Everyday Kitchen

Brazilian/Peruvian · Dinner

Lomo Saltado

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Lomo Saltado is a Brazilian/Peruvian dish. Sear beef in small batches for browned edges.

Prep
25 min
Cook
30 min
Total
55 min
Servings
4
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lomo Saltado. The photograph includes rice not included in this draft.
The photograph includes rice not included in this draft. Representative photograph of Lomo Saltado. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Potatoes

Beef

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Chips · About 30 min

  1. Roast 600 g potatoes, cut into chips, 35 ml neutral oil, ½ tsp salt at 220°C / 425°F for 25–30 minutes, turning.

Beef · About 4 min

  1. Sear 600 g beef steak, strips, 20 ml neutral oil in its oil in a very hot pan in batches for 3–4 minutes. Remove.

Toss · About 3 min

  1. Fry onion and garlic from 200 g red onion, wedged, 300 g tomatoes, wedged, 15 g garlic, 30 ml soy sauce, 25 ml red wine vinegar, 20 g coriander 2 minutes, add tomato, soy and vinegar, then beef. Check 63°C / 145°F, rest 3 minutes, toss with chips and coriander.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Sear beef in small batches for browned edges.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use mushrooms instead of beef for a different meat-free version.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Lomo Saltado one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Lomo Saltado?

Sear beef in small batches for browned edges.

What can I substitute in Lomo Saltado?

Use mushrooms instead of beef for a different meat-free version.

Can I prepare Lomo Saltado ahead?

Prepare the measured ingredients for Lomo Saltado one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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