Peruvian
Peruvian Lomo Saltado Breakfast Bowl
A delicious and hearty breakfast bowl inspired by the traditional Peruvian lomo saltado, featuring marinated beef, tomatoes, onions, and fried eggs, served over seasoned rice and topped with fresh cilantro.
Total Time50 minutes
Servings4
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
45
Protein
58
Carbs
25
Fat
8
Fiber
0g
Sodium
Ingredients
- 1 lb sirloin steak, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 medium red onion, sliced
- 1 large tomato, diced
- 1/4 cup fresh cilantro, chopped
- 4 large eggs
- 2 cups cooked white rice
- 1 avocado, sliced (for topping)
- Lime wedges (for serving)
Instructions
- 1In a mixing bowl, combine soy sauce, vinegar, minced garlic, cumin, salt, and pepper. Add the sliced steak and marinate for at least 30 minutes.
- 2Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the marinated steak strips and stir-fry until browned, about 4-5 minutes. Remove from the pan and set aside.
- 3In the same pan, add another tablespoon of oil. Sauté the sliced onion until translucent, about 3-4 minutes.
- 4Add the diced tomatoes and cooked steak back into the pan. Stir-fry for another 2 minutes, combining everything well. Adjust salt and pepper to taste and then remove from heat.
- 5In a separate pan, fry the eggs to your liking (sunny-side-up or over easy is recommended).
- 6To assemble the breakfast bowl, place a serving of white rice at the bottom. Spoon the lomo saltado mixture over the rice.
- 7Top with fried eggs, sliced avocado, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
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