Peruvian Dish

Weekend!  Hope you're all having a great one.  This week I will be writing much about the trip we did in Bolivia and Peru in 2008.  Travel Gourmande will definitely be in a South American vibe this week.  I will be quoting some of the passages I've written on my travel journal and all the crazy things that happened to us during that trip.

Though I have made several posts last year in Design Gourmande about them, I thought of re-posting them all down with added details to help me formulate a nice itinerary for my friend, Cyril who's planning an adventurous trip there.  

I would like to start this week with a great recipe of the popular Peruvian cuisine that is surely a must-try:

Lomo Saltado
Peruvian Stir-fried Beef & Potatoes

Lomo Saltado - Peruvian Images


1/2 kg  (1 lb) Beef tenderloin (Stroganoff cut)
1/2 kg (1 lb) Potatoes, peeled and cut into strips
2 Red onions cut length wise 
2 cloves of garlic, minced
3 big tomatoes, seeded, cut into strips
1 tbsp red wine vinegar
2 tbsp soy sauce
2 tbsp freshly squeezed lime juice
1/4 cup of cilantro
1 sweet red pepper cut into strips
Extra Virgin Olive oil for frying
Salt & pepper
Optional:  Aji amarillo, deseeded and sliced into strips

1.  Prep. 30mins to 1 hr before cooking:  Mix beef tenderloin with garlic, lime juice and 2 tbsp. of cilantro, salt and pepper. Cover and allow it to marinate inside the refrigerator.

2. Fry the potatoes in a pan.  Dash some salt and pepper as though they're regular french fries. Set aside.

3. Stir fry the marinated beef in a large wok over high heat for about 2 minutes.  Remove and set aside.

4.  In the same wok, saute onions stirring occasionally for 1 minute and add the tomatoes, red pepper and 1 tsp cilantro stirring occasionally for 5 minutes.   Add in the stir fried beef,  vinegar and soy sauce.  Cook  until the tomatoes soften.  Feel free to add in more soy sauce to taste.
You could optionally mix the fries afterwards to absorb a bit of sauce or serve separately.
Serve immediately on top of a rice on plate.  It's best when it's hot.

I cooked this dish twice so far.  I think it's a great addition to this week's dinner menu.  Are you up for it? 
Bon appetit!

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