One of Perú’s most famous culinary creations is called lomo saltado, or in English: jumping beef. It is a fusion between Chinese and Peruvian gastronomy and can be found at any legimiate Peruvian restaurant. If you want more of an adventure than eating out, here is a step-by-step guide on how to make your own home-made lomo saltado:
1 (16 ounce) package frozen French fries
3 cups of rice
vegetable oil as needed (around 1/4 cup)
1 pound beef (preferably filet mignon), sliced 1/8 to 1/4 inch thick
salt and pepper
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 chili pepper (preferably Peruvian aji amarillo, found at any local latin market)
1/4 cup white wine
1 dash soy sauce to taste
4 tablespoons chopped fresh cilantro
Step 1: prepare the french fries and the rice according to package directions.
Step 2: heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste.
Step 3: fry the meat until the juices start to release. Remove the meat from the frying pan.
Step 4: cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and the chili pepper; cook until the tomato softens. Pour in the wine and the soy sauce.
Step 5: Add the beef and allow it to cook to your desire (medium/medium-well/etc)
Step 6: Quickly mix in fresh cilantro and then serve over the french fries, with the rice on the side. Enjoy!
Visual learner? Click here for a YouTube tutorial. (He uses white vinegar instead of wine)