"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Lomo Saltado Recipe

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This recipe for Lomo Saltado, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Guffey
Added: Saturday, October 4, 2008


1 1/2 tablespoons crushed garlic
1/2 teaspoon salt
2 teaspoons cumin
1 1/2 teaspoons ground black pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil

1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
2 medium red onions, cut into strips
1 (15 ounce) can diced tomatoes, drained
salt & pepper, to taste
1-2 jalapeno pepper, cut into strips
1/4 cup fresh cilantro
4 potatoes, peeled & cut into strips
1/2-1 teaspoon paprika
canola oil, for frying


1. Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
2. Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
3. Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
4. Add the jalapeņo, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
5. As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
6. Serve with a dish of white rice.

Personal Notes:
Personal Notes:
I found a tiny Peruvian restaurant while I was in LA a few years ago. This is the dish I had the first night.. and the second night.. and the third night. The fourth night my coworker protested! I had to find the recipe when I got home, and this is very close.




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