Diego Muñoz’s Lomo Saltado

Name: Lomo Saltado
Prep time: 3 h
Cook time: 3 h
Total time: 5 h 10 min
Cuisine: Peruvian
Ingredients: 1 L soy sauce; 300 ml red wine vinegar; 100 g Aji Panca paste; 600 ml oyster sauce; 100 g sugar; 2.5 kg veal bones; 2.5 kg veal meat (shoulder cut); 300 ml vegetable oil; 1.5 kg veal feet; 200 g onion (finely diced); 100 g celery stalk (finely diced); 100 g celery root (finely diced); 100 g carrot (finely diced); 100 g leeks (finely diced); 200 g ripe tomatoes (finely diced); 200 g dry white wine; 10 white peppercorns; 5 sprigs of thyme; 1 bay leaf; 5 L water (cold); 5 kg ice; 400 g beef fillet; 30 g vegetable oil; 50 g red onion (sliced 1 cm thick); 10 g spring onions (white part only, sliced into 2 cm coins); 10 cherry tomatoes (cut into 1 cm wedges); 40 g lomo saltado base; 60 ml brown veal stock; 6 g corn starch; 6 ml water

Diego Muñozʼs Lomo Saltado recipe tastes incredible. See ingredients & method below.

A hearty fusion style stir-fry bursting with intense flavours, heat, and textures.

Inspired by the Chinese influence on Peruvian cuisine, this wok stir-fry dish celebrates seared beef fillet, onions, chilli and tomatoes in a vibrant sauce, and is served with fried potatoes, and rice.... More

prep

cook

yield

difficulty

Pairs with

Malbec

Syrah

Ingredients

Lomo Saltado Base

1 L soy sauce
300 ml red wine vinegar
100 g Aji Panca paste
600 ml oyster sauce
100 g sugar

Brown Veal Stock

2.5 kg veal bones
2.5 kg veal meat (shoulder cut)
300 ml vegetable oil
1.5 kg veal feet
200 g onion (finely diced)
100 g celery stalk (finely diced)
100 g celery root (finely diced)
100 g carrot (finely diced)
100 g leeks (finely diced)
200 g ripe tomatoes (finely diced)
200 g dry white wine
10 white peppercorns
5 sprigs of thyme
1 bay leaf
5 L water (cold)
5 kg ice

Lomo Saltado

400 g beef fillet
30 g vegetable oil
50 g red onion (sliced 1 cm thick)
10 g spring onions (white part only, sliced into 2 cm coins)
10 cherry tomatoes (cut into 1 cm wedges)
40 g lomo saltado base
60 ml brown veal stock
6 g corn starch
6 ml water
10 g Aji amarillo chilli (or any fresh chilli, deseeded and deveined, cut into strips)
20 coriander leaves
Salt
Pepper

Baby Fried Potatoes

10 starchy baby potatoes (different colours if possible)
1 L water
20 g salt
2 garlic clove
2 sprig of thyme
2 parsley stem
Oil for frying
Salt

Rocoto Mayonnaise

100 g rocoto chilli (deseeded and deveined, finely diced)
25 g red onion (finely diced)
10 g vegetable oil
10 g white wine vinegar
2.5 g mustard powder
Salt
Pepper
100 g plain mayonnaise

Cooked Rice

200 g long grain rice
4 garlic purée
10 ml vegetable oil
240 ml water
20 g unsalted butter
2 g parsley (sliced)
Salt

Garnish

10 g Chives (sliced)
22 cilantro tips
Scallion (green part)

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Method

Tips

This dish has multiple elements but some, like the lomo saltado base, the veal stock, and the rocoto mayonnaise, can be made in advance.

Lomo Saltado Base

Mix 1 litre soy sauce, 300 ml red wine vinegar, 100 g Aji Panca paste, 600 ml oyster sauce, and 100 g sugar in a blender and process until all the ingredients are well mixed.
Reserve the Lomo Saltado base cold in the fridge.

Brown Veal Stock

Preheat the oven to 160°C fan-forced (180°C conventional).
Mix 2.5 kg bones and the 1.5 kg veal feet with the 100ml vegetable oil and roast for 1 hour, turning them after 30 minutes.
Cut 2.5 kg veal shoulder into 5 cm pieces.
In a big stock pot, warm up 200 ml vegetable oil and sear the veal pieces all over to get a nice golden-brown colour. Remove the pieces.
In the same pot, sweat 200 g onion, 100 g celery stalk, 100 g celery root, 100 g carrot, and 100 g leeks until nicely browned.
Add 200 g ripe tomatoes tomatoes and sweat to a paste.
Deglaze the pot with 200 ml dry white wine and reduce down until the liquid is almost completely evaporated.
Add the roasted bones and meat back to the pot, along with 10 white peppercorns, 5 sprigs of thyme, and 1 bay leaf. Cover with 5-litre cold water and 5 kg of ice.
Bring the stock back up to the boil and skim all the impurities as they rise to the surface
Reduce the heat and simmer for five hours, skimming constantly.
Let the stock rest for one hour, then strain through a fine sieve.
Chill the liquid in an ice bath. Keep cold until needed.

Lomo Saltado

Cut the 400 g beef fillet into strips (approximately 5 cm by 1 cm).
Season the beef with salt and pepper.
Warm up a wok and add 30 g vegetable oil. Add the beef strips and sear them, stirring constantly. Remove the meat once it has browned.
Add 50 g red onions and 10 g spring onions and stir fry, adding a bit more oil if needed. Return the seared beef to the wok.
Add 40 g lomo saltado base and 60 ml brown veal stock and bring up to a boil.
Thicken the sauce by whisking together the cornstarch with the water and pouring it into the mix, add the aji amarillo, tomatoes and coriander leaves.
Season with salt and pepper if needed.

Baby Fried Potatoes

Wash 5 baby potatoes well, scrubbing off any trace of dirt.
In a pot place 1 litre of water, 20 g salt, the potatoes, 2 garlic clove, 2 sprigs of thyme, and 2 parsley stems.
Bring the pot up to a boil, then lower the heat and cook the potatoes until they are nice and tender when pierced with a bamboo skewer.
Drain the potatoes and allow them to cool.
Using either the palm of your hand or the back of a spoon, smash them to expose the potato flesh.
Warm the frying oil to 180°C.
Fry the potatoes until they are nice and golden, shaking off the excess oil.
Season with coarse sea salt.

Rocoto Mayonnaise

Ensure you dice 100 g rocoto chilli and 25 g red onion the same size.
In a hot sauté pan, sauté the diced onion, rocoto chilli and 8 g whole garlic cloves with 10 g vegetable oil until all ingredients are soft and translucent.
In a blender, blitz the sautéed ingredients with 10 g white wine vinegar, 2.5 g mustard, and salt and pepper to taste.
Once the mixture has cooled, mix through 20 g of the prepared rocoto mix with 100 g mayonnaise to combine.
Refrigerate until needed.

Cooked Rice

In a rice cooker with the 10 ml vegetable oil, sweat 4 g garlic purée. Add 200 g long grain rice, and stir it in the oil till the rice begins to shine and look translucent.
Add 240 ml water and a pinch of salt. Cook the rice on the normal cooker cycle.
When ready, finish by stirring through 20 g unsalted butter and 2 g sliced parsley.

Bringing it all together

Refresh the coriander leaves in iced water for 2 minutes, then strain and reserve in an airtight container lined with a paper towel.
Finely slice the spring onion and refresh it in iced water.
In a semi-deep bowl, serve the lomo saltado on one side, and a good portion of rice on the other side. Add the fried potatoes on top of the lomo and season with rocoto mayonnaise and chives.
Sprinkle the lomo saltado with the green sliced spring onions and coriander leaves.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Diego Muñoz’s Lomo Saltado

Diego Muñozʼs Lomo Saltado recipe tastes incredible. See ingredients & method below.

A hearty fusion style stir-fry bursting with intense flavours, heat, and textures.

prep

cook

yield

difficulty

Pairs with

Malbec

Syrah

Ingredients

Lomo Saltado Base

1 L soy sauce
300 ml red wine vinegar
100 g Aji Panca paste
600 ml oyster sauce
100 g sugar

Brown Veal Stock

2.5 kg veal bones
2.5 kg veal meat (shoulder cut)
300 ml vegetable oil
1.5 kg veal feet
200 g onion (finely diced)
100 g celery stalk (finely diced)
100 g celery root (finely diced)
100 g carrot (finely diced)
100 g leeks (finely diced)
200 g ripe tomatoes (finely diced)
200 g dry white wine
10 white peppercorns
5 sprigs of thyme
1 bay leaf
5 L water (cold)
5 kg ice

Lomo Saltado

400 g beef fillet
30 g vegetable oil
50 g red onion (sliced 1 cm thick)
10 g spring onions (white part only, sliced into 2 cm coins)
10 cherry tomatoes (cut into 1 cm wedges)
40 g lomo saltado base
60 ml brown veal stock
6 g corn starch
6 ml water
10 g Aji amarillo chilli (or any fresh chilli, deseeded and deveined, cut into strips)
20 coriander leaves
Salt
Pepper

Baby Fried Potatoes

10 starchy baby potatoes (different colours if possible)
1 L water
20 g salt
2 garlic clove
2 sprig of thyme
2 parsley stem
Oil for frying
Salt

Rocoto Mayonnaise

100 g rocoto chilli (deseeded and deveined, finely diced)
25 g red onion (finely diced)
10 g vegetable oil
10 g white wine vinegar
2.5 g mustard powder
Salt
Pepper
100 g plain mayonnaise

Cooked Rice

200 g long grain rice
4 garlic purée
10 ml vegetable oil
240 ml water
20 g unsalted butter
2 g parsley (sliced)
Salt

Garnish

10 g Chives (sliced)
22 cilantro tips
Scallion (green part)

Method

This dish has multiple elements but some, like the lomo saltado base, the veal stock, and the rocoto mayonnaise, can be made in advance.

Lomo Saltado Base

Mix 1 litre soy sauce, 300 ml red wine vinegar, 100 g Aji Panca paste, 600 ml oyster sauce, and 100 g sugar in a blender and process until all the ingredients are well mixed.
Reserve the Lomo Saltado base cold in the fridge.

Brown Veal Stock

Preheat the oven to 160°C fan-forced (180°C conventional).
Mix 2.5 kg bones and the 1.5 kg veal feet with the 100ml vegetable oil and roast for 1 hour, turning them after 30 minutes.
Cut 2.5 kg veal shoulder into 5 cm pieces.
In a big stock pot, warm up 200 ml vegetable oil and sear the veal pieces all over to get a nice golden-brown colour. Remove the pieces.
In the same pot, sweat 200 g onion, 100 g celery stalk, 100 g celery root, 100 g carrot, and 100 g leeks until nicely browned.
Add 200 g ripe tomatoes tomatoes and sweat to a paste.
Deglaze the pot with 200 ml dry white wine and reduce down until the liquid is almost completely evaporated.
Add the roasted bones and meat back to the pot, along with 10 white peppercorns, 5 sprigs of thyme, and 1 bay leaf. Cover with 5-litre cold water and 5 kg of ice.
Bring the stock back up to the boil and skim all the impurities as they rise to the surface
Reduce the heat and simmer for five hours, skimming constantly.
Let the stock rest for one hour, then strain through a fine sieve.
Chill the liquid in an ice bath. Keep cold until needed.

Lomo Saltado

Cut the 400 g beef fillet into strips (approximately 5 cm by 1 cm).
Season the beef with salt and pepper.
Warm up a wok and add 30 g vegetable oil. Add the beef strips and sear them, stirring constantly. Remove the meat once it has browned.
Add 50 g red onions and 10 g spring onions and stir fry, adding a bit more oil if needed. Return the seared beef to the wok.
Add 40 g lomo saltado base and 60 ml brown veal stock and bring up to a boil.
Thicken the sauce by whisking together the cornstarch with the water and pouring it into the mix, add the aji amarillo, tomatoes and coriander leaves.
Season with salt and pepper if needed.

Baby Fried Potatoes

Wash 5 baby potatoes well, scrubbing off any trace of dirt.
In a pot place 1 litre of water, 20 g salt, the potatoes, 2 garlic clove, 2 sprigs of thyme, and 2 parsley stems.
Bring the pot up to a boil, then lower the heat and cook the potatoes until they are nice and tender when pierced with a bamboo skewer.
Drain the potatoes and allow them to cool.
Using either the palm of your hand or the back of a spoon, smash them to expose the potato flesh.
Warm the frying oil to 180°C.
Fry the potatoes until they are nice and golden, shaking off the excess oil.
Season with coarse sea salt.

Rocoto Mayonnaise

Ensure you dice 100 g rocoto chilli and 25 g red onion the same size.
In a hot sauté pan, sauté the diced onion, rocoto chilli and 8 g whole garlic cloves with 10 g vegetable oil until all ingredients are soft and translucent.
In a blender, blitz the sautéed ingredients with 10 g white wine vinegar, 2.5 g mustard, and salt and pepper to taste.
Once the mixture has cooled, mix through 20 g of the prepared rocoto mix with 100 g mayonnaise to combine.
Refrigerate until needed.

Cooked Rice

In a rice cooker with the 10 ml vegetable oil, sweat 4 g garlic purée. Add 200 g long grain rice, and stir it in the oil till the rice begins to shine and look translucent.
Add 240 ml water and a pinch of salt. Cook the rice on the normal cooker cycle.
When ready, finish by stirring through 20 g unsalted butter and 2 g sliced parsley.

Bringing it all together

Refresh the coriander leaves in iced water for 2 minutes, then strain and reserve in an airtight container lined with a paper towel.
Finely slice the spring onion and refresh it in iced water.
In a semi-deep bowl, serve the lomo saltado on one side, and a good portion of rice on the other side. Add the fried potatoes on top of the lomo and season with rocoto mayonnaise and chives.
Sprinkle the lomo saltado with the green sliced spring onions and coriander leaves.

Tips

Level up this recipe by serving a couple of fried eggs on top of the rice.
Sauté the beef at a high temperature to keep it juicy inside. For the best result cook the meat to medium doneness, but adjust to your preference as you like it.
Try high-temperature gas flame when stir-frying in a wok — this plays an important part in imparting a smoky flavour during the sautéing process.