Main dishes
Lomo Saltado
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Lomo Saltado combines Peruvian ingredients with Chinese-Peruvian chifa cooking: beef, red onions and tomatoes are briefly stir-fried over high heat, then seasoned with soy sauce and vinegar. Both fries and white rice accompany the dish.
Timing
- Preparation: about 20 minutes
- Cooking time: about 25 minutes
- Total time: about 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 740 kcal
- Protein
- ≈ 42.4 g
- Carbohydrates
- ≈ 71.3 g
- Fat
- ≈ 29.5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated with rump steak, 540 g peeled potatoes, 200 g dry rice, all pan oil and an assumed 60 g absorbed frying oil. Raw yellow pepper from BLS is a rough reference for 15 g ají amarillo paste without added oil; actual paste may differ. Both rice and fries are included.
Quantity assumptions and ingredient mapping
- 600 g all-purpose potatoes · ≈ 540 g · Estimated edible amount without bones or shells
- 3 tbsp soy sauce · ≈ 45 g · Assumed quantity / reference product
- 2 tbsp red wine vinegar · ≈ 30 g · Assumed quantity / reference product
- 2 garlic cloves · ≈ 6 g · Assumed quantity / reference product
- 1 tbsp ají amarillo paste · ≈ 15 g · Assumed quantity / reference product
- 3 tbsp neutral pan-frying oil · ≈ 40.95 g · Assumed quantity / reference product
- 1 l neutral deep-frying oil, depending on pan size · ≈ 60 g · Estimated absorbed cooking fat, not the entire oil bath
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g beef rump or fillet
- 300 g red onions
- 400 g firm tomatoes
- 600 g all-purpose potatoes
- 200 g dry long-grain rice
- 400 ml water for the rice
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 garlic cloves
- 1 tbsp ají amarillo paste
- 3 tbsp neutral pan-frying oil
- 1 l neutral deep-frying oil, depending on pan size
- 10 g fresh coriander
- 0.5 tsp salt, to taste
- 0.5 tsp black pepper
Instructions
- Peel the potatoes and cut into fries 1 cm thick. Briefly rinse in cold water and dry very thoroughly. Rinse the rice. Cut beef across the grain into strips about 1.5 cm thick, slice onions and tomatoes into broad wedges and chop the garlic.
- Bring the rice, 400 ml water and a little of the salt to a boil. Cover and cook over the lowest heat according to its packet, about 15 minutes, then rest for 5 minutes.
- Heat frying oil to 160 °C in a deep pan filled no more than halfway. Fry the potatoes in batches for 6–8 minutes, lift out and rest. Fry again at 175 °C for 3–5 minutes until golden, drain and lightly salt.
- Mix soy sauce, vinegar and ají amarillo paste. Have every ingredient ready. Heat a large heavy frying pan or wok strongly.
- Pat the beef dry. Sear in 2 tbsp oil in two batches for 2–3 minutes each, then remove. Season with pepper; initially avoid extra salt because the soy sauce is salty.
- Add the remaining 1 tbsp oil. Stir-fry onions for 2 minutes, then add garlic and tomatoes for 1 minute. Keep the tomato wedges intact.
- Return the beef and sauce, toss for about 1 minute and adjust seasoning. Chop and stir in the coriander. Serve immediately with fries and rice; toss the fries in only at the end or serve alongside.
