 20 minutes. Save the sauce.
2
As the meat is marinating in the wok, sprinkle the potatoes with paprika and fry in a separate pan. Once done put aside and let cool.*
3
Sauté meat over high heat for a few minutes until meat is no longer pink in a wok. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and hot peppers. Cook until the onions are cooked but still have a crunchy bite.
4
Add the sauce used to marinate the meat. Cook for one more minute. Add fries. Serve with white rice.