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Lomo Saltado
- Prep time 20Min
- Cook time 15Min
- Technique Stir Fry
- Meat Beef
- Cut Rump
- Serves 3
Sautéed beef with veggies, served with rice and fries.
Ingredients
For the Stir-Fry:
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Rump Centre Steak: 200 g (thinly sliced)
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Red Onion: 1 (cut into bite-sized pieces)
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Tomato: 1 (cut into bite-sized pieces)
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Bell Pepper: 1 (cut into bite-sized pieces)
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Leek: 1 (cut into bite-sized pieces)
For the Sauce:
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Soy Sauce: 20 g
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Black Vinegar: 10 g
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Sugar: 10 g
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Garlic: 10 g (minced)
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Pepper: To taste
Sides:
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French Fries: As desired
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Steamed Rice: For serving
Method
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Marinate the Beef: Thinly slice the rump steak and marinate it with a touch of soy sauce and olive oil. Set aside.
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Prepare the Veggies: Cut the red onion, tomato, bell pepper, and leek into bite-sized pieces.
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Prepare the Sauce: Combine all the sauce ingredients in a bowl and mix well.
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Cook the Beef: Heat up a wok over high heat. Add the marinated beef slices and sear until fragrant. Remove and set aside.
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Cook the Veggies and Sauce: In the same wok, add the prepared vegetables. Stir-fry briefly, then add the sauce. Bring the mixture to a boil and reduce the heat to thicken the sauce. Add the seared beef back into the wok and stir to combine.
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Serve: Serve the Lomo Saltado hot with steamed rice and French fries on the side.
