Peruvian-born chef Pedro Guillen will be demonstrating traditional recipes from that country this weekend at Eat! Vancouver, a festival dedicated to food and cooking June 1 to 3 at B.C. Place.
Guillen, owner of Mochikas Peruvian Café on West Fifth Avenue in Kitsilano, offered Courier readers a recipe for his version of Lomo Saltado, a Peruvian dish traditionally made from sliced beef, peppers, potatoes and tomatoes.
Lomo Saltado (6 servings)
2 lbs beef tenderloin or other tender steak ¼ cup dark soya sauce 2 tbsp crushed garlic 2 medium onions cut in strips 4 tomatoes, seeds removed cut into large strips 5 potatoes peeled and cut into strips for frying 1 red pepper cut into thin strips 1 tbsp vinegar Vegetable oil for frying Salt and pepper Finely chopped Italian parsley
Preparation
Cut beef into thin strips and marinate in the soya sauce 15 min. Cook garlic in oil over hi heat and add meat. Add the tomatoes, onion, red peppers strips, parsley and vinegar salt and pepper. Cook a few minutes. Fry the potatoes in a separate pan and add to other ingredients. Serve over white rice.
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