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Peruvian Lomo Saltado

Peruvian Lomo Saltado

1

lb sirloin steak cut in thin slices

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

3

tablespoons red wine vinegar

1/2

-cup fresh cilantro, coarsely chopped

Fluffy white rice, as a side dish

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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.

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.


Watch the video: How to Make Lomo Saltado Chicken and Beef By Chef Kelvin Fernandez (December 2021).