Light lomo saltado (Peruvian beef stir-fry)

A Peruvian fusion stir-fry: strips of beef, onions and tomatoes sautéed in soy sauce and served with rice. Tasty and complete, it combines South American and Asian flavours.

Preparation: 15 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 278 kcal · 38 g protein · 23 g carbohydrate · 3 g fat

Ingredients

• 500 g of beef (rump steak)
• 2 red onions
• 2 tomatoes
• 200 g of rice
• 3 tbsp soy sauce
• 1 chilli
• 1 bunch of coriander

Method

1. Cook the rice. Sear the beef strips over a high heat and set aside.
2. Stir-fry the onions and the tomato wedges.
3. Return the beef to the pan and add the soy sauce and chilli.
4. Scatter over the coriander and serve with the rice.

Nutritional benefits

Lean beef provides good-quality protein and iron, the onions and tomatoes add fibre and vitamin C, and the rice adds carbohydrate. Stir-fried quickly over a high heat with little fat, lomo saltado is a complete, balanced dish, blending Peruvian and Chinese flavours. Naturally dairy-free.

Variations and substitutions

• With chicken or tofu.
• With brown rice.
• With oven chips (traditional).
• Spicier: add ají chilli.

Storage and making ahead

Keeps for 2 days and can be reheated in a frying pan. Ideal for a lunchbox.

💡 Good to know

Sear the beef briefly over a very high heat: it stays tender and juicy, never dry.

Read more

Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.

The foods in this recipe: beef · onions · tomatoes · rice · soy sauce.

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