peruvian lomito saltado

Peruvian Lomito Saltado

Translated it means "jumping meat." It’s very important to use very high heat, and cook it quickly. A big pan or even a wok is all you will need. If you cook for more than 4 or 6, don’t fry the meat and vegetables all together. Cook for 4 at a time.

1 pound tenderloin
1/2 pound onion
1 pound potatoes
3 tomatoes
2 green chile peppers
Chopped parsley
Ground pepper
2 ounces white wine vinegar
2 ounces soy sauce
Vegetable oil (for frying)

First cut the potatoes as you would for French fries. Fry them in vegetable oil. Cut the meat into narrow 2-inch long strips. Cut the onion and tomatoes in eight parts each. Cut the peppers into narrow strips, washing them in hot water and removing stems and seeds.

In a pan or wok, over VERY high heat and using about 2 tablespoons vegetable oil, fry the meat, turning it quickly, making it "jump" on the pan. When done, add the onion. After two minutes, add the tomatoes and peppers. Add salt, pepper, vinegar and soy sauce. Serve immediately with the fries and rice. Onions, tomatoes and peppers should be "crunchy.