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Lomo Saltado
RecipeBeef Cuts
Lomo Saltado
Peruvian cuisine’s a blend of ancient, modern, Latin and Asian. Take Lomo Saltado for example. Strips of tender steak, stir-fried with peppers, onions, corn and purple potatoes, served over Spanish rice with tangy salsa criolla. It’s a one-bowl Peruvian peak experience.
Yield: 24 servings
Spanish Rice: 
Heat oil in saucepan. Add rice; cook over low heat, stirring frequently, until golden brown. Add onions; cook, stirring, about 2 minutes. Add stock, tomato sauce, oregano, bay leaves and salt;

bring to a simmer. Cover; cook over low heat about 20 minutes or until rice is cooked and all liquid is absorbed. Stir in peas. Keep warm or refrigerate, covered, until ready to use and reheat as needed.


Yield: 36 cups
Vegetable oil1/2 cup
Uncooked long grain rice8 cups
Diced onions4 cups
Chicken stock14 cups
Tomato sauce1 cup
Dried oregano leaves1 teaspoon
Bay leaf4 each
Kosher salt as needed
Frozen peas4 cups
Stir-Fry Sauce: 
Heat stock to a simmer in saucepan. Combine cornstarch with water. Add to stock; simmer until sauce has light syrupy consistency. Refrigerate, covered, until ready to use.

Yield: 6 cups
Beef stock6 cups
Cornstarch6 tablespoons
Water6 tablespoons
Salsa Criolla: 
Combine salsa criolla ingredients. Refrigerate, covered, until ready to serve.

Yield: 12 cups
Tomatoes6 cups
Diced red bell pepper (¼-inch)3 cups
Diced yellow bell pepper, (¼-inch)3 cups
Diced Red onion, (¼-inch)1 1/2 cups
Extra-virgin olive oil1 1/2 cups
Red wine vinegar6 tablespoons
Kosher salt1 teaspoon
Whisk together crema ingredients. Refrigerate, covered, until ready to use.

Yield: 3 cups
Sour cream1 1/2 cups (12 oz)
Mayonnaise1 1/2 cups
Sugar3 tablespoons
Lemon juice3 tablespoons
Kosher salt3/4 teaspoon
Per Order:

Cut 1 beef steak into 1/8-inch thick strips; season with salt and pepper. Stir-fry steak strips in 1 Tbsp oil in large skillet 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from pan; keep warm.

Stir-fry 1-1/2 oz. each onion, and red and yellow bell pepper in same pan until vegetables are crisp-tender. Add 1/4 cup corn, 6 potato quarters, 1/4 cup stir-fry sauce and cooked steak strips to pan; cook and stir until heated through.

Line bowl with 3 corn husks. Mound 1-1/2 cups Spanish Rice in bowl. Arrange beef mixture over rice. Garnish with 1/2 cup Salsa Criolla, 2 Tbsp Crema and 5 parsley sprigs.
Beef shoulder center (ranch) steaks (IMPS/NAMP 1114E, PSO 1)*, cut 3/4-inch thick24 (6 to 8 ounces each, 9lb)
Kosher salt as needed
Ground black pepper as needed
Vegetable oil1 1/2 cups
Sliced yellow onions (3 x 3/4-inch)2 1/4 lb (168 each)
Sliced red bell pepper (3 x 3/4-inch)2 1/4 lb (120 each)
Sliced yellow bell peppers (3 x 3/4-inch)2 1/4 lb (120 each)
Frozen corn6 cups (30 oz)
Peruvian purple potatoes, steamed, cut into quarters36 each
Fresh corn husks72 each
Micro parsley sprigs120 each
*Please refer to page 58 in the updated IMPS/NAMP guide for the steak portion number. When calling for the entire muscle (not portion steaks) the number is 114E-PSO 1.

Nutrition information per serving: 1181 calories; 59 g fat(12 g saturated fat; 15 g monounsaturated fat); 116 mg cholesterol; 829 mg sodium; 110 g carbohydrate; 9.5 g fiber; 51 g protein; 20.1 mg niacin; 1.5 mg vitamin B6; 6.3 mg vitamin B12; 9.6 mg iron; 67.2 mg selenium; 11.1 mg zinc; 169.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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