Lomo Saltado Recipe

Name: Lomo Saltado Recipe
Prep time: 20 min
Cook time: 35 min
Yield: 4 serving
Ingredients: 1 cup long-grain rice; 2 cups water minus 2 tablespoons; 1 ½ pounds beef tenderloin; 5 tablespoons avocado oil; ½ teaspoon ground cumin; 2 pounds Russet potatoes; ½ peeled red onion; 1 seeded julienne yellow bell pepper; 1 seeded julienne jalapeño; 2 finely minced garlic cloves; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon distilled white vinegar; ½ cup beef stock; 3 seeded thickly sliced Roma tomatoes; 3 tablespoons minced fresh cilantro; 1 teaspoon dry oregano; 3 green onions

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5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
4
Course
Main Course
Cuisine
Peruvian

Lomo Saltado Recipe

Frida Davis

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Learn how to make this tasty Peruvian Lomo Saltado recipe of stir-fried beef with peppers and onions in a soy-beef sauce for a delicious meal.

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Ingredients

Servings

1 cup long-grain rice
2 cups water minus 2 tablespoons boiling
1 ½ pounds beef tenderloin
5 tablespoons avocado oil
½ teaspoon ground cumin optional
2 pounds Russet potatoes
½ peeled red onion cut into wedges
1 seeded julienne yellow bell pepper
1 seeded julienne jalapeño
2 finely minced garlic cloves
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon distilled white vinegar
½ cup beef stock
3 seeded thickly sliced Roma tomatoes
3 tablespoons minced fresh cilantro
1 teaspoon dry oregano optional
3 green onions cut into 1” long pieces (optional)

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Instructions

Preheat the oven to 225°
Start by toasting the rice over low heat in a medium-sized pot (2 quarts) for 5 to 6 minutes or until it becomes milky white. Add the boiling water to the pot. Season it with salt while stirring everything together. Place on a lid and cook over low heat for 12 to 15 minutes or until the rice is cooked.
Fluff the rice, add back on a lid, and set aside.
Next, slice the beef tenderloin into 1” cubes and place it in a large bowl. Mix it with 2 tablespoons of avocado oil, salt, pepper, and cumin. Cover and set it to the side.
Fill a large-sized pot (5 quarts) half way full with a neutral-flavored oil and heat over medium heat until it reaches 350°.
Peel and slice the potatoes into large batonnets to resemble French fries. Add the sliced potatoes to the hot oil and cook for 2 minutes. You may need to do this in batches.
Remove them and place them on a sheet tray lined with parchment paper and let them sit at room temperature.
In a small-sized bowl whisk together the soy, oyster sauce, vinegar, and beef stock.
Drop the fries back in the oil at 350° and cook for 4 to 5 minutes or until golden brown.
Season them with salt and toss together in a large bowl. I like to transfer them to a sheet tray lined with parchment paper and keep them in the oven on a middle rack at 225° to keep them warm and crispy.
Add 3 tablespoons of avocado oil to a large (12-inch) carbon-steel pan, cast-iron skillet, or a wok and heat over high until it smokes lightly. Add the beef and immediately spread it around the pan and cook untouched for 90 seconds. Then stir-fry the beef for 30 additional seconds and then set it to the side on a large plate.
Add 1 more tablespoon of avocado oil to the pan, return it to the burner over medium heat, and stir-fry the onions for 2 minutes. Add the peppers and stir-fry for 30 seconds before stirring in the garlic. Cook it just until fragrant.
Set the vegetables to the side right on top of the beef, return the pan to the burner, add the soy-beef stock mixture, and cook for 2 minutes to reduce it.
Add back in the beef and veggies along with tomatoes, oregano, cilantro, and green onions. Mix to combine. Serve the lomo saltado with rice and French fries.

Notes

Make-Ahead: You can prepare everything for this recipe 2 days before cooking. Once it is cooked, it’s meant to be eaten immediately.
How to Store: Cover and store the lomo saltado in the fridge for up to 4 days. You can freeze this covered for up to 3 months.
How to Reheat: Place the desired amount of lomo saltado into a small pan over medium heat and cook while stirring until hot. You can reheat the rice in the microwave. Add the fries to a sheet tray lined with parchment paper and bake in a preheated oven at 350° for 6 to 10 minutes or until hot.
Whenever a to-temperature steak is reheated, it will always cause it to climb in internal doneness.
If you’re using garlic granules or powder, whisk it in the soy-beef stock sauce before adding it to the pan.
Reducing the sauce will help concentrate the flavors more and make it more delicious.
Watch the video to see how I thinly slice and cook steak from other cuts of beef.