Lomo saltado (Beef stir-fry)

Lomo saltado (Beef stir-fry)

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(4 ratings)

Prep: 20 mins Cook: 10 mins plus at least 2 hrs marinating


Serves 2
Martin Morales' recipe for this traditional Peruvian dish, adapted from his book Ceviche, combines soy sauce, chilli and Pisco

Nutrition and extra info

Nutrition: per serving

  • kcal344
  • fat16g
  • saturates5g
  • carbs11g
  • sugars8g
  • fibre2g
  • protein34g
  • salt7.1g


  • 300g fillet steak, cut into large cubes
  • 1 tbsp vegetable oil, for frying
  • ½ large red onion, cut into thick wedges
  • 1 tomato, halved, deseeded and cut lengthways into eighths



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 amarillo chilli or medium red chilli, deseeded and sliced lengthways
  • 1 tbsp Pisco (grape brandy) or vodka



    Originally associated with Russia, Slavonic, Baltic and Scandinavian countries, vodka has become…

  • 2 tbsp ají amarillo chilli paste or Basic chilli paste (see tips)
  • small handful coriander leaves, finely chopped
  • chunky chips, to serve (optional)

For the marinade

  • 2 garlic cloves, chopped
  • 75ml soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • ½ tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp ground cumin


  1. Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.

  2. Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.

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Comments, questions and tips

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Cooking Jenny
31st Jul, 2015
We made this dish (and the chilli paste) using Tesco mixed chillies and it was FAR too spicy!! My husband really liked it but it blew my head off!!
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