Lomo Saltado is one of the most famous dishes in Peru. It is eaten across the whole country and is considered a national classic. It combines beef, onions, tomatoes, soy sauce, and vinegar. The meat is quickly cooked at high heat. The dish is served with both rice and fries on the same plate. Traditionally, it is cooked in a very hot wok. At home, you can prepare it in a large frying pan and still keep the authentic flavor.
😌 Difficulty: Easy
⏱️ Preparation time: 20 minutes
🔥 Cooking time: 15 minutes
⏳ Total time: 35 minutes
👥 Servings: 4
Ingredients
- 600 g beef sirloin, cut into thick strips
- 1 large red onion, cut into thick slices
- 2 medium tomatoes, cut into wedges
- 2 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons vegetable oil
- Salt
- Black pepper
- 500 g potatoes, cut into fries
- 250 g white rice
Instructions
- Cook the rice according to package instructions and keep warm.
- Fry the potatoes in hot oil until golden and crisp. Drain on paper towel and keep warm.
- Heat 1 tablespoon of oil in a large pan over high heat.
- Season the beef with salt and black pepper. Cook in batches for 2-3 minutes until browned but still juicy. Remove from the pan.
- Add remaining oil to the same pan. Add onion and cook for 2 minutes. The onion should stay slightly crisp.
- Add garlic and cook for 30 seconds.
- Return the beef to the pan. Add tomatoes, soy sauce, and vinegar.
- Toss everything quickly for 1-2 minutes. The tomatoes should soften slightly but not break apart completely.
- Add the fries into the pan and toss gently so they absorb some sauce.
- Serve immediately with rice on the side.
SpinThatCuisine Tip 💡
Cook the beef very quickly on high heat. Overcooking will make it tough and dry.