LOMO SALTADO

Lomo Saltado image

Provided by Jon Nordheimer

Time 40m

Yield 6 to 8 portions

Number Of Ingredients 9

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Ingredients

Vegetable oil
4 all-purpose potatoes, peeled, halved lengthwise and thinly sliced
2 pounds beef loin, sliced into thin strips
3 yellow peppers, sliced into thin strips
3 red onions, peeled and cut into eighths
4 tomatoes, cut in eighths
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
6 cups hot cooked rice

Steps:

In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil. Add the potatoes, and sauté until browned and tender, about 15 minutes. Drain on paper towels, and set aside.
In a large skillet over high heat, heat 2 tablespoons of oil. Add the beef, and quickly sauté until the beef is seared and browned on all sides. Add peppers, and sauté until softened, about 2 to 3 minutes. Remove the pan from the heat, and use a slotted spoon to transfer beef and peppers to a plate.
Return the pan to medium-high heat. Add the onions and sauté until the edges are seared and they begin to soften, about 2 minutes. Add the tomatoes, and stir to combine. Sprinkle the soy sauce and balsamic vinegar over the mixture, and sauté until the tomatoes have softened, about 2 minutes.
Add the beef, peppers and sautéed potatoes, and toss gently to mix well. Cover and simmer just until reheated, 2-3 minutes. Serve with rice.

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 15 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams