Date posted: 01/11/2021

Lomo Saltado

Punchy Peruvian beef strips with a Mexican twist

  • Serves 1
Votes: 3 Average: 3.7


Everyday Favourites salted butter 250g 15g
Farmstead red tractor beef top rump stroganoff strips 100g
Cherry tomato on vine 30g
Coriander 0.1g
Mixed peppers 70-90mm 1 piece
Parsley flat 20g
Pineapple (large) 0.1 piece
Red onion 25g
Root ginger 10g
Spring onion trimmed 0.1 piece
Sweetcorn cob vaccum packed 20g
Lime loose 0.1 piece
Everyday favourites wheat flour tortilla 15cm (6″) 0.1 piece
Amoy dark soy sauce 25ml
White wine vinegar 25ml
La Espanola pure olive oil glass 20ml
Street food Mexican chilli orange paste 15g
Tate & Lyle granulated sugar 20g


  1. Finely slice the onions and marinade with vinegar and sugar.
  2. Dice the pineapple and sear in a hot pan until it’s slightly burnt. Take it out and add finely diced red onion, chilli, spring onions, tomato and chopped coriander. Season it to taste.
  3. Cut the corn into four, length ways, and brush with Mexican orange chilli paste and melted butter. Pan-fry the corn until it is golden brown.
  4. Marinade the beef strips with soy, pan fry with the olive oil and then add the onions, peppers, chilli, ginger and garlic. Add and reduce the vinegar and sugar.
  5. Pan-fry the tortilla on one side until it is golden brown and turn to brown the other side.
  6. Place the tostada on a plate. Top with the beef mixture, red onions and coriander. Finally, serve it out with the salsa and corn ribs.
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