Recipe courtesy of Airline "Jujubee" Inthyrath
Lomo Saltado
- Level: Easy
- Total: 1 hr 20 min
- Prep: 55 min
- Cook: 25 min
- Yield: 8 servings
Ingredients
French Fries:
3/4 cup oil
2 pounds potatoes, peeled and cut for french fries (you may also use frozen french fries, from your grocer's freezer section)
Beef and Vegetables:
1/2 cup plus 1 1/2 tablespoons oil
2 pounds sliced beef tenderloin
3 red onions, cut into 8 pieces each
2 tablespoons chopped fresh parsley
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1/2 teaspoon lime juice
4 yellow chile peppers, sliced
4 tomatoes, cut into 8 pieces each
Salt and pepper
3 steamed purple potatoes, cut into 8 pieces each
Cooked rice, for serving
Chopped fresh parsley, for sprinkling
Directions
- For the french fries: Heat the oil in a heavy skillet over medium heat. Add the potatoes and saute for about 15 minutes. Drain on paper towels.
- For the beef and vegetables: Heat 1/2 cup of the oil over high heat in a skillet. Add the beef and saute until browned on all sides. Move the beef to a plate and set aside, covered.
- Return the pan to medium-high heat and add the remaining 1 1/2 tablespoons oil. Add the onion pieces and saute until the edges are slightly softened, about 2 minutes. Add the parsley, soy sauce, balsamic vinegar, lime juice, chile peppers, tomatoes and some salt and pepper and saute until the tomatoes have softened, 2 minutes. Add the beef and purple potatoes and toss.
- Serve the beef and french fries alongside rice and sprinkle with chopped parsley.
