La Cocina Peruana

Lomos Saltado

Every once in a while you receive a gift that is unexpected which turns out to be very valuable everytime you use it. This is true of the gift my Father-in-law sent me with my Mother-in-law when she came to visit us last summer. La Cocina Peruana has become my most treasured recipe books. It is full of educational facts about Peruvian cuisine. The recipes are easy to follow and delicious when prepared with time and love. Yesterday, I made one of my favourite Peruvian dishes - Lomos Saltado. Of course, I always add my own little twist to classic recipes but I always stay true to the cooking method and flavours directed by the original recipe.

2 lbs steak, cut into thin strips

1/4 cup red wine vinegar

1/4 cup soy sauce

1. Place the steak in a large bowl and marinade with the red wine vinegar and soy sauce for a couple of hours. This allows the steak to tenderize and absorb the flavour of the vinegar and soy sauce.

3 peppers (red, orange, yellow), cut into thin strips

1 large red onion, cut into thin strips

1 pint cherry tomatoes, halved

1/4 cup red wine vinegar

1/4 soy sauce

pepper

1 tbsp aji colorado (ancho chili paste)

1 tbsp oregano

1 cup chopped cilantro

2. Place all the above ingredients into another large bowl and marinade for the same amount of time as the steak.

5 large potatoes, cut into thick french fries

3. Fry the potatoes in a non-stick pan or deep fryer before stir frying the steak and veggies. Set aside in a warming oven.

4. In a wok, heat a good amount of canola oil. Make sure the oil is nice and hot before adding the steak. Stir fry for 10 minutes or until brown. Remove the steak and set it aside.

5. In the same wok, add all the marinaded veggies and the marinade into the wok and stir fry for another 10 minutes or until slightly tender.

6. Replace the steak back into the wok and combine with the veggies. If the liquid has evaporated too much add 1/2 cup of water. There should be some juices at the bottom of the wok.

7. Lastly, stir in the cilantro.

8. Serve over a plate of rice and french fries.