Recipe courtesy of Franco Noriega
Lomo Saltado
- Level: Easy
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 533
- Total Fat
- 32
- Saturated Fat
- 9
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 35
- Cholesterol
- 118
- Sodium
- 1253
- Total: 20 min
- Active: 15 min
Ingredients
2 tablespoons vegetable oil, plus more if needed
1 pound beef sirloin or tenderloin, sliced into thin strips
1 red onion, diced
2 tomatoes, cut into wedges
1/4 cup soy sauce
2 tablespoons red or white wine vinegar
1 to 2 tablespoons chopped fresh cilantro, plus more for garnish
1 teaspoon ground cumin
3 cloves garlic, minced
1 aji amarillo pepper (or another fresh spicy pepper), stemmed, seeded and thinly sliced
Kosher salt and freshly ground black pepper
Cooked white rice, for serving
1 cup cooked French fries (you can use frozen fries)
Directions
- In a large skillet or wok, heat the vegetable oil over high heat. Add the beef and stir-fry until browned, about 2 minutes per side. Remove the beef from the skillet and set it aside.
- In the same skillet, add a bit more oil if needed. Stir-fry the onions and tomato wedges until they are slightly tender and have a bit of char, 2 to 3 minutes. Add the soy sauce, vinegar, chopped cilantro, cumin, garlic, aji amarillo pepper, cooked beef and salt and pepper to taste. Cook for an additional 2 minutes to heat through.
- Serve the lomo saltado over cooked white rice, garnished with French fries and fresh cilantro leaves.