A very delicious Peruvian dish I love to make, the base is half rice, half French fries and topped with seared steak, tomatoes and red onion, and topped with cilantro – i like to add homemade Bernaise sauce on top tho thats not ‘authentic’
full recipe down below!
📖 Lomo Saltado
Peruvian-Chinese steak stir-fry served over crispy fries and rice. Bold, fast, and unapologetically carbs-on-carbs.
Servings: 4 | Prep: 15 min | Cook: 15 min
🥕 Ingredients:
• Stir-Fry
• 1.5 lbs flank steak, cut into ½” strips
• 1 red onion, cut into wedges
• 2 Roma tomatoes, cut into wedges
• 1 jalapeño, slivered
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 2 garlic cloves, minced
• cooking oil
• salt
• black pepper
• For Serving
• 1 handful fresh cilantro
• French fries, hot & crispy
• cooked rice
• béarnaise sauce, for serving
📝 Instructions:
1. Sear steak in a very hot pan in batches — don’t crowd. Season with salt and pepper. Remove and set aside.
2. Stir-fry onion wedges for 1 minute. Add garlic and jalapeño, cook 20 seconds.
3. Add tomato wedges and cook 30-45 seconds — keep their structure.
4. Return steak to the pan with soy sauce, oyster sauce, vinegar, and sugar. Toss everything together for 30 seconds.
5. Pile over hot crispy fries, shower with cilantro, and serve with rice on the side. Drizzle with béarnaise sauce.
💡 Notes:
Use a very hot pan for proper searing. Tomatoes should keep their structure — don’t overcook them.
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🔗 Linked Recipes:
📖 Easy Béarnaise Sauce
🥕 Ingredients:
• 0.5 cup unsalted butter
• 4 large egg yolks, beaten
• 4 tbsp heavy cream
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 2 tsp minced onion
• 2 tsp dried tarragon
• 2 tsp chopped fresh parsley
• 1 tsp salt
• 2 pinch dry mustard
• 2 pinch cayenne pepper
📝 Instructions:
1. Melt butter in a microwave-safe bowl on high for about 30 seconds until just melted.
2. Whisk in egg yolks, heavy cream, vinegar, lemon juice, and onion. Add tarragon, parsley, salt, mustard, and cayenne; whisk until smooth.
3. Microwave on high, stirring every 20–30 seconds, until sauce thickens slightly — about 1½ minutes total. Do not overheat or it may curdle.
4. Serve immediately — spoon over grilled steak, roasted vegetables, or poached eggs.
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Shared from Recipe Spellbook
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2 Comments
A very delicious Peruvian dish I love to make, the base is half rice, half French fries and topped with seared steak, tomatoes and red onion, and topped with cilantro – i like to add homemade Bernaise sauce on top tho thats not ‘authentic’
full recipe down below!
📖 Lomo Saltado
Peruvian-Chinese steak stir-fry served over crispy fries and rice. Bold, fast, and unapologetically carbs-on-carbs.
Servings: 4 | Prep: 15 min | Cook: 15 min
🥕 Ingredients:
• Stir-Fry
• 1.5 lbs flank steak, cut into ½” strips
• 1 red onion, cut into wedges
• 2 Roma tomatoes, cut into wedges
• 1 jalapeño, slivered
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 2 garlic cloves, minced
• cooking oil
• salt
• black pepper
• For Serving
• 1 handful fresh cilantro
• French fries, hot & crispy
• cooked rice
• béarnaise sauce, for serving
📝 Instructions:
1. Sear steak in a very hot pan in batches — don’t crowd. Season with salt and pepper. Remove and set aside.
2. Stir-fry onion wedges for 1 minute. Add garlic and jalapeño, cook 20 seconds.
3. Add tomato wedges and cook 30-45 seconds — keep their structure.
4. Return steak to the pan with soy sauce, oyster sauce, vinegar, and sugar. Toss everything together for 30 seconds.
5. Pile over hot crispy fries, shower with cilantro, and serve with rice on the side. Drizzle with béarnaise sauce.
💡 Notes:
Use a very hot pan for proper searing. Tomatoes should keep their structure — don’t overcook them.
─────────────────────
🔗 Linked Recipes:
📖 Easy Béarnaise Sauce
🥕 Ingredients:
• 0.5 cup unsalted butter
• 4 large egg yolks, beaten
• 4 tbsp heavy cream
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 2 tsp minced onion
• 2 tsp dried tarragon
• 2 tsp chopped fresh parsley
• 1 tsp salt
• 2 pinch dry mustard
• 2 pinch cayenne pepper
📝 Instructions:
1. Melt butter in a microwave-safe bowl on high for about 30 seconds until just melted.
2. Whisk in egg yolks, heavy cream, vinegar, lemon juice, and onion. Add tarragon, parsley, salt, mustard, and cayenne; whisk until smooth.
3. Microwave on high, stirring every 20–30 seconds, until sauce thickens slightly — about 1½ minutes total. Do not overheat or it may curdle.
4. Serve immediately — spoon over grilled steak, roasted vegetables, or poached eggs.
───────────────────
Shared from Recipe Spellbook
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That is one delicious looking plate.