This Lomo Saltado is a Peruvian Style Beef and Vegetable Stir Fry made from beef, onion, potatoes, tomatoes, chillies, garlic, soy sauce, and vinegar. This Peruvian dish is influenced by Chinese immigrants that came to Peru to work on the big haciendas more than 100 years ago.
The preparation is super fast, and except for the French fries and rice, you can have dinner ready in minutes. The fries and rice are a must to compleat this meal. Many people will substitute chicken or shrimp for beef. To make a vegetarian dish, substitute the beef with portobello mushrooms cut into strips.
There is nothing more comforting and satisfying than this combination of flavours and textures, with its mix of meat and vegetables. You can use the Lomo Saltado to fill empanadas or as a filling for hearty and super delicious sandwiches. Whatever the form, the result is always spectacular.
To the Chinese immigrants who helped create Lomo Saltado, no meal is complete without rice. And to the Peruvians who also helped create it, the same can be said for potatoes. Neither is wrong, which is why putting both on the plate is so right.
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- 1 lb. sirloin steak cut in thin slices
- Salt and pepper to taste
- 3 tbsp vegetable oil
- 2 cloves garlic finely diced
- 1 red onion cut in thick slices
- 2 tomatoes cut in thick slices
- 1 aji amarillo seeded and ribbed and cut in thin slices
- 3 tbsp soy sauce
- 3 tbsp red wine vinegar
- ½ cup fresh cilantro chopped
- 2 cups French fries
- White rice as a side dish
- Season the sirloin steak with salt and pepper.
- Put a wok or a pan over very high heat. Add the oil and saute the meat, a few slices at a time so they don’t steam but remain golden instead (about 10 minutes, depending on how strong the flame is).
- Add the garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar in the sides of the pan and mix everything. Season with more salt and pepper.
- Remove from the heat, add chopped cilantro and serve at once with French fries and white rice.
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