Peruvian Lomo Saltado Plate

A bold fusion dish that brings all the flavor fireworks!

Ingredients :

1/2 lb beef sirloin or flank steak, sliced into strips

Salt & black pepper to taste

1 tbsp soy sauce

1 tbsp red wine vinegar

1 garlic clove, minced

1/2 red onion, thick-sliced

1 medium tomato, sliced into wedges

1/2 carrot, thinly sliced (optional)

1 tbsp chopped cilantro (for garnish)

1 tbsp vegetable oil

For the Potatoes:

1 cup yellow potatoes, quartered

1 tbsp olive oil

1/2 tsp paprika

Salt & pepper to taste

For the Rice:

1/2 cup long grain white rice

1 cup water

Salt to taste

How to Make It :

Roast the Crispy Potatoes:

Toss potatoes with olive oil, paprika, salt, and pepper. Roast at 425°F for 25–30 minutes until golden and crispy. These crispy bites of gold bring comfort crunch magic to the plate!

Cook the Fluffy Rice:

Rinse rice, bring to boil with salted water, reduce heat, cover, and simmer 15 minutes. Fluff with fork. It’s the perfect starchy base for soaking all that saucy flavor.

Sear the Steak:

Heat oil in a wok or skillet. Sear beef strips over high heat with garlic, salt, and pepper until browned. Adds that smoky umami punch and restaurant-style flair.

Toss in the Veggies & Sauce:

Add onions, tomato, and carrots. Stir-fry quickly with soy sauce and vinegar just until onions soften. This bold, tangy mix makes the ultimate fusion stir-fry.

Serve it All Together:

Plate with white rice, crispy potatoes, and the sizzling beef-veggie stir-fry. Garnish with fresh cilantro. It’s a flavor fiesta and a total dinner win.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serving: 1 person

Calories: ~690 per serving | Protein: ~40g per serving