Dive into the vibrant world of Peruvian cuisine with Lomo Saltado, a tantalizing stir fry that perfectly marries the flavors of tender sirloin steak with fresh vegetables and aromatic spices. This dish is not just a meal; it's a celebration of culinary fusion, where Chinese stir-fry techniques meet traditional Peruvian ingredients. In just 30 minutes, you can create a mouthwatering masterpiece that will impress your family and friends, leaving them begging for seconds! Get ready to embark on a flavorful journey that will transport your taste buds straight to the heart of Peru.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb sirloin steak, sliced
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 onion, sliced
- 2 tomatoes, sliced
- 1 yellow chili pepper, sliced
- 2 cups cooked rice
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Slice the sirloin steak into thin strips, about 1/4 inch thick. This will help the meat cook quickly and evenly.
- In a medium bowl, combine the sliced sirloin steak with 2 tablespoons of soy sauce and 1 tablespoon of red wine vinegar. Toss the meat to ensure it is well coated. Let it marinate for about 10 minutes while you prepare the other ingredients.
- While the meat is marinating, slice the onion into thin wedges, the tomatoes into wedges, and the yellow chili pepper into thin rings. Set these aside.
- Heat a large skillet or wok over high heat. Add a tablespoon of oil (vegetable or canola oil works well) and allow it to heat until shimmering.
- Add the marinated sirloin steak to the skillet in a single layer, ensuring not to overcrowd the pan. Sear the meat for about 2-3 minutes without stirring, allowing a nice crust to form.
- Once the steak is browned, stir it to cook the other sides for another 1-2 minutes. The steak should be cooked to medium-rare; it will continue to cook slightly after being removed from the heat.
- Remove the cooked steak from the skillet and set it aside on a plate. In the same skillet, add a little more oil if necessary, and then add the sliced onions. Stir-fry for about 2 minutes until they begin to soften.
- Add the sliced yellow chili pepper to the skillet and continue to stir-fry for another minute.
- Next, add the sliced tomatoes to the skillet and stir gently to combine. Cook for another 1-2 minutes until the tomatoes are slightly softened but still hold their shape.
- Return the cooked steak to the skillet, along with any juices that have accumulated on the plate. Stir everything together for about 1 minute to combine the flavors.
- Serve the lomo saltado over a bed of cooked rice. Garnish with fresh cilantro for added flavor and presentation.
- Enjoy your delicious homemade Lomo Saltado!
Tips
- Slice with Precision: For the best results, slice your sirloin steak against the grain into thin strips. This ensures that the meat remains tender and juicy when cooked.
- Marinate for Maximum Flavor: Allow the steak to marinate for at least 10 minutes. This simple step enhances the flavor profile and helps to tenderize the meat.
- High Heat is Key: Make sure your skillet or wok is hot before adding the steak. Cooking over high heat helps achieve that perfect sear and locks in the juices.
- Don’t Overcrowd the Pan: Cook the steak in batches if necessary. Overcrowding can lead to steaming rather than searing, which affects the texture and flavor.
- Fresh Ingredients Matter: Use fresh vegetables and herbs for the best flavor. The freshness of the tomatoes and cilantro will elevate the dish.
- Serve Immediately: Lomo Saltado is best enjoyed right after cooking while it's hot and fresh. Serve it over a bed of rice and enjoy the delightful combination of flavors!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 85mg
