Peruvian Lomo Saltado

Ingredients

• 1 pound beef strips, cut into thin strips
• 2 medium onions, sliced into thin rings
• 2 large tomatoes, diced
• 2 aji amarillo peppers, seeded and sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons vinegar
• 2 tablespoons vegetable oil
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish

Method

1. 1Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat, until it starts to shimmer.
2. 2Add the beef strips and cook for 3-4 minutes, or until browned, then remove from the wok and set aside.
3. 3Add the remaining 1 tablespoon of vegetable oil to the wok, then add the sliced onions and cook for 3-4 minutes, or until they start to soften.
4. 4Add the diced tomatoes and sliced aji amarillo peppers to the wok, cooking for an additional 2-3 minutes, or until the vegetables start to break down.
5. 5Add the minced garlic to the wok and cook for 1 minute, stirring constantly to prevent burning.
6. 6Add the cooked beef back into the wok, along with soy sauce and vinegar, stirring to combine and cook for an additional 1-2 minutes, until the sauce has thickened and the ingredients are well coated.
7. 7Season the Lomo Saltado with salt and black pepper to taste, then garnish with chopped fresh cilantro and serve immediately over rice

Nutrition per serving