Lomo Saltado

Quick-seared beef, red onion and tomato with soy and vinegar, served with fries and rice.

Peru · Beef · 50 min

DeSabor Kitchen · Published October 1, 2026 · Updated October 5, 2026 · 20 / 30 / 50 min · 4 · Peru

Have onion, tomato and sauce measured before heating the skillet. Small batches sear the beef; a crowded pan steams it. Oven fries are a practical adaptation and should finish as the stir-fry comes together.

Ingredients

• 600 g beef sirloin, in strips
• 600 g potatoes, cut into fries; 3 tbsp oil, divided
• 1 large red onion, in wedges; 2 tomatoes, in wedges
• 2 garlic cloves; 1 ají amarillo, sliced
• 3 tbsp soy sauce; 2 tbsp red wine vinegar
• 2 tbsp cilantro; 500 g cooked rice

Instructions

1. Heat oven to 220°C. Toss potatoes with 1 tablespoon oil and roast 25–30 minutes, turning halfway.
2. Heat a large skillet until very hot. Add remaining oil and sear beef in two batches 2–3 minutes each, cooking to at least 63°C. Transfer to a plate and rest 3 minutes.
3. Stir-fry onion, garlic and ají 2 minutes. Add tomato, soy and vinegar and toss 1 minute; tomatoes should keep their shape.
4. Return beef with its juices, toss briefly and add cilantro. Serve with hot potatoes and reheated rice.

Cook's Tips

• A home stove works best with small batches. Oven fries are a practical alternative to deep-fried potatoes.

Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.