Lomo Saltado Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
687 kcal
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Course
Main Course
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Cuisine
Peruvian
Lomo Saltado Recipe
Description
Lomo Saltado Recipe features strips of sirloin steak marinated in a spice blend of cumin, coriander, kosher salt, black pepper, and white vinegar. After marinating, the vegetables—red onion, garlic, green bell pepper, and jalapeños—are sautéed until slightly softened but still crisp. The steak is then seared in the same pan to hold juiciness and flavor. Once combined with vegetables, chopped tomato, cilantro, and hot sauce are added to finish the stir-fry.
The dish is traditionally served over fluffy white rice with a side of crispy French fries that are kept separate until just before serving to prevent sogginess. The combination of tender beef, crunchy vegetables, and the contrast of soft rice and crisp fries provides a varied texture and bold flavor profile.
For best results, serve immediately after combining all components. The recipe yields four servings suitable for a hearty meal.
Ingredients
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1/2 teaspoon kosher salt coarse
- 1/2 teaspoon black pepper ground
- 2 pounds sirloin steak , trimmed and cut into strips against the grain
- 1 tablespoon white vinegar
- 2 tablespoons vegetable oil , divided
- 1 red onion , halved and slivered
- 4 large garlic crushed, cloves
- 1 green bell pepper , seeded, halved and slivered
- 2 jalapeño peppers seeded, halved, chopped, fresh
- 1 inch tomato chopped into 1x1 cubes, large
- 1/4 cup cilantro , coarsely chopped
- 1 tablespoon hot sauce
- 16 ounces frozen French fries prepared according to package directions, country style
- 4 cups white rice , cooked
Instructions
- In a medium bowl combine the cumin, coriander, salt and pepper, mix well. Add the sliced steak and toss. Drizzle with the vinegar 1 tablespoon of the oil and toss again. Set aside for a minimum of 15 minutes to marinate.
- Heat the remaining 1 tablespoon of oil in a large, high-sided skillet. When hot, add the onions, garlic, bell peppers and jalapenos. Saute until vegetables are start to soften, but still hold their shape, approximately 5 minutes. Remove from the pan and set aside.
- Without cleaning the pan, add the steak strips with marinade. Sear on all sides until you see no more pink. Return the cooked vegetables to the pan. Add tomato, cilantro and hot sauce, toss and heat for an additional 2 minutes.
- To serve, divide cooked rice between 4 dishes and spoon the beef stir fry over the rice. Evenly divide the fries on each plate. I suggest waiting until right before you eat to combine fries with steak, otherwise they get mushy.
- If you've tried this recipe, please come back and let us know it how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 39g | 13% |
| Protein | 53g | 106% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 1065mg | 44% |
| Potassium | 1376mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 36.7mg | 41% |
| Calcium | 93mg | 9% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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