Lomo Saltado

This is the Peruvian recipe I made at Mike & Karen's last week. I always substitute chicken for beef, which technically makes it "Pollo Saltado" (Lomo Saltado means "tossed beef").

Aji amarillo can be hard to find. At Mike & Karen's, I had to substitute sweet yellow peppers. They worked fine.

Ingredients

• 1 cup corn oil
• 2 lbs large potatoes, peeled and cut into French-fry sized pieces
• 1 lb beef fillet, cut into little finger-sized slices
• 1 clove garlic, chopped
• ½ cup sliced onion
• ¼ teaspoon cumin
• ½ teaspoon salt, or to taste
• 2 teaspoons red wine vinegar
• ¼ cup chopped fresh tomato
• 1 fresh aji amarillo, seeded and cut into thin slices, or 1 teaspoon dried yellow aji chilli powder

In a wok or skillet heat the oil over moderate heat until hot. Add the potatoes carefully and French-fry them. Drain on paper towels and set aside. Carefully pour off all but 1 tablespoon of the oil.

Combine the beef, garlic, onion, cumin, salt, and vinegar. Heat the oil in the wok or skillet, add the beef, and cook over low heat for 5 minutes, tossing.
Add the tomato and aji and fold in the French fries. Combine gently, frying the saltado for 2 minutes. Serve immediately.

Serve warm, with rice.

Serves 6