Spicy Lomo Saltado Steak Stir-Fry
with Green Pepper & Tomatoes over Warm Rice
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Saltar means jump in Spanish, like sauté in French. For this lomo saltado, our version of a Peruvian standard, strips of top sirloin beef are tossed with chunky green pepper, thick-cut tomatoes and onion, with a splash of soy showing the nation’s Asian influences. Turning up the heat a tad is a pinch of cayenne in the spice blend, accentuated by sharp ginger and red wine vinegar. Jump this stir-fry onto jasmine rice.
We will send you:
- 2 Top sirloin beef medallions
- 20g Ginger
- 2 Garlic cloves
- 1 Onion (or shallot)
- 2 Tomatoes
- 1 Green pepper
- 30ml Red wine vinegar
- 160g Jasmine rice
- 30ml Soy sauce (low sodium)
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Peeler
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
6 g
Sodium
42 mg
Total Carb
84 g
Sugars
8 g
Protein
42 g
Fibre
5 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, pat the steaks dry with paper towel and thinly slice against the grain; season with ½ the spices and S&P. Cut the tomatoes into 1-inch wedges. Halve, core and cut the green pepper lengthwise into ½ inch pieces. Halve, peel and thinly slice the onion. Mince the garlic. Peel and mince the ginger.
Cook the steaks
In a large pan, heat a generous drizzle of oil on high. Add the steaks* (in batches if necessary) and cook, 1 to 2 min. per side, until cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the green pepper, onion, ginger and garlic. Sauté, 3 to 4 min., until beginning to soften. Add the tomatoes, soy sauce, vinegar (start with ½), remaining spices and S&P. Sauté, scraping up any browned bits, 2 to 3 min., until the tomatoes have softened.
Make the stir-fry
To the pan of vegetables, add the steaks. Cook, stirring frequently, 30 sec. to 1 min., until combined.
Plate your dish
Divide the rice between your plates. Top with the stir-fry. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
