LOMO SALTADO | Peruvian Steak & Fries

Slice beef sirloin into strips and season with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the beef strips to the skillet and cook until browned, about 3-4 minutes.

Remove the beef from the skillet and set aside.

In the same skillet, add sliced onion and cook until translucent, about 2-3 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in chopped tomatoes and cook until they begin to soften, about 2-3 minutes.

Return the beef to the skillet and add soy sauce and vinegar, stirring to combine.

Add sliced red pepper and green beans, cooking for another 2-3 minutes until tender.

Chop cilantro and stir it into the mixture just before serving.

Meanwhile, fry or bake the potatoes until golden and crispy.

Serve the lomo saltado over rice with the crispy potatoes on the side.

Allergens