How to cook loma saltado, peruvian style

Loma saltona, a traditional Peruvian dish, is a favorite dish of several. Each cook has a slightly different preparation style, but all taste great. Specific ingredient quantities are not given.

All cooks will vary amounts of spices, etc, according to their personal tastes. Steps are shown in order.

Cook rice - any white non-sticky variety.

Add a few cloves of crushed garlic.

Add some salt.

Onions and tomatoes.

Soy sauce for later.

Small amount of white vinegar added to soy sauce, for later.

Cut tomatoes into wedges.

Sliced tomatoes.

Cut mild onions into wedges also.

Cut the seeds and lighter color ridges from the mild pepper.

Cut pepper into thin strips.

Chop cilantro.

Use a high temperature cooking oil to cook the beef. Coconut oil is what was on hand.

Cut meat into thin strips as illustrated.

Add cumin to taste.

Black pepper to taste.

Salt to taste.

Sear strips of meat on both sides.

Reduce onions.

Reduce tomatoes and pepper strips.

Add cooked meat, reduced onions and tomatoes.

Reduce pepper strips.

Add soy sauce to meat.

Add all ingredients (meat, tomatoes, onions, pepper) to fry pan for additional heating and add some chopped cilantro.

Plate up and enjoy! Use small cups to form the cooked rice, place French fries as a base, and then add the cooked ingredients, with some more chopped cilantro as decoration. Buen apetito!