Lomo Saltado

Lomo Saltado

Then check out this Peruvian-style vegetable and beef stir-fry that’s served over rice – a delicious meal. 

40 min. Prep

10 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

Steps

1)      Peel potatoes; cut into 2x1/4-inch sticks. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook potatoes in oil 5 to 8 minutes, tossing frequently, until tender and golden brown. Remove from skillet; keep warm.

2)      In same skillet, heat about 1 teaspoon oil over medium-high heat. Working in small batches, cook beef in oil about 1 minute or just until cooked. Continue cooking beef in small batches, using 1 teaspoon oil per batch. Remove beef from skillet; keep warm.

3)      Add red onion to skillet; cook and stir about 2 minutes or until tender. Stir in beef, tomatoes, soy sauce, vinegar and salt and pepper. Cook and toss mixture over medium heat about 1 minute or until hot.

4)      Spoon beef mixture onto large serving platter; top with cooked potatoes. Garnish with green onions. Serve over rice.