Don Diego's Lomo Saltado

Ingredients for 4 servings:

• 500 g beef
• 4 tbsp oil (sunflower oil)
• 1 large onion(s)
• 3 tomatoes
• 3 large potatoes
• 1 tsp spice paste, Ají Amarillo (or 1 chili pepper, chopped)
• 2 garlic cloves, finely chopped
• 2 tbsp red wine vinegar
• 2 tbsp red wine
• 2 tbsp soy sauce
• 1 tsp paprika powder, hot
• 1 tsp cumin, ground
• 1 tsp oregano
• salt and pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Inka meets Asia or Cross Cooking in Peru

Shred the beef into long strips (approx. 2.5 x 1 cm), cut the tomatoes into eighths, cut the onions into large wedges, peel the potatoes and slice them into French fries. Finely chop the two garlic cloves. Gather the red wine, red wine vinegar, soy sauce, ground cumin, hot paprika, Aji Amarillo paste, oregano, salt, and pepper. Once everything is ready, heat the frying oil and fry the potato wedges into French fries. Meanwhile, heat 4 tablespoons of oil in a wok. Brown the beef strips in batches and season with cumin, oregano, freshly ground black pepper, hot paprika, soy sauce, Aji Amarillo, and salt. Set the meat aside. Sauté the onions, garlic, and chilies for two minutes, then deglaze with the red wine and red wine vinegar. Add the tomatoes and gently fold in. Return the meat to the wok and toss with the vegetables. Season to taste before adding the cooked fries. A slightly sour and spicy flavor is desired. Serve immediately with (vegetable) rice and salad. P.S. The addition of the fries usually causes surprise. Trust that millions of Peruvians aren’t mistaken.