lomita saltado
peruvian style stir-fried beef with oven-fried potatoes
food & wine, may 2003
2 lbs beef tenderloin, sliced 1/4 inch thick and cut into 1/4 inch wide strips
1 tspn freshly ground pepper
1 tspn ground cumin
1/4 cup soy sauce
2 Tbspn corn oil
3 large garlic cloves, finely chopped
2 medium red onions, halved lengthwise and sliced crosswise 1/2 inch thick
4 jalapenos, seeded and thinly sliced
1 1/2 lbs plum tomatoes, halved, seeded and cut into eigths
1/4 cup dry red wine
1/4 cup beef stock or low-sodium broth
2 Tbspn chopped cilantro
1. in a large bowl, toss beef with pepper, cumin and 1 tablespoon soy sauce. in a large skillet or wok, heat oil til shimmering. working in batches, add beef and stir-fry over high heat until lightly browned, about 3 minutes per batch. transfer beef to another large bowl with a slotted spoon.
2. add garlic to skillet and cook over moderate heat, stirring, til golden, 30 seconds. add onions and stir-fry til soft, about 5 minutes. add jalapenos and cook 1 minute. add vegetables to beef in bowl with slotted spoon. add tomatoes to skillet and cook, stirring til slightly softened, 2 minutes.
3. return beef and vegetables to skillet. add wine, stock and remaining soy sauce and stir-fry for 3 minutes. top with cilantro.
oven-fried potatoes:
2 lbs russet potatoes, peeled and cut lengthwise into 1/4-inch strips
1/4 cup corn oil
kosher salt
1. preheat oven to 450 degrees F. in large bowl, cover potatoes with cold water and let stand 20 minutes.
2. heat 2 large rimmed baking sheets in oven for 5 minutes. drain potatoes and pat dry. return potatoes to dry bowl, add oil and toss to coat. spread potatoes on hot baking sheets and bake for about 35 minutes, or until golden brown and crisp, stirring every 10 minutes. season potatoes with salt. top with stir-fried beef and serve.
lots of prep-work, but super easy recipe, and of course deeeelicious! apparently this dish was strongly influenced by the chinese, hence the soy sauce and stir-frying. peruvians see potatoes as vegetables, and commonly serve this dish, potatoes and all, with white rice! too much starch for me, so i just served it sans the rice.
peruvian style stir-fried beef with oven-fried potatoes
food & wine, may 2003
2 lbs beef tenderloin, sliced 1/4 inch thick and cut into 1/4 inch wide strips
1 tspn freshly ground pepper
1 tspn ground cumin
1/4 cup soy sauce
2 Tbspn corn oil
3 large garlic cloves, finely chopped
2 medium red onions, halved lengthwise and sliced crosswise 1/2 inch thick
4 jalapenos, seeded and thinly sliced
1 1/2 lbs plum tomatoes, halved, seeded and cut into eigths
1/4 cup dry red wine
1/4 cup beef stock or low-sodium broth
2 Tbspn chopped cilantro
1. in a large bowl, toss beef with pepper, cumin and 1 tablespoon soy sauce. in a large skillet or wok, heat oil til shimmering. working in batches, add beef and stir-fry over high heat until lightly browned, about 3 minutes per batch. transfer beef to another large bowl with a slotted spoon.
2. add garlic to skillet and cook over moderate heat, stirring, til golden, 30 seconds. add onions and stir-fry til soft, about 5 minutes. add jalapenos and cook 1 minute. add vegetables to beef in bowl with slotted spoon. add tomatoes to skillet and cook, stirring til slightly softened, 2 minutes.
3. return beef and vegetables to skillet. add wine, stock and remaining soy sauce and stir-fry for 3 minutes. top with cilantro.
oven-fried potatoes:
2 lbs russet potatoes, peeled and cut lengthwise into 1/4-inch strips
1/4 cup corn oil
kosher salt
1. preheat oven to 450 degrees F. in large bowl, cover potatoes with cold water and let stand 20 minutes.
2. heat 2 large rimmed baking sheets in oven for 5 minutes. drain potatoes and pat dry. return potatoes to dry bowl, add oil and toss to coat. spread potatoes on hot baking sheets and bake for about 35 minutes, or until golden brown and crisp, stirring every 10 minutes. season potatoes with salt. top with stir-fried beef and serve.
lots of prep-work, but super easy recipe, and of course deeeelicious! apparently this dish was strongly influenced by the chinese, hence the soy sauce and stir-frying. peruvians see potatoes as vegetables, and commonly serve this dish, potatoes and all, with white rice! too much starch for me, so i just served it sans the rice.
posted by joyce at
9:51 AM
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