Peruvian Lomo Saltado Braise
A comforting Peruvian beef braise that combines tender strips of sirloin with tomatoes, onions, and traditional spices, slowly cooked to meld rich flavors. Served with fluffy white rice, this dish highlights seasonal produce and honors classic Peruvian culinary techniques using braising for depth and warmth.
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Overview
Lomo Saltado is a traditional Peruvian dish that combines the flavors of beef sirloin with fresh seasonal vegetables like onions and tomatoes, slowly braised to develop a savory, rich sauce. This recipe uses pressure cooking to tenderize the beef quickly while infusing it with classic Peruvian spices for an authentic taste experience. Served alongside fluffy white rice, this braise showcases the comforting, layered flavors of Peru's culinary heritage.
Why you’ll love it
This dish offers a perfect balance between tender, flavorful beef and vibrant seasonal vegetables. The pressure cooking method ensures a tender texture in less time than traditional braising, locking in robust flavors. It's a warm, satisfying entrée that celebrates Peruvian cuisine and is easy to prepare for a weeknight or special dinner.
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Ingredient notes
Sirloin Beef: Use fresh, good-quality sirloin steak trimmed of excess fat and sliced into strips.
Vegetables: Red onions and ripe tomatoes are classic for Lomo Saltado. You can use yellow or white onions if preferred, and ripe plum tomatoes provide a nice balance of sweetness and acidity.
Spices & Sauces: Garlic, cumin, and aji amarillo paste (Peruvian yellow chili pepper paste) add authentic flavor and mild heat. Soy sauce is included to replicate the traditional fusion influences.
Rice: Serve with steamed white rice to soak up the delicious braising sauce.
Serving & storage
Serve the Lomo Saltado hot over a bed of steamed white rice and garnish with freshly chopped cilantro if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave until warmed through. For best texture, reheat on the stove with a splash of water or broth to loosen the sauce.
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Chef tips
- For a milder heat, reduce the amount of aji amarillo paste or substitute with yellow bell pepper paste.
- Make sure to cut the beef strips evenly for consistent cooking.
- If fresh aji amarillo paste is unavailable, check international markets or substitute with mild chile paste and a bit of turmeric for color.
- Resting the rice covered after cooking ensures fluffier grains.
- Use fresh, ripe tomatoes for best flavor in the sauce.
Ingredients
- 600 gsirloin steak, trimmed and sliced into strips
- 2 tbspvegetable oil
- 1 largered onion, sliced into thick wedges
- 3 mediumripe plum tomatoes, sliced
- 3 clovesgarlic, minced
- 1 tspground cumin
- 1 tbspaji amarillo paste (yellow chili pepper paste)
- 2 tbspsoy sauce
- 1/2 cupbeef broth
- 1 tbspred wine vinegar
- Salt and freshly ground black pepperto taste
- Fresh cilantrofor garnish (optional)
- 300 g (1 and 1/2 cups)white rice, uncooked
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Equipment
- pressure cooker or Instant Pot
- large skillet
- medium saucepan
- wooden spoon
- knife and cutting board
- measuring spoons and cups
Nutrition per serving
- Calories480
- Protein38 g
- Carbs45 g
- Fat14 g
Step-by-step
Step 1
Prepare the rice according to package instructions. Typically, rinse the rice under cold water until clear, then cook in a medium saucepan with 450 ml (about 2 cups) of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes.Step 2
Heat 1 tablespoon of vegetable oil in the pressure cooker or Instant Pot on medium-high heat using the sauté function. Add the sliced sirloin strips in a single layer and sear until browned on all sides, about 3-4 minutes. Remove and set aside.Step 3
Add the remaining tablespoon of vegetable oil to the cooker. Sauté the sliced onions and minced garlic for 2-3 minutes until fragrant and starting to soften.Step 4
Stir in the ground cumin and aji amarillo paste, cooking for 1 minute to release the spices' aroma.Step 5
Return the beef to the cooker. Add the sliced tomatoes, soy sauce, beef broth, and red wine vinegar. Season with salt and freshly ground black pepper to taste. Stir gently to combine all ingredients.Step 6
Secure the pressure cooker lid and bring to high pressure. Cook for 15 minutes at high pressure to braise the beef and meld flavors. Use the manual or pressure cook mode if using Instant Pot.Step 7
Carefully release the pressure manually or allow it to release naturally for 10 minutes before opening the lid. Stir the braise and adjust seasoning if necessary.Step 8
Serve the Lomo Saltado hot over the prepared white rice, garnished with fresh cilantro if desired.
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