Name: Lomo Saltado (Kinda, Sauteed Loin)
Ingredients: Beef (could be; skirt, tenderloin; chuck, etc.), you figure how much; 1 lg Red onion; cut lengthwise in wedge shape) (up to); 4 Tomatoes; also cut in wedges, try to remove seeds; Aji Amarillo; or other tasty pepper(s) in slices; to taste; Soy sauce; Vinegar; Salt and pepper; Optionally chopped parsley and/or cilantro

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Peruvian	Meat	4	Servings

INGREDIENTS

		Beef (could be; skirt, tenderloin; chuck, etc.), you figure how much
1	lg	Red onion; cut lengthwise in wedge shape) (up to)
4		Tomatoes; also cut in wedges, try to remove seeds
		Aji Amarillo; or other tasty pepper(s) in slices; to taste
		Soy sauce
		Vinegar
		Salt and pepper
		Optionally chopped parsley and/or cilantro

INSTRUCTIONS

Date: Mon, 10 Jun 1996 17:22:07 -0400 (EDT)
From: Ray Orosz <a004075t@bcfreenet.seflin.lib.fl.us>
As promised, here it is, PERUVIAN LOMO SALTADO (Kinda, Sauteed Loin).
Start by cutting the beef in slices, fajita style. Remember to do  this
across the grain, to make it more tender. Get a wok or large sautee pan
*very* hot (BTW, this is the real trick for fajitas or any chinese cooking
as well). Put about 2 tablespoons of oil and immediately place the beef in
and sautee in high. Sometimes you'll get juice out of the beef that will
prevent it from sizzling. Don't worry, try to take it out with a spoon and
reserve. If juices don't leach out keep going. Season with salt and pepper
to taste. Once the meat starts browning nicely put soy and vinegar to taste
(you are not making a sauce, so don't put too much of either) Then, put the
onion in to sautee briefly, then the Aji, and at the last moment, the
tomato wedges. Note, you definitely want the vegetables crispy but not raw.
Correct the seasoning.
You're Done! Wasn't that easy?
Tipically, this is served over very crispy french fries that will absorb
some of the sauce, and white rice on the side.  If you mix it with
spaghetti or linguini, then it is called Tallarines Saltados, which is a
really GREAT way to serve these as leftovers, or as a dish on its own
right. Just put a little bit more soy sauce, as here you WANT some sauce.
Trust me, it's worth to make plenty for leftovers because you'll really
like it, plus it is fairly inexpensive, assuming you are a wise beef
purchaser....
Now you may be saying to yourself, (Put your name here) this sounds an
awful lot like fajitas! Well YES it does, just put some cumin as further
seasoning and proceed wrapping with flour tortillas and the standard sides!
CHILE-HEADS DIGEST V3 #011
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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