Lomo Saltado

Name: Lomo Saltado
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 600 g beef sirloin or rump, cut into thick strips; 3 tbsp soy sauce; 2 tbsp red wine vinegar; 3 cloves garlic, crushed; 0.5 tsp ground cumin; 0.5 tsp black pepper, ground; to taste salt; 1 l sunflower oil, for frying; 600 g floury potatoes, cut into chips; 3 tbsp sunflower oil; 2 medium red onions, cut into thick wedges; 1 yellow chilli (ají amarillo), seeded and sliced; 3 firm tomatoes, cut into wedges; 3 tbsp coriander, chopped; 600 g cooked white rice, to serve

🍳 CookingБГ

Prep25 min

Cook25 min

Total50 min

Peru's Chinese-Peruvian stir-fry — strips of beef seared in a smoking wok with red onion, tomato, soy sauce and vinegar, tossed with freshly fried chips and served with white rice.

Ingredients

Serves:4

600 g beef sirloin or rump, cut into thick strips
3 tbsp soy sauce
2 tbsp red wine vinegar
3 cloves garlic, crushed
0.5 tsp ground cumin
0.5 tsp black pepper, ground
to taste salt
1 l sunflower oil, for frying
600 g floury potatoes, cut into chips
3 tbsp sunflower oil
2 medium red onions, cut into thick wedges
1 yellow chilli (ají amarillo), seeded and sliced
3 firm tomatoes, cut into wedges
3 tbsp coriander, chopped
600 g cooked white rice, to serve

Nutrition (estimated)

high confidence

3426kcal · per serving

56.1g

Protein

156.8g

Carbs

287.2g

Fat

Recipe total: 13703 kcal · P 224.4g · C 627.3g · F 1148.8g

Estimated from 14 of 15 ingredients

Approximate estimate, calculated from the ingredients.

Video

Steps

1
Toss the beef with 1 tbsp of the soy sauce, the garlic, cumin and pepper and leave for 15 minutes.
2
Heat the frying oil to 160°C and fry the chips for 5–6 minutes until soft but pale; lift them out. Raise the oil to 190°C and fry them again for 2–3 minutes until crisp and golden. Drain and salt.
3
Heat a wok or large frying pan over the highest heat until it smokes. Add 1 tbsp of the oil and half the beef, spread it out and sear for 1–2 minutes without stirring, until browned outside but still pink inside; tip it out and repeat with the rest. A crowded pan steams the meat grey.
4
Add the remaining oil, the onion and the chilli and toss for 1 minute; the onion should stay crunchy.
5
Return the beef, add the tomatoes and pour the remaining soy sauce and the vinegar around the edge of the wok so they sizzle and reduce. Toss for 1 minute; the tomatoes should keep their shape.
6
Take the wok off the heat, add the chips and coriander and toss once, so the chips soak up some of the juices but stay partly crisp.
7
Serve at once with the rice.

peruvianmaindairy-freeclassictraditional

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Questions and answers

How long does Lomo Saltado take to make?

About 50 minutes: 25 min prep and 25 min cooking.

What ingredients do you need for Lomo Saltado?

14 ingredients: beef sirloin or rump, soy sauce, red wine vinegar, garlic, ground cumin, black pepper, salt, sunflower oil, floury potatoes, red onions, yellow chilli, firm tomatoes and 2 more.

How many servings does this Lomo Saltado recipe make?

4 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Lomo Saltado?

About 3426 kcal, with 56.1 g protein, 156.8 g carbohydrate and 287.2 g fat. This is an estimate from the ingredients, not a lab analysis.

Which diets does this Lomo Saltado recipe suit?

It is dairy-free.

What cuisine is Lomo Saltado?

Lomo Saltado comes from Peruvian cuisine.

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