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“This started out as Lomo Saltado, Peruvian Stir-Fry, but I have changed it around quite a bit to suit my family's preferences, so decided to post this version so I don't have to remember all my changes / additions every time I make it! This recipe is a great way to use up leftover beef or chicken. Sirloin steak is really good for this. Add in your favorite vegetables. Needs to marinade for 1-3 days.”
READY IN:
72hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare marinade 1 to 3 days before serving. Mix all marinade ingredients in a small bowl (I use a 2 cup glass measuring cup).
  2. Slice the red onion thinly and place into a quart sized press and seal bag.
  3. Slice the meat into bite sized strips and place into a second quart sized press and seal bag.
  4. Pour half of the marinade into each bag. Press as much air out of each bag as possible and seal. Refrigerate.
  5. When ready to prepare the saltado, prepare a pot of rice. Prepare half a bag of frozen fries according to the directions on the bag (I bake them in the oven).
  6. At the same time the rice and french fries are cooking, place a large skillet on a burner over high heat. Add the red onions and their marinade to the skillet and cook for a few minutes. If using raw meat, add that next and cook. If using cooked meat, it can be added after the other ingredients (just to heat up).
  7. Add the can of drained and cut up tomatoes, and the bag of frozen vegetables. Cook until everything is hot.
  8. Serve rice with saltado and french fries on top.

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