Recipe

Peruvian Lomo Saltado

Name: Peruvian Lomo Saltado
Prep time: 28 min
Total time: 35 min
Yield: 4 servings
Ingredients: 0.25 cup Culantro; 0.5 cup Beef Broth; 55 ml Red Wine Vinegar; 3 unit Tomato; 1.5 tsp Table Salt; 5 unit White Potato; 1 tbsp Ground Garlic; 4 cup White rice, cooked; 2 unit Red Onion; 2 unit Yellow Chili Pepper; 1 tsp Ground Black Pepper; 600 g Beef Steak; 70 ml Soy Sauce; 650 ml Vegetable Oil; 0.75 tsp Ground Cumin

Juicy, glossy, and Peruvian-Chinese, with browned beef, lively onion, and tomato just softened. Soy sauce and vinegar build the bold sauce that calls for fries and rice without turning into a stew. A high-heat Peruvian classic with instant character.

35 min4 servingsFree

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What you need

Ingredients

0.25 cupCulantro
0.5 cupBeef Broth
55 mlRed Wine Vinegar
3 unitTomato
1.5 tspTable Salt
5 unitWhite Potato
1 tbspGround Garlic
4 cupWhite rice, cooked
2 unitRed Onion
2 unitYellow Chili Pepper
1 tspGround Black Pepper
600 gBeef Steak
70 mlSoy Sauce
650 mlVegetable Oil
0.75 tspGround Cumin

Per serving

Nutrition

kcal: 976
fat g: 41.01
carbs g: 103.73
fiber g: 7.88
protein g: 45.21

Step by step

Preparation

1
Cut the **beef steak** into thick strips and dry it well. Cut the **onion** and **tomato** into thick wedges, slice the **ají amarillo** and chop the **cilantro**. With this dish, if you start cutting once the pan is hot, you already lost.
2
Cut the **potatoes** into fries and fry them in most of the **oil** for **8 to 10 minutes**, until **golden** and crisp. Drain them well and keep them aside so they do not soften before the stir-fry.
3
Season the **beef** with **salt**, **pepper**, **cumin** and **ground garlic**. Heat the remaining **oil** until very hot and sear the beef for **90 seconds**, without moving it at first, until it has **golden** edges.
4
Add the **onion** and **ají amarillo**. Stir-fry for **1 minute**, until the onion looks glossy but still crisp. Add the **tomato** and stir-fry for **30 more seconds**; we are not making tomato soup.
5
Pour in the **soy sauce**, **red wine vinegar** and **beef broth**. Stir-fry for **45 seconds**, scraping the bottom, until the sauce is glossy and coats the beef without reducing too much.
6
Turn off the heat, stir in the **cilantro** and serve right away with the **fries** and **cooked white rice**. If you want some fries to soak up the juices, place them underneath; if you want crunch, keep them on the side.