Reddit mentions of The Art of Peruvian Cuisine

This is the best lomo saltado recipe. This recipe is from the book & website El Arte de la Cocina Peruana (The Art of Peruvian Cuisine) by Felipe Antonio Custer. I like to add extra beef stock to mine to make it more juicy. Real lomo saltado is garnished with parsley rather than cilantro.

>Ingredients:
>
> 1 tsp minced garlic
> 2 tsp finely chopped ají limo
> 2 lbs (1kg) beef steak
> 1 lb (½ kg) red onions, sliced
> 1 lb (½ kg) plum tomatoes, sliced lengthwise into sixths
> 2 lbs (1 kg) large yellow potatoes, peeled and cut into sticks
> 3 ajíes amarillos, sliced fine
> 6 tbsp soy sauce
> 2 tbsp freshly chopped cilantro
> Pinch ground cumin
> Red wine vinegar
> Salt and freshly ground pepper
>* Oil for stir frying and deep frying.
>
>Preparation:
>
>Cut meat into ½ in- (1¼ cm-) wide strips or into gougeonettes.
>
>Heat enough oil to cover the base of a large pan or wok and, over medium heat, sauté garlic and ají limo for 2 minutes. Raise the heat, add meat and brown all over. Season with salt, freshly ground pepper and a pinch of ground cumin.
>
>Remove the meat from the pan along with the juices so as to keep it moist. Set aside.
>
>Add a little more oil to the pan if necessary and stir-fry onion until barely soft, about 1 minute. Season with salt and pepper. Add a few drops of vinegar and continue stir-frying until it has evaporated, about another minute. The onion should still have some bite. Remove onion from the pan, set aside and repeat procedure with tomato.
>
>In a separate skillet, deep fry potato slices until just slightly golden. Remove with a slotted spoon, drain on paper towel and season with salt to taste.
>
>Return meat, onion and tomato to the wok. Add ají amarillo and soy sauce and cook for ½ minute. Finally add the large French fries and mix everything
>together carefully. Garnish with freshly chopped cilantro and serve immediately, accompanied by white rice.