Lomo saltado
Peruvian beef stir-fry with tomatoes and onions, served with potatoes and rice. Times estimated by artificial intelligence.
Active time45 min
Cooking30 min
Total1 h
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Ingredients
- 15 g fresh coriander
- 200 g red onion
- 600 g potatoes
- 300 g tomato
- 600 g rump steak
- 40 ml sunflower oil
- 200 g long-grain rice
- 40 ml soy sauce
- 20 ml wine vinegar
Preparation
Preheat the oven to 220 degrees Celsius. Peel the potatoes, cut them into batons and coat with half the oil. Bake for 25 to 30 minutes, turning halfway through cooking.
600 g potatoes40 ml sunflower oil- oven
- baking tray
- knife
Cook the rice according to the packet instructions and drain. For long-grain rice, allow 12 to 15 minutes as a guide; the timing and method on the packet take precedence over this timer.
200 g long-grain rice- saucepan
Cut the beef into thin strips, peel the onion and cut it into wedges, then wash and cut the tomatoes.
200 g red onion300 g tomato600 g rump steak- knife
Sear the beef in the remaining oil in small batches, then set aside.
- wok
Fry the onion for 3 minutes, then add the tomatoes, soy sauce and vinegar. Return the beef to the wok and cook for 2 minutes. Add the washed coriander and serve with the rice and potatoes. Here, the potatoes are oven-baked instead of being deep-fried as they traditionally are.
15 g fresh coriander40 ml soy sauce20 ml wine vinegar- wok
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration