Lomo Saltado (Peruvian Beef and Chip Stir-Fry)
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Ingredients
- 600 g sirloin steak, thinly sliced
- 500 g waxy potatoes, thinly sliced
- 1 red onion, sliced
- 2 ripe tomatoes
- 3 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
- 2 tbsp fresh coriander, chopped
- 300 g long grain white rice
- 4 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 779 kcal
- Protein
- 41.3 g
- Carbohydrate
- 84 g
- of which sugars
- 4.9 g
- Fat
- 29.7 g
- of which saturates
- 7.8 g
- Fibre
- 4.6 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Heat half the vegetable oil in a frying pan and fry the potato slices for 8-10 minutes, turning, until golden and crisp. Drain on kitchen paper.
- 3
Heat the remaining oil in a large wok or frying pan until very hot. Season the steak and stir-fry in batches for 1-2 minutes per batch, until browned but still pink in the middle. Lift out.
- 4
Add the garlic and red onion to the pan and stir-fry for 2 minutes, then add the tomatoes and cook for 2 minutes more.
- 5
Return the beef to the pan with the soy sauce and red wine vinegar and toss over a high heat for 1-2 minutes, until the beef is cooked through with no pink remaining.
- 6
Stir in the crisp potatoes and fresh coriander and serve immediately with the rice.
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