Beef strips in brown sauce with red onion and tomato, served beside a mound of white rice and a pile of golden fries on a white plate. — Photo: WikiHes · CC BY-SA 4.0 · Wikimedia Commons

Latin American & Caribbean · Lunch · Dinner

Lomo Saltado

Name: Lomo Saltado
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Latin American & Caribbean
Ingredients: 1 cup brown rice; 2 1/2 cups water (for rice); 1/2 tsp salt; 3 medium potatoes, cut into thick wedges; 1 tbsp olive oil; 500 g lean beef sirloin, trimmed and cut into thin strips; 2 tbsp reduced-sodium soy sauce; 1 tbsp red wine vinegar; 3 cloves garlic, minced; 1/2 tsp ground cumin; 1/4 tsp black pepper; 1 tbsp vegetable oil; 1 large red onion, cut into thick wedges; 1 medium ají amarillo or other yellow chilli, seeded and cut into strips; 3 medium plum tomatoes, cut into thick wedges; 1/2 cup fresh coriander (cilantro), chopped

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Juicy strips of sirloin flash-seared in a smoking-hot wok with red onion, tomato and yellow chilli, splashed with soy and vinegar, then tossed with crisp oven-roasted potatoes. Served over nutty brown rice, it delivers all the bold Peruvian-Chinese flavour with far less oil than the deep-fried classic.

Prep: 20 min
Cook: 50 min
Total: 70 min
Serves: 4

Medium
Dairy Free
High protein

28%

Per serving557kcal28% of a 2,000 kcal day

37gProtein

71gCarbs

14gFat

7gFiber

Calories come from: Carbs 51% · Fat 22% · Protein 27%

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Ingredients

For 4 servings

1 cup185 gbrown rice
2 1/2 cups590 gwater (for rice)
1/2 tspsalt
3 medium600 gpotatoes, cut into thick wedges
1 tbsp14 golive oil
500 glean beef sirloin, trimmed and cut into thin strips
2 tbsp32 greduced-sodium soy sauce
1 tbsp15 gred wine vinegar
3 cloves9 ggarlic, minced
1/2 tspground cumin
1/4 tspblack pepper
1 tbsp14 gvegetable oil
1 large200 gred onion, cut into thick wedges
1 medium30 gají amarillo or other yellow chilli, seeded and cut into strips
3 medium300 gplum tomatoes, cut into thick wedges
1/2 cup8 gfresh coriander (cilantro), chopped

Steps

1
Rinse the brown rice in a sieve until the water runs clear.
2
Bring the 2 1/2 cups water and a pinch of the salt to a boil, stir in the rice, cover and simmer on low for 40 minutes.
3
Take the rice off the heat and let it rest, covered, for 10 minutes, then fluff with a fork.
4
While the rice cooks, heat the oven to 220 °C / 425 °F and line a tray with baking paper.
5
Toss the potato wedges with the olive oil and 1/4 tsp of the salt and spread them out in one layer.
6
Roast the potatoes for 30-35 minutes, turning halfway, until golden and tender inside.
7
Mix the beef strips with the soy sauce, vinegar, garlic, cumin and black pepper and leave to marinate for 10 minutes.
8
Heat the vegetable oil in a wok or large frying pan over very high heat until just smoking.
9
Lift the beef from the marinade, keeping the liquid, and sear it in two batches for 1-2 minutes until browned; set aside on a plate.
10
Add the onion and chilli to the hot wok and stir-fry for 2 minutes until slightly charred but still crisp.
11
Add the tomatoes and stir-fry for 1 minute, just until they start to soften.
12
Return the beef and any juices to the wok with the reserved marinade and the remaining salt, and toss for 1 minute until the sauce bubbles.
13
Fold in the roasted potatoes and the chopped coriander.
14
Serve straight away with the brown rice.

Swaps, storage and make-ahead

Swaps

Use tamari labelled gluten-free instead of soy sauce for a gluten-free version, since everything else in the recipe is naturally gluten-free.
Swap the sirloin for firm tofu or portobello mushroom strips to make it vegan, searing them the same way until browned.
Use white rice instead of brown rice if you prefer, simmering it for about 15 to 18 minutes with less water as the packet directs.
If you can't find ají amarillo, use a yellow or orange bell pepper plus a pinch of chilli flakes.

Storage

Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot; the potatoes will soften, so it's best eaten fresh. Freezing isn't recommended because the tomatoes and potatoes turn mushy.

Make ahead

Cook the rice up to a day ahead, cool it quickly (within an hour) and keep it covered in the fridge; slice the beef, onion, chilli and tomatoes and refrigerate them covered too. Roast the potatoes and do the quick stir-fry just before serving so everything stays crisp, and reheat the rice until steaming hot.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: SoyGlutenSulphites

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (625 g)	Per 100 g
Calories	557 kcal	89 kcal
Protein	36.5 g	5.8 g
Carbohydrates	71.3 g	11.4 g
of which sugars	6.1 g	1 g
Fiber	6.9 g	1.1 g
Fat	13.9 g	2.2 g
of which saturated	3 g	0.5 g
Sodium	675 mg	108 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.