Salted Lomo

Ingredients for 4 servings:

• 500 g beef (back), tender
• 6 potatoes
• 300 g basmati rice
• 4 tomatoes
• 2 onions, red
• 1 bell pepper(s), red, yellow or orange
• 3 cloves garlic
• 1 tbsp paste (Aji Amarillo paste)
• 3 sprigs of coriander
• 3 Soy sauce
• 3 tbsp red wine vinegar
• 1 tsp cumin
• 2 tbsp olive oil
• salt and pepper
• 500 ml water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Peruvian cuisine

Peel the potatoes and then cut into fries. If you like, you can leave the skin on. Spread the potato strips evenly on a baking tray, drizzle with a little olive oil, and season with salt and pepper. Bake the potatoes for about 35 minutes at 200°C fan oven until crispy. Turn them over two or three times during baking. Place the rice and water in a pot. Add a little salt. Bring to a boil. Then reduce the heat and simmer for about 15 minutes, until the rice is cooked and the water has evaporated. Quarter the onions and cut into strips. Cut the meat into bite-sized pieces. Halve the tomatoes, remove the soft core, and cut into strips. Halve the peppers and cut into strips. Then cut these in half lengthwise again. Peel and press the garlic. Wash the coriander and pick off the leaves. Heat a pan with olive oil and, when it’s really hot, brown the meat. Toss the pan briefly a few times. Turn the pieces of meat over, season briefly, and then remove from the pan. Don’t cook too much meat at once; cook it in batches. Transfer the cooked meat to a bowl. In the same pan, cook the garlic and onions until slightly translucent. Then add the tomatoes and bell peppers and season with salt, pepper, and cumin. Add the aji amarillo paste, soy sauce, and red wine vinegar. Then add the meat and finally the fries. Give everything a quick toss to coat evenly. It should hold its shape, though. Serve the rice on the plate with a portion of lomo saltado next to it. Garnish with cilantro leaves.