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Lomo Saltado
- Prep time 20Min
- Cook time 15Min
- Technique Stir Fry
- Meat Beef
- Cut Rump
- Serves 3
A Peruvian classic, Lomo Saltado combines tender slices of marinated rump steak stir-fried with vibrant vegetables like red onion, tomato, and bell pepper. Tossed in a savoury sauce with soy and black vinegar, this dish is a fusion of bold flavours and textures, served alongside crispy French fries and steamed rice for a hearty, satisfying meal.
Ingredients
For the Stir-Fry:
- Rump Centre Steak: 200g (thinly sliced)
- Red Onion: 1 (cut into bite-sized pieces)
- Tomato: 1 (cut into bite-sized pieces)
- Bell Pepper: 1 (cut into bite-sized pieces)
- Leek: 1 (cut into bite-sized pieces)
For the Sauce:
- Soy Sauce: 20g
- Black Vinegar: 10g
- Sugar: 10g
- Garlic: 10g (minced)
- Pepper: To taste
Sides:
- French Fries: As desired
- 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.
