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Lomo Saltado

Lomo Saltado

Recipe courtesy of Chef Tamara Murphy, Terra Plata

Prep Time: 15 minutes
Total Time: 26 minutes
Serves 4


  • 2 Tbsp. olive oil
  • 2 cloves fresh garlic, minced
  • 1⁄2 red onion, sliced
  • 1 Tbsp. aji amarillo paste (found in Latin grocers)
  • 1 red bell pepper, seeded and sliced thin
  • 1 lb. sirloin steak, cut in to 1⁄2- in. strips and seasoned with salt and pepper to taste
  • 2 Tbsp. soy sauce or tamari
  • 1 large tomato, quartered
  • 1 bunch cilantro leaves, chopped
  • juice of one fresh lime
  • 2 cups of cooked white rice (1⁄2 cup per person)


  1. Heat olive oil in a large sauté pan until very hot (almost smoking). Add steak and stir fry for about 3 to 4 minutes. Remove steak from pan with slotted spoon, place on a plate and set aside. Then add a little more oil if necessary to sauté pan, and when hot, add peppers, onions, and garlic. Stir for 2 to 4 minutes until al dente.
  2. Add steak to vegetable mixture, along with the aji amarillo, soy or tamari, and the quartered tomato. Allow the stew to simmer for a few minutes, as the tomatoes give their juice to the pan. Add water to the pan if dry. Season again to taste and squeeze fresh lime over the cooked mixture.
  3. Place one scoop of rice (1/2 cup) onto center of the plate, then spoon mixture around it. Garnish with cilantro and serve immediately.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.