Peruvian Lomo Saltado

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You might have seen the post I recently wrote about Peruvian Pisco Sours (if not, see here and please try it if you’ve never tasted one before). Well, it ignited something in my soul and now I’m craving all things Peruvian. I went through all my study-abroad journal entries and identified all the food I ate and loved during that month (not guinea pig), and now I have a fun new project! I’m going to make my favorite Peruvian dishes, right here in my own kitchen. I don’t have a South American bone in my body but I want to be as authentic as possible and hopefully one day I can just think to myself “I could really go for some causa rellena right now” and then I’ll be able to whip it up no problem. That’s the dream.

First up, Lomo Saltado!

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Lomo saltado is a Peruvian stir fry. The “lomo” part can be changed to different meats depending on your preference. Mine is the traditional lomo (which means beef). I had this a lot when I studied abroad and it’s something I probably crave weekly. I did some research online, tried a few things out, and I couldn’t believe how easy it was to make! It takes no more than 30 minutes and it’s freakin’ unbelievable (relatively healthy, too!). Now it’s 100% going to be in regular meal rotation.

What you need: 1 pound of sirloin steak // 2-3 vine tomatoes // 1 read onion // french fries (I like the frozen ones from TJ’s) // salt + pepper // 1 tsp cumin // 2 tablespoons coconut aminos // olive oil // white rice // water

What to do: Preheat oven to 425 F.

Add 2 cups of white rice and 4 cups of water to rice cooker, set to cook.

Heat a tablespoon of olive oil over medium-high heat in a cast iron skillet. As the skillet heats up, cut the steak into quarter-inch slices and season with salt and pepper. Cook the steak till it’s almost done but not completely then remove it from the skillet and set aside. Don’t turn the heat off!

Take the onion and tomatoes and cut them into slices. I like the tomato slices thick and the onion slices thinner. Add onions to hot skillet and cook until soft. Then add the tomato slices, cumin, and coconut aminos. Cook and stir occasionally.

At this point, pop the french fries into the oven for 12 minutes.

Continue to stir the skillet, add the beef and toss to coat everything with tha juicezzz. Turn the heat down low and when the french fries are ready toss those in too.

Serve with a scoop of rice and, if you’re feeling ambitious, a pisco sour!

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You definitely won’t regret it.

In other news, summer is chuggin’ along and I’m doing my best to fit in as much fun and relaxation as possible before things get wild again. That’s not to say thing’s haven’t been interesting. Last week I got in a very minor car accident, nobody was harmed but my front bumper came out of the whole thing a little worse for wear. So I took my car in today and she’s now away for repairs. It might take a whole week or two to get her back, so I needed a rental. Luckily my geico policy covers rentals! When the person assisting me asked if I wanted to drive something “fun” I actually said no. I wanted something reliable and not ostentatious. But then I saw the look Mark was giving me. If I passed up the chance to drive a “fun” (read: flashy) car for a week or two, at essentially no cost, he would probably break up with me. So I went against my instincts and said yes to the fun car. Then I walked outside and was led to a 2018 BMW TWO DOOR CONVERTIBLE. I can not, you guys. It is the nicest thing I’ve ever been inside of, let alone driven. It was so scary for the first 30 seconds and now I am obsessed. I totally feel like I’m cheating on my car, but like a girls gotta let loose sometimes ya know?! I never get to do things like this. So I’m just gonna have fun with it. Expect a Thelma & Louise themed photo for sure.