Description
Lomo Saltado is a vibrant Peruvian stir-fry that harmonizes tender strips of beef with colorful vegetables, creating a dish that’s as delightful to the eyes as it is to the palate. Quick and easy to prepare, this recipe captures the essence of Peru, blending rich flavors and textures for an unforgettable meal. Perfectly served over fluffy rice or crispy fries, Lomo Saltado transforms any dinner into a celebration of taste, bringing friends and family together.
Ingredients
Scale
- 1 lb flank steak, sliced against the grain
- 1 medium red onion, cut into wedges
- 2 ripe tomatoes, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp low-sodium soy sauce
- 2 tbsp red wine vinegar
- 2 cups French fries or cooked white rice
- 1 garlic clove, minced
- 2 tbsp vegetable oil
Instructions
- Marinate the sliced flank steak in soy sauce, red wine vinegar, and minced garlic for at least 20 minutes.
- Heat vegetable oil in a large skillet over high heat until hot.
- Add the marinated beef to the skillet and sear for about 3 minutes until browned.
- Toss in onions and tomatoes; stir-fry for another 2 minutes until softened but still crunchy.
- Mix in chopped cilantro and any remaining marinade; heat through.
- Serve over rice or fries and garnish with additional cilantro.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 550
- Sugar: 5g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg