Guido's Lomo Saltado
- 1 (1-pound) rib-eye, boneless, trimmed of excess fat and cut into 1/2 by 2-inch long pieces
- 1 tablespoon freshly cracked black pepper
- 1/4 cup balsamic vinegar
- 1/2 cup soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons cornstarch
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 2 teaspoons minced ginger
- 2 tablespoons canola oil
- 1 red onion, cut into 1/2 by 2-inch strips, about 2 cups
- 1 red bell pepper, seeded and cut into 1/2 by 2-inch strips, about 1 cup
- 1 yellow bell pepper, seeded and cut into 1/2 by 2-inch strips, about 1 cup
- 5 Roma tomatoes, sliced into 1-inch wedges
- French Cut Fries, recipe follows
- 4 ounces beer
- 1 tablespoon key lime juice
- Organic white rice, prepared according to package directions, for serving
- 1/4 cup chopped Italian parsley
- Hot pepper sauce, for serving (recommended: Aji or Peruvian, both can be found online)
- Special Equipment: Large wok
- French Cut Fries:
- 4 (4 to 5-inch) russet potatoes
- 1 gallon water
- 2 quarts canola oil
- 1 tablespoon fine sea salt
- 1 teaspoon freshly ground black pepper
Cooks Note: Have French fries finished with their first fry before starting this recipe.
Season the meat with the pepper, tossing to coat. Set aside. Combine the balsamic, soy sauce, fish sauce, cornstarch and Worcestershire sauce in a small bowl. Whisk with a fork to incorporate well, then add the garlic and ginger, and stir to combine.
At this point, drop the prepared French Cut Fries into the oil for a final fry.
Push a hole in the center of the wok and add the beef. Stir-fry for 1 minute, then deglaze the wok with the beer and add the vinegar-soy mixture. Stir frequently for another 1 to 2 minutes. Add the lime juice and toss. Remove the French fries from the oil and toss them into the stir-fry mixture. Serve on a warm plate with the white rice. Garnish with the parsley and serve immediately. Pass hot pepper sauce at the table.French Cut Fries:
Peel the sides of the potatoes, leaving the skin on both ends. Cut them into 3/8-inch slices, then stack the pieces and dice them into 3/8-inch squares. Put the potatoes in a bowl with the water and let them sit submerged for 30 minutes to 24 hours. This will help leach the excess starch from the potatoes and keep them from oxidizing.
Heat the oil in a heavy stock pot to 275 to 300 degrees F. Use a candy thermometer to assure proper temperature.
Drain the potatoes and pat them dry of excess water. Add about 2 handfuls of the potatoes to the hot oil. (Chefs Note: There should be at least 1-inch of oil covering the potatoes.) Cook until they are partially cooked and lightly browned, about 5 to 7 minutes. Remove the potatoes, shake off any excess oil and let them cool on a rack. Repeat with the remaining potatoes.
After all of the potatoes have cooled, heat the oil to 350 degrees F. Add 2 handfuls of the potatoes to the oil, and fry until they are golden brown, about 2 minutes. Remove them from the pot, shake off the excess oil, and season lightly in a bowl with the salt and pepper. Repeat this method until all the potatoes are fried. Keep warm until ready to use.