Thursday, November 20, 2014

Lomo saltado

A classic Peruvian dish combining stir-fry technique with French fries used as a vegetable, and, in this case, alpaca steak used as the meat. My first taste of alpaca allows me to conclude that it is essentially a more flavorful cousin of beef.

1.5 lb alpaca steak
1 red pepper
1 yellow onion
8 oz mushrooms
2 cloves garlic
1 tsp starch
1 tbsp Chinese cooking wine
1 tsp soy sauce
1 cup chicken stock
2 tbsp brown sugar
2 tbsp mirin
2 tbsp soy sauce
1 tsp sesame oil
3 handfuls of French fries
4 ripe tomatoes

Cut the alpaca steak into 0.25-inch-wide, 1-inch-long strips. Toss with 1 tsp starch, cooking wine and 1 tsp soy sauce. Set aside to marinade.

Mix the chicken stock, soy sauce, brown sugar, mirin and sesame oil. Bring to a simmer and simmer until the sauce is thickened.

Slice the bell peppers and the onions into 0.25-inch slices. Slice the mushrooms if not presliced. Preheat a cast iron skillet and sautee the onions on medium-high heat until wilted. Remove the onions and sautee the red peppers. Repeat the same with the mushrooms. Add back all three veggies and keep cooking for 10 minutes in a 350F preheated oven.

Peel and crush the garlic. Take a large skillet and preheat on high with 1 tbsp of vegetable oil. When shimmering hot, add the meat and brown while stirring every 60-90 seconds. Add the garlic about halfway. Cook until meat is nearly done.

Mix in the peppers, mushrooms and onions. Add in the simmering chicken stock sauce. Finally stir in the fries and serve over rice with Sriracha on the side.

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