Lomo Saltado Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Peruvian
Lomo Saltado Recipe
Description
This Lomo Saltado recipe begins with toasting rice for added aroma before cooking it with boiling water, producing a light, fluffy bed to accompany the main dish. The beef tenderloin is cubed and marinated briefly with avocado oil, salt, pepper, and optional cumin to enhance flavor.
Russet potatoes are peeled and cut into batonnets resembling French fries and partially fried to crisp them before resting at room temperature. The beef and vegetables such as red onion wedges, yellow bell pepper strips, and jalapeño slices are stir-fried quickly at high heat in avocado oil to retain texture. A sauce made from soy sauce, oyster sauce, white vinegar, beef stock, minced garlic, and optional oregano is added to coat the ingredients and infuse a savory, tangy flavor.
Thick tomato slices and fresh cilantro are folded in toward the end, maintaining freshness and brightness. The cooked fries are served alongside or integrated into the dish, adding a crisp component contrasting the tender meat and vegetables.
This dish is meant to be eaten immediately after preparation for optimal texture and flavor. Leftovers can be refrigerated for a few days, though the fries may lose crispness and benefit from reheating in the oven to restore crunch. The recipe suggests techniques like reducing sauce to intensify taste and advises monitoring steak doneness when reheating.
Ingredients
- 1 cup long-grain rice
- 2 cups water boiling, minus 2 tablespoons
- 1 ½ pounds beef tenderloin
- 5 tablespoons avocado oil
- ½ teaspoon cumin optional, ground
- 2 pounds russet potato
- ½ red onion cut into wedges, peeled
- 1 yellow bell pepper seeded, julienne
- 1 jalapeno pepper seeded, julienne sliced
- 2 garlic finely minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon white vinegar distilled
- ½ cup beef stock
- 3 Roma tomato seeded, thickly sliced
- 3 tablespoons cilantro fresh, minced
- 1 teaspoon oregano optional, dry
- 3 green onions cut into 1” long pieces (optional)
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
- You may prepare all ingredients 2 days in advance, but Lomo Saltado is best eaten right after cooking.
- Store leftovers covered in the fridge up to 4 days or freeze up to 3 months.
- Reheat the stir-fry on the stove, stirring until hot; reheat rice in the microwave; and warm fries in a 350°F oven for 6-10 minutes to restore crispness.
- Adding garlic powder or granules to the soy-beef stock sauce before adding it to the pan enhances garlic flavor.
- Reducing the sauce by simmering intensifies the flavors further.
- A video is available demonstrating slicing and cooking of steak thinly from other beef cuts.
User Reviews
Overall Rating
5
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