PERUVIAN LOMO SALTADO

Serves 6

INGREDIENTS: Potato Fries
•	2 Lb. russet potatoes
•	salt
•	Vegetable oil for deep frying, about 1 quart
	
INGREDIENTS: Beef Stir Fry
•	2 lbs. beef tenderloin.
•	2 teaspoon ground cumin
•	pinch of Chinese cinnamon
•	1 teaspoon freshly ground pepper
•	Canola or vegetable oil for stir frying
•	1 Tbs. minced garlic
•	1-2 thai red chile, seeded and finely minced (for milder flavor use red fresno chili)
•	salt
•	1 tsp. Red wine vinegar
•	2 medium red onions, halved lengthwise and sliced crosswise ½ inch thick
•	1½ Lb. plum tomatoes halved, seeded and cut into sixths
•	3 peruvian yellow hot peppers (ajies), seeded and finely sliced (reserve 1 for garnish)
•	6 Tbs. soy sauce
•	4 Tbs. freshly chopped cilantro

DIRECTIONS: Potatoes Fries
1.  Peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of cold water until ready to
     cut. Cut potatoes into ½ inch strips. Return strips to cold water.

2.  Meanwhile chop all your ingredients for your beef stir-fry.

3.  Slice the meat into ¼ inch thick and cut into ½ inch wide strips. In a large bowl, toss the beef with
     pepper, cinnamon and cumin and 1 Tbs. of soy sauce.

4.  Heat enough oil to cover the base of a large pan or wok and , over medium heat, saute garlic and
     Thai or Fresno chile for 2 minutes. Raise the heat to high heat and working in batches, add beef
     strips and stir fry until browned, about 2 minutes per batch. Season with salt. Transfer the beef along
     with pan juice , garlic and chile to a bowl. Reserve.

5.  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 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.

6.  Meanwhile in a heavy deep , straight-sided pot , heat oil to 375°F . To prevent splattering, pat potatoes
     dry. Using a spoon, carefully add potato strips, a few at a time, to hot oil. Fry for 5 to 6 minutes or till
     crisp and golden brown, turning once.

7.  Using a slotted spoon, carefully remove potatoes from hot oil. Drain on paper towels. Sprinkle with
     salt. Keep potatoes warm in a 300°F oven while frying remaining potatoes and continue the beef
     stir- fry.

8.  Return beef, onion and tomato to the pan. Add 2 peruvian ajies, 5 tablespoon(s) soy sauce
     and cook for ½ minute. Add 2 tablespoon of the chopped cilantro and the potato fries and toss gently.
     Transfer to a warmed platter, garnish with the rest of the cilantro, the reserved aji and serve
     immediately, accompanied with white rice.

**COOK'S NOTES** 
1. The soy sauce and the stir-frying technique used for this dish, reflect the strong Chinese Influences
     on Peru.