Ingredients

1 lb beef sirloin, cut into strips
1/4 cup soy sauce
2 tablespoons red wine vinegar
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper
3 tablespoons vegetable oil
1 red onion, sliced
2 tomatoes, sliced into wedges
1 yellow chili pepper, sliced (optional)
3 garlic cloves, minced
1/4 cup beef broth
1/4 cup chopped cilantro
4 cups French fries, cooked
2 cups cooked white rice

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Lomo Saltado

Created by: Howcan Team

Ingredients

1 lb beef sirloin, cut into strips
1/4 cup soy sauce
2 tablespoons red wine vinegar
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper
3 tablespoons vegetable oil
1 red onion, sliced
2 tomatoes, sliced into wedges
1 yellow chili pepper, sliced (optional)
3 garlic cloves, minced
1/4 cup beef broth
1/4 cup chopped cilantro
4 cups French fries, cooked
2 cups cooked white rice

Instructions

In a bowl, combine the beef strips, soy sauce, red wine vinegar, cumin, paprika, and black pepper. Let marinate for 15 minutes.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced red onion, tomatoes, yellow chili pepper (if using), and minced garlic. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Return the cooked beef to the skillet. Pour in the beef broth and cook for an additional 2 minutes, stirring constantly.
Remove the skillet from the heat and stir in the chopped cilantro.
Serve the lomo saltado over a bed of white rice, topped with the cooked French fries.
Enjoy your delicious Peruvian Lomo Saltado!

Main Course

Peruvian

Lomo Saltado is a popular Peruvian dish with a fascinating history. This delectable stir-fry originated in the 19th century when Chinese immigrants settled in Peru and incorporated their culinary techniques with local ingredients. The result is a mouthwatering fusion of Chinese stir-fry and Peruvian flavors. The dish typically features marinated strips of beef, sautéed with onions, tomatoes, and a tantalizing blend of spices. The sizzling dish is often served with a side of rice and crispy fries, creating a delightful combination of textures and flavors. Today, Lomo Saltado can be found in many Peruvian restaurants worldwide, but the most authentic versions are often found in the bustling streets of Lima or Cusco. Chefs in these regions are known for their skill in preparing this iconic dish, ensuring that the beef is tender, the vegetables are perfectly cooked, and the flavors are well-balanced. For the best Lomo Saltado experience, it's crucial to get the marination of the beef just right, as well as achieving the ideal balance of savory and tangy flavors in the stir-fry sauce. While the traditional recipe calls for beef, some variations of Lomo Saltado feature chicken or seafood, offering a delightful twist on this classic dish. Whether you're savoring it in a renowned Peruvian restaurant or attempting to recreate it at home, Lomo Saltado is a culinary delight that beautifully showcases the fusion of cultures and flavors.

50 min

480 calories

Instructions

In a bowl, combine the beef strips, soy sauce, red wine vinegar, cumin, paprika, and black pepper. Let marinate for 15 minutes.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add the marinated beef and stir-fry for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced red onion, tomatoes, yellow chili pepper (if using), and minced garlic. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Return the cooked beef to the skillet. Pour in the beef broth and cook for an additional 2 minutes, stirring constantly.
Remove the skillet from the heat and stir in the chopped cilantro.
Serve the lomo saltado over a bed of white rice, topped with the cooked French fries.
Enjoy your delicious Peruvian Lomo Saltado!

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