Season 07 - Dinner / S07D27
Lomo Saltado with Rice and Avocado
Story
Don Luis always admired how Lomo Saltado could bring together the best of two worlds—Peruvian-Chinese flair with Latin soul. He’d heat the skillet until it sizzled like a salsa beat, tossing strips of steak with onions, tomatoes, and soy sauce like a true maestro of flavor. But this time, he added a Santiago twist: a slice of ripe avocado on top of the rice. Creamy, cool, and just the balance that dish needed. “Flavors should dance,” he said, plating with a smile. “But don’t forget the avocado—it’s the quiet one that brings the whole party together.” Prep & Cook Time, Calories, and Cost
Ingredients
- For the Lomo Saltado
- 5 lbs beef sirloin or flank steak, cut into strips 🥩
- 1 red onion, sliced
- 2 tomatoes, cut into wedges 🍅
- 1 tbsp soy sauce
- 1 tbsp vinegar (white or red wine)
- 1 tsp cumin
- Salt & pepper to taste
- 2 tbsp oil
- Optional: chopped cilantro for garnish
- For the Rice & Avocado
- 2 cups cooked white rice 🍚
- 1–2 ripe avocados, sliced 🥑
- Lime wedges and fresh cilantro for topping
Instructions
- 1Make the Lomo Saltado:
- 2Season beef with cumin, salt, and pepper.
- 3Heat oil in a large pan or wok over high heat. Sear beef quickly until browned, then remove.
- 4In the same pan, sauté onions and tomatoes for 2–3 minutes until softened but still vibrant.
- 5Return beef to pan. Add soy sauce and vinegar. Toss everything together for 1–2 more minutes.
- 6Assemble the Plate:
- 7Serve lomo over a bed of warm white rice.
- 8Add slices of ripe avocado on the side.
- 9Garnish with fresh cilantro and a squeeze of lime.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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