Lomo Saltado, Peruvian Stir-fry

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 tablespoons crushed garlic
• 1/2 teaspoon salt
• 2 teaspoons cumin
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
• 2 medium red onions, cut into strips
• 1 (15 ounce) can diced tomatoes, drained
• salt & pepper, to taste
• 1 -2 jalapeno pepper, cut into strips
• 1/4 cup fresh cilantro
• 4 potatoes, peeled & cut into strips
• 1/2-1 teaspoon paprika
• canola oil, for frying

Recipe

• 1 make a paste by combining the garlic & salt. whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
• 2 place the steak in one bowl & the onions in another. divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
• 3 pour a small amount of oil in a wok & turn on medium heat. once the oil is hot add the steak with marinade & cook until brown. add the tomato & simmer for a few minutes.
• 4 add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. simmer for 5 more minutes.
• 5 as the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. once done add to the other ingredients.
• 6 serve with a dish of rice.