Peruvian Lomo Saltado
lb sirloin steak cut in thin slices
tablespoons vegetable oil
small red onion cut in thick slices
plum tomatoes cut in thick slices
seeded and ribbed aji amarillo chili pepper cut in thin slices
tablespoons red wine vinegar
-cup fresh cilantro, coarsely chopped
Fluffy white rice, as a side dish
Season the beef with garlic, salt and pepper.
Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch 2 minutes.
Stir in the onion, tomato, chili pepper, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Stir in soy sauce and vinegar on sides of wok or pan. Mix everything. Add beef broth and cook 1-1/2 minutes. Taste for seasoning.
Turn off the heat, add chopped cilantro and serve at once with French fries and white rice.
More About This Recipe
- Peruvian Lomo Saltado (stir-fried steak) is an extremely popular fusion dish that mixes the Chinese stir-fry tradition with Peruvian ingredients such as yellow chili pepper, cilantro and tomato. The hearty entree is always accompanied by fluffy white rice and french fries.