Lomo saltado recipe

A Chinese-Peruvian stir-fry where beef, red onion and tomato meet soy sauce, vinegar and chips, served with rice.

40 minuteseasy9 ingredients

Ingredients

• 300 g beef sirloin
• 1 red onion
• 2 ripe tomatoes
• 1 yellow chilli (ají amarillo)
• 400 g potatoes
• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 coriander
• 300 g white rice

How to make Lomo saltado

1. Cook the 300 g of rice. Cut the 400 g of potatoes into thick chips, fry them in hot oil until golden, salt them and keep them hot.
2. Cut the 300 g of beef into thick strips and season with salt and pepper. Cut the onion and the 2 tomatoes into wedges and the ají into strips; chop the coriander.
3. Get a wok or wide pan very hot with a little oil. Sear the beef in batches so it colours rather than steams. Set aside.
4. In the same pan, stir-fry the onion and ají for 30 seconds, then the tomato wedges, keeping them crisp.
5. Return the beef, splash in the 1 tbsp of soy sauce and 1 tbsp of vinegar and let it steam up for a few seconds.
6. Fold the chips and coriander through at the very end so the chips stay standing. Serve at once with the rice.

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