Category Archives: Homemade

Recipes to comfort your soul when escapes are not possible

Peruvian-Style Beef Stir-Fry with Pasta

This absolutely delicious dish is called in Peru Tallarín Saltado a la Criolla.  Its typical–and perhaps more emblematic–variation is known as Lomo Saltado, which is served with white rice and french fries instead of pasta.  Yes, Peruvians love the combination of rice and potatoes.  Give it a try in both versions, i.e. with pasta (as shown here) or with rice and french fries.

500 g (1 lb) long pasta of your preference, like linguine or spaghetti

vegetable oil for stir frying

2 garlic cloves, peeled and finely chopped

500 g beef tenderloin or top sirloin, trimmed and cut into thick slices

300 g red onions, cut into thick wedges

500 g tomatoes, peeled and cut into thick wedges.  Click here to see how to peel tomatoes.  I prefer the boiling water method.

salt, freshly ground black pepper, and ground cumin to season to taste

4 tablespoons soya sauce

1 fresh or frozen yellow chili pepper (ají amarillo), seeded and finely julienned

1 bunch of parsley, finely chopped

Season red onions, tomatoes, and beef with salt, black pepper, and cumin to taste.

The basic ingredients together to check the proportions …

Cook pasta al dente.  Immediately after draining it, toss with a bit of oil to prevent sticking.  Set aside, keeping it warm.

The stir frying has to be done in batches!  Heat oil in a frying pan, then over HIGH heat add the onions and stir-fry for 2-3 minutes.  Remove from the pan and set aside.

Add a bit of oil and stir-fry tomatoes for 2-3 minutes.  Remove from the pan and set aside.

Reduce heat to MEDIUM, add garlic and stir-fry until golden in color.  Now over HIGH heat add beef.  Stir-fry until golden brown, about 5 minutes.

Add onions, tomatoes, chili pepper, soya sauce, and parsley.  Check the seasoning, stir well and cook for 2 more minutes.

Add cooked pasta to beef mixture and toss gently until heated through.  Serve immediately.


Peruvian Chicken Stew

A recipe that my Peruvian fellows could find similar to the typical Seco but which in this form I do not dare to call like that any more.  I have reinvented the dish, adapting it to what is available in this hemisphere–cilantro/coriander sold in grams and not in bunches!–and to my husband’s taste–for him cooked carrots and, especially, peas are a no-go! […]