Lomo Saltado, Peruvian Stir-Fry

Description: This dish is made of marinated steak, vegetables, & fried potatoes and it is sometimes served over rice. It is one of the most popular recipes in Peru. I am posting it for ZWT 2008. Based on reviews I have cut back on the amount of meat & jalapenos. Thanks for the great feedback...

Ingredients:

• 1 1/2 tablespoons crushed garlic
• 1/2 teaspoon salt
• 2 teaspoons cumin
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• 1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
• 2 medium red onions, cut into strips
• 1 (15 ounce) can diced tomatoes, drained
• salt & pepper, to taste
• 1 -2 jalapeno pepper, cut into strips
• 1/4 cup fresh cilantro
• 4 potatoes, peeled & cut into strips
• 1/2-1 teaspoon paprika
• canola oil, for frying

Steps:

1. Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
2. Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
3. Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
4. Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
5. As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
6. Serve with a dish of white rice.