Lomo Saltado
Lomo Saltado
This is a Peruvian stir fry dish, most likely started by Chinese immigrants who migrated to South America, which makes this dish truly Polynesian. The first time I had it was in a truly Hispanic neighborhood of Elizabeth, New Jersey. The guy I was with (a fellow photographer named Jorge) ordered it and it looked pretty interesting. I didn’t get the French fries in it, but he told me it was a family favorite.
INGREDIENTS
- large onion
- large pepper or 2 small peppers different in color (green, red, orange, yellow, etc., it makes for a better presentation
- soy sauce
- pisco brandy
- 1 pound beef
- cilantro
- tomatoes, chopped
- Shoestring thin cut French fries (garnish or side)
- steamed rice
- salt & pepper to taste
METHOD
- Slice the onions and peppers into slices and cook for a few minutes
- Add in the steak and cilantro and allow to cook until doneness
- When it is done cooking add the tomatoes and toss. The tomatoes should be warm but not cooked through.
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