About the Dish:
Lomo Saltado is a traditional Peruvian stir-fry dish that combines marinated strips of beef with onions, tomatoes, and spices. It is typically served over rice and is known for its bold flavors and vibrant colors. The dish originated in the late 19th century when Chinese immigrants came to Peru and combined their cooking techniques with local ingredients. Lomo Saltado has since become a staple in Peruvian cuisine and is loved for its fusion of Chinese and Peruvian flavors.
|Beef sirloin, thinly sliced||1 pound|
|Red onion, thinly sliced||1|
|Roma tomatoes, sliced into wedges||2|
|Yellow chili pepper, sliced||1|
|Soy sauce||2 tablespoons|
|Cumin powder||1 teaspoon|
|Olive oil||2 tablespoons|
|Garlic, minced||3 cloves|
|Salt and pepper||To taste|
- Step 1: In a bowl, combine the sliced beef, soy sauce, vinegar, cumin powder, minced garlic, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
- Step 2: Heat olive oil in a large skillet or wok over high heat. Add the marinated beef and cook for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
- Step 3: In the same skillet, add the sliced onion and stir-fry for 2 minutes until softened. Add the sliced tomatoes and chili pepper, and cook for another 2 minutes.
- Step 4: Return the cooked beef to the skillet and cook for an additional 2 minutes, stirring to combine all the ingredients.
- Step 5: Serve the Lomo Saltado hot over cooked rice and enjoy!