Since we are still in Lent and should be refraining from overindulgence or feasting, I only had a small piece of beef in the freezer. We haven't had beef in quite a while and I thought it would a welcome change to eat meat instead of the chicken we have been eating lately in every shape and form.
I was in the mood for my mother's home cooking and therefore I made a traditional Peruvian/Chinese dish (otherwise known as "chifa") for dinner last evening. The dish is "Lomo Saltado" Lomo is the tenderloin of a meat and saltado means "skipped". I guess this refers to the stir frying involved.
|Getting the ingredients ready|
1/2 lb. of good quality beef (preferably the tenderloin), cut into medium sized strips
1 large onion cut into 8 wedges (I used Ewa Sweet onions) Click here to watch a short video starring Ewa Sweet Onions ;-)
1 Green Pepper cut into strips. Usually this dish calls for Aji Amarillo fresco (a fresh Peruvian chili) but I only had ground aji. I substituted the green pepper and two small fresh Hawaiian peppers with the seeds removed.
2 Medium tomatoes cut into wedges. Be sure to remove the seeds
3 large garlic cloves, minced
1/2 tbsp. Red wine vinegar. (I was going to use the wine you see pictured but changed my mind and used the traditional vinegar)
Approximately 2 tbsp. Soy sauce
Approximately 2 tbsp. vegetable oil.
3 or 4 large potatoes, peeled and cut into french fries. Deep fry the potatoes and set aside while you make the beef dish.
Add the tomatoes last and stir fry for a minute or two. Add the vinegar and soy sauce. Stir fry until well blended and remove from heat.
|Green Peppers and Hawaiian Chili Peppers|
|Finished Lomo Saltado|