🥩 Lomo saltado

Name: Lomo saltado
Total time: 35 min
Yield: 4
Cuisine: Peru · Lima
Ingredients: 600 g beef sirloin, cut into strips; 2 red onions, cut into thick wedges; 3 tomatoes, cut into wedges; 1 aji amarillo chilli, sliced (or 1 tbsp aji amarillo paste); 3 tbsp soy sauce; 1 tbsp red vinegar; 2 garlic cloves, chopped; 400 g fries; 3 tbsp oil, salt, pepper, cumin; Chopped coriander and 600 g cooked white rice to serve

Origin: Peru · Lima

740kcal

per serving · 400 g

185kcal

per 100 g

48 gProtein12 g / 100 g

32 gFat8 g / 100 g

60 gCarbs15 g / 100 g

Lomo saltado is a Peruvian stir-fry of beef strips tossed over high heat with red onion, tomato, aji amarillo chilli and soy sauce. The juicy, smoky beef is mixed with fried potatoes at the end, so they soak up some of the sauce, and the dish is served with white rice. It combines Peruvian ingredients with Chinese wok cooking.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein12 g protein per 100 g — 26% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: soy sauce

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

beeftomatoonionsoy saucefriesriceají amarillo

Recipe

4 servings35 min

Ingredients

600 g beef sirloin, cut into strips
2 red onions, cut into thick wedges
3 tomatoes, cut into wedges
1 aji amarillo chilli, sliced (or 1 tbsp aji amarillo paste)
3 tbsp soy sauce
1 tbsp red vinegar
2 garlic cloves, chopped
400 g fries
3 tbsp oil, salt, pepper, cumin
Chopped coriander and 600 g cooked white rice to serve

Method

Season the beef with salt, pepper and cumin.
Heat 2 tbsp oil in a wok until smoking and sear the beef in batches; set aside.
Add the remaining oil, garlic, onion and chilli and stir-fry for 2 minutes.
Return the beef, add the tomato, soy sauce and vinegar and toss for 1 minute.
Fold in the hot fries and coriander and serve at once with rice.

How to make it lighter

Oven-bake the potatoes instead of deep-frying them.
Serve either rice or fries rather than both, and add more onion and tomato.
Choose a lean cut and keep stir-frying oil to one or two tablespoons — each is about 120 kcal.

History

Lomo saltado is a product of chifa, the Chinese-Peruvian cuisine that grew from the cooking of Chinese immigrants who arrived in Peru from the mid-19th century. Their wok technique and soy sauce met local beef, potatoes and chillies, and the dish is now one of the most popular in Peruvian restaurants.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Lomo saltado and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →