Another older recipe...

A recipe I found in The Washington Post a few years ago. It's a Peruvian dish, and it's delicious! Recipes from Peru often have a blend of native, Spanish, and Asian flavors, as in this dish.

Lomo Saltado

Stir-fry of beef with onions and tomatoes

2 tablespoons olive oil
3 to 4 garlic cloves, minced
¼ teaspoon ground cumin
2 teaspoons red-wine vinegar
2 teaspoons fresh lime juice
2 teaspoons soy sauce

1¼ pounds beef tenderloin, cut into thin strips (1/2 -by 1/2- by 2-inch)
Salt and pepper to taste
1 medium red onion, sliced
3 tomatoes, seeds removed and sliced into wedges
1 tablespoon chopped cilantro

Makes 4 servings.

In a small bowl, combine 1 tablespoon olive oil, garlic, cumin, 1 teaspoon vinegar or lime juice and 1 teaspoon soy sauce. Add meat, sprinkle with salt and pepper to taste, and toss meat to cover with liquid. Set aside to marinate at room temperature for 30 minutes.

When meat is ready, heat remaining tablespoon of oil in a wok or frying pan until smoking. Oil must be very hot. Add beef strips and stir-fry until meat is browned on all sides, about 1 to 2 minutes. Turn meat constantly and cook in batches, if necessary, to avoid steaming meat.

Add onion and stir-fry until slightly transparent but still firm, about 1 to 2 minutes. Toss in tomatoes and sprinkle with 1 teaspoon of vinegar and 1 teaspoon of soy sauce. Stir-fry just to combine ingredients, taking care not to overcook tomatoes. Tomatoes should be slightly firm and just heated.

Sprinkle cilantro over mixture and toss lightly to distribute evenly. Remove immediately from heat to prevent overcooking.

Serve with rice. I like Goya's Spanish-style yellow rice, but plain white rice is fine, too.

I also make a vegetarian version- I substitute Japanese eggplant and tofu for the beef. I slice the eggplant lengthwise and stir-fry it with the onions, adding the tofu just before the tomatoes.