Lomo Saltado

White rice, French fries, tomatoes, onions, sirloin trips, topped with fresh herbs.

This dish of stir-fried beef, onions, peppers and tomatoes is an example of chifa, or Chinese-Peruvian cuisine. It’s usually served with white rice on the side and french fries.

Course Main Course

Cuisine Peruvian

Keyword Balsamic Vinegar, Beef Tenderloin, Cherry Tomatoes, French Fries, Ground Black Pepper, Lime Juice, Parsley, Red Onion, Salt, Soy Sauce, Tomatoes, Vegetable Oil, White Rice

Cooking Method Sauté

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 504kcal

Equipment

Skillet or Frying Pan

Ingredients

1 pound Beef Tenderloin Sliced into 2-by-1/2-inch strips
1/4 teaspoon Salt
3 Tablespoons Vegetable Oil
1 Red Onion Large, cut into 12 thin wedges
2 Tomatoes Medium, cut into eighths
2 Tablespoons Parsley Chopped
2 Tablespoons Balsamic Vinegar
2 Tablespoons Soy Sauce Or tamari, low-sodium
Ground Black Pepper
1 Tablespoon Lime Juice
8 ounces French Fries For serving
2 cups White Rice For serving

Instructions

Season the beef with the salt. In a frying pan or large skillet over high heat, add the oil. Add the beef and sear until it’s deeply caramelized, about 2 minutes per side. Reduce the heat to medium-high. With a slotted spoon, transfer the beef to a plate.
Add the onions to the same skillet and cook, stirring, until they begin to soften and their edges darken, 3 to 4 minutes. Add the tomatoes, 1 tablespoon of the parsley, the vinegar, soy sauce or tamari and a few cracks of pepper. Cook, stirring, until the tomatoes have softened, about 2 minutes.
Return the beef and any accumulated juices to the frying pan or skillet and toss gently to combine. Reduce the heat to low. Remove from the heat and sprinkle with the remaining parsley and the lime juice.
Toss with the french fries, and serve family-style, with rice on the side.

Nutrition