Lomo Saltado Tradicional
A Peruvian stir-fry of tender beef, crispy potatoes, and fresh tomatoes finished with lime and cilantro. This quick weeknight dinner delivers bold, savory flavors in a single pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 35g
Ingredients
- ¾ lb beef sirloin, boneless
- ½ lb potatoes (russet or yellow)
- 1 whole onion, medium yellow
- 2 medium tomatoes (Roma or plum)
- 1 whole fresh lime
- ¼ cup fresh cilantro (roughly chopped)
Instructions
- 1
Peel the potatoes, then cut them into 1/4-inch-thick slices lengthwise, stacking the slices and cutting them into 1/4-inch-thick sticks so they look like french fries.
- 2
Pat the beef completely dry with paper towels, then place it on the cutting board and slice against the grain (the muscle lines) into 1/4-inch-thick slices; each slice should bend slightly without tearing.
- 3
Cut the onion lengthwise from root to tip into 1/4-inch-thick slices, keeping the layers intact so pieces stay long and layered rather than falling apart.
- 4
Cut each tomato crosswise into quarters, then cut each quarter in half again so you have 8 bite-sized pieces per tomato; discard the watery seed core.
- 5
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil shimmers and moves fast when you tilt the pan, about 90 seconds.
- 6
Add the potato sticks and spread them in a single layer; do not stir for 4 minutes so they brown on the bottom, then stir every 30 seconds for 3 more minutes until all sides are golden and crispy.
- 7
Transfer the potatoes to a clean plate using a slotted spoon, leaving as much oil in the pan as possible.
- 8
Add the beef slices to the same skillet and spread them across the pan; cook without stirring for 2 minutes until the bottom is browned, then stir once and cook 1 more minute until the outside is seared but the inside is still pink.
- 9
Add the onion slices to the beef, stir constantly for 2 minutes until the onion softens and turns translucent (see through), and the raw edge disappears.
- 10
Return the potato sticks to the pan, then add the tomato pieces; stir gently for 1 minute so everything mixes but the potatoes stay as intact as possible.
- 11
Squeeze the lime over the pan so all the juice drizzles in, then sprinkle the cilantro on top; stir once to combine, about 30 seconds.
- 12
Divide the lomo saltado between two plates, spooning any browned bits and oil from the pan over the top; serve immediately while the potatoes are still crispy.
Tools you’ll need
- cutting board
- sharp knife
- paper towels
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon or silicone spatula
- slotted spoon
- clean plate
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