LOMO SALTADO
One of the national dishes of Peru, this Lomo Saltado, a Peruvian stir-fry, is full of flavor and served over french fries.
Servings: 4 people
Calories: 580kcal
Ingredients
- 4 large russet potatoes washed, peeled, and sliced into fries
- 3 tablespoons oil
- 1 pound sirloin or skirt steak cut into thin strips
- 1 large red onion sliced into thick slices
- 1 large red bell pepper sliced
- 3 roma tomatoes cut into thick slices or wedges
- 2 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 1/3 cup beef stock
- 2 teaspoons Rocoto Molido
- 3 tablespoons fresh cilantro chopped
- salt and pepper to taste
Instructions
- Prepare the potatoes and place in a large bowl of ice water for as long as possible. Drain, dry with paper towels, and fry in hot oil until golden brown. Remove from the pan and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the meat and cook until browned and just cooked through. Remove and set aside.
- While the meat is cooking, mix the soy sauce, vinegar, beef stock, and Rocoto Molido in a small bowl. Set aside.
- To the skillet where the meat was cooked, add the pepper and onions. Cook until they become translucent and tender.
- Add the tomatoes and cook for 1-2 minutes. You want them to retain their shape but are heated through.
- Return the meat to the pan and add the soy sauce mixture. Bring to a boil then remove from the heat.
- Sprinkle in the cilantro and stir.
- Serve over the french fries.
Notes
If you cannot find the Rocoto Molido you may substitute Sriracha sauce, to taste.
Nutrition
Serving: 1g | Calories: 580kcal | Carbohydrates: 74g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 632mg | Potassium: 2219mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1691IU | Vitamin C: 82mg | Calcium: 94mg | Iron: 6mg