Lomo Saltado (Peru)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 360g per person. Country of origin: Peru. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 175 kcal
- Protein
- 12 g
- Carbohydrate
- 20 g
- of which sugars
- 3 g
- Fat
- 6 g
- of which saturates
- 2 g
- Fibre
- 2.2 g
- Salt
- 0.95 g
Ingredients
- 600g rump steak, cut into strips
- 1 tbsp vegetable oil
- 1 red onion, thickly sliced
- 2 tomatoes, cut into wedges
- 2 garlic cloves, crushed
- 2 tbsp light soy sauce
- 1 tbsp red wine vinegar
- 1 tsp ground cumin
- 350g oven chips
- 300g cooked rice to serve
- Small handful coriander to finish
Method
Prepare the ingredients and trim any large visible pieces of fat from the beef.
Heat the oil in a heavy pan over a medium-high heat, then brown the beef in batches so it colours rather than steams.
Add the aromatics and spices, stirring until they smell fragrant.
Cook quickly over a high heat, keeping the beef tender and the vegetables bright. Add the sauce at the end so it coats the dish.
Taste, adjust seasoning, and serve with the suggested side. Nutrition values are estimates for planning and will vary with exact ingredients and portion size.
Reviews
Lomo Saltado (Peru) is a keeper for me. Clear method, good portion size, and enough character to make it feel like travel food.
Robin MastersI liked the balance in Lomo Saltado (Peru). The beef stayed tender and the seasoning made the whole plate feel generous.
Marcia CampbellThe Lomo Saltado (Peru) worked beautifully and gave a real sense of Peru without feeling difficult for a home kitchen.
Ann Carter