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Lomo Saltado
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Prep Time:
40 minutes
Total Time:
40 minutes
Try a delicious Peruvian vegetable and beef stir-fry on a bed of rice for a fantastic dinner!
Ingredients:
  • 4 medium baking potatoes (about 1 lb)
  • 1 tablespoon vegetable oil, plus additional as needed
  • 1 1/2 lb thinly sliced beef sirloin steak
  • 1 large red onion, halved, thinly sliced
  • 4 plum (Roma) tomatoes, cut into thin wedges
  • 1 tablespoon soy sauce
  • 1 teaspoon red wine vinegar
  • Salt and pepper to taste
  • 2 medium green onions, cut into small matchstick pieces
  • 10 cups hot cooked white rice
Instructions:
  • Peel and cut potatoes into 2x1/4-inch sticks. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat. Cook the potatoes in the oil for 5 to 8 minutes, tossing frequently, until they are tender and golden brown. Remove from skillet and keep warm.
  • Heat 1 teaspoon of oil in the skillet over medium-high heat. Cook the beef in small batches for about 1 minute each, just until cooked. Remove the beef from the skillet and keep it warm.
  • Sauté red onion in a skillet until tender, about 2 minutes. Add beef, tomatoes, soy sauce, vinegar, salt, and pepper. Stir and cook over medium heat for 1 minute until hot.
  • Transfer the flavorful beef mixture onto a large serving platter and generously layer with tender cooked potatoes. Sprinkle with freshly chopped green onions for a burst of color and flavor. Enjoy serving this delicious dish over a bed of fluffy rice.

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