peruvian cuisine
A FUSION OF FLAVORS AND HISTORY
Peruvian Recipes
We graciously thank Chef Carla Bentin, Astrid y Gaston, for her contribution of these recipes.
LOMO SALTADO
(serves one)
The Spanish introduced the pepper steak to Peru, but Chinese immigrants made it famous. They took the steak and pepper, added a bit of potato and soy sauce, and voilà, one of Peru's favorite foods was born: lomo saltado!
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| 5.25 ounces beef tenderloin | ||||
| ½ cup red onion, thickly sliced lengthwise | ||||
| 1 ají pepper (or jalapeño) | ||||
| ½ cup Italian tomato, seeds removed and thickly sliced lengthwise | ||||
| Salt | ||||
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2 tablespoons vegetable oil
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| ¼ teaspoon oregano | ||||
| ¼ cup scallions, thinly sliced | ||||
| 1 cup red wine | ||||
| 1 cup red wine vinegar | ||||
| 1 tablespoon plus 1 teaspoon soy sauce | ||||
| 1 teaspoon cilantro, chopped | ||||
| 1 yukon gold potato, cut into strips and fried | ||||
| ¾ cup cooked rice | ||||
| wok | ||||
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Cut beef tenderloin along grain. Season with salt. Remove seeds and veins from ají pepper and cut lengthwise into ¼-inch wide slices. Set aside. Repeat these steps on the tomato. Cut onion lengthwise, into 3/8-inch wide slices. Set aside. Slice scallions; set aside.
Heat wok. When smoking, add vegetable oil. Turn wok so that oil covers its surface. Wait until oil is smoking, and add beef. Sear. Add onion and ají pepper, sauté and flambé over high heat. Beef should be medium-rare, and peppers and onions seared but slightly crunchy. Add wine, vinegar, and soy sauce. Let reduce to about a cup of liquid. Season with oregano. Taste for salt; add more if needed. Finally, add tomato and scallions. Mix thoroughly, and remove from heat. Serve with French fries and rice. |
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