Lomo Saltado

How to make Lomo Saltado Recipe - El Fuego Dc Recipe From Manuel Alfaro And Omar Rodriguez Valladares at Washington, D.C.

Serves 2

COOKING SAUCE:
1 cup (79ml) olive oil
1/4 cup (59ml) soy sauce (we prefer wheat-free, naturally brewed)
1/4 cup (59ml) rice vinegar
1/2 tsp sesame oil
2 cloves garlic, minced
1 tbsp (14g) minced ginger
Salt and pepper to taste
1/2 lb (227g) beef tenderloin, cut into 1/4” (6mm)-thick strips (always cut beef against the grain, which ensures tenderness)
1 medium red onion, cut into
1/2" (1.3cm)-thick strips
2 jalapeño peppers, seeded and deveined (this is a substitution; the dish is traditionally prepared with fresh Peruvian yellow peppers), cut into 1/4" (6mm)-thick strips.
2 plum tomatoes, quartered

Method:
Small bunch fresh cilantro, finely chopped

To make the cooking sauce, place the olive oil, soy sauce, rice vinegar, sesame oil, garlic and ginger in a blender. Add salt and pepper to taste. Blend until smooth and set aside.

Heat a skillet or wok over high heat until it starts smoking. Add about 1 tablespoon (14ml) of the cooking sauce, and when it starts smoking, add the beef.

Sear the meat by stir-frying for 1 to 2 minutes. When the meat is well seared, add the onion, jalapeño and another 1 tablespoon (14ml) of the cooking sauce.

Stir-fry for 30 seconds and add the tomatoes, a pinch or two of finely chopped fresh cilantro and 1 tablespoon (14ml) of the cooking sauce. Stir fry-for another 20 seconds, and sprinkle a pinch of cilantro on top.

Lomo Saltado