I have always believed that the best way to experience culture and get to know people is through food. That’s part of the reason why we started UCF’s cooking show Bite Knights earlier this year with my fellow social media ambassador, Henry Byrne ’21.

Bite Knights aims to inspire college students to experiment in the kitchen and try new dishes. We want to teach students that there’s no right or wrong way to cook, as long as you are having fun and staying safe.

In this episode, we wanted to cook something to celebrate Hispanic Heritage Month, so our guest host Alejandra Del Carpio ’22, a former social media ambassador, taught me how to make one of her favorite Peruvian dishes, lomo saltado. This stir-fry beef meal is easy to make and delicious, and we also share ways that you can adapt it for a vegetarian diet.

If you enjoy this video and meal, you can find more Bite Knights content on UCF’s YouTube channel.

Lomo Saltado

Ingredients:
  • 1 red onion
  • 1 large tomato
  • 1/4 bag of frozen French fries
  • 1 pound of steak (mushrooms if vegetarian)
  • 1 tbs olive oil
  • 1 tsp red wine vinegar
  • 1 tsp soy sauce
  • 2 tsp minced garlic
  • salt and pepper to taste
French Fries

If you have a deep fryer, set French fries to cook for 7-10 minutes. If not, follow the cooking instructions on the fries packaging.

Rice
  1. Put 1 cup of white rice into a large bowl or pot.
  2. Rinse rice thoroughly using cold water and emptying the water into the sink being careful not to lose any rice grains.
  3. Once most of the starchy substance has been removed set a pot to boil with 1½ -2 cups of water.
  4. Add rice, cover,  then reduce heat to a low simmer for 20 minutes.
  5. After 20 minutes, remove from heat and fluff with a fork.
Steak and Vegetables
  1. Mix in the minced garlic with the steak and then season with salt and pepper.
  2. Heat 1 tablespoon of oil in a large pan over medium-high heat and once hot add the steak and cook until browned (5-6 minutes).
  3. While cooking the steak, cut onion and tomato into thick slices. Place in a round bowl and season with a little bit of salt, pepper and red wine vinegar.
  4. Once the steak is browned, mix in the soy sauce and then the onions and tomatoes to the pan. Then cover for and cook for another 4-5 minutes.
  5. Once your steak and vegetables are finished you are ready to plate.