Peruvian Lomo Saltado with a Twist

Ingredients

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon aji amarillo paste (optional) 1 teaspoon aji amarillo paste (optional)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 2 tomatoes, cut into wedges 2 tomatoes, cut into wedges
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, red wine vinegar, smoked paprika, minced garlic, cumin powder, and aji amarillo paste (if using). Mix well.
2. 2.
   Add the sliced beef to the marinade and toss until evenly coated. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet or wok over high heat.
4. 4.
   Add the marinated beef to the hot skillet and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
5. 5.
   In the same skillet, add the sliced onions and stir-fry for 2 minutes until they start to soften.
6. 6.
   Add the tomato wedges, green bell pepper, and yellow bell pepper to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender.
7. 7.
   Return the beef to the skillet and toss everything together. Season with salt and pepper to taste.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the Lomo Saltado hot with white rice or French fries.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef like sirloin or tenderloin. Slice the beef thinly against the grain to ensure tenderness.
• Aji amarillo paste — Aji amarillo is a Peruvian yellow chili pepper. If you can't find the paste, you can substitute it with a mix of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.
• Smoked paprika — Opt for a high-quality smoked paprika to add a rich smoky flavor to the dish.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh chili peppers to the stir-fry.
• If you prefer a saucier Lomo Saltado, you can add a splash of beef broth or water to the skillet while stir-frying the vegetables.
• To achieve the perfect balance of flavors, adjust the amount of soy sauce and vinegar according to your taste preferences.
• For a healthier version, you can substitute the beef with chicken or tofu.
• Leftovers can be enjoyed the next day as a filling for sandwiches or wraps.

Serving advice

Serve the sizzling Lomo Saltado immediately to enjoy the flavors at their peak. Pair it with steamed white rice or crispy French fries for a satisfying meal.

Presentation advice

Present the Lomo Saltado in a vibrant and colorful manner by arranging the stir-fried beef and vegetables on a large serving platter. Garnish with fresh cilantro leaves for an added pop of green.