Lomo Saltado
By OcadoLife
Published on 29 November 2021
Originally from Lima, Carlo Carozzi is the brains behind award-winning street food stall, The Peruvian. This is his take on a traditional stir-fry recipe which features beef sirloin, onion, tomato and chips. It uses authentic Peruvian ingredients and easy-to-find kitchen staples so that home cooks in the UK can recreate it. Time and servings
30 minsTotal time
2Servings
30 minsPrep time
Ingredients
- 1 tbsp of rapeseed oil, plus extra for frying
- 2 garlic cloves, finely sliced
- 100 g of basmati rice
- 2 medium white potatoes (we used maris piper), peeled, cut into finger-sized wedges, dried with kitchen towel
- 2 sirloin steaks, cut into strips
- 1 red onion, cut into wedges
- 2 tomatoes, deseeded and sliced
- 1 tbsp of dark soy sauce
- 1 tsp of malt vinegar
- 1 tsp of oyster sauce
- 0.5 lime, juiced
- 1 handful of coriander leaves, chopped, to garnish
Method
Step 1
Start with the rice. Heat 1tbsp oil in a pan, add the garlic and fry gently for 2-3 mins. Add the rice and water to cover; bring to the boil and cook for 10-12 mins, or according to packet timings. Drain after cooking, if needed.Step 2
Meanwhile, pour 1cm of oil into a pan and bring to a medium heat. Lower the chips in using a slotted metal spoon and fry for 8 mins, until soft; remove and drain on kitchen towel. Turn the heat up, until the oil is hot and sizzling, then lower the chips back in; fry for 4-5 mins, until golden.Step 3
For the stir-fry, add 1 tbsp rapeseed oil to a wok and bring to a high heat. Add the steak and cook for 1-2 mins, to seal all sides. Remove and set aside. Add the onion and cook for 2-3 mins. Add the tomatoes, cooked steak, soy sauce, vinegar and oyster sauce. Toss and warm through for 1 min. Add the lime juice and toss. Scatter with coriander.Step 4
To serve, divide the rice and chips between plates and top with the stir-fry.