Lomo Saltado

5 from 1 vote

Quickly seared steak, onions, peppers, and tomatoes with an umami rich sauce gets lifted with a bit of vinegar for balance and bright fresh cilantro. This Chinese-influenced Peruvian meal is simple and delicious. It comes together fast so make sure you have everything prepared ahead of time.

Course Main Course

Cuisine Peruvian

Keyword beef, dairy-free, dinner, egg-free, lunch, nut-free, pepper, peruvian, tomato

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 420kcal

Author Jenny Ross

Ingredients

2 pounds sirloin steak cut into 1/2 inch thick slices
salt and pepper
3 tablespoons avocado oil
1 red onion cut into 1/2 inch thick slices
1 yellow or orange bell pepper seeds removed and cut into 1/8 inch slices (traditionally aji amarillo chili pepper but any pepper works)
2 green onions cut into 1/2 inch pieces
2 to matoes cut into 1/2 inch thick slices
4 garlic cloves minced
1 tablespoon ginger grated
4 tablespoons gluten-free soy sauce or coconut aminos
4 tablespoons apple cider vinegar
1/2 bunch fresh cilantro chopped

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Instructions

Season the steak with salt and pepper. Set aside.
Heat a cast iron pan over high heat (it must be very hot to sear and not boil the beef). When hot, add the avocado oil. Add the steak, working in batches so that the pan is not crowded, and sear over high heat until browned on the outside. Transfer to a bowl and do not clean the pan.
Add the onions to the now empty pan and cook over high heat for a couple of minutes, until just beginning to char. Add the peppers and cook another two minutes, or until softening. Move the vegetables to one side and add the tomatoes and green onions. Cook for about 1 minute, or until lightly colored. Add the garlic, ginger, coconut aminos, and vinegar. Cook for one minute, the sauce should reduce by half. Add back the beef and toss to combine. Serve with a generous garnish of cilantro.

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