Beef Lomo Saltado


Beef Lomo Saltado
Serves: 3
  • 250g sirloin steak
  • salt and pepper
  • 1 garlic clove, crushed
  • 1 sweet potato in 1½ cm cubes
  • 4 tbsp olive oil
  • 250g Tenderstem brocolli
  • ½ large fresh chilli, de-seeded and finely sliced
  • ½ medium red onion, thick sliced
  • 1 tbsp red wine vinegar
  • 2 tbsp beef stock
  • 150g cherry tomatoes, halved
  • 1 spring onion, cut into
  • 1½ cm pieces
  • handful of coriander leaves
  1. Preheat oven to 200C/Gas6. In a bowl, mix the steak with salt, pepper and crushed garlic. Cover and set aside. Put the sweet potato cubes on a baking tray, season with salt and mix with 3 tbsp of the olive oil. Roast for 20-25 mins. Meanwhile, steam the Tenderstem for 3-4 mins. Remove from the pan immediately and put in a bowl with iced water.
  2. Heat 1 tbsp oil in a wok or large frying pan over high heat. Cook the beef quickly, stirring until it browns. Add chilli and onion, stir and add red wine vinegar and stock.
  3. Let it simmer for 30 secs, stirring frequently.
  4. Add the cherry tomatoes, Tenderstem and spring onion, and season with salt and pepper. Stir well. Turn the heat off and sprinkle with roasted sweet potato cubes and coriander leaves. Serve, covered in its juices with rice.


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