Sizzling Peruvian Beef Stir-Fry

Donʼt miss the opportunity to try one of the best dishes in Mexico! Lomo saltado — jumping beef Letʼs take a tour of the worldʼs cuisines! Bright, aromatic, satisfying, tasty — take my word for it. Or don’t believe it, but cook it and see for yourself))))
cook time: 2h 10 min
Elijah Stroud
Sizzling Peruvian Beef Stir-Fry

Nutrition Facts (per serving)

118
Calories
6g
Fat
8g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Garlic 5 clove
Chilli 1 pc
Tomatoes 300 g
Olive oil 4 tbsp
Salt to taste
Ground black pepper to taste
Lemon juice 3 tbsp
Potato 1 kg
Beef (tenderloin) 1 kg
Bulb onions (red) 3 pc
Vegetable oil 4 tsp
bell pepper 2 pc
Melted butter 4 tsp
Green cilantro 1 bunch

Recipe instructions

Step 1

Step 1
Wash the meat, cut into medium pieces

Step 2

Step 2
Marinate for 1-2 hours. in olive oil and lemon juice

Step 3

Step 3
Wash the potatoes, peel them, cut them into large strips. Place to dry on a lint-free cotton towel. Heat the ghee in a thick-bottomed frying pan and add the potatoes to fry. I usually mix it right away and coat all the slices in oil. Cover without turning down the heat and stir a couple of times, no more. Salt just before the end

Step 4

Step 4
Meanwhile, cut the onion and pepper into half rings; greens, garlic — finely, tomatoes — into medium pieces, do not remove the skin

Step 5

Step 5
In a wok (preferably cast iron), heat up the vegetable oil and fry for 2-3 minutes. pieces of meat in portions (!), without allowing the meat juice to leak out. Place the fried meat in a separate bowl and add salt.

Step 6

Step 6
Renew the oil in the wok, sauté the onions + tomatoes, chili peppers. Fry, stirring constantly

Step 7

Step 7
When the tomatoes have softened enough and released their juice, add the meat to them. pepper and heat for 2-3 minutes

Step 8

Step 8
Add fried potatoes and herbs. Mix gently

Step 9

Step 9
Finita! Bon appetit! Eat immediately, without letting it cool down!

Additional rubrics

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