Go Back
Print
Vegetarian Lomo Saltado

Vegetarian Lomo Saltado with Baked Sweet Potato Fries

Lomo Saltado is basically the Peruvian version of a stir fry made with steak, tomatoes and red onions. It’s cooked in an incredibly simple but amazingly savory sauce made of mostly soy sauce and red wine vinegar. Translated the dish literally means ‘salted beef’ and it’s traditionally served with white rice and french fries because as every Peruvian well knows, two carbs are better than one.

Course Main Course
Cuisine Peruvian
Keyword baked sweet potato fries, lomo saltado vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 340 kcal
Author Denisse Salinas

Ingredients

  • 2 large sweet potatoes peeled and sliced into wedges
  • 4 tablespoons olive oil divided
  • 2 large portobello mushrooms thickly sliced
  • 2 garlic cloves finely diced
  • 1 red onion thickly sliced
  • 2 large tomatoes thickly sliced
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1/4 cup vegetable broth
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 1/2 cup fresh cilantro chopped
  • Cooked white or brown rice for serving

Instructions

  1. Preheat oven to 400 degrees. Toss sweet potatoes with 2 tablespoons of olive oil, season with salt and spread on a single layer onto a baking sheet. Roast for about 20 minutes, flipping halfway through. Remove from oven and set aside.

  2. While potatoes are roasting, heat a large pot over high heat. Add remaining 2 tablespoons olive oil and sauté mushrooms, garlic, onion and tomato for 3-4 minutes. Add soy sauce, vinegar, broth and Worcestershire and sauté for 1-2 minutes more. Season to taste with salt and pepper.

  3. Serve with rice and sweet potato fries and garnish with cilantro.