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Lomo Saltado

IngredientsPotatoes, Vegetables, Rice, Dairy, Meat
Day PartDinner
Cuisine TypeLatin
Lomo Saltado

Source: The Beef Checkoff

Beef and Peruvian purple potatoes are combined with peppers to give this stir-fry its characteristic flavors. The dish exemplifies the blending of Chinese and Latin cultures that is part of Peru’s culinary legacy.


Spanish Rice:
1/2 cup vegetable oil
8 cups long-grain rice
4 cups diced onions
14 cups chicken stock
1 cup tomato sauce
1 tsp. dried oregano leaves
4 bay leaves
Kosher salt, to taste
4 cups frozen peas

Stir-fry Sauce:
6 cups beef stock
6 tbsp. cornstarch

Salsa Criolla:
6 cups tomatoes
3 cups finely diced red bell pepper
3 cups finely diced yellow bell pepper
1 1/2 cups finely diced red onion
1 1/2 cups extra virgin olive oil
6 tbsp. red wine vinegar
1 tsp. kosher salt

1 1/2 cups sour cream
1 1/2 cups mayonnaise
3 tbsp. sugar
3 tbsp. lemon juice
3/4 tsp. kosher salt

Beef Stir-fry:
24 Ranch steaks (6 oz. each)
Kosher salt and black pepper, to taste
1 1/2 cups vegetable oil
2 1/4 lb. onions, thickly sliced
2 1/4 lb. red bell peppers, thickly sliced
2 1/4 lb. yellow bell peppers, thickly sliced
6 cups frozen corn
36 Peruvian purple potatoes, steamed and quartered
72 fresh corn husks
1/4 oz. parsley sprigs


  1. Prepare Spanish Rice: In large saucepan, heat oil. Add rice; cook over low heat, stirring frequently, until golden brown. Add onion; cook, stirring, about 2 min. Add stock, tomato sauce, oregano, bay leaves and salt. Bring to a simmer.
  2. Cover and cook over low heat about 20 min. or until rice is cooked and all liquid is absorbed. Stir in peas. Keep warm or reheat as needed.
  3. Prepare Stir-fry Sauce: In med. saucepan, heat stock to a simmer. Mix cornstarch with 6 tbsp. water. Add to stock; simmer until stock is light syrupy consistency. Chill until ready to use.
  4. Prepare Salsa Criolla: In large bowl or container, combine all ingredients. Refrigerate until ready to use.
  5. Prepare Crema: In med. bowl or container, whisk together all ingredients. Refrigerate until ready to use.
  6. Per order, cut 1 Ranch steak into thin strips; season with salt and pepper. In wok or sauté pan, stir-fry steak strips in 1 tbsp. oil 1 to 2 min. or until browned and no longer pink; remove from pan and keep warm
  7. In same pan, stir-fry 1 1/2 oz. each onion and red and yellow bell peppers until vegetables are crisp-tender. Add 1/4 cup corn, 6 potato quarters, 1/4 cup reserved stir-fry sauce and cooked steak strips back to pan; continue to stir-fry until heated through.
  8. Line a bowl with 3 corn husks. Mound 1½ cups Spanish Rice in bowl. Arrange stir-fry mixture on top of rice. Garnish with 1/2 cup Salsa Criolla, Crema and parsley sprigs.

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