Latin American > Peru > Rice

Lomo Saltado Rice Bowl Recipe

Ingredients with Measurements:
- 1 lb. sirloin steak, sliced into thin strips
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp. soy sauce
- 1 tbsp. red wine vinegar
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 2 tbsp. vegetable oil
- 4 cups cooked white rice
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges

Special equipment needed:
- Large skillet or wok

Step-by-step instructions:
1. In a small bowl, mix together soy sauce, red wine vinegar, cumin, paprika, and black pepper. Set aside.
2. Heat vegetable oil in a large skillet or wok over high heat.
3. Add sliced steak and cook until browned, about 3-4 minutes.
4. Add sliced onion, bell pepper, and minced garlic to the skillet. Cook for an additional 2-3 minutes until vegetables are slightly softened.
5. Pour the soy sauce mixture over the steak and vegetables. Stir to combine and cook for an additional 1-2 minutes until the sauce has thickened.
6. To assemble the rice bowls, divide cooked white rice among four bowls.
7. Top each bowl with the lomo saltado mixture.
8. Garnish with chopped cilantro and lime wedges.


- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 45g
- Protein: 26g

Substitutions for ingredients:
- Sirloin steak can be substituted with flank steak or chicken breast.
- Red onion can be substituted with yellow onion.
- Green bell pepper can be substituted with red bell pepper or poblano pepper.

Variations:
- Add sliced tomatoes or avocado to the rice bowl for extra flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add a fried egg on top of the rice bowl for a breakfast twist.

Tips and tricks:
- Make sure to slice the steak against the grain for a tender texture.
- Don't overcook the vegetables to maintain their crunchiness.
- Use a non-stick skillet or wok to prevent sticking.

Storage instructions:
- Store leftover lomo saltado mixture in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the lomo saltado mixture in a skillet over medium heat until heated through.

Presentation ideas:
- Serve the rice bowl in a colorful bowl for an eye-catching presentation.

Garnishes:
- Chopped cilantro and lime wedges.

Pairings:
- Serve with a cold beer or a glass of red wine.

Suggested side dishes:
- Grilled corn on the cob or a side salad.

Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.

Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
- Lomo saltado is a popular Peruvian dish that combines Chinese and Peruvian flavors.

Flavor profiles:
- Savory, tangy, and slightly spicy.

Serving suggestions:
- Serve the rice bowl with a side of hot sauce or salsa for extra flavor.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Peruvian

Taste: Savory, Tangy, Spicy, Umami, Aromatic