Smoky Beef Lomo Saltado
A German-inspired twist on the Peruvian dish, Lomo Saltado. This recipe combines the flavors of smoky beef, crunchy vegetables, and a hint of Peruvian spices.
Ingredients
- ●1 lb lovely Smoked Beef
- ●2 medium beetrootpeeled and sliced
- ●1 tsp peruvian lomo saltado spice blend
- ●to taste salt
- ●1/2 tsp smoked paprika
- ●2 tbsp olive oil
- ●1 medium onionsliced
- ●2 cloves garlicminced
- ●2 medium potatoespeeled and sliced
- ●chopped fresh cilantro
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add the sliced onion and cook until browned, about 5 minutes.
- 3
Add the minced garlic and cook for 1 minute.
- 4
Add the sliced potatoes and cook until they start to brown, about 5 minutes.
- 5
Add the sliced beetroot and cook until the vegetables are tender, about 5 minutes.
- 6
Add the smoked beef and cook until browned, about 3-4 minutes.
- 7
Sprinkle the Peruvian lomo saltado spice blend and smoked paprika over the beef and vegetables.
- 8
Season with salt to taste.
- 9
Cook for an additional 2 minutes.
- 10
Serve hot, garnished with chopped fresh cilantro.
- 11
Serve with your choice of sides, such as rice or noodles.