Lomo Saltado
Immagine generata dall'IA
Peruvian

Lomo Saltado

A classic Peruvian stir-fry of seared beef, red onion, tomatoes, and crisp fries, finished with a savory soy-vinegar sauce and served with rice.

45 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Heat the oven to 220°C. Toss the potato fries with 30 ml of the oil and a pinch of salt, spread them in a single layer on a baking tray, and roast for 25 to 30 minutes, turning once, until deeply golden and crisp.
2
While the fries cook, whisk the soy sauce, 15 ml of the vinegar, garlic, and black pepper together in a small bowl.
3
Pat the beef dry and season it with the salt. Heat a large wok or skillet over high heat until a drop of water evaporates immediately, then add 15 ml of oil.
4
Sear half the beef in a single layer for 60 to 90 seconds per side, until browned outside and the center reaches at least 63°C. Transfer to a plate and repeat with the remaining beef.
Beef strips searing with browned edges in a hot wok Immagine generata dall'IA
5
Add the remaining oil to the wok. Stir-fry the onion wedges for 2 minutes until their edges char but they remain slightly crisp, then add the tomatoes and cook for 60 seconds until just softened.
6
Return the beef and any resting juices to the wok. Pour in the soy mixture and the remaining vinegar, then toss over high heat for 1 to 2 minutes until the sauce clings to the beef and the beef reaches at least 63°C, or 74°C if well done.
7
Remove the wok from the heat. Squeeze half the lime over the stir-fry and taste for seasoning. Rest for 2 minutes while the fries finish, then serve the lomo saltado immediately with warm rice, fries, and the remaining lime wedges.
Lomo saltado served with rice, crisp fries, and lime wedges Immagine generata dall'IA

Perché questa ricetta funziona

Very high heat creates browned beef and lightly charred vegetables, while soy sauce, vinegar, and lime balance the richness. Adding the fries at the end preserves their contrast without letting them dissolve into the sauce.

Conservazione e riscaldamento

Come conservarla

Refrigerate the beef and vegetables separately from the fries and rice in airtight containers for up to 3 days.

Come riscaldarla

Reheat the beef and vegetables in a hot skillet for 3 to 4 minutes until steaming hot. Re-crisp the fries in a 220°C oven or air fryer; reheat rice with a splash of water until steaming.

Nutrizione / porzione

625kcal
46,92 gproteine
60,73 gcarboidrati
21,98 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 21 ago 2026 · aggiornata il 21 ago 2026