Don Diego`s Lomo Saltado

Summary

Ingredients

• 500 g beef
• 4 tablespoon oil, (sunflower oil)
• 1 large vegetable onion (s)
• 3 tomato (s)
• 3 large potato (s)
• 1 teaspoon spice paste, Ají Amarillo (or pepper, chopped)
• 2 clove (s) garlic, finely chopped
• 2 tablespoon red wine vinegar
• 2 tablespoon red wine
• 2 tablespoon soy sauce
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• salt and pepper
• Oil, for deep-frying

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Instructions

1. Chop the beef into long strips (approx. 2.5 x 1 cm), cut the tomatoes into eighths, cut the onions into large wedges, peel the potatoes and carve them into French fries. Finely chop the two cloves of garlic. Prepare red wine, red wine vinegar, soy sauce, the ground cumin, hot paprika, Ají Amarillo paste, oregano, as well as salt and pepper.
2. When everything is ready, heat the frying oil and fry the potato wedges into French fries.
3. Meanwhile, heat 4 tablespoons of oil in a wok. Fry the beef in portions and season with cumin, oregano, freshly ground black pepper, hot paprika, soy sauce, ají amarillo and salt. Set the meat aside.
4. Now sauté the onions together with the garlic and the chili peppers for two minutes and deglaze with red wine and red wine vinegar. Add tomatoes and fold in carefully. Return the meat to the wok and mix with the vegetables. Season again to taste before the finished French fries are also lifted under the dish. A slightly sour, piquant tone is desired.
5. Serve immediately with (vegetable) rice and salad.
6. P.S. Mixing in the french fries usually causes astonishment. Trust that millions of Peruvians are wrong.