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Brazilian/Peruvian · Dinner

Lomo Saltado

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 recipe.
The photograph includes rice not included in this recipe. Representative photograph of Lomo Saltado. Garnishes and presentation may differ. 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

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 recipe, 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.
  • Judge Lomo Saltado by the texture and doneness signs in its steps. Your pan and heat affect how long Lomo Saltado takes to cook.

Substitutions

  • In Lomo Saltado, replace beef for a different meat-free version with mushrooms.

Storage

  • Get perishable Lomo Saltado into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lomo Saltado within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lomo Saltado to 74°C / 165°F, stirring or turning it for even heating. When Lomo Saltado is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Lomo Saltado includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Lomo Saltado becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Lomo Saltado one day ahead. For Lomo Saltado, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lomo Saltado on the day of serving.

FAQ

What matters most when making Lomo Saltado?

Sear beef in small batches for browned edges.

What can I substitute in Lomo Saltado?

In Lomo Saltado, replace beef for a different meat-free version with mushrooms.

Can I prepare Lomo Saltado ahead?

Prepare the measured ingredients for Lomo Saltado one day ahead. For Lomo Saltado, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lomo Saltado on the day of serving.

Food safety references

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

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