Peruvian Lomo Saltado --
  • Total Recipe Time: 40 to 50 minutes
  • Makes 4 servings


  1. 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  2. 1 package (16 ounces) frozen crinkle-cut French fries
  3. 1/2 teaspoon black pepper
  4. 2 tablespoons vegetable oil, divided
  5. 1 small red onion, cut into 16 wedges
  6. 1 medium yellow bell pepper or poblano pepper or 2 medium banana or Anaheim peppers, cut into 1/2-inch strips
  7. 1 medium tomato, cut into 8 wedges
  8. 1 cup reduced-sodium beef broth
  9. 1/2 cup white vinegar
  10. 3 tablespoons reduced-sodium or regular soy sauce
  11. 1 tablespoons cornstarch
  12. 2 tablespoons chopped fresh parsley or cilantro
  13. Hot cooked brown rice or quinoa


  1. Prepare French fries according to package directions. Keep warm and set aside.
  2. Meanwhile, cut beef steak lengthwise in half, then crosswise into into 1/8 to 1/4-inch thick strips. Season beef with black pepper. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1-1/2 teaspoons oil and beef. Remove; keep warm.
  3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes. Add tomato; cook and stir 3 to 4 minutes or until tomato begins to soften and bell peppers and onion are crisp-tender.
  4. Combine vinegar, beef broth, soy sauce and cornstarch; stir into skillet. Bring to boil; cook and stir 2 to 3 minutes or until sauce thickens, stirring frequently. Return beef and any accumulated juices to skillet; cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Remove from heat; add French fries and parsley; stir to coat. Serve immediately over rice.
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