Lomo saltado (Peruvian beef and tomato stir-fry)
60 min · 40 g protein · 489 cals / serving
Juicy strips of beef seared in a smoking-hot wok with wedges of red onion and tomato, chilli, garlic, soy sauce and a splash of vinegar until everything is glossy, smoky and saucy. Crisp fries are tossed through at the end to soak up the juices, with cilantro and a scoop of rice alongside. Peru's favourite stir-fry, where Chinese and Peruvian cooking meet.
Ingredients
Oven fries
- 14 oz gold potatoes, cut into fries
- 1 tsp canola oil
- 1/4 tsp salt
Stir-fry
- 1 1/3 lb top sirloin steak, in finger-thick strips
- 2 tbsp reduced sodium soy sauce
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tbsp canola oil
- 2 large red onions, in thick wedges
- 2 jalapeño, ají amarillo if you can find it, in strips
- 1 yellow bell pepper, in strips
- 8 Roma tomatoes, in wedges
- 2 tbsp red wine vinegar
- 1/2 cup fresh cilantro, chopped
To serve
- scant 1/2 cup jasmine rice
Steps
- Heat the oven to 425°F. Soak the fries in cold water 10 minutes, dry them very well, toss with the oil and salt and bake on a lined sheet in one layer 30–35 minutes, turning once, until golden and crisp.
- Toss the beef with 1 tbsp of the soy sauce, the garlic, cumin and pepper and leave 15 minutes.
- Cook the rice.
- When the fries are nearly done, heat a wok or large skillet until smoking. Add half the oil and half the beef in one layer and sear 1–2 minutes without moving, then toss 1 minute more; set aside and repeat. Add the onion, chilli and yellow pepper to the hot pan for 2 minutes, until charred at the edges but still crunchy, then the tomato wedges for 1 minute. Return the beef, add the vinegar and the rest of the soy sauce and toss 30 seconds until glossy.
- Take the pan off the heat, toss in the fries and cilantro and serve straight away with the rice.
Good to know
Why so hot and fast?
Lomo saltado should taste smoky from the wok, with tomatoes that are barely softened and onions that still crunch. Cooking in batches keeps the pan hot so nothing stews.
What is ají amarillo?
Peru's fruity yellow chilli. Latin American shops sell it frozen or as a paste; 1 tbsp of paste replaces the fresh chillies. A jalapeño or a few slices of yellow bell pepper with a pinch of chilli are close enough.
Air fryer?
Air-fry the fries at 400°F for 18–22 minutes, shaking twice.
Alternative
Per
- Calories
- 89
- Protein
- (35%)
- 7 g
- Fat
- (23%)
- 2 g
- Carbohydrates
- (43%)
- 10 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 134 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1954 kcal goes into the pot and 2420 g of ingredients comes out as about 2200 g of food: 89 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.