Description
A bold and vibrant Peruvian Lomo Saltado featuring tender seared beef strips tossed with red onions, juicy tomatoes, and yellow chili peppers in a savory soy based sauce, served with crispy fries and fluffy white rice for the perfect balance of texture and flavor.
Ingredients
Scale
- 1 pound beef sirloin, cut into thin strips
- 1 large red onion, cut into thick wedges
- 2 medium ripe tomatoes, cut into wedges
- 1 to 2 yellow chili peppers, sliced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 2 large russet potatoes, cut into thick fries
- 1 cup white rice, uncooked
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a large skillet or wok over high heat.
- In a small bowl, mix soy sauce and red wine vinegar. Set aside.
- Add 1 tablespoon olive oil to the skillet.
- Add beef strips in a single layer and season with salt and black pepper. Sear for 2 to 3 minutes until browned. Remove and set aside.
- Add remaining olive oil, then sauté minced garlic, red onion wedges, and sliced yellow chili peppers for 2 minutes.
- Add tomato wedges and cook briefly until slightly softened.
- Return beef to the skillet and pour in the soy sauce mixture. Toss everything together for 1 to 2 minutes to combine.
- Serve hot with crispy fries and cooked white rice on the side. Garnish with chopped fresh cilantro.
Notes
- Pat the beef dry before cooking to achieve a better sear.
- Cook the fries separately until golden and crisp before serving.
- Prepare the rice in advance so everything is ready at the same time.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg