| Ingredient |
Amount |
Calories |
| Onions |
150g |
60kcal |
| Potatoes, raw, flesh and skin |
900g |
693kcal |
| Tomatoes |
200g |
36kcal |
| Rice white long-grain raw |
200g |
730kcal |
| Vegetable oil |
30g |
266kcal |
| Tomato paste, without salt added |
15g |
12kcal |
| Vinegar distilled |
30g |
5kcal |
| Cumin, ground |
2g |
8kcal |
| Soy Sauce made from soy and wheat (Shoyu) |
60g |
32kcal |
| Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, all grades, raw |
450g |
905kcal |
Recipe Instructions:
Ingredients:
For the Rice:
1 cup white rice (200 g)
2 cups water (480 ml)
Salt to taste
For the French Fries:
4 large potatoes (about 900 g), peeled and cut into thin strips
Oil for frying (enough to fill the fryer or pot to 2-3 inches)
Salt to taste
For the Lomo Saltado:
450 g beef sirloin, sliced into strips
2 tablespoons vegetable oil (30 ml)
1 onion, sliced (about 150 g)
2 tomatoes, sliced (about 200 g)
1/4 cup soy sauce (60 ml)
2 tablespoons vinegar (30 ml)
1 tablespoon tomato paste (15 g)
1 teaspoon ground cumin (2 g)
Salt and pepper to taste
Instructions:
Prepare the Rice:
Rinse 200 g of white rice under cold water until the water runs clear.
In a saucepan, bring 480 ml of water to a boil.
Add rice and salt to taste.
Cover, reduce heat, and simmer for 15-20 minutes (white rice) or 40-45 minutes (brown rice), or until rice is tender and the water is absorbed.
Fluff with a fork before serving.
Prepare the French Fries:
Peel and cut about 900 g of potatoes into thin strips.
Heat oil in a deep fryer or large pot to 175°C (350°F).
Fry the potato strips in batches until golden brown and crispy, about 4-6 minutes per batch.
Drain on paper towels and season with salt.
Prepare the Lomo Saltado:
Heat 30 ml of vegetable oil in a large skillet over medium-high heat.
Add 450 g of beef strips and cook until browned.
Add 150 g of sliced onions and cook until softened.
Stir in 200 g of sliced tomatoes, 60 ml of soy sauce, 30 ml of vinegar, 15 g of tomato paste, 2 g of ground cumin, salt, and pepper.
Cook for another 3-4 minutes until the vegetables are tender and the sauce is slightly thickened.
Assemble and Serve:
Serve the Lomo Saltado over a bed of cooked rice.
Place the French fries on the side.
