Peru

Lomo Saltado

-1 lb flank steak, cut to your liking (can sub chicken or white fish).
-2 cloves garlic, chopped
-2 Tbsp. lime juice
-1-2 Tbsp. extra virgin olive oil
-1-2 tsp. soy sauce
-1 tsp. cumin
-salt & pepper to taste
-1 large hot pepper, seeded and cut into strips
-1 medium red onion, cut into strips
-1 large tomato, cut into strips
-1 each - yellow & red bell pepper, cut into strips
-1/4 C chopped cilantro
-1/4 C red wine vinegar (sub red wine)
-rice
-2 lbs. potatoes, julienned for french fries (optional; substitute frozen)
-1 egg, fried (optional-"Al Montado")

-mustard (opt.)

1) Place the cut meat in a bowl, and season it with chopped garlic, lime juice, olive oil, soy sauce, cumin, salt, and pepper. Let marinate for at least 20 minutes in your refrigerator.
2) Prepare the vegetables for the sauté.  Prepare rice.  Cut potatoes as for French-fries. Fry the potatoes and keep warm.
3) Sauté meat over high heat for a few minutes to your liking (may add hot pepper to taste). 

4) Lower temperature to medium and add the onion (Consider taking out the meat, leaving as much juice as possible, at this point, so as not to overcook, and add it back in, towards the end). Cook, stirring for 1 minute, and then stir in the tomatoes and peppers. Cook until the onions are tender.  Add the cilantro and the red wine. Cook for one more minute. 

5) Serve over rice, (with french fries &/or fried egg on top).  Drizzle with mustard if desired.