Lomo Saltado

• Beef sirloin, cut into thick strips 600g (1 lb 5 oz)

  Cut against the grain into strips about 1 cm (1/2 inch) thick. Substitute: Beef tenderloin or flank steak, same weight.

  How to choose: Bright-red, firm sirloin with fine marbling; it should spring back when pressed

  How to prepare: Trim hard fat, cut against the grain into thick strips, and pat very dry

  Required
• Potatoes, cut into thick fries 500g (about 4 medium, 1 lb 2 oz)

  Cut into fries about 1 cm (1/2 inch) thick. Substitute: Frozen French fries, 500 g, baked until crisp.

  How to choose: Floury potatoes such as Maris Piper or Russet; they fry crisp outside and fluffy inside

  How to prepare: Peel, cut into thick fries, rinse in cold water and dry very well

  Required
• Vegetable oil, for frying the fries 60 ml (1/4 cup)

  About 30 g is absorbed by the fries; the rest is discarded. Substitute: Rice bran oil, same amount.

  How to choose: A neutral oil with a high smoke point, such as sunflower or peanut oil

  How to prepare: Pour into a deep pan for frying

  Required
• Vegetable oil, for the stir-fry 15 ml (1 tablespoon)

  For searing the beef and vegetables. Substitute: Sunflower oil, same amount.

  How to choose: A neutral oil with a high smoke point

  How to prepare: Measure out

  Required
• Cooked white rice, for serving 600g (about 4 cups, cooked)

  From 200 g (1 cup) dry rice, cooked while the fries fry. Substitute: Brown rice, same cooked weight, for more fiber.

  How to choose: Long-grain white rice; freshly cooked and still steaming

  How to prepare: Cook 200 g dry rice by your usual method and keep it hot

  Required
• Red onion, cut into thick wedges 150g (1 large, about 5 oz)

  Cut into wedges through the root so they hold together. Substitute: White onion, same weight.

  How to choose: Firm, heavy for its size, with dry papery skin

  How to prepare: Peel, halve through the root and cut each half into 4 wedges

  Required
• Tomatoes, cut into wedges 300g (2 medium, about 10.5 oz)

  Firm tomatoes, cut into 8 wedges each. Substitute: Cherry tomatoes, halved, same weight.

  How to choose: Firm, heavy tomatoes that hold their shape; soft ones turn to sauce in the wok

  How to prepare: Core and cut into wedges

  Required
• Ají amarillo paste 30g (2 tablespoons)

  Adds the fruity Peruvian heat; use 1 tablespoon for a milder dish. Substitute: 1 teaspoon chilli flakes, or leave it out.

  How to choose: A jarred paste from a Latin market; check the label for salt and chilli content

  How to prepare: Measure out

  Optional
• Tamari (gluten-free soy sauce) 45 ml (3 tablespoons)

  Half for the marinade, half for the sauce; this keeps the dish gluten-free. Substitute: Regular soy sauce, same amount (the dish is then no longer gluten-free).

  How to choose: A naturally brewed tamari; low-sodium if you watch salt

  How to prepare: Measure out

  Required
• Red wine vinegar 15 ml (1 tablespoon)

  The tang that makes lomo saltado taste Peruvian, not just Asian. Substitute: Rice vinegar, same amount, for a softer tang.

  How to choose: Plain red wine vinegar

  How to prepare: Measure out

  Required
• Garlic, minced 12g (2 cloves, about 0.4 oz)

  For the beef marinade. Substitute: 1/2 teaspoon garlic powder, in a pinch.

  How to choose: Firm, heavy cloves with tight skin

  How to prepare: Peel and mince finely

  Required
• Fresh cilantro, chopped 10g (about 1/3 cup leaves)

  To finish the dish. Substitute: Flat-leaf parsley, same amount.

  How to choose: Bright green, perky leaves with no yellow or wilt

  How to prepare: Rinse, dry and chop

  Optional
• Fine sea salt 4g (3/4 teaspoon)

  For the fries and to season the beef. Substitute: Kosher salt, same weight.

  How to choose: Fine salt for even seasoning

  How to prepare: Measure out

  Required
• Black pepper, ground 2g (1/2 teaspoon)

  For the beef marinade. Substitute: White pepper, same amount.

  How to choose: Freshly ground if you have it

  How to prepare: Measure out

  Optional
• Ground cumin 2g (1 teaspoon)

  A pinch of warmth in the marinade. Substitute: Leave it out for a cleaner soy flavour.

  How to choose: Fragrant, rust-brown ground cumin

  How to prepare: Measure out

  Optional

Estimated cost: Medium — about $5–6 per serving at home (USD)

info A good lomo saltado is smoky and fast: the beef well browned, the onion and tomato still crisp, the fries golden, and the sauce glossy and tangy, never watery.

Execution Methodology & Culinary Technique

1. 1

   Fry the Potatoes

   10 Mins Frying oil, 180°C (350°F)

   Heat the frying oil in a deep pan to about 180°C (350°F). Fry the potato sticks in batches for 5-6 minutes until golden and crisp, then lift them out, drain on paper and salt lightly. Keep them warm in a low oven.

   Fry in batches: a crowded fryer drops the oil temperature and the fries go soggy instead of crisp.

   Done when: Fries deep golden, crisp outside and fluffy inside.

2. 2

   Sear the Beef

   5 Mins Wok over high heat, about 220°C (425°F)

   Put the wok or your largest skillet over the highest heat until it just starts to smoke. Add the stir-fry oil, then the beef in a single layer. Leave it alone for 1-2 minutes so it browns, then flip and sear the other side. Lift it out and set aside; work in two batches if needed.

   Do not stir the beef the moment it lands: it needs still, screaming-hot contact with the pan to get the browned, smoky edges that make this dish.

   Done when: Beef deeply browned outside, still juicy, and cooked through — a thermometer in the thickest strip should read at least 63°C (145°F) for beef, and the strips finish cooking in the sauce.

3. 3

   Stir-Fry the Onion and Tomato

   2 Mins High heat, about 220°C (425°F)

   In the same hot wok, add the onion wedges and stir-fry for 1 minute, then add the tomato wedges and stir-fry for 1 minute more. The vegetables should soften at the edges but stay crisp in the middle.

   Keep the heat high and the vegetables moving: 2 minutes is enough, and any longer turns the tomato to sauce.

   Done when: Onion softened but still crunchy; tomato wedges warmed and just starting to release juice.

4. 4

   Sauce, Fries and Serve

   2 Mins High heat, about 220°C (425°F)

   Return the beef and its juices to the wok. Pour in the tamari, vinegar and ají paste mixture and toss everything hard for 1 minute so the sauce coats the beef and vegetables. Fold in the fries gently, scatter the cilantro over the top, and serve at once with the hot rice.

   Fold the fries in at the last second and serve immediately — every minute they sit in the sauce, they lose their crunch.

   Done when: Everything glossy with sauce, the fries still crisp, the beef hot and the rice steaming.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Beef provides iron, zinc and vitamin B12; tomato and onion add vitamin C and potassium; potato adds vitamin C and fiber. All nutrition values are estimated.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA hearty, satisfying dinner for most adults; the beef, fries and rice make it a full plate, so the stated portion is already generous.
• ChildrenKids usually love the fries and rice; cut the beef small, go easy on the ají paste and keep the onion and tomato mild.
• ElderlyA filling dinner, but the beef needs good chewing and the dish is fairly salty; cut the strips thin and keep the soy sauce as stated.
• Pregnant womenThe beef is cooked through at high heat, which is the safe way to eat it in pregnancy; keep it hot and fresh from the pan. Ask your clinician if unsure.
• Breastfeeding womenA good post-nursing dinner for energy and iron; the chilli heat passes only mildly into milk, so keep the ají as stated or leave it out.
• AthletesAbout 49 g of protein with plenty of carbohydrate from the fries and rice makes it a strong recovery dinner after hard training.
• Weight gainAn energy-dense plate at 674 calories; add an extra spoon of rice or more fries to raise it further.
• Weight lossA heavy plate, so keep the portion as stated, skip a second helping of fries, and balance it with a light lunch earlier in the day.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesFries and rice together are a large carbohydrate load, about 73 g per serving; keep the portions as stated and avoid a second helping of either. Ask your clinician about portions.
• High blood pressureSodium is high at about 1133 mg per serving, mostly from soy sauce; use low-sodium soy sauce if you need to, and do not add extra salt. Ask your clinician about portions.
• Kidney diseaseBeef is high in protein and the soy sauce is high in sodium and potassium from the potato; keep the portion small and infrequent. Ask your clinician.
• GoutRed meat is high in purines; a smaller portion now and then is usually better than a full plate. Ask your clinician.
• Stomach issuesThe vinegar, tomato and chilli can irritate a sensitive stomach; use less vinegar and skip the ají paste. Ask your clinician if unsure.
• Cardiovascular diseaseThe beef and frying add saturated fat, so this is a sometimes dish rather than an everyday one; lean sirloin and baked fries lighten it. Ask your clinician about portions.
• Fatty liverFried potatoes and beef make this a rich plate; baking the fries and trimming the beef fat helps. Ask your clinician about portions.
• Food allergiesContains soy. The recipe uses tamari, so it is gluten-free as written, but check the ají paste label for wheat. If you swap in regular soy sauce, the dish contains wheat and gluten.
• Special therapeutic dietsGluten-free as written because it uses tamari instead of soy sauce, but high in sodium. With low-sodium tamari it can fit a gluten-free plan; ask your clinician for a low-sodium version.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Store the beef and sauce, rice and fries in separate sealed containers in the fridge.

In the fridge

Up to 2 days at 4°C (40°F) or below in a sealed container; keep the fries separate so they do not go soggy.

In the freezer

Freeze the beef and sauce without the fries for up to 2 months at -18°C (0°F); the fries and rice freeze poorly, so cook those fresh.

How to reheat

Reheat the beef and sauce in a hot wok or skillet until steaming and 74°C (165°F) throughout; bake the fries at 200°C (400°F) for 5 minutes to crisp them again.

Freezing recommended

Partly — freeze the beef and sauce only; cook fresh fries and rice when you reheat.

Signs it has spoiled

Sour or off smell, slimy beef, or any mould — throw it away.