Today's dinner inspiration was Peru.  Peru is located in South America and has 29 athletes participating in the 2016 Olympics.  When I was looking for recipes, a friend of mine sent me some Peruvian dishes, including lomo saltado.  When I saw a recipe that contained fries, I knew it was something that Ebabe would at least try without complaint.  So our dinner tonight was Peruvian Lomo Saltado with frozen limonada to drink.

The Verdict:
Tonight was a hit!  Great flavor in the meat and veggies - not too too spicy, but with a bit of a kick.  I served the kids fries without the sauce since I knew that they wouldn't want them mixed in.  The limonada was gone in no time and we will be making it again as an after school refreshment next week!

Peruvian Lomo Saltado (recipe a blend of those found on and AllRecipes)

1 (16 ounce) package frozen steak fries
1 1/2 lb beef tri-tip, sliced into 1/8 to 1/4 inch thick pieces
1 12 TBSP crushed garlic
12 tsp salt
2 tsp ground coriander
1 12 tsp ground black pepper
2 TBSP rice vinegar
2 TBSP soy sauce
2 TBSP canola oil
1 red onion, cut into strips
15 oz can diced tomatoes
1 jalapeno pepper, cut into thin strips
14 cup fresh cilantro, chopped
12-1 teaspoon paprika
canola oil, for frying

Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.

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.

Prepare the bag of French fries according to package directions, sprinkling them lightly with paprika before putting in the oven.
While the French fries are cooking, heat the oil in a wok over medium-high heat.  Once the oil is hot add the steak with marinade & cook until brown. Add the drained tomatoes & simmer for a few minutes.

Next add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
Once fries are completely cooked, add to the other ingredients in the wok until coated with sauce. Then serve.

Peruvian Limonada Frozen (original recipe

  • 1 cup sugar
  • 1 1/2 cups water
  • 8-10 small key limes
  • 6 cups of crushed iced

Zap the limes in the microwave for 10-15 seconds.  You want them to be slightly warm, not hot.  Once they are warm to the touch, put them on the counter, press down and roll them around.  Cut them in half and squeeze them over a measuring cup.  You need 1/2 cup of key lime juice. 
Strain out any seeds or pulp (if you don't like pulp).
Make a simple syrup by bringing the water and sugar to a boil, stirring until the sugar is dissolved. Remove it from heat and allow to cool.  In a blender, mix the simple syrup, lime juice, and ice. Blend until just slushy. Serve immediately. 

If you are preparing the limonada to serve with the saltado dinner above, start the simple syrup when you put the fries in the oven.  That will give it ample time to cool before you need to mix it, just as you plate your saltado.

0 Responses

Post a Comment

Love to hear from you!