Ingredients and Weight: - 1 lb flank steak, thinly sliced - 1 large red onion, sliced - 2 green bell peppers, sliced - 2 yellow bell peppers, sliced - 1 cup chopped cilantro - 1/4 cup soy sauce - 1/4 cup rice vinegar - 1/4 cup vegetable oil - 1 tsp ground cumin - 1 tsp garlic powder - Salt and pepper to taste
Preparation Time: 20 minutes Cooking Time: 15 minutes Difficulty Level: 2 (easy)
Preparation Method Steps: 1. In a large bowl, combine the steak slices, soy sauce, rice vinegar, cumin, garlic powder, salt, and pepper. Toss to coat and let marinate for at least 15 minutes. 2. Heat the vegetable oil in a large skillet or wok over high heat. 3. Remove the steak from the marinade and shake off any excess. Add the steak to the skillet and cook for 2-3 minutes, or until browned all over. 4. Add the onion, green bell peppers, and yellow bell peppers to the skillet. Cook for 5-7 minutes, or until softened and slightly browned. 5. Stir in the cilantro and cook for an additional 1 minute, or until wilted. 6. Serve the Lomo Saltado over rice or noodles, if desired.
Nutritional Information: - Calories: 350 - Fat: 15g - Protein: 25g - Carbohydrates: 30g
Dish Characteristics: - Flavorful and savory - Colorful and vibrant - Easy to make and perfect for a crowd
User Comments: - "This Lomo Saltado is amazing! The steak is so tender and flavorful, and the vegetables are cooked perfectly." - "I love the combination of flavors in this dish. It's a great way to experience Peruvian cuisine." - "This is a great recipe for a quick and easy weeknight meal. My family loved it!"
Special Precautions and Tips: - If you can't find flank steak, you can use another thin-cut steak, such as skirt or flat iron steak. - To make the dish vegetarian, replace the steak with tofu or tempeh. - Serve the Lomo Saltado with your favorite sides, such as rice, noodles, or french fries.