This take on a Peruvian-style beef stir-fry called lomo saltado is a fusion of delightful flavors and is ready in about 20 minutes!
Recipe tags: adobo base, easy difficulty, main, beef, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 2 tbsp | red wine vinegar |
| 1 tbsp | ketchup |
| 1 tbsp | low-sodium soy sauce |
| 2 tbsp | vegetable oil |
| 1 lb | beef sirloin, cut into 1/2-inch cubes |
| 2 | tomatoes, cut into wedges |
| 1 | jalapeño pepper, sliced |
| 1 | red onion, sliced |
Directions
In small bowl, whisk together Culinary Collection Adobo, vinegar, ketchup, soy sauce and 2 Tbsp water.
In large wok or skillet set over high heat, heat oil. Cook beef, stirring, for 2 to 3 minutes or until starting to brown all over. Add tomatoes, jalapeño and onion and cook, stirring, for 1 to 2 minutes or until onion and jalapeño are starting to soften.
Stir in Culinary Collection Adobo mixture; bring to a boil. Cook, stirring frequently, for 1 minute or until sauce is thickened slightly.
Tips: Serve stir-fry with French fries or steamed rice.
Substitute tomato wedges with cherry tomatoes if preferred.