LOMO SALTADO

Lomo Saltado image

Looking for a wonderful dinner? Then check out this Peruvian-style vegetable and beef stir-fry that's served over rice.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 10

Number Of Ingredients 10

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Ingredients

4 medium baking potatoes (about 1 lb)
1 tablespoon vegetable oil, plus additional as needed
1 1/2 lb thinly sliced beef sirloin steak
1 large red onion, halved, thinly sliced
4 plum (Roma) tomatoes, cut into thin wedges
1 tablespoon soy sauce
1 teaspoon red wine vinegar
Salt and pepper to taste
2 medium green onions, cut into small matchstick pieces
10 cups hot cooked white rice

Steps:

Peel potatoes; cut into 2x1/4-inch sticks. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook potatoes in oil 5 to 8 minutes, tossing frequently, until tender and golden brown. Remove from skillet; keep warm.
In same skillet, heat about 1 teaspoon oil over medium-high heat. Working in small batches, cook beef in oil about 1 minute or just until cooked. Continue cooking beef in small batches, using 1 teaspoon oil per batch. Remove beef from skillet; keep warm.
Add red onion to skillet; cook and stir about 2 minutes or until tender. Stir in beef, tomatoes, soy sauce, vinegar and salt and pepper. Cook and toss mixture over medium heat about 1 minute or until hot.
Spoon beef mixture onto large serving platter; top with cooked potatoes. Garnish with green onions. Serve over rice.

Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 45 mg, Fiber 1 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 2 g, TransFat 0 g