Lomo Saltado

Name: Lomo Saltado
Yield: Serves 2
Cuisine: Peruvian
Ingredients: 2 tomatoes, cut in thick slices; ½ cup fresh cilantro, chopped; 2 cups French fries; 1½ cups cooked white rice; 1 ají amarillo, cut in thin slices (or use 1 tablespoon ají amarillo paste); Salt and pepper; 4 tablespoons red wine vinegar; 4 tablespoons soy sauce; 3 tablespoons vegetable oil; 1 red onion, thickly sliced; 2 garlic cloves, finely diced; 1 pound sirloin steak, cut in bite-size pieces

Preparation info

Serves
2

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

This robust entrée is the result of the fusion between Peruvian and Chinese cuisines. If you feel like making it, make sure you have everything ready to throw in the pan, because it cooks rather quickly. Dinner will be ready in just a few minutes.

Ingredients

1 pound sirloin steak, cut in bite-size pieces
2 garlic cloves, finely diced
3 tablespoons

Americas
Asia
Peru
China
Main course
Spicy

Method

Season the steak with salt, pepper, and garlic.
Put a wok or a skillet over high heat. When very hot, add the oil and then meat, a few slices at a time so they turn golden brown instead of steaming. Transfer the cooked pieces to a bowl before adding more raw pieces to the wok. Repeat with all the steak.
Add all the cooked steak pieces, onion, tomato