Lomo Saltado
Peruvian stir-fried beef with onions, tomatoes, and vinegar served over rice or potatoes. Tender beef strips toss quickly in a hot pan with aromatics and sauce, finished with crispy edges and fresh herbs.
Ingredients
Method
Cut beef tenderloin into thin strips against the grain. Cut red onion into thick wedges and Roma tomatoes into wedges. Mince garlic. Have all ingredients ready before cooking.
Heat 1.5 tbsp oil in a large skillet over high heat until smoking. Season beef with salt and pepper. Working in two batches to avoid crowding, sear beef 2–3 minutes per side until browned; transfer to a plate.
Add remaining 1.5 tbsp oil to the skillet over high heat. Add onion wedges and cook 2 minutes, stirring occasionally. Add minced garlic and cook 30 seconds until fragrant.
Return beef and any juices to the skillet. Add tomato wedges, rice vinegar, and soy sauce. Toss everything together for 1–2 minutes until coated and heated through. Season with additional salt and pepper to taste.
Divide cooked rice or potatoes among serving bowls. Top with beef and vegetable mixture. Garnish with fresh cilantro and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →