INGREDIENTS

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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