L1 — Peruvian Lomo Saltado Beef Fillet
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Ingredients
- Wagyu striploin or sirloin fillet, in thick strips ~7mm900 g
- Dry jasmine rice300 g
- Roma tomatoes, cut into thick wedges3 large
- Red onions, cut into thick wedges2 medium
- Aji amarillo or jalapeño, sliced1
- Garlic, minced4 cloves
- Low-sodium soy sauce4 tbsp
- Red wine vinegar2 tbsp
- Ground cumin1 tsp
- Olive oil2 tbsp
- Fresh cilantro, choppedlarge handful
- Limes, cut into wedges2
Nutrition / serving
Calories
520 kcal
Protein
36 g
Carbs
48 g
Fat
18 g
Fiber
3 g
Cost Estimate
Total Ingredients
~$50.00
CAD
Per Serving
~$8.33 / serving
Budget option with sirloin fillet: ~$28.00 total | ~$4.67/serving
Instructions
Cook jasmine rice
Rinse until water runs clear. Combine 300 g rice + 480 ml water. Bring to boil, reduce, cover, cook 15 min. Rest 5 min. Fluff.
Make the sauce
Combine soy sauce, red wine vinegar, and cumin in a small bowl. Set aside.
Sear the beef
Season beef generously and pat completely dry. Heat olive oil in a wok or cast iron over VERY HIGH heat until smoking. Add beef in a single layer — do not stir for 2 min. Toss and cook 1 min more. Remove and set aside. Work in 2 batches.
Stir-fry aromatics & veg
In the same pan, add garlic and chili. Toss 30 sec. Add red onion wedges. Cook 2 min at high heat — soften slightly but retain some bite.
Add tomatoes & sauce
Add tomato wedges. Toss 1–2 min — blister at edges but do not collapse. Return beef. Pour in soy-vinegar sauce. Toss 1 min over high heat until sauce reduces and coats.
Serve & portion
Remove from heat. Add cilantro. Serve over jasmine rice with lime wedges. Divide into 6 portions. Refrigerate 4. Freeze 2.
Freeze & Reheat
Freeze the beef stir-fry only — not the rice. Portion 2 servings into airtight containers. Freeze up to 2 months. Reheat at 80% microwave power 3 min. Make fresh jasmine rice when serving.
Chef's Cool Facts
Chifa Cuisine
Lomo Saltado is a product of 'chifa' cuisine — the fusion of Chinese immigrants (primarily Cantonese) who arrived in Peru from the 1850s. Soy sauce and wok technique merged with Andean ingredients like aji amarillo and cilantro.
Aji Amarillo
Aji amarillo is the most iconic ingredient in Peruvian cooking — fruity, tropical-flavoured, and moderately hot. If unavailable, a jalapeño is the closest substitute.
Texture Control
The tomatoes and onions should be blistered and slightly softened, never mushy. This texture distinction separates authentic Lomo Saltado from a stew.