Lomo Saltado

I got this recipe from www.artperucuisine.com
I have made this several times and my family loves it

Here Andrea Graña gives us her recipe for Lomo Saltado. The arrival of Chinese indentured servants to work the coastal plantations and the railroads in the mid 19th century had a profound effect on Peruvian eating habits. Lomo Saltado is probably the modern day dish that best symbolizes Peruvians' enthusiasm for the stir fry technique. With its traditional ají flavoring, and a soy sauce twist, this meat and potato dish is a family favorite all over Peru.


Ingredients:

* 1 tsp minced garlic
* 2 tsp finely chopped ají limo
* 2 lbs (1kg) beef steak
* 1 lb (½ kg) red onions, sliced
* 1 lb (½ kg) plum tomatoes, sliced lengthwise into sixths
* 2 lbs (1 kg) large yellow potatoes, peeled and cut into sticks
* 3 ajíes amarillos, sliced fine
* 6 tbsp soy sauce
* 2 tbsp freshly chopped cilantro
* Pinch ground cumin
* Red wine vinegar
* Salt and freshly ground pepper
* Oil for stir frying and deep frying.



Preparation

Cut meat into ½ in- (1¼ cm-) wide strips or into gougeonettes.

Heat enough oil to cover the base of a large pan or wok and, over medium heat, sauté garlic and ají limo for 2 minutes. Raise the heat, add meat and brown all over. Season with salt, freshly ground pepper and a pinch of ground cumin.

Remove the meat from the pan along with the juices so as to keep it moist. Set aside.

Add a little more oil to the pan if necessary and stir-fry onion until barely soft, about 1 minute. Season with salt and pepper. Add a few drops of vinegar and continue stir-frying until it has evaporated, about another minute. The onion should still have some bite. Remove onion from the pan, set aside and repeat procedure with tomato.

In a separate skillet, deep fry potato slices until just slightly golden. Remove with a slotted spoon, drain on paper towel and season with salt to taste.

Return meat, onion and tomato to the wok. Add ají amarillo and soy sauce and cook for ½ minute. Finally add the large French fries and mix everything
together carefully. Garnish with freshly chopped cilantro and serve immediately, accompanied by white rice.

Note: The same recipe can be followed substituting crayfish tails, fish fillets or chicken fingers for the meat.