This dish pairs tender stir-fried beef, onions, tomatoes, and a savory soy-vinegar sauce with fluffy rice and crispy fries — the perfect fusion of Peruvian and Chinese flavors.
Ingredients
For the Lomo Saltado
300g beef strips (sirloin or flank)
1 tbsp vegetable oil
½ large red onion, thick wedges
1 large tomato, sliced into thick strips
1 garlic clove, minced
1 tbsp soy sauce
1 tbsp vinegar (white or red wine)
1 tsp oyster sauce (optional but delicious)
½ tsp black pepper
1 tbsp chopped cilantro
For the Rice
1 cup cooked white rice
For the Fries
2 medium potatoes, cut into fries
Oil for frying
Salt to taste
Directions
Prepare the Fries
Heat oil to 180°C (350°F).
Fry potatoes until golden and crispy.
Drain and salt lightly.
Cook the Beef
Heat oil on high in a wok or skillet.
Add beef strips and sear quickly until browned (don’t overcook).
Remove and set aside.
Stir-Fry the Veggies
In the same pan, add onions and cook 2 minutes.
Add tomatoes and garlic, stir just until softened but not mushy.
Add the Sauces
Return beef to the pan.
Add soy sauce, vinegar, oyster sauce (optional), and pepper.
Toss everything together for 1 minute.
Finish with chopped cilantro.
Assemble the Plate
Serve the beef stir-fry beside rice and fries.
Enjoy hot and fresh — the classic Lomo Saltado experience!
Prep Time: 15 min
Cooking Time: 10 min
Total Time: 25 min
Kcal: ~780 per serving
Servings: 1
enjoy