Lomo Saltado

Recreating the Lemon Tree (Part 2)


Our favorite dish at the Lemon Tree is Lomo Saltado. We can never figure out who gets it each time, so we tend to just alternate (because I guess there is some unwritten rule we both can’t get the same thing). Peruvian food has a very distinct Asian influence to it, which is seen easily in lomo saltado. Lomo saltado is essentially a Peruvian beef stirfry. And, surprising easy (and quick) to make!
Ingredients for the stir fry:

meat/marinade:


1 lb of flank steak
4 tbs soy sauce
1 clove garlic


Veggies:
1 yellow onion (sliced)
5 roma tomatoes (quartered)
a couple of servings of frozen french fries
1/2 green bell pepper (sliced)
1/2 yellow bell pepper (sliced)
1/2 red bell pepper (sliced)
1-3 tsp of aji paste (depending on how spicy you want it)

Begin by preheating your oven for your fries (yes, it sounds like a weird addition to the recipe, but it is traditional and is yummy!). You could fry the fries in oil, but baking them doesn’t detract from the taste in the end as the fries are used as a vehicle to soap up all of the yummy juices.

After preheating your oven, slice the flank steak (across the grain) into strips resembling fajita strips.

Use a cast iron skilled and some oil to brown the meat. Don’t throughly cook, you will be adding it back to the stirfry later to cook more throughly.

After you’re done browning the meat (make take two batches), set aside in a bowl or plate. Saute the onions first until browned.

Once browned, add the peppers to the pan.

Stir fry until tender. Then move the peppers/onions to one side of the pan and put the tomatoes on the other side.

Once the tomatoes begin to shed their juices, mix together and add your fries (that should be done baking), steak, and aji paste. Stir fry until steak is done to your liking and juice is soaked into the fries.


Serve with white rice. Enjoy! Serves 4-5

Nutrition (assuming 5 servings, that’s what it come out to for us):
~220 cal
14 g fat
17 g carb
3 g fiber
13 g protein