Climbing a mountain sure does work up an appetite. So does exploring the ancient city of Machu Picchu for the whole day. All that hard work deserves a hearty reward. Which is why we dug into this classic Peruvian dish of lomo saltado the minute we stepped back into civilization. Wandering in a lost city followed by a delicious meal is the perfect way to end the travel day for us. All that is left is to find some chicha beer to finish things off.
BT’s LOMO SALTADO RECIPE
Serves 4 Total Time: 50 Minutes [30 minutes preparation; 20 minutes cooking]
WHAT YOU NEED
1 cup white rice
2 cups water
2 russet potatoes
2 pounds beef tenderloin or ti-tip, sliced into ½-inch thick strips
2 medium onions, halved lengthwise and sliced crosswise ½-inch thick
1 ½ pounds tomatoes, chopped coarsely
2 Peruvian yellow chili peppers (ajies), seeded and finely sliced
Kosher salt and freshly ground black pepper, to taste
Pinch of cinnamon
1 teaspoon red wine vinegar
2 teaspoons ground cumin
1 tablespoon minced garlic
4 tablespoons freshly chopped cilantro
6 tablespoons soy sauce
WHAT TO DO
1. Measure 1 cup of rice grains and rinse with running water before cooking to remove excess dusty starch on the rice surface.
2. Using a 1:2 ratio of rice to water, add the salt and water to a 2-quart saucepan and bring to a boil over medium-high heat. Add the rice to the pot of boiling water and stir to mix. Cover the saucepan and adjust the heat such that the rice is at a simmer.
3. Allow the rice to cook over medium-low heat for approximately 20 minutes. The rice is done when it is firm but not crunchy.*
1. Pre-heat your oven to broil. Quarter the potatoes lengthwise then slice thinly (thickness of a credit card) into planks. Coat a baking sheet with the oil and arrange the potato slices in a single layer. Add salt (and other seasonings as desired).
2. Place under the broiler for 8 minutes or until brown. Remove the baking sheet from the oven, flip the potatoes, sprinkle with additional salt and return to the oven for another 2 minutes to crisp the other side. Remove when browned and set aside.
1. In a large bowl, toss the beef with pepper, cinnamon, cumin, and 1 tablespoon of soy sauce.
2. In a large sauté pan heat the garlic in oil over medium-high heat. Working in batches, add beef strips and stir fry until browned, about 2 minutes per batch. Season with salt.
3. Transfer the beef along with the pan juice, garlic, and the 2 Peruvian ajies to a bowl. Reserve.
4. Add a little more oil to the pan or wok 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 evaporated, about another minute. The onion should still have some bite.
5. Remove onion from the pan, set aside and repeat procedure with tomato, cooking until soft. Return beef, onion, and tomato to the pan. Add ajies, 5 tablespoons of soy sauce, and cook for another minute to incorporate.
Serve the stir-fry with the potatoes accompanied with white rice. Buen apetito!
* BT Tip: Use a rice cooker with the same 1:2 rice to water ratio for easy preparation.