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Meat, Americas

Lomo saltado with rice

Lomo saltado is a Peruvian stir fry of beef, red onions and tomatoes, tossed with fries and served over rice. It feeds 4 people, takes 35 minutes, is rated easy, and costs about €3.60 per person. The key to success is searing the beef over very high heat in small batches.

Tonight we're stir frying beef Peruvian style with a lomo saltado, rice and fries tossed right into the sauce.

Lomo saltado with rice
Total time
35 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Winter, Spring
The kids
They generally like it

Lomo saltado combines two textures you rarely see on the same plate, crisp fries and beef seared just until tender. A soy sauce and vinegar mix coats everything in a tangy, slightly caramelized flavor that sets it apart from typical Asian stir fries, even though the wok technique borrows from that tradition. The tomatoes break down just enough to thicken the sauce without turning it watery.

This is a solid weeknight dinner when you want something different without spending hours in the kitchen. Kids tend to love the beef and fries combo, while the cumin and cilantro give adults something a bit more interesting than an everyday stir fry. All you need is a hot pan or wok, and dinner is done in 35 minutes.

The ingredients

4 people

Butcher

  • Sirloin steak 600 g

Fruits and vegetables

  • Red onions 2
  • Tomatoes 3
  • Garlic 2 cloves
  • Cilantro 4 sprigs

Pantry

  • Soy sauceoften in the pantry 4 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Riceoften in the pantry 250 g
  • Oiloften in the pantry 3 tbsp
  • Cuminoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen fries 500 g

Allergens Soy

The step by step recipe

  1. Bake the fries at 220°C and cook the rice in salted water while they're in the oven. 20 min

    A hot oven is all you need, no deep fryer required.

  2. Cut the sirloin into strips, the onions into thick wedges, and the tomatoes into thick wedges.

    Remove the tomato seeds, they add too much water to the pan.

  3. Heat the oil until very hot and sear the beef with the cumin and garlic in small batches, one minute each, then set aside. 5 min

    If your wok doesn't get hot enough, use your largest cast iron skillet instead.

  4. In the same wok, stir fry the onions for two minutes, then add the tomatoes, soy sauce and vinegar. 4 min

    The stir fry should stay crisp, pull it off the heat as soon as the onions turn translucent.

  5. Add the beef back in along with the fries, toss quickly, sprinkle with cilantro and serve with the rice.

    Toss everything right before serving so the fries stay a little crispy.

Our tips to get it right

  • Take the beef out of the fridge fifteen minutes before slicing it, it sears better at room temperature.
  • Have every ingredient cut and ready before you turn on the heat, the cooking moves fast once the wok is hot.
  • Set aside a little of the meat's resting juices if you want a saucier finish at the end.

The variations

  • Swap the sirloin for hanger steak or flank steak, both work just as well for quick, high heat cooking.
  • For a vegetarian version, replace the beef with button mushrooms or firm tofu cut into strips and seared the same way.
  • For kids in a hurry, serve the rice and fries on the side instead of mixed into the sauce, and cut back slightly on the vinegar.

What to serve it with

  • A lemony avocado salad
  • A glass of homemade lemonade
  • Lime wedges on the table

Storage

Lomo saltado keeps for 2 days in the fridge in a sealed container, though the fries lose their crunch. Reheat the beef and sauce in a hot pan, and plan on fresh fries or toasted rice if you want that crispness back. Freezing isn't recommended because of the fries and tomatoes.

Questions about this dish

Can I use homemade fries instead of frozen ones?

Yes, cut potatoes into sticks and fry or bake them before adding them in at the very end. They should stay a bit crisp to contrast with the tender beef.

What pan should I use if I don't have a wok?

A large cast iron skillet or wide saute pan works well, as long as it gets very hot. Avoid a pan that's too small, the beef will release water instead of searing.

Can I prep some of this ahead of time?

You can slice the beef, onions and tomatoes a few hours ahead and keep them in the fridge. Avoid cooking the dish in advance, this stir fry tastes best right after it's made.

Is cumin essential to this recipe?

It adds a warm note that's typical of lomo saltado, but you can skip it if you don't have any. The dish still works thanks to the soy sauce, vinegar and softened tomatoes.

How long does it take to make a lomo saltado with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lomo saltado with rice?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lomo saltado with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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