Quick Lomo Saltado
75% authentic · Peruvian-inspired
A simplified version of Lomo Saltado, perfect for weeknights. Uses pre-cut beef and fewer traditional peppers, focusing on speed and ease while retaining the core flavors.
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Ingredients
- Beef sirloin or flank steak1 lb
- Red onion1 medium
- Cherry tomatoes1 cup
- Garlic3 cloves
- Soy sauce1/4 cup
- Worcestershire sauce1 tbsp
- Red wine vinegar1 tbsp
- Parsley2 tbsp chopped
- Vegetable oil2 tbsp
- Shoestring fries10 oz
- Cooked white rice4 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut beef into thin strips. Season with salt and pepper.
- 2
Slice red onion. Halve cherry tomatoes. Mince garlic.
- 3
In a small bowl, combine soy sauce, Worcestershire sauce, and red wine vinegar.
- 4
Heat 1 tbsp oil in a wok or large skillet over high heat. Cook beef until browned. Remove and set aside.
- 5
Add remaining 1 tbsp oil. Add red onion and stir-fry for 1 minute.
- 6
Add garlic and cherry tomatoes. Stir-fry for 1-2 minutes until tomatoes begin to soften.
- 7
Return beef to the wok. Add the sauce mixture. Toss to combine and cook for 1 minute until heated through.
- 8
Stir in shoestring fries and chopped parsley.
- 9
Serve immediately with cooked white rice.
