Lomo Saltdo

By Guy Fieri - Fabulous Food Show 2009

Introduction:

Yield:  4-6 servings

Prep time: 20 minutes

Cook time: 8-9 minutes

Active time: 30-40 minutes

Ease of preparation: Easy

Ingredients:

1 pound Rib Eye, boneless, trimmed of excess fat and cut into ½” X 2” long pieces

1 Red onion, sliced in similar sized pieces, about 2 cups

1 Red Bell pepper, same, about 1 cup

1 Yellow Bell pepper, same, about 1 cup

5 Roma tomatoes, sliced into 1” wedges

2 tablespoons canola oil

1 tablespoon black pepper, fresh cracked

2 tablespoons garlic, minced

2 teaspoons ginger, minced

¼ cup Balsamic vinegar

½ cup soy sauce

1 tablespoon fish sauce

1 tablespoon key lime juice

¼ cup Italian parsley, chopped

2 teaspoons corn starch

French fries, recipe follows

White rice, organic, prepared according to package directions

Aji hot pepper sauce (can be found on line)

Instructions:

Prepare beef and vegetables according to descriptions, season the meat with the pepper, tossing to combine, set aside.  Combine vinegar, balsamic, soy sauce, fish sauce and corn starch.  Whisk with a fork to combine well, then add the garlic and ginger, stir to combine.  Have the rice prepared and held hot and the French fries prepared up to the last step in recipe. 

Heat the wok over high heat, add the canola oil and when it just begins to smoke, add the onions, bell peppers and tomatoes.  Sauté for 5-6 minutes, or until the onions just begin to soften.  Drop the French fries into the oil for final fry now. Make a hole in the center and add the beef.  Stir fry for one minute, then add the vinegar/soy mixture and stir frequently for another 1-2 minutes.  Add in the lime juice and toss.  Remove the French fries from the oil and toss into the stir fry mixture, combine.  Serve on a plate, with the white rice, garnish with the parsley.  Serve immediately.