Wine Dine and Play: Lomo Saltado

(Peruvian Stir-fried Beef and Potatoes)

A Wine, Dine, and Play Recipe

By: Sean Overpeck (CFE)

In 1920 the first Chinese Restaurants in Peru opened and in the city of Lima the cuisine was given the nickname of Chifa. Lomo Saltado is a popular Peruvian stir fry dish combining sirloin strips or other beef steak with assortments and served with fried potato french fries and rice. Chinese cuisine in Peru has made its way into the mainstream, introducing a rich fusion of old and new worlds. In 1970 Chifa cuisine was introduced to neighboring Ecuador. This version of the recipe came about after offering a Peruvian Bar, and then experimenting with the ingredients for better flavor.

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Recipe		Information
Servings:	10	Ready In:	1h
Prep Time:	30m	Cuisine Origin:	Peruvian
Cook Time:	20m	Category:	Entree
Inactive Time:	0	Difficulty Level:	Easy

Ingredients	Amount in Imperial Measurement			Metric Measurement	Amount Per Serving:	total amount	Equipment and Tools (Mis en Place)
Potatoes	2	lb	1	kg	Amount Per Serving:	1 cup	Cutting boards^[1](green, and red)
Olive oil	3	tbsp	44	mL	Carbohydrates:	11.8g	Potato peeler
Garlic cloves	3				Total Fat:	5.8g	1 sauce pan or deep fat fryer
Ground cumin	1	tsp	5	mL	Sugar:	0.3g	1 large saute pan or wok
Beef tenderloin	2	lb	1	kg	Sodium:	1,555mg	Paring knife
Salt and pepper		to taste			Calories:	210 kcal	Chef knife
Red onions	2				Cholesterol (HDL):	66.9mg	Measuring cup
Hot yellow pepper(Ají amarillo)^[4]or a capsicum pepper	2				Protein:	27.4g	Measuring spoons
Red wine vinegar	2	tbsp	30	mL	Dietary Fiber:	2.5g	Stirring spoon
Soy sauce	3	tbsp	44	mL	Potassium:	736mg	Thermometer
Red capsicum bell peppers	2				Vitamin A %DV.	8%
Cusqueña premium Peruvian beer^[5]	1/2	cup	118	mL	Vitamin C %DV.	19.4%
Peruvian Pisco brandy^[6]	2	tbsp	30	mL
Juice of 1 Peruvian lemon
Roma tomatoes	3
Brown sugar (optional)	2	tbsp	30	g
Vegetable oil for frying	3	cup	1/2	L
Parsley	1	bundle (1/2 cup)	118	g
Understand Metric & Imperial Conversions

Method		Notes for Preparation
1. See the Notes for Preparation section (to the right) for the vegetables in this recipe and meat cutting preparation.		Wash, sanitize^[2], and rinse the potatoes, garlic, onions, Ají peppers^[4], red bell peppers, Roma tomatoes and the parsley to clean thoroughly.
2. On the green cutting board^[1], peel and wedge cut the potatoes. Keep them soaking in water to avoid browning until your ready to deep fry them.		Cut the lemon, and squeeze out the juice. Remove any seeds that drop in.
3. On your red cutting board^[1], using a sharp paring knife, trim any fat and silver skin (thin, pearlescent membrane running along top of tenderloin) from the tenderloin, then cut into strips no more than 2 inches in length and 3/4 inch thick.		You can substitute sirloin or other lessor cut to save on the expense of purchasing a tenderloin cut, but you will also be sacrificing flavor by doing so…your choice.
4. On the green cutting board^[1], peel the skin from the garlic, mash the clove with flat end of your chef’s knife, then mince the cloves.
5. On the green cutting board^[1], peel the skin from the red onions and slice into slivers
6. On the green cutting board^[1], dice theAjí peppers^[4], or capsicums, remove the seeds
7. On the green cutting board^[1], remove the seeds and julienne the red bell peppers.
8. On the green cutting board^[1], cut the tomatoes length wise down the center, remove any seeds, then julienne into thick strips.
9. After washing, remove the stem from the parsley and set aside for garnish.
10. Place your sauce pan or wok over medium high heat stovetop and add the olive oil, minced garlic, and cumin, sautéing for 1-2 minutes, watching closely so not to burn the garlic.
11. Add the beef strips to the pan mixing the garlic with the beef until the beef is browned on all sides, roughly 2-6 minutes depending on how you like your meat cooked. See the temperature chart to the right. (You will add the meat back to the pan later and the temperature will go up further).
12. Remove the beef from the pan and sprinkle it with some salt and pepper
13. Add the onions, and Ají peppers^[4]to the pan and sauce for 2-3 minutes until they are soft but not yet translucent^[3].
14. Deglaze the pan with the Peruvian Pisco brandy^[6], and mix regularly for 1-2 minutes until liquid has reduced by half, then add the Cusqueña Premium Peruvian Beer^[5], red wine vinegar, and soy sauce.
15. Place the tenderloin back into the pan of liquid adding the red bell capsicum peppers, tomatoes, and the lemon juice. Reduce the heat to medium and cook until all sauce has reduced and thickened in the pan. Optionally you can add a few tablespoons of brown sugar to help thicken the sauce even more, and add a sweet flavor to the dish.
16. while your sauce reduces, take your sauce pan and fill it with the vegetable oil, placing it on an eye at medium-high heat, and once the temperature has reached 325°f (163^oC) to 375°f (191^oC). Add the potatoes to the oil and fry 3-5 minutes until golden brown. Remove from the oil and let the grease drain from a colander or paper towel.
17. Prepare some white or Peruvian rice (see recipe here)
18. If saving, properly cool down to 41°f over a period of 6 hours, and store in the refrigerator for up to 3 days, then reheat the soup to165°f, and discard any leftovers.
Assembly		Drink Recommendations For Dish
1. On your dinner plate, add 1/2 cup of rice, then spoon the meat and some vegetables from the sauce pan on top of the rice.		Potable Water
2. Place a few pieces of fried potato on top of the stir-fry		Cusqueña premium Peruvian beer^[5]
3. Garnish with a few stems of the parsley and serve.		Rum Nation Peruano
4. See the drink recommendations (to the right) for this dish		2012 Intipalka Malbec/Merlot blend, San Jose de los Molinos - Valle de Ica, Peru.
Notes and Citations:		Temperature Cooking Chart
1. One of the most common causes of food-related illness (a.k.a food poisoning) is something called cross-contamination, (transfer of harmful bacteria from one food product to another) by way of contaminated tools. Cutting boards are a prime culprit. Using separate, color-coded cutting boards for ingredients is a great way of preventing illness. The colors help you keep track of which cutting boards are reserved for which types of foods, so that you don’t cut lettuce on the same board you used for cutting raw poultry. In this recipe green boards are used for fruits and vegetables, and the red cutting board is used to cut up the raw tenderloin.		Blue 100-110°f (38-43^oC) Pittsburg (B&B) 115°f (46^oC) Rare 120-125°f (49-52^oC) Medium Rare 130°f (54^oC) Medium 140-145°f (60-63^oC) Medium Well 150°f (66^oC) Well done 155-160°f (68-71^oC)
2. In accordance to food safety regulation (21 CFR Part 173) specifies two conditions for the permitted use of hypochlorite solutions (bleach) in washing produce: The concentration of sanitizer in the wash water must not exceed 200 ppm (Parts Per Million).The produce must be rinsed with potable water following the chlorine treatment.
3. Translucent is defined as being clear from Latin translūcēre to shine through. In other words cooking until clear and light, but not browned or burned. Grand Food Dictionary Online
4. Ají amarillo is a Peruvian pepper; "Ají" means chile pepper in Spanish, and "amarillo" means yellow. But although they are named yellow chile peppers, their color changes to orange as they mature. The famous Peruvian chef Gastón Acurio recently named Ají amarillo the most important ingredient in Peruvian cooking. Grand Food Dictionary Online
5. Cusqueña Premium Peruvian Beer is one of the few all malt beers brewed in south America. ABV 4.8%. It is a Peruvian golden lager from a brewery founded by German Ernesto Güntherand, and used pure mountain water from the Andes. The beer is made only from malted barley and is hopped with imported Saaz from the Czech Republic. Grand Food Dictionary Online
6. Pisco is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. It is made by distilling grape wine into a high-proof spirit, developed by 16th century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain. Annual Pisco production in 2013 reached 100 million liters in Chile and 7.2 million liters in Peru. Grand Food Dictionary Online		Seafood 135-140°f (58-60^oC) Roast Beef 145°f (63^oC) Roast Pork 145°f (63^oC) Ground Beef or Pork 155°f (68^oC) Poultry 165°f (77^oC)