Lomo Saltado (Peruvian dish) with OLE! Capers in Oil with Herbs

Ingredients:

• a premium beef piece around 600 g
• 1 red bell pepper
• around 5 potatoes
• 2 red onions or 1 red and 1 white onion
• soy sauce + 1 tablespoon of wine vinegar
• 2 cloves of garlic
• OLE! Capers in Oil with Herbs
• 3 tomatoes
• dash of cayenne pepper

Side dishes:

• rice

Clean the meat and cut it into thick strips. Sprinkle with salt and pepper. Add soy sauce and a tablespoon of wine vinegar. Set to the side.

Peel the potatoes and cut them into thick fry-like strips. Cook until soft (for about 12-15 minutes).

Cut the pepper into strips, the onion into thin rounds, and the tomatoes into slices.

Heat up the pan, add oil and meat. Add crushed garlic. Fry (the meat must be browned from both sides but should not be rubbery). Remove the meat from the flame and place it into a bowl. Add onion, pepper, and tomatoes to the same pan and fry for 7 minutes until the vegetables are softer. Add potatoes. Next add the meat and capers. Mix vigorously. Serve with or without rice.