Ingredients with Measurements:
- 1 pound beef tenderloin, sliced into 1/2-inch thick pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 cup vegetable oil
- 4 large eggs
- 4 cups cooked white rice
- 4 large yellow onions, sliced
- 4 red bell peppers, roasted and sliced
- 4 tablespoons soy sauce
- 4 tablespoons red wine vinegar
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large skillet
- Oven or grill for roasting peppers
Step-by-step instructions:
1. Season the beef tenderloin slices with salt, black pepper, cumin, and paprika. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef tenderloin slices and cook for 2-3 minutes per side, until browned and cooked to your desired doneness. Remove from the skillet and set aside.
3. In the same skillet, add the sliced onions and cook for 5-7 minutes, until softened and lightly browned.
4. Add the roasted red bell peppers to the skillet and stir to combine with the onions.
5. In a small bowl, whisk together the soy sauce, red wine vinegar, and minced garlic. Pour the mixture over the onions and peppers in the skillet and stir to combine.
6. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
7. To serve, divide the cooked rice among four plates. Top each plate with a portion of the beef tenderloin slices, onions, peppers, and an egg. Sprinkle with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 660
Fat: 31g
Carbohydrates: 61g
Protein: 32g
Sodium: 980mg
Sugar: 10g
Substitutions for ingredients:
- Beef tenderloin can be substituted with sirloin or flank steak.
- White rice can be substituted with brown rice or quinoa.
- Red bell peppers can be substituted with green or yellow bell peppers.
- Soy sauce can be substituted with tamari or coconut aminos.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
Variations:
- Add sliced tomatoes or avocado to the dish for extra flavor and nutrition.
- Use leftover cooked beef or chicken instead of cooking fresh beef tenderloin.
- Add a sprinkle of chili flakes or hot sauce for extra heat.
Tips and tricks:
- To roast the red bell peppers, place them on a baking sheet and broil in the oven or grill on high heat until the skin is charred and blistered. Let cool, then peel off the skin and slice the peppers.
- Make sure to season the beef tenderloin well for maximum flavor.
- Cook the eggs to your desired doneness - runny yolks are traditional for this dish, but you can cook them longer if you prefer.
Storage instructions:
Leftovers can be stored 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 the dish on a large platter with the rice on one side and the beef, onions, peppers, and eggs arranged on top.
Garnishes:
Sprinkle with additional chopped parsley or cilantro for a pop of color.
Pairings:
Serve with a side of black beans or a simple green salad.
Suggested side dishes:
- Black beans
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the beef tenderloin is sticking to the skillet, make sure the skillet is hot enough and the beef is dry before adding it to the skillet.
- If the onions are not browning, turn up the heat and stir less frequently.
Food safety advice:
- Make sure to cook the beef tenderloin to a safe internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Lomo a lo Pobre is a traditional Chilean dish that translates to "poor man's steak." It is typically made with beef tenderloin, onions, french fries, and a fried egg on top. The addition of roasted red bell peppers in this recipe adds a pop of color and flavor.
Flavor profiles:
Savory, salty, slightly sweet, with a hint of smokiness from the roasted red bell peppers.
Serving suggestions:
Serve with a glass of red wine or a cold beer for a satisfying meal.
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Region: Spanish