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Lomo Saltado  

A traditional South American steak entree from Peru. This consists of steak strips with a fragrant mixture of vegetables.

Cal: 387 Fat: 10g Carbs: 38g Protein: 36g Fiber: 4g
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Original recipe serves 6

Scaling


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 6)

  • salt ; to taste
  • 1 medium green bell pepper ; cut into thin strips
  • olive oil
  • black pepper ; to taste
  • 2 pounds beef ; steak fillets, cut into strips
  • 5 medium potatoes ; cut into thin strips
  • 2 teaspoons garlic ; minced
  • parsley ; chopped
  • 1 tablespoon white vinegar
  • 2 medium onions ; cut into strips
  • 4 tomatoes ; cut into strips
  • 1 tablespoon red wine
  • Directions

    Marinate steak strips in wine for one hour. In a large skillet, saute the garlic in the oil and add the steak. Continue frying, and cook to taste. Drain some of the juice and save it. Add the tomato, salt, and black pepper to pan. Cook for an additional few minutes, and then add the bell pepper, onion, vinegar and parsely. Cook a few minutes more and then add the juice from the meat. In a separate pan, fry the potatoes in hot oil. Add the fried potatoes to the meat. Serve with rice or additional fried potatoes on the side, along with a salad. Serves 6.

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    (No rating submitted) Anonymous User on 2006-07-12

    I tried this recipe and overall it was very good. However, I found it necessary to add a small amount of seasoned broth during the final stages to give this dish more "taste". Also, if I made Lomo Saltado again, I would add the tomatoes at the same time as the peppers and onions. They softened too fast when added while the meat was cooking.