Recipe of Lomo Saltado
Savor the bold flavors of Peru with Lomo Saltado! This classic Peruvian stir-fry combines tender beef, vibrant vegetables, and a zesty soy sauce marinade, served over steamed rice.
4
Servings
45 min
Preparation
Intermediate
Meat
Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tomatoes, sliced into wedges
- 1 jalapeño pepper, thinly sliced (optional)
- 1/2 cup fresh cilantro, chopped
- 4 cups cooked white rice
- Lime wedges for garnish
Join me and let's see how to make Lomo Saltado
Instructions:
- In a bowl, combine the soy sauce, red wine vinegar, minced garlic, cumin, salt, and pepper. Add the sliced beef and marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Remove the beef from the marinade, allowing any excess to drip off, and stir-fry it in the hot oil until browned. Transfer the beef to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the sliced onion, red bell pepper, yellow bell pepper, and jalapeño pepper (if using). Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
- Return the cooked beef to the skillet and add the tomato wedges. Stir-fry for an additional 2-3 minutes until the tomatoes are heated through.
- Sprinkle fresh cilantro over the Lomo Saltado and serve it hot over steamed white rice.
- Garnish with lime wedges for an extra burst of flavor. Enjoy your delicious Peruvian Lomo Saltado!
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