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Peruvian Lomo Saltado

Peruvian Lomo Saltado
  • Prep 45 min
  • Total 60 min
  • Servings 2

Ingredients

1
lb sirloin steak cut in thin slices
2
garlic cloves, minced
Salt*
Pepper to taste
3
tablespoons vegetable oil
1
small red onion cut in thick slices
2
plum tomatoes cut in thick slices
1
seeded and ribbed aji amarillo chili pepper cut in thin slices
2
tablespoons soy sauce
3
tablespoons red wine vinegar
1/3
cup beef stock
1/2
-cup fresh cilantro, coarsely chopped
2
cups French fries
Fluffy white rice, as a side dish

Steps

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  • 1
    Season the beef with garlic, salt and pepper.
  • 2
    Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch 2 minutes.
  • 3
    Stir in the onion, tomato, chili pepper, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Stir in soy sauce and vinegar on sides of wok or pan. Mix everything. Add beef broth and cook 1-1/2 minutes. Taste for seasoning.
  • 4
    Turn off the heat, add chopped cilantro and serve at once with French fries and white rice.

Expert Tips

  • *Season lightly as soy sauce and beef stock already contain salt.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Peruvian Lomo Saltado (stir-fried steak) is an extremely popular fusion dish that mixes the Chinese stir-fry tradition with Peruvian ingredients such as yellow chili pepper, cilantro and tomato. The hearty entree is always accompanied by fluffy white rice and french fries.

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