Dinner · 45 min · peruvian

Tacu Tacu con Lomo

Peruvian flavors, weeknight effort. Cooked rice meets cooked canary beans in a 45-minute dinner worth keeping in rotation. The macros do the talking: 40g protein, 56g carbs, and 26g fat in every 640-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Cooked rice
• 2 cups Cooked canary beans
• 1.25 lb Beef tenderloin
• 1 Yellow onion
• 4 cloves Garlic
• 1 Ají amarillo
• 3 tbsp Soy sauce
• 2 tbsp Red wine vinegar
• 1 Tomato
• 1/4 cup Cilantro
• 1/4 cup Vegetable oil

Steps

1. Mash the beans roughly and mix with the rice, seasoning well. Form into 4 thick patties — the mixture should hold when pressed.
2. Fry the patties in hot oil 4 minutes per side until deeply crisp and golden. Keep warm in a low oven.
3. Sear the beef strips in a smoking wok 90 seconds; set aside. Char the onion wedges and tomato 2 minutes, add garlic and ají, then the soy and vinegar.
4. Return the beef for 1 minute, tossing to glaze. The sauce should be shiny and cling to the meat.
5. Plate a crisp tacu tacu patty topped with the lomo saltado and its juices. Finish with cilantro.

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