The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Quick Peruvian-style steak sizzle bowl with rice
Say hola to one of the world’s first fusion foods. Created when Chinese immigrants combined the technique of stir-frying with local ingredients, ‘lomo saltado’ is a sizzling, spicy jumble of juicy steak, red peppers, spring onions and baby toms – and a Peruvian institution! Often teamed with chips, we think it’s even more delicious on a bed of fluffy white rice.
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 140g basmati rice
- 1 onion
- 1 pepper
- 2 bavette steaks
- 2 garlic clove
- 3 spring onion
- 1 handful of fresh coriander
- 0.5 tsp chilli flakes (use half)
- 2 tsp ground cumin
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 512
Protein: 39g
Carbs: 75g
Fat: 8.1g
Ingredients
- 280g basmati rice
- 2 onion
- 2 pepper
- 4 bavette steaks
- 4 garlic clove
- 6 spring onion
- 1 handful of fresh coriander
- ½ tsp chilli flakes
- 1 tbsp ground cumin
- 2 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 506
Protein: 39g
Carbs: 74g
Fat: 7.9g
Quick Peruvian-style steak sizzle bowl with rice
Say hola to one of the world’s first fusion foods. Created when Chinese immigrants combined the technique of stir-frying with local ingredients, ‘lomo saltado’ is a sizzling, spicy jumble of juicy steak, red peppers, spring onions and baby toms – and a Peruvian institution! Often teamed with chips, we think it’s even more delicious on a bed of fluffy white rice.
Cook time:
20 mins
Cuisine:
South American
Food group:
Beef
Allergens: Sulphites, Soya
Cooking Instructions
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Sizzle your veg & steak
- Meanwhile, peel the onions and cut each into 6 wedges. Deseed the peppers and cut into 1cm-thick slices.
- On a separate board, trim any visible fat from the steaks, then thickly slice against the grain.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the onions, peppers and steak for 4-5 mins until browned all over.
Spice things up!
- At the same time, peel and thinly slice the garlic, thinly slice the spring onions, and roughly chop the coriander.
- Add the garlic, half the chilli flakes sachet to taste (all of it for 4 portions) and the tomatoes to the frying pan, then pour in 150ml water (250ml for 4 portions). Sprinkle in the cumin, oregano, vinegar and tamari, stir well and simmer for 2 mins.
- Stir in half the spring onions and half the coriander.
Bring it all together
- Dish up the steak sizzle and sprinkle over the remaining coriander. Serve with the rice and scatter over the remaining spring onions.