Lomo Saltado (Peruvian Steak Stir-fry)

• 3 pounds (900 g) beef tenderloin or other tender steak
• ¼ cup red wine (e.g. Burgundy)
• 2 tablespoons crushed garlic
• 2 medium onions, cut in strips
• 4 tomatoes, seeds removed, puréed in a blender
• 5 potatoes peeled and cut into strips for frying
• 1 yellow Peruvian Chili Pepper (aji), cut into thin strips
• 1 tablespoon of vinegar
• 2 tablespoons of soy sauce
• Vegetable oil for frying
• Salt
• Pepper
• Culantro or cilantro

Ingredients for 6 servings (3.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Cut the meat into thin strips and marinate them in the wine for 1 hour.

2. 2

   Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.

   Stovetop
3. 3

   Add the tomato purée, salt and pepper. Cook for a few minutes.

4. 4

   Add the soy sauce while stirring the meat in the wok.

   Stovetop
5. 5

   Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.

6. 6

   Fry the potatoes in a separate pan and add to the other ingredients.

   Stovetop
7. 7

   Serve the dish with white rice.