The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 garlic clove
- 4 large potatoes
- 190g Tomatoes Baby Seasonal Mix
- 4 tbsp cornflour (use half)
- 1 unwaxed lime
- 1 onion
- 2 pepper
- 600g beef strips
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
-
2 tbsp apple cider vinegar(apple cider vinegar (100%))
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
-
10g beef stock powder(Beef Stock Powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder), Cornflour.)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 105Kcal | 577Kcal |
| 438kJ | 2413kJ | |
| Fat | 4.3g | 24g |
| of which saturates | 1.6g | 9.0g |
| Carbohydrates | 10g | 53g |
| of which sugars | 1.4g | 7.6g |
| Protein | 6.9g | 38g |
| Salt | 0.46g | 2.5g |
| Fibre | 1.5g | 8.5g |
High protein
Peruvian-style Beef Lomo Saltado with Fries & Coriander Dressing
If you've never tried Peruvian lomo saltado before, you need to give this recipe a try! Think: British beef strips, juicy peppers and onions, and fluffy potato fries. Tamari and chilli paste add sensational flavour. A drizzle of chilli and coriander brings a burst of freshness.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small bowl & a measuring jug
Make the fries
- Cut the potatoes into fries
- Place the fries onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Start the lomo saltado
- Meanwhile, thinly slice the onion and peppers. Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and pepper and cook for 4-6 mins, until softening
- Add the beef and cook for 3 mins, until golden brown
Simmer the beef & make the coriander dressing
- Sprinkle the half pack of cornflour over the beef and veg. Toss well, then add the tamari, vinegar, stock powder, garlic, half the chilli paste and 250ml water
- Bring to a boil and simmer for 6 mins, until the sauce thickens. Add the tomatoes, then simmer for a final 2 mins, until the beef is cooked through. Add a splash of water if it gets too dry
- Meanwhile, finely chop the coriander. Add half to the small bowl and stir through the remaining chilli paste (add less for less heat). Squeeze in the juice from the lime
Finish & plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Toss the remaining coriander through the beef
- Serve the fries onto plates, topped with the beef. Drizzle over the coriander dressing for those who'd like extra heat
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