Lomo Saltado (not really)

Lomo Saltado is Peru's most enthusiastic contribution to culinary performance art. To make it, a chef flambées four different ingredients four separate times over a 40,000 BTU burner. Beef, tomatoes, onions and aji amarillo peppers go into a pan one by one, where they receive a shot of Pisco and then explode in a burst of fire. The taste is smoky, but except in the hands of a very experienced chef, the results are disappointing.

Enter us. Minus the 40,000 BTUs, the aji amarillo peppers, the necessary experience, and the Pisco. We also have low ceilings. On the plus side, we did find a rather nice piece of steak and some grape tomatoes—the only ripe tomatoes at this time of year in the Northeast. The rest of it we knew how to do. In the end, you don't end up with Lomo Saltado, but you do get something rather nice.

Lomo Saltado (not really)

½ pound beef, cubed in ½ inch pieces
1 medium onion
1 jalapeno pepper, diced
2/3 cup grape tomatoes
2 cloves garlic, chopped
3 medium red potatoes (or any potatoes)
Cooked white rice (leftover)
Soy sauce
Cider vinegar
Worchestershire sauce
Sriracha sauce (optional)
Toasted sesame oil
Scallions

To make the fries (easy way)

Cut your potatoes into 1 cm slices or sticks. Cover in cold neutral oil in a pan. Turn the heat on high. After five minutes, turn the potatoes gently to avoid sticking. In roughly 15-20 minutes, potatoes will turn golden brown and crispy. Remove from heat and drain. Do not salt until serving.

Meanwhile…

1. Mix ½ cup soy sauce, 1 tbsp vinegar, ½ tbsp Worchestershire sauce, 1 tsp toasted sesame oil in a bowl, and Sriracha sauce. Taste and adjust, adding water or sugar as necessary.
2. Heat a frying pan or wok. Add oil and put down meat. Allow to brown on one side, turn, allow to brown on a second side. Then toss until no longer pink. Set aside in a bowl.
3. In the same pan, add the onions. Stir fry for 2 minutes until brown at edges.
4. Add peppers and garlic. Stir fry an additional minute or so.
5. Add tomatoes and pinch of salt. Fry, tossing occasionally until skins start to slip from tomatoes.
6. Add liquids, turn down heat. Add beef, and heat through. Remove from heat to a bowl.
7. Serve with rice, fries, and a garnish of scallions.