Friday, February 11, 2011

Lomo Saltado/ Peruvian Stir Fry

This is one of my favorite Peruvian dishes because it tastes great, and is a cinch to make. In my experience, Peruvian food can be quite labor intensive, but this dish is very simple and quick to make. The sweetness of balsamic vinegar and saltiness of soy sauce give the meat a unique flavor. As with 99% of Peruvian dishes, this is served with a side of white rice. In the words of my husband, this dish is 'que rico'!

Lomo Saltado
Adapted from

1 lb flank steak
1/2 c soy sauce
1/2 c balsamic vinegar
Juice from 2 small limes
1 t garlic powder
3 Roma tomatoes, chopped
1 red onion, thinly sliced
4 medium red potatoes
3 T olive oil
Salt to taste
Pepper to taste

Cut beef into strips 1 inch in length and 1/4 inch in width. Combine soy sauce, balsamic vinegar, lime juice, garlic powder, and pepper in a medium bowl add beef. Allow the beef to marinate for at least 30 minutes, stirring occasionally.

After  beef has  been marinading for approximately 30 minutes, saute tomatoes and onion over medium high heat until tomatoes begin break down and onions are translucent. Add beef mixture, including marinade. Turn the head down to medium low and let the mixture cook for 15 minutes, stirring occasionally, until the sauce reduces and thickens. Remove from heat and let sit for 10 minutes. 

Meanwhile, preheat oven to 350 degree Fahrenheit cut the potatoes into eighths and toss in olive oil, salt and pepper. Spread the potatoes in a single layer on a baking sheet and bake in the oven until golden brown, about 20 minutes. 

Combine the cooked potatoes and beef mixture and serve immediately with rice.