Lomo Saltado

Lomo Saltado

Ingredients:

  • Certified Angus Beef ® Bertolino Foods shaved steak
  • 1 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons plus 2 teaspoons lime juice, divided
  • 3-4 teaspoons canola oil
  • 1 small red onion (or 1/2 large), thinly sliced
  • 3 green onions, cut into 2-inch segments
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 jalapeño pepper, seeded and thinly sliced
  • 3 plum tomatoes, core removed and cut into 1/2-inch wedges
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 cup chopped cilantro, lightly packed
  • 1/2 package frozen French fries (14-15 ounces) cooked to bag instructions

Method:

  1. MARINATE. In a large mixing bowl, combine shaved steak, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon soy sauce and 2 teaspoons lime juice; toss well to coat. Allow to marinate while preparing other ingredients.
  2. SEAR BEEF. Heat a large wok or large skillet on high until just beginning to smoke, add 1 teaspoon of canola oil to coat pan and add half the beef. Stir fry beef 2 to 3 minutes, or until seared and no pink remains. Transfer beef to a clean plate, repeat with another 1 teaspoon canola oil and remaining beef.
  3. STIR FRY. With pan still on high heat add 1 teaspoon canola oil. Add onion and peppers; stir fry 2 minutes or until they begin to brown on edges, transfer to plate with beef. Add remaining canola oil if necessary, green onion and tomatoes. Stir fry 1 minute, add garlic and ginger, continue to stir fry for another 30 seconds. Return beef and vegetables back to pan, stir, reduce heat to low.
  4. FINISH. Pour in remaining 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 teaspoon salt and toss to coat all ingredients in sauce. Finally, add French fries and cilantro, toss well to combine. Remove from heat and serve immediately.

Serves 6
 
Prep time: 20 minutes
Cook time: 15 minutes
Other Time: 20 minutes