What other great dish than "Lomo Saltado" uh?
No other dish delivers such contrasting and delicious flavors as this one does. It is a recipe with a little bit of everything. Rice, fries, and meat seasoned beautifully with white onions, garlic, fresh tomatoes, red peppers, soy sauce and parsley for the finish. Lomo Saltado is more than a mix of flavors, it is the result of the cantonese influence over the common ingredients found on Peruvian creole dishes. It makes you remember the meals your mother used to cook when little.
Food and traveling is a great combination, which lets you know certain cultures history. If you are more than interested and willing to cook this dish for yourself...
Here it is the recipe:
1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips
- salt
- pepper
2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro
Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of
olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
Sauté meat over high heat for a few minutes until meat is no longer pink.
Lower temperature to medium and add first the onion. Cook, stirring for 1
minute and then stir in the tomatoes and peppers. Cook until the onions are tender.
Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.
