Peruvian Lomo Saltado

Spicy Peruvian Lomo Saltado Recipe (Serves 6-8)

Lomo Saltado is a popular Peruvian dish that combines marinated strips of beef, sautéed with onions, tomatoes, and spices, served with French fries and rice. It's a delicious and flavorful stir-fry that incorporates elements of both Peruvian and Chinese cuisines. Here's a recipe to serve a group of 6-8 people:

Ingredients:

For the marinade:

• 2 lbs (about 1 kg) beef sirloin, thinly sliced into strips

• 1/4 cup soy sauce

• 3 tablespoons red wine vinegar

• 2 garlic cloves, minced

• 1 teaspoon cumin powder

• 1 teaspoon paprika

• 1 teaspoon chili powder or ají amarillo paste (for extra spiciness)

• Salt and black pepper to taste

For the stir-fry:

• 2 tablespoons vegetable oil

• 1 large red onion, cut into thick slices

• 2 large tomatoes, cut into thick slices

• 1 yellow bell pepper, cut into strips

• 1 green bell pepper, cut into strips

• 3-4 tablespoons soy sauce

• 2 tablespoons red wine vinegar

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon vegetable oil (for frying the potatoes)

• French fries (store-bought or homemade)

• White rice (cooked according to package instructions)

Instructions:

• In a large mixing bowl, combine the sliced beef with the marinade ingredients: soy sauce, red wine vinegar, minced garlic, cumin powder, paprika, chili powder (or ají amarillo paste), salt, and black pepper. Mix well to coat the beef evenly. Cover the bowl and refrigerate for at least 30 minutes, but ideally, let it marinate for a few hours or overnight for maximum flavor.

• In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated beef and stir-fry until it's browned and cooked to your desired level of doneness. Remove the beef from the pan and set it aside.

• In the same skillet, add a bit more oil if needed, and sauté the sliced red onion until it becomes translucent and slightly caramelized.

• Add the sliced tomatoes, yellow and green bell peppers to the skillet. Continue to stir-fry for a few minutes until the vegetables are slightly tender, but still retain their crispness.

• Return the cooked beef to the skillet and mix everything together. Add 3-4 tablespoons of soy sauce and 2 tablespoons of red wine vinegar. Toss the ingredients to ensure they are evenly coated with the sauce.

• Sprinkle the chopped cilantro and parsley over the mixture and stir it in to infuse the flavors.

• In a separate frying pan, heat 1 tablespoon of vegetable oil and fry the French fries until golden and crispy.

• Serve the spicy Peruvian Lomo Saltado over a bed of white rice with the crispy French fries on top.

Enjoy this flavorful and spicy Peruvian delight with your family and friends! Adjust the level of spiciness according to your taste preferences by varying the amount of chili powder or ají amarillo paste. Buen provecho!