Two weeks ago we had some smashing friends over for dinner and we made them an almost complete Peruvian meal. We say almost because the first dish was a Croque Monsieur. We simply could not resist to use the Handwerk sourdough bread for something. The dessert , mango pie, we already posted a while back, and now we give you the recipe for the main dish of the evening; Lomo Saltado.
Satisfies six hungry wolfs
900 g beef tenderloin
1,5 tbsp aji amarillo chili paste
5 cloves of garlic
2 red onions
1 tsp ground pepper
5 spring onions (optional)
2 tbsp neutral oil
a bit of flour
fresh flat leaf parsley, chopped
300 ml soy sauce
50 ml regular vinegar
1/2 tbsp cumin
7,5 dl (3 cups) rice
Slice the meat in approximately 3x1 cm long strips. Season with salt, three finely chopped garlic cloves, cumin and 1 tablespoon of vinegar. Leave it for at least 5 minutes or up to an hour. Cut the onions and tomatoes in big chunks. You can remove some of the water and seeds from the tomatoes.
In a blender or using stab mixer; add two cloves of garlic and some neutral oil. Blend until it becomes a paste. Add 7,5 dl (3 cups) of rice and 1 liter (4 cups) of water to a pot. Add the garlic paste, some neutral oil, salt and pepper and let it boil. Once it's boiling turn the heat down to minimum, place a lid on it and let it cook for 15 minutes. Remove from heat.
Sprinkle a little bit of flour on the meat to keep the juices while frying. Heat a pan or wok with oil just to the point where it starts smoking. Fry the meat until golden, which should take about 1 minute, remove from the pan and cover with aluminum foil.
Fry the onion, tomatoes and ají amarillo chili paste with more oil in the same pan. When the onion is transparent, return the tenderloin to the pan. Add soya, vinegar and beef broth until desired consistency and juiciness. Add chopped parsley and remove from heat.
Remove lid from the rice and stir with a fork to make sure it doesn't stick together too much. Cut the bananas in halves and fry until golden. Plate with rice, then meat and cover with the bananas. Decorate with more chopped parsley.
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