Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Date: Mon, 10 Jun 1996 17:22:07 -0400 (EDT) From: Ray Orosz As promised, here it is, PERUVIAN LOMO SALTADO (Kinda, Sauteed Loin). Start by cutting the beef in slices, fajita style. Remember to do this across the grain, to make it more tender. Get a wok or large sautee pan *very* hot (BTW, this is the real trick for fajitas or any chinese cooking as well). Put about 2 tablespoons of oil and immediately place the beef in and sautee in high. Sometimes youll get juice out of the beef that will prevent it from sizzling. Dont worry, try to take it out with a spoon and reserve. If juices dont leach out keep going. Season with salt and pepper to taste. Once the meat starts browning nicely put soy and vinegar to taste (you are not making a sauce, so dont put too much of either) Then, put the onion in to sautee briefly, then the Aji, and at the last moment, the tomato wedges. Note, you definitely want the vegetables crispy but not raw. Correct the seasoning. Youre Done! Wasnt that easy? Tipically, this is served over very crispy french fries that will absorb some of the sauce, and white rice on the side. If you mix it with spaghetti or linguini, then it is called Tallarines Saltados, which is a really GREAT way to serve these as leftovers, or as a dish on its own right. Just put a little bit more soy sauce, as here you WANT some sauce. Trust me, its worth to make plenty for leftovers because youll really like it, plus it is fairly inexpensive, assuming you are a wise beef purchaser.... Now you may be saying to yourself, (Put your name here) this sounds an awful lot like fajitas! Well YES it does, just put some cumin as further seasoning and proceed wrapping with flour tortillas and the standard sides! CHILE-HEADS DIGEST V3 #011 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
