Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh
Lomo saltado served with beef and roasted vegetables
Rich Peruvian dish with beef and delicious vegetables

Lomo Saltado with Roasted Vegetables

Author: Flavelo
Recipes Main Courses
Although classic Lomo Saltado is made with chips, this version is for vegetable lovers. Broccoli and leek bring extra fibre and crunch to the dish, while the soy sauce and white wine base (a little French influence) ties the flavours together. A perfect example of how to make a traditional dish healthier without compromising on the taste experience.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Peruvian

Ingredients

Equipment Needed

  • Two frying pans (one for meat, one for vegetables)

Allergen Information

⚠️ Soya
⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Cut the meat into strips. Slice the leek into rings, and the pepper and onion into strips. Break the broccoli into small florets.

Tip: It is worth breaking the broccoli into very small florets so they fry quickly in the pan without needing parboiling.
2 ✓

In one pan, fry the broccoli in a little oil over high heat until it gets a little colour but stays crisp ('al dente'). Set aside.

Tip: Flash frying preserves the vitamins and bright green colour of the broccoli.
3 ✓

In the other pan, heat oil until smoking. Fry the meat quickly, then remove. Throw the onion, leek, pepper and crushed garlic into the same pan.

Tip: If you left the meat in, it would soften from the vegetable juices and lose its sear.
4 ✓

Once the vegetables have browned, return the meat. Pour in the wine and soy sauce. Let the alcohol evaporate (approx. 1 minute).

Tip: The acidity of the wine dissolves the flavour compounds stuck to the pan, forming a rich sauce.
5 ✓

Stir in the fried broccoli and the tomato wedges. Toss together for a minute, then serve.

Tip: This way every element keeps its own texture: meat is tender, vegetables crunchy, tomato juicy.

Recipe FAQ

Can I use other vegetables?
Absolutely! Green beans, mangetout or mushrooms go great with it too.

Ingredients

  • 400 g Beef (tenderloin or sirloin)
  • 1 Leek
  • 1 Red pepper
  • 1 head Red onion
  • 2 Tomatoes
  • 3 tbsp Soy sauce
  • 50 ml Dry white wine
  • 3 tbsp Olive oil
  • 2 cloves Garlic
  • 1 tsp Salt
  • 1 pinch Freshly ground pepper
  • 200 g Broccoli florets