Peruvian Lomo Saltado Recipe

Name: Salsa's Peruvian Lomo Saltado Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 pound Sirloin steak; 1 medium Red bell pepper; 1 medium Yellow onion; 1 medium Smoked sweet potato; 2 cups Cooked rice; 1 cup Black beans; 1 cup Chimichurri sauce; 2 tablespoons Olive oil; 2 tablespoons Soy sauce; 2 cloves Garlic; to taste Salt; to taste Black pepper

Inspired by Salsa's

Time30m

Serves4

Sauteed sirloin, peppers, onions, smoked sweet potato, rice, beans, chimichurri

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Ingredients

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Main Ingredients

1 pound Sirloin steak

1 medium Red bell pepper

1 medium Yellow onion

1 medium Smoked sweet potato

2 cups Cooked rice

1 cup Black beans

1 cup Chimichurri sauce

2 tablespoons olive oil

2 tablespoons Aged soy sauce

2 cloves Garlic

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Slice the sirloin steak into thin strips. Cut the red bell pepper and yellow onion into thin strips. Peel and cube the smoked sweet potato.

Cook the Sweet Potato

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the smoked sweet potato and cook until tender, about 10 minutes. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and peppers, and sauté until they are soft and slightly caramelized, about 5-7 minutes. Add minced garlic and cook for an additional 1 minute.

Cook the Sirloin

Add the sliced sirloin to the skillet with the vegetables. Stir-fry for about 5-7 minutes until the beef is cooked to your desired doneness. Stir in soy sauce, salt, and pepper.

Combine and Serve

Add the cooked sweet potato and black beans to the skillet, stirring to combine everything. Serve over a bed of cooked rice and drizzle with chimichurri sauce.