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Lomo Saltado with Quinoa
A fusion of Chinese and Peruvian Creole styles, this stir fry will leave you wanting more. If you enjoy stir fries you will love this. Served with Quinoa instead of rice and with the option of fries if you want to go the whole Peruvian-hog.
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Servings Prep Time
4people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Cook quinoa to pack instructions and put aside when done, ready for serving.
  2. If using the baked French fries, pre-heat oven and follow pack instructions. Keep warm until serving time.
  3. Meanwhile prepare a marinade by adding the beef, salt, pepper, cumin, oregano and 1 tbsp of the soy sauce. Stir to combine and allow to marinate for 5 minutes.
  4. Heat the olive oil in a wok or frying pan over medium/high heat. Add the garlic and stir fry for 1 minute. Then add the meat marinade mixture and stir fry for 1 minute. Add the onions and stir fry for a further 2 minutes. Add the tomatoes and green chili and stir fry for a further minute. Add remaining 1 tbsp of soy sauce, pisco, if using, and the vinegar. If using the French fries, Peruvians add the cooked fries to the stir fry mixture at this stage. Feel free to add them now or as a side in the step below. Carefully stir in and then turn off the heat.
  5. Serve up the quinoa first, add the meat mixture, season with salt and pepper and then add the parsley. If using, add the French fries on the side, if not already added at the stir fry stage. Serve immediately.
https://compassandfork.com/recipe/perus-most-popular-dish-how-to-make-lomo-saltado/
https://compassandfork.com/recipe/perus-most-popular-dish-how-to-make-lomo-saltado/