You know from our two-part interview
that chef Chris Cramer is Irish. But he'd hardly call his creations gringo cuisine, having spent plenty of time in kitchens with some of Peru's finest chefs.
He shares a recipe that's not only easy to make (lomo saltado is often referred to as Peruvian stir-fry) but also totally filling and loaded with zesty acid. Top it with fried potato strings to add a desirable crunch, and devour.
6 oz beef tenderloin tips, cut into strips
3 oz red onion, julienned
1 oz aji amarillo, julienned
3 oz tomato, julienne outside only
2 tsp garlic, chopped
2 Tbsp pisco
2 Tbsp red wine vinegar
2 Tbsp soy sauce
2 Tbsp olive oil
1 Tbsp cilantro, chopped
1 tsp cumin, ground
Black pepper, to taste
Directions: Heat sauté pan to smoking point, add half the olive oil, and quickly brown the beef. Add the onions, aji amarillo, and garlic and then sauté. Add pisco to flambé and add the tomatoes, soy, red wine vinegar, cumin, and cilantro. Toss and plate.