Lomo Saltado is a Peruvian dish with sliced steak, onions, tomatoes, fries, and rice.
Before we started on this adventure, the blog, we would eat a roast, mashed potatoes, rolls, and salad almost every Sunday. That’s not the case anymore!
My eyes have been opened to so many possibilities and different kinds of foods, and yes, most of the time we just love it but sometimes we don’t. My son, Ben had been wanting to try this for a while.
It is so good! It’s not hard to make but it is thinking out of the box!
4 12 ounce rib-eye steaks
salt and pepper to taste
1 garlic clove, minced
1 beef bouillon cube
1/8 cup vegetable oil
4 potatoes, sliced into fries
1 red onion, thinly sliced
1 yellow pepper, thinly sliced
1 tomato, diced
12 teaspoons rice vinegar
1 lime, juiced
4 teaspoons soy sauce
1/4 cup chopped parsley
Steamed white rice, for serving
- Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper, and garlic.
- In a deep fryer or a heavy pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees. Add the fries and fry until golden brown. Remove them to paper towels to drain.
- Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib eye. After the meat has browned add the onions, peppers, and cook until they have softened. Add the tomato, vinegar, lime juice, beef bouillon, and soy sauce. Simmer until the veggies are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.
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