Lomo Saltado
A vibrant and hearty Peruvian stir-fry that combines juicy steak, colorful vegetables, and a tangy sauce for a delightful meal.
Ingredients
For the sauce
- 5 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 tsp ground cumin
For the stir-fry
- 800 g sirloin steak, cut into thin strips Use high-quality sirloin for the best flavor.
- 2 tbsp olive oil For frying.
- 1 red onion, thinly sliced
- 1 red bell pepper, sliced after removing the seeds
- 1 green bell pepper, sliced after removing the seeds
- 4 tomatoes, seeded and sliced
- 1 small bunch fresh coriander, roughly chopped Important for flavor and garnish.
- 1/2 batch prepared chips Homemade or store-bought.
- sea salt, to taste
- black pepper, to taste
Instructions
Preparation
- In a small bowl, stir together the soy sauce, red wine vinegar, and cumin. Set this mixture aside.
- Season the steak strips with salt and black pepper.
- Prepare all vegetables and chop the coriander.
Cooking
- Heat the olive oil in a wok over high heat until very hot.
- Cook half of the steak quickly until browned on the outside while still slightly pink inside. Remove with a slotted spoon, keeping the oil in the wok.
- Repeat with the remaining steak, then set all the meat aside.
- Lower the heat and let the wok cool briefly for about a minute.
- Add the sliced red onion and cook for 2 minutes, until it starts to soften.
- Add both bell peppers and cook for another 2 minutes.
- Stir in the tomatoes and the soy mixture, then cook for a further 2 minutes until the sauce reduces slightly, the tomatoes soften, and the peppers are nearly tender but still a little crisp.
- Return the steak to the wok and toss everything together with most of the chopped coriander.
- Add the chips, stir gently a couple of times, then serve at once topped with the remaining coriander.
Notes
Serve with rice and aji sauce for an authentic touch. Store leftovers in an airtight container for up to three days.