Peruvianlunch beef wagyu peruvian stir-fry freeze-ready batch dairy-free

Peruvian Lomo Saltado Beef Fillet

Name: Peruvian Lomo Saltado Beef Fillet
Prep time: 20 min
Total time: 40 min
Yield: 6 servings — eat 4, freeze 2
Cuisine: Peruvian
Ingredients: 900 g Wagyu striploin or sirloin fillet, in thick strips ~7mm; 300 g Dry jasmine rice; 3 large Roma tomatoes, cut into thick wedges; 2 medium Red onions, cut into thick wedges; 1 Aji amarillo or jalapeño, sliced; 4 cloves Garlic, minced; 4 tbsp Low-sodium soy sauce; 2 tbsp Red wine vinegar; 1 tsp Ground cumin; 2 tbsp Olive oil; large handful Fresh cilantro, chopped; 2 Limes, cut into wedges

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4.8 · (50 ratings)

restaurant6 servings — eat 4, freeze 2

schedulePrep 20 min

bolt520 kcal

Yield6 servings — eat 4, freeze 2

Calories520 kcal

Prep Time20 min

Cost/Serving

~$8.33 CAD per serving (estimate)

Ingredients

900 gWagyu striploin or sirloin fillet, in thick strips ~7mm
300 gDry jasmine rice
3 largeRoma tomatoes, cut into thick wedges
2 mediumRed onions, cut into thick wedges
1Aji amarillo or jalapeño, sliced
4 clovesGarlic, minced
4 tbspLow-sodium soy sauce
2 tbspRed wine vinegar
1 tspGround cumin
2 tbspOlive oil
large handfulFresh cilantro, chopped
2Limes, cut into wedges

Nutrition / serving

Calories520 kcal
Protein36 g
Carbs48 g
Fat18 g
Fiber3 g

Cost Estimate

~$8.33 CAD per serving (estimate)

Last updated: September 2026

Instructions

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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.

02 check_circle

Make the sauce

Combine soy sauce, red wine vinegar, and cumin in a small bowl. Set aside.

03 check_circle

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.

04 check_circle

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.

05 check_circle

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.

06 check_circle

Serve & portion

Remove from heat. Add cilantro. Serve over jasmine rice with lime wedges. Divide into 6 portions. Refrigerate 4. Freeze 2.

ac_unit

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.