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.
In a mixing bowl, combine soy sauce, vinegar, minced garlic, cumin, salt, and pepper. Add the sliced steak and marinate for at least 30 minutes.
Heat 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.
In the same pan, add another tablespoon of oil. Sauté the sliced onion until translucent, about 3-4 minutes.
Add 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.
In a separate pan, fry the eggs to your liking (sunny-side-up or over easy is recommended).
To assemble the breakfast bowl, place a serving of white rice at the bottom. Spoon the lomo saltado mixture over the rice.
Top with fried eggs, sliced avocado, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
Tell us your preferences and we will create a personalized Peruvian Lomo Saltado Breakfast Bowl for you