Lomo Saltado: Peruvian comfort food
8 to 10 lz filet mignon, thinly sliced into 2-inch-long strips
Kosher salt and freshly ground pepper
1/2 tsp pureed garlic
2 to 3 Tbl canola oil
1/2 medium red onion, sliced lengthwise into 1/2-inch-thick strips
1 ripe medium tomato, cut into chunks
1 1/2 Tbl soy sauce
1 1/2 Tbl saltado sauce (recipe below)
2 scallions, white and light green parts only, finely chopped
3 or 4 sprigs fresh cilantro, finely chopped
Sprinkle beef lightly with salt and pepper and rub with pureed garlic. Heat wok or large skillet over high heat until very hot. Lightly coat bottom of pan with oil and heat until hot, but not smoking. (2 minutes) Add beef and cook, tossing, until lightly browned (30 seconds).
Add onions and toss a few times. Add tomatoes and cook until onion is lightly colored and tomatoes begin to soften. (30 seconds) Drizzle soy and saltado sauces along the edges of the wok. Add scallions and cilantro and toss to combine. Taste and drizzle more soy sauce, if needed.
Spoon into serving bowls over potatoes or rice.
In a jar, combine 5 Tbl red wine vinegar with 2 Tbl soy sauce, 2 Tbl pureed garlic, 2 Tbl pureed or finely zested ginger, 1 Tbl aji amarillo paste and 2 tsp freshly ground black pepper. Shake to combine. Cover and refrigerate for up to one week.
Chilean Bean and Corn
1 cup chopped onion
2 cloves garlic, minced
3 Tbl oil
2 tsp paprika
1 tsp cumin
1 hot green chile pepper, seeded and minced
2 cups corn
1-2 cups vegetable broth
1 large tomato, chopped
2 cups cranberry beans
2 Tbl finely chopped fresh basil
Cook the beans according to package directions, drain and set aside.
Heat the oil in a heavy saucepan and add onions and garlic. Cook until translucent. Add cumin, paprika, chile pepper, tomato and corn, and cook, stirring, until vegetables are soft and fragrant, 5-8 minutes.
Add 1 cup vegetable broth and simmer, covered for 5 – 10 more minutes. Add the beans (and more broth if necessary) and simmer for 15 – 20 minutes. Add basil and cook a few minutes more.
Season with salt and pepper and serve.