Can anyone believe we are in November and temperatures are still in the 60’s?! Milking summer, I mean fall for all it’s worth I decided to make use of our new outdoor grill to cook dinner outside on it this past weekend. Don’t worry, for those who don’t have such an awesome outdoor grill this recipe is easily made on the stove top as well. And it’s quite tasty and cooks fast so I very much recommend trying this one out!
The recipe comes from my Peruvian Cookbook:
The recipe tagged was for Lomo Saltado.
To start, earlier in the day I made the marinade. I mixed chopped garlic, soy sauce, red wine vinegar, Worcestershire sauce, Italian seasoning (the recipe called for dried oregano), ground cumin, water and salt and pepper.
I added cubes of beef tenderloin, covered, refrigerated and marinated for 4 hours.
When the 4 hours was up I put vegetable oil in my cast iron skillet and let it heat up on the grill.
Once the oil was smoking I took the beef cubes out of the marinade (saving the marinade for later) and placed the beef cubes into the skillet.
I let the beef cook for 3 minutes and flipped to cook the other side. Then I added red onion chunks, stirred and cooked for a minute.
Next I added tomato and cubanelle pepper (the recipe called for Amarillo chile, a Peruvian chile, but not being in Peru I was not able to source it…but I think the cubanelle pepper was a great substitute). I also added white rum. Again though I had to substitute, the recipe called for Pisco, which is a white brandy, I think the rum was great sub though too! I gave it all a stir and removed from the heat. I mixed in the reserved marinade and let it stand for a few minutes while I placed white rice into serving bowls.
I served the stir fry over white rice.
How did it taste?! The beef was really nice and tender with a very nice flavor to it. The cumin really stood out. This was a great dish to cook on our new grill and it all cooked so fast we were able to race against daylight saving’s looming darkness. Very much recommended!!!
- 4 cloves of garlic, chopped
- 10 TB soy sauce
- 2 TB red wine vinegar
- 2 tsp Worcestershire sauce
- ½ tsp Italian seasoning
- ½ tsp ground cumin
- 2 TB water
- Salt and Pepper
- 1 1/3 lbs beef tenderloin, cut into 1 ½”x1 ½” cubes
- 4 TB vegetable oil
- 1 large red onion, cut into thick wedges
- 2 tomatoes, halved, deseeded and cut in thin slices
- 1 cubanelle pepper, cut into thin slices
- 4 tsp white rum
- 2 TB cilantro leaves, roughly chopped
- 1 tsp parsley leaves, roughly chopped
- Make the marinade by mixing garlic, soy sauce, red wine vinegar, Worcestershire sauce, Italian seasoning, cumin, water and salt and pepper. Add the beef to the marinade, cover and refrigerate for 4 hours.
- Heat oil in a large cast iron skillet over high heat. When oil is smoking remove beef from the marinade, reserving the marinade and place beef into the skillet. Let beef cook for 3 minutes to brown and flip to brown other side for 3 minutes.
- Add onions to the skillet. Mix and cook for 1 minute.
- Add tomatoes and cubanelle pepper to the skillet. Then immediately pour rum into the skillet. Stir and remove from heat. Stir in reserved marinade. Let that stand for 5 minutes and serve with white rice.
- serves 4