I think foodies like like to believe that they coined the term and the concept of fusion foods. But the reality is that fusion foods have been around for centuries if not millennia. And this weeks recipe is really a classic example of what happens when two cultures combine techniques and ingredients to create a whole new food experience. Lomo Saltado is a Peruvian dish that exemplifies fusion cooking. Beef is seasoned with soy sauce and vinegar, paprika and cumin. Then its stir fried in a wok along with onions, roma tomatoes and french fries. It all comes together for some rib stickin’ comfort food.
1 lb flank steak cut into thin strips
1 lb Cooked French fries.
¼ cup soy sauce
2 TBS white vinegar
½ cup chicken stock
1 TBS Aji Amarillo Paste *
1 medium sized onion cut into. thin wedges
1 yellow bell pepper cut into thin strips
3 Roma Tomatoes seeded and cut into wedges
¼ tsp paprika
½ tsp cumin
2 scallions chopped
1 clove of garlic minced
2 TBS cooking oil
salt and pepper to taste
In a medium sized bowl combine salt and pepper, cumin, paprika, soy sauce, aji amarillo paste and vinegar. Add in the sliced beef and set aside to marinade for about 15 minutes. In a large wok over medium high heat, heat up 1 TBS cooking oil until it shimmers add the chopped scallions and garlic, Drain the beef but retain the liquid and place the beef into the hot wok an stir until the meat has browned on all sides. Remove the meat and set aside. Add the other TBS of oil to the wok and add in the onions and yellow bell pepper, cook until the onions become translucent. Add the meat back into the wok along with the reserved marinade and stock. Turn down the wok to medium and let the sauce reduce by half. Add the French fries and tomatoes and let the fries and tomatoes warm back up, which will take about a minute. Its ready to serve.
*Aji Amarillo Paste is available in Latin Markets, If you can’t find it, leave it out and use more yellow bell pepper.