Lomo saltado

Tender beef steak combines with pan-fried vegetables and a piquant sauce to tasty effect in Rogerio David's flavourful recipe
Lomo saltado
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 120 ml vegetable oil, plus vegetable oil for deep-frying
  • 1 kg medium potatoes, eeled and cut into chips
  • 1 kg rump steaks, thinly sliced against the grain
  • 500 g sliced red onions
  • 1 yellow pepper, sliced
  • 500 g tomatoes, peeled, seeded and sliced lengthwise in six
  • black pepper
  • 2 tbsp chopped coriander
  • 2 tbsp chopped mint
  • boiled rice, for serving

For the sauce:

  • 1 tsp minced garlic
  • 2 red chillies, finely sliced
  • 6 tbsp soy sauce
  • pinch of ground cumin
  • pinch of ground coriander
  • 1 tbsp sherry vinegar


1. First make the sauce. Mix together the garlic, chilli, soy sauce, cumin, coriander and sherry vinegar and set aside to rest for 1 hour.

2. Heat vegetable oil for deep-frying in a deep fat-fryer. Add in the chipped potatoes and fry until crisp and golden brown. Remove and drain on kitchen paper.

3. Heat 60ml of vegetable oil in a wok. Add in the steak and stir-fry until cooked, remove from the wok and keep warm.

4. Add the remaining vegetable oil and heat through. Add in the red onion and stir-fry for 1-2 minutes. Add in the yellow pepper and stir-fry for 30 seconds.

5. Add in the tomatoes, mixing well, and cook for 1 minute. Add in the sauce, stir-fried beef and chips and mix well. Season with salt and freshly ground pepper.

6. Sprinkle with the coriander and mint and serve at once with plain boiled rice.

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