Lomo Saltado Recipe
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.
Ingredients
- 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)
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.