Lomo Saltado translates to Sautéed Beef in English.

Ever craved a dish that’s equal parts hearty and vibrant?

Imagine juicy strips of beef sizzling in a hot pan, mingling with onions, tomatoes, and a hint of cilantro. Lomo Saltado, or Sautéed Beef, does just that! This delightful Peruvian dish combines flavors in a way that makes dinner feel like a little fiesta. What makes it even better? It’s a quick, one-pan meal that never fails to impress!

Why make this recipe

Ready for a fuss-free meal that the whole family will love? Here’s why Lomo Saltado should be on your dinner table:

• Speedy preparation: You can whip this up in about 30 minutes, so it’s perfect for weeknight dinners.
• Minimal cleanup: One pan means fewer dishes – who doesn’t love that?
• Customizable: You can easily adjust ingredients to suit everyone’s tastes (or what’s left in the fridge).

Ingredients

You don’t need fancy stuff — just these basics!

• 1 pound beef sirloin, cut into strips
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 onion, sliced
• 2 tomatoes, sliced
• 1/2 cup cilantro, chopped
• 2 cups cooked rice
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Directions

1. Heat the vegetable oil in a large pan over medium-high heat.
2. Add the beef strips, seasoning with salt and pepper, and sauté until browned.
3. Toss in the sliced onion and continue to stir-fry until they are soft.
4. Stir in the sliced tomatoes and cook until they soften slightly.
5. Pour in the soy sauce and vinegar, mixing well to combine.
6. Remove from heat and stir in the chopped cilantro.
7. Serve the stir-fry over cooked rice.

How to make Lomo Saltado translates to Sautéed Beef in English. (Overview)

Getting Lomo Saltado on the dinner table is a breeze! Start by heating the vegetable oil in a pan and getting those beef strips sizzling. As they brown, toss in the onions for that perfect caramelized crunch. Next, add in the tomatoes and let them mingle with the flavors. The final flourish comes with soy sauce and vinegar – it’s a flavor explosion! Sprinkle in fresh cilantro just before serving for a pop of color and freshness.

Pro Tip: Never underestimate the power of fresh ingredients. Use ripe tomatoes for that extra juicy goodness! 🍅

How to serve Lomo Saltado translates to Sautéed Beef in English

Place your vibrant sautéed beef on a fluffy bed of rice, letting the colorful veggies peek through. For an extra treat, serve it with crispy fries on the side. The contrast of textures – tender beef, soft tomatoes, and crunchy onions – not only looks gorgeous but also tastes divine. Just imagine the warm, inviting aroma filling your kitchen as you dish this out! 😍

How to store Lomo Saltado translates to Sautéed Beef in English

This Lomo Saltado keeps well in the fridge for up to 3 days. Just make sure to store it in an airtight container. Freezing? You can safely freeze it for about a month. When reheating, a quick spin in a hot pan will revive the flavors – aim for medium heat to keep things juicy!

Tips to make Lomo Saltado translates to Sautéed Beef in English

• Cut your beef thin: This helps it cook faster and keeps it tender.
• Marinate your meat: A quick marinade in soy sauce and vinegar before cooking can add an extra punch.
• Add some heat: If you like a kick, toss in some sliced jalapeños or a dash of hot sauce!

Variation

Want to mix things up? Consider swapping the beef for chicken or tofu for a delicious twist. You can even throw in some bell peppers or zucchini for added color and nutrition. Go wild with your imagination!

FAQs

• Can I use a different type of meat?
  Absolutely! Chicken, pork, or even firm tofu work great if you’re looking for alternatives.

• How do I make it gluten-free?
  Just swap soy sauce with a gluten-free version, like tamari.

• Can I make Lomo Saltado ahead of time?
  Yes! Prep it in advance, and when you’re ready, reheat and serve for a seamless dinner option.

📌 Pin this recipe for your next cozy dinner night!

Sautéed Beef

Lomo Saltado is a hearty and vibrant Peruvian dish with juicy strips of beef, onions, tomatoes, and cilantro, served over rice. A quick, one-pan meal perfect for weeknight dinners.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Peruvian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound beef sirloin, cut into strips Use thinly cut strips for tenderness.
• 2 tablespoons soy sauce Can substitute with gluten-free tamari.
• 1 tablespoon vinegar
• 1 medium onion, sliced For sweetness, use a yellow onion.
• 2 medium tomatoes, sliced Use ripe tomatoes for juiciness.
• 1/2 cup cilantro, chopped Fresh cilantro adds vibrant flavor.
• 2 cups cooked rice Serve with fluffy white or brown rice.
• 2 tablespoons vegetable oil For frying the ingredients.
• to taste Salt and pepper Season according to preference.

Method

 

Cooking Steps

1. Heat the vegetable oil in a large pan over medium-high heat.
2. Add the beef strips, seasoning with salt and pepper, and sauté until browned.
3. Toss in the sliced onion and continue to stir-fry until they are soft.
4. Stir in the sliced tomatoes and cook until they soften slightly.
5. Pour in the soy sauce and vinegar, mixing well to combine.
6. Remove from heat and stir in the chopped cilantro.
7. Serve the stir-fry over cooked rice.

Notes

This dish keeps well in the fridge for up to 3 days and can be frozen for about a month. Reheat in a hot pan for best results. Add jalapeños for extra heat if desired.