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Plate of Lomo Saltado featuring sautéed beef, vegetables, rice, and fries.

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
Cook Time 15 minutes
Total Time 30 minutes
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.