Peruvian-inspired Feast Cont.: Lomo Saltado

Recipe

This traditional stir fry of beef, peppers and potatoes served over rice (starch-heaven) is a staple in Peruvian restaurants. 

For my purposes I omitted the potatoes and added chestnut mushrooms and a red onion. Oh, and I upped the meat quotient with a small pork tenderloin.

You’ll need:

1 top sirloin steak (about 3/4 lb)
1 pork tenderloin
3 bell peppers (green, red and yellow)
3 garlic cloves
1 red onion
1/4 pound of chestnut mushrooms
3 tablespoons soy sauce

First I sliced red and green peppers, mushrooms, and one red onion. Then I thinly chopped three garlic cloves.

Next I thinly sliced the sirloin steak and pork loin.

In a large non-stick saute pan (or wok) heat olive oil and add the garlic, sauteing over medium heat for three minutes. Next add the peppers and onion. Then add the mushrooms and cook until soft (2 mins).

Add the thinly sliced beef and pork and brown then add the soy sauce. Cook on medium high heat for two minutes then serve with white rice and hot sauce on the side (for the adults most probably).

- Matthew

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One Response to Peruvian-inspired Feast Cont.: Lomo Saltado

  1. Dianne says:

    Try adding 2 chopped plum tomatoes when you put in the mushrooms!

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