Recipe

Lomo Saltado with Ripe Plantain: Peruvian-Cuban Fusion

Name: Lomo Saltado with Ripe Plantain: Peruvian-Cuban Fusion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 600 g trimmed beef loin or tenderloin, cut into strips 1.5-2 cm thick; 200 g red onion, cut into wedges; 300 g firm tomato, cut into wedges; 2 garlic cloves, chopped; 30 ml soy sauce; 20 ml red wine vinegar; 45 ml neutral oil for the stir-fry; 5 g chopped cilantro or parsley; Salt, in moderation; Pepper to taste; 2 large ripe plantains (about 500 g of flesh), sliced; 30 ml oil for frying them; A pinch of salt (optional); 160 g uncooked white rice; 320 ml water (approximate, depending on the rice); Salt to taste

Stir-fried beef with red onion, tomato and soy sauce, served with white rice and golden ripe plantains instead of french fries.

CiberCubaNovember 7, 2026

AI-generated image.CiberCuba

Preparation20 min
Cooking25 min
Total time45 min
Servings4 servings
DifficultyMedium

Lomo saltado is a dish from Peruvian cuisine: strips of beef stir-fried over high heat with red onion, tomato, soy sauce and vinegar, usually served with white rice and french fries.

This Peruvian-Cuban fusion version replaces the french fries with golden ripe plantains (maduros). Their sweetness pairs well with the salty, tangy stir-fry, and the white rice rounds out the plate.

The secret is to have everything cut before you turn on the heat and to brown the beef in batches so it takes on color without building up liquid in the pan.

Method

Preparation and sides

Prepare everything before turning on the heat. Cut the beef into strips 1.5-2 cm thick, cut the red onion and tomato into wedges, and chop the garlic and cilantro. Peel the plantains and cut them into 1 cm diagonal slices. In a small bowl, mix the soy sauce with the vinegar.
AI-generated image.CiberCuba
Cook the rice. Rinse it if the package says to, and put it in a pot with the 320 ml of water and salt. When it comes to a boil, lower the heat to the minimum, cover and cook 18-20 minutes, until it absorbs the water. Turn off the heat and leave it covered for 5 minutes; keep it warm while you do the rest.
Fry the maduros. Heat the nonstick pan over medium heat with the 30 ml of oil. Fry the slices in batches, without crowding them, 3-4 minutes per side, until golden and tender. Transfer them to a plate lined with paper towels and, if you like, sprinkle with a pinch of salt.
AI-generated image.CiberCuba

Stir-fry

Dry the beef strips well with paper towels and season them lightly with salt and pepper.
Brown the beef in two batches. Heat the large pan over high heat with 15 ml of oil until it barely smokes. Put half the beef in a single layer, leave it 1-2 minutes without moving it, turn it and brown it 1 minute more. Transfer it to a plate with its juices. Repeat with another 15 ml of oil and the rest of the beef.
AI-generated image.CiberCuba
Stir-fry the vegetables. Add the last 15 ml of oil to the same pan and stir-fry the onion over high heat for about 2 minutes, until softened on the outside but still crisp. Add the garlic and stir-fry 30 seconds. Add the tomato and stir-fry 1 minute, just to warm it through without letting it fall apart.
AI-generated image.CiberCuba
Bring it together with the sauce. Pour in the soy and vinegar mixture, let it bubble for a few seconds and return the beef with its juices. Stir-fry 1-2 minutes, until the sauce coats the beef and the thickest pieces reach at least 63 °C (145 °F) in the center; check with a thermometer and adjust the time to the thickness. Do not flambé.
AI-generated image.CiberCuba
Taste and adjust the salt and pepper carefully. Remove from the heat, sprinkle with the cilantro or parsley and let rest 3 minutes before eating.

Serving

Divide among plates a portion of white rice, the lomo saltado with its sauce and the golden maduros. Serve right away.

Tips and variations

Work in parallel: start the rice first and, while it cooks, fry the maduros. Make the stir-fry last, so it is served freshly made.

The beef: dry it well and do not overcrowd the pan. If you pile it in, it releases water, boils, and ends up gray and tough. Adjust the timing to the thickness of the strips and check with a thermometer that the thickest pieces reach at least 63 °C (145 °F) in the center, with 3 minutes of resting before eating.

The maduros: the blacker the skin, the sweeter they are and the faster they brown. Use medium heat so they caramelize without burning on the outside and staying raw inside.

Substitutions: cilantro can be swapped for parsley. Soy sauce usually contains wheat; if you need the dish gluten-free, use a gluten-free soy sauce (tamari) and check the label.

Storage: the stir-fry and the rice keep up to 3 days in the fridge, in covered containers, after cooling (no more than 2 hours at room temperature). Reheat the stir-fry in a pan over medium heat until piping hot. Maduros soften when stored; it is better to fry them at the last moment. Freezing the stir-fry is not recommended, because the tomato and onion lose their texture.