Ingredients with Measurements:
- 1 lb beef sirloin, sliced into thin strips
- 1 red onion, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 2 tomatoes, sliced into thin strips
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- Cooked white rice, for serving
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or large skillet over high heat.
2. Add the vegetable oil and swirl to coat the pan.
3. Add the beef strips and stir-fry for 2-3 minutes until browned.
4. Remove the beef from the pan and set aside.
5. Add the onions and bell peppers to the pan and stir-fry for 2-3 minutes until slightly softened.
6. Add the garlic and stir-fry for 30 seconds until fragrant.
7. Add the tomatoes and stir-fry for 1-2 minutes until slightly softened.
8. Return the beef to the pan and stir to combine.
9. In a small bowl, whisk together the soy sauce and red wine vinegar.
10. Pour the sauce over the beef and vegetables and stir to coat.
11. Season with salt and pepper to taste.
12. Stir in the chopped cilantro.
13. Serve hot over cooked white rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 12g
- Protein: 32g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork.
- Red onion can be substituted with yellow onion.
- Green bell pepper can be substituted with red or yellow bell pepper.
- Red wine vinegar can be substituted with white wine vinegar or rice vinegar.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use different vegetables such as mushrooms, zucchini, or carrots.
- Add a fried egg on top for a traditional Peruvian twist.
Tips and tricks:
- Make sure to slice the beef and vegetables into thin strips for even cooking.
- Cook the beef in batches to avoid overcrowding the pan.
- Don't overcook the vegetables to maintain their texture and flavor.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large platter with the cooked white rice on the side.
- Garnish with additional chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced jalapenos
Pairings:
- Ceviche
- Peruvian corn
- Pisco sour cocktail
Suggested side dishes:
- Steamed vegetables
- Fried plantains
- Quinoa salad
Troubleshooting advice:
- If the beef is tough, it may have been overcooked. Try cooking it for a shorter amount of time or using a more tender cut of meat.
- If the vegetables are too soft, they may have been overcooked. Try cooking them for a shorter amount of time or adding them later in the cooking process.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to avoid cross-contamination.
Food history:
- Lomo Saltado is a popular Peruvian dish that combines Chinese stir-fry techniques with traditional Peruvian ingredients.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve hot over cooked white rice.
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Region: Peruvian