Peruvian Lomo Saltado recipe - ingredients, nutrition and when to eat it
Peruvian lomo saltado is made by stir-frying beef, tomatoes, and onions over high heat, then serving them with crispy fries and rice.
Peruvian lomo saltado is made by stir-frying beef, tomatoes, and onions over high heat, then serving them with crispy fries and rice. The sweet-and-savory sauce pairs well with the rich potatoes, making it a satisfying lunch or dinner.
World cuisine · 25 minutes to cook
Nutrition (per 743.5g serving): 884.1 kcal · protein 32.8g · carbohydrate 104.1g · fat 35.8g · sodium 1618.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir-fry the beef and vegetables briefly over high heat so they do not release too much water and their aromas stay distinct.
Tips: The potatoes may break apart if mixed in for too long, so add them at the end and toss just two or three times.
Tips: For a smooth sauce with fully softened tomatoes, you can extend the cooking time by 1 minute.
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Ingredients (1 serving)
- Beef (lean meat) — 120 g
- Potato — 1 pc
- Rice (white rice) — 1 bowl
- Onion — 0.5 pc
- Tomato — 1 pc
- Garlic — 2 pc
- Cilantro — 1 handful
- Cooking oil — 2 Tbsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 tsp
- Ground black pepper — 0.2 tsp
- Salt — 0.2 tsp