Lomo Saltado Nutrition Facts and Recipe

Lomo saltado is a Peruvian stir-fry of beef, red onion, tomatoes, chile, and a tangy soy-vinegar sauce, usually served with rice and French fries. This home-style version keeps the pan hot and the cooking brief, so the beef browns while the vegetables stay lively; nutrition varies with the cut of beef, oil, and portions of rice and fries.

Ingredients

1 lb (450 g) beef tenderloin or sirloin, trimmed and cut into ½-inch (1.25 cm) strips
1 tsp (5 ml) fine salt
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 ml) neutral high-heat oil, divided
1 medium red onion (about 8 oz/225 g), cut into thick wedges
2 medium Roma tomatoes (about 8 oz/225 g), cut into wedges
1 ají amarillo chile, seeded and sliced, or 1 small yellow bell pepper (about 75 g) as a milder substitute
2 garlic cloves (about 6 g), finely chopped
3 tbsp (45 ml) soy sauce
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) water
2 tbsp (8 g) chopped fresh cilantro, plus extra to finish
1 lb (450 g) frozen thin-cut fries, cooked according to package directions, or freshly cooked fries
3 cups (555 g) cooked white rice, for serving

Instructions

Prepare the rice and fries. Cook the rice so it is ready to serve, and cook the fries according to their package directions. Keep both hot while you stir-fry the beef. Cut and measure the remaining ingredients before heating the pan; the cooking moves quickly.
Pat the beef dry with paper towels and season it with salt and pepper. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon (15 ml) oil and swirl to coat the pan.
Cook the beef in a single layer, in batches if needed to avoid crowding. Sear for about 1 minute without moving it, then toss and cook for another 1–2 minutes, until browned. Check a thicker piece with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Transfer the beef to a clean plate and let it rest for 3 minutes while you cook the vegetables.
Add the remaining 1 tablespoon (15 ml) oil to the hot pan. Add the onion and chile and stir-fry for 1 minute. Add the garlic and cook for about 20 seconds, just until fragrant. Add the tomatoes and cook for 1 minute; keep the wedges intact rather than letting them soften completely.
Stir together the soy sauce, red wine vinegar, and water. Return the beef and any juices to the pan, pour in the sauce, and toss over high heat for 30–60 seconds, until everything is hot and coated. Fold in the cilantro, then remove the pan from the heat.
Gently toss in the cooked fries just before serving, or keep them separate to preserve their crispness. Serve immediately with the rice. If keeping fries crisp matters, arrange them beside or on top of the stir-fry rather than mixing them through the sauce.

Nutrition Facts

Estimated nutrition per serving, assuming the dish is divided into four portions and includes rice and fries: about 690 calories, 36 g protein, 76 g carbohydrates, 27 g fat, 5 g saturated fat, 1,050 mg sodium, and 6 g fiber. These are estimates, not laboratory values. The beef cut, amount of oil absorbed by the fries, rice portion, soy sauce brand, and whether the fries are mixed into the sauce can all change the numbers. For a closer estimate, weigh the ingredients actually used and calculate nutrition from their package labels or a reliable nutrition database.

A practical way to interpret the figures is to treat the rice and fries as part of the serving, not as optional garnish. For fewer calories or less sodium, adjust those portions and the soy sauce rather than assuming the stir-fry alone has the same nutrition as the complete plate. A reduced-sodium soy sauce can lower sodium, though its exact effect depends on the product.

Tips

Dry the beef well and cook in batches if your pan is small. Crowding cools the surface and makes the meat steam instead of brown.
Use ají amarillo if available for its distinctive fruity heat. Yellow bell pepper is an accessible, milder substitute, but it will not give the same chile flavor.
Keep the pan very hot, but have the sauce ready before you begin. Overcooking the tomatoes or leaving the beef in the pan too long can make the vegetables limp and the meat tough.
For crisp fries, serve them alongside the stir-fry or add them at the table. They soften quickly after absorbing the sauce.

Serving Suggestions

Serve each portion with a scoop of white rice and a generous share of the beef, vegetables, and pan sauce. A simple green salad or sliced avocado can add a fresh contrast, while lime wedges let diners brighten the plate to taste. If you are watching portions, serve the rice and fries in measured amounts; both are traditional components of many versions, but their quantities are easy to adjust.

Variations

Lomo saltado has regional and household variations, so the balance of chile, sauce, fries, and rice is not fixed. Use sirloin for a more economical cut, slicing it thinly across the grain. Chicken can replace beef, but cook it to 165°F (74°C), checked with a food thermometer, rather than using the beef temperature. For a vegetarian plate, use firm tofu, well drained and browned, and check that it is heated through; the dish will have a different flavor and nutrition profile. Gluten-free soy sauce or tamari can replace regular soy sauce if needed, but check the label because products differ.

Storage and Reheating

Refrigerate leftovers within 2 hours in shallow, covered containers. Store the beef mixture, rice, and fries separately where possible; refrigerated cooked leftovers are generally best used within 3–4 days. Freeze the beef-and-vegetable mixture for up to 2–3 months for better quality, though the tomatoes and onions may soften after thawing. Fries do not freeze or reheat as well once sauced.

Reheat only the portion you plan to eat, in a skillet over medium heat with a splash of water, or in the microwave, stirring partway through. Heat leftovers to 165°F (74°C), checked with a food thermometer. Re-crisp separately stored fries in an oven or air fryer according to the appliance directions. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

How many calories are in lomo saltado?
For this recipe, a complete serving with rice and fries is estimated at about 690 calories. The actual amount depends especially on the beef, oil, and size of the rice and fry portions, so treat the figure as an estimate rather than a fixed value.

Is lomo saltado high in protein?
This version provides an estimated 36 g protein per serving, largely from the beef. The total changes if you use a different cut or substitute another ingredient.

Can I make lomo saltado without fries?
Yes. Serve the stir-fry with rice alone, or use a smaller portion of fries. Leaving fries out changes the dish’s texture and lowers the overall carbohydrate and calorie estimates; the exact difference depends on how much you remove.

What cut of beef works best?
Tenderloin is tender and cooks quickly, while sirloin is widely available and works well when cut thinly across the grain. Avoid thick, uneven pieces, which are harder to sear quickly without overcooking the outside.

Can I make it ahead?
You can cut the beef and vegetables and mix the sauce several hours ahead, keeping them covered in the refrigerator. For the best texture, cook the stir-fry shortly before serving, and cook or reheat the fries separately.

Why did my beef turn out tough?
Common causes are overcrowding the pan, using pieces that are too thick, or cooking the beef for too long. Sear in batches in a very hot pan, slice across the grain, and verify safe doneness with a thermometer rather than relying on prolonged cooking.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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