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Greatest plates · Main
Lomo Saltado
The classic Peruvian stir-fry of soy-marinated beef strips seared hard in a hot pan with red onion, tomato and aji amarillo, splashed with vinegar and finished with coriander. Served the traditional way with both crispy chips and steamed rice.
Serves 4Prep 25 minCook 30 minBeef
Containsgluten · soy
Protein 25%Carbs 45%Fat 30%
About 906 kcal a serve — 56 g protein, 101 g carbs, 29 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the beef
prepToss the beef strips with the soy sauce and cumin. Season with a little pepper and set aside while you prep everything else.
In the bowlBeef →
15 min
Cook the rice
carbRinse the rice, then simmer in 600 ml salted water, covered, for about 12 minutes until absorbed. Rest off the heat, lid on.
In the saucepanRice →
12 min
Fry the chips
fryHeat the frying oil in a deep pan to around 180°C. Fry the potato chips in batches for 6–8 minutes until golden and crisp. Drain on paper towel and salt lightly.
In the deep panChips →
180°C
Sear the beef
searHeat half the stir-fry oil in a large pan or wok until smoking. Sear the beef in two batches, 1–2 minutes each, so it browns rather than stews. Remove to a plate.
In the wokBeef →
high heat
Fry the aromatics
stir-fryAdd the rest of the oil, then the onion wedges, garlic and aji amarillo paste. Stir-fry 2 minutes until the onion softens at the edges but keeps its bite.
In the wokAromatics →
2 min
Bring it together
stir-fryReturn the beef, add the tomato wedges and the vinegar, and toss hard for 1–2 minutes so the vinegar hits the hot pan and steams up. Season, then fold through the coriander.
In the wokFinish →
2 min
Serve
servePile the lomo saltado over or alongside the chips, with steamed rice on the side. Traditional Peruvian style is both chips and rice on the one plate.
Cook's noteGet the pan genuinely hot before the beef goes in — the smoky char (the wok hei) is what makes lomo saltado. Work in batches so you sear, not boil.
Estimated per serve
906 kcal · 56 g protein · 101 g carbs · 29 g fatestimates, within ~10%
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