Sizzling Lomo Saltado

Name: Sizzling Lomo Saltado
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1.5 pound beef sirloin (cut into 1-inch strips); 3 tablespoon vegetable oil; 2 red onions (cut into thick wedges); 2 bell peppers (seeded and cut into thick strips); 4 Roma tomatoes (cut into thick wedges); 0.25 cup soy sauce; 2 tablespoon white wine vinegar; 1 tablespoon Worcestershire sauce; 0.5 teaspoon ground cumin; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 0.5 cup fresh cilantro (roughly chopped, for garnish); 1.5 pound frozen french fries; 1.5 cup white rice (uncooked); 3 cup water

A dynamic Peruvian beef stir-fry featuring tender strips of steak, onions, tomatoes, and bell peppers, tossed in a savory sauce, served traditionally with French fries and steamed white rice.

Prep: 25 min
Cook: 25 min
Total: 50 min
Servings: 6
Cuisine: Peruvian
Difficulty: Medium
Cost: $6.18/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound beef sirloin (cut into 1-inch strips)
3 tablespoon vegetable oil
2 red onions (cut into thick wedges)
2 bell peppers (seeded and cut into thick strips)
4 Roma tomatoes (cut into thick wedges)
0.25 cup soy sauce
2 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
0.5 teaspoon ground cumin
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
0.5 cup fresh cilantro (roughly chopped, for garnish)
1.5 pound frozen french fries
1.5 cup white rice (uncooked)
3 cup water

Instructions

For the Lomo Saltado: Season the beef sirloin strips with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. In a large wok or cast-iron skillet, heat 1 1/2 tablespoons of vegetable oil over very high heat until shimmering.
Add half of the beef strips to the hot skillet and sear quickly for 1-2 minutes until browned on all sides. Do not overcrowd the pan. Remove and set aside. Repeat with the remaining beef, adding a little more vegetable oil if needed.
Add the remaining vegetable oil to the skillet. Add the red onion wedges and bell pepper strips and stir-fry for 3-4 minutes until slightly softened but still crisp.
Add the Roma tomatoes to the skillet and stir-fry for another 1-2 minutes.
In a small bowl, whisk together the soy sauce, white wine vinegar, Worcestershire sauce, and ground cumin. Pour the sauce over the vegetables, then immediately return the seared beef to the pan. Toss quickly to coat all ingredients in the sauce.
For the Sides: While stir-frying, preheat oven and bake the frozen french fries according to package instructions until crispy, usually 15-20 minutes. Prepare the white rice by combining 1 1/2 cups of uncooked white rice with 3 cups of water and 1/2 teaspoon of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed and rice is tender. Fluff with a fork.
Serve the Sizzling Lomo Saltado immediately, garnished with fresh cilantro, alongside crispy French fries and fluffy steamed white rice.

Notes

To maintain crispness, it's best to cook the fries and stir-fry the beef and vegetables just before serving. The sauce is key here, balancing savory, tangy, and slightly sweet notes.

Nutrition (per serving)

Calories: 630
Protein: 37.8 g
Carbohydrates: 70.2 g
Fat: 20.1 g
Fiber: 6.8 g
Sodium: 1250 mg
Saturated Fat: 5.2 g
Sugar: 7.3 g
Cholesterol: 95 mg