recipe of lomo saltado

The Best recipe of lomo saltado

Lomo Saltado (Peruvian Stir-Fried Beef)

4.9 from 1993 votes

A flavorful Peruvian stir-fry dish featuring marinated beef strips, potatoes, onions, and a tangy tomato-based sauce, often served with rice. The dish is quick, vibrant, and packed with bold flavors.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beef

• 1.5 lbs (700g) flank steak or sirloin, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp vinegar (apple cider or white wine)
• 1 tbsp oil (vegetable or sesame)
• 1 tsp sugar
• 1 tsp black pepper
• 1 tsp red pepper flakes (optional)

For the Vegetables

• 1 medium onion, sliced
• 2 medium potatoes, cut into chunks
• 1 bell pepper (any color), sliced
• 1 carrot, sliced
• 2 cloves garlic, minced

For the Sauce

• 1 cup tomato sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp oil
• 1 tsp sugar
• 1 tsp red pepper flakes (optional)
• 1 tsp ground cumin
• 1 tsp dried oregano

For Serving

• 2 cups cooked white rice
• Fresh parsley, chopped (for garnish)

👨‍🍳Directions

1. 1
   Marinate the beef: In a bowl, combine sliced beef with soy sauce, vinegar, oil, sugar, black pepper, and red pepper flakes. Let it marinate for at least 15 minutes.
2. 2
   Cook the vegetables: In a large skillet or wok, heat oil over medium-high heat. Add onions, potatoes, bell pepper, carrot, and garlic. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
3. 3
   Cook the beef: Remove the beef from the marinade and add it to the skillet with the vegetables. Stir-fry for 3-4 minutes until the beef is cooked through but still slightly pink inside.
4. 4
   Prepare the sauce: In a small bowl, mix tomato sauce, soy sauce, vinegar, oil, sugar, red pepper flakes, cumin, and oregano.
5. 5
   Combine and cook: Pour the sauce over the beef and vegetables. Stir-fry for another 2-3 minutes until everything is well coated and heated through.
6. 6
   Serve: Divide cooked rice among plates, top with the lomo saltado, and garnish with chopped parsley.

🔧Equipment

• Large skillet or wok
• Cutting board
• Sharp knife
• Mixing bowls
• Measuring spoons
• Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 850mg🌾Total Carbs: 50g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 30g

📝Notes

• For extra flavor, add a splash of beer or lime juice to the marinade.
• Adjust the amount of red pepper flakes to suit your spice preference.
• Lomo saltado is traditionally served with white rice, but you can also serve it with cauliflower rice for a lower-carb option.
• If you prefer a smoother sauce, blend the tomato sauce with a little water before using.

❓ Frequently Asked Questions About Lomo Saltado (Peruvian Stir-Fried Beef)

What is the key difference between traditional Lomo Saltado and its variations that use different proteins?

Lomo Saltado traditionally uses sirloin steak (lomo) as its base, but variations like Lomo Saltado de Pollo (chicken) or Lomo Saltado de Pescado (fish) adjust the protein while keeping the same core technique—quick-searing, frying, and stir-frying with onions, tomatoes, and soy sauce. The fat content and texture of the meat (or fish) change the dish’s richness, while the sauce’s balance remains the same.

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How do I achieve the perfect stir-fry texture for the onions and tomatoes in Lomo Saltado?

For a crisp yet tender texture, start by sautéing the onions and tomatoes in oil (around 1 tbsp) until soft but not browned—this prevents bitterness. Add a splash of vinegar or lime juice at the end to brighten flavors and tenderize slightly. For extra crunch, use thinly sliced onions and cook them quickly in batches. The tomatoes should be chopped into medium pieces so they release juices without turning mushy.

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Why does the recipe call for soy sauce and can I substitute it with another liquid?

Soy sauce is essential for its umami depth, saltiness, and tanginess, which balance the dish’s sweetness (from the tomatoes and onions). While you can substitute it, avoid direct replacements like water or broth—diluting soy sauce too much will weaken the flavor. Instead, try:
– Red wine vinegar + a pinch of sugar (for acidity and slight sweetness)
– Fish sauce (for a richer, oceanic taste)
– A mix of soy sauce + a splash of Worcestershire sauce (for complexity)
Always adjust to taste, but the dish’s soul lies in the soy sauce’s role.

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How can I make Lomo Saltado without a wok or large skillet, and still get the same results?

A wok’s high heat and even cooking are ideal, but a large, heavy-bottomed skillet (like cast iron) works well. Follow these tips:
1. Use high heat to mimic the wok’s searing effect—start with a dry pan and add oil last.
2. Stir-fry in batches if space is limited; cook the meat first, then add onions/tomatoes in stages.
3. Increase oil slightly (1–2 tbsp) to prevent sticking; high heat helps.
4. Add the sauce at the end (like a sauté) to avoid breaking the meat. For extra authenticity, use a commercial Lomo Saltado pan (like a sizzler).

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What’s the best way to store leftovers and reheat them without drying out the meat?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat:
– Stir-fry method: Heat a little oil in a pan over medium-high heat, add the meat, and cook until crispy (3–4 mins). Finish with a splash of soy sauce and vinegar.
– Steam method: Use a steamer basket over boiling water for 3–4 mins to retain moisture.
– Microwave trick: Add a splash of water or broth to the container, cover loosely, and microwave for 2–3 mins, stirring halfway.
Pro tip: If the sauce separates, whisk it back together before serving—it’ll taste fresh again!