Lomo saltado (Peruvian stir-fried beef)

PUBLISHED October 10, 2021

LUX* North Malé Atoll

Hernan Garcia is a chef with a passion for research, he likes to cook with common ingredients and present them in many ways. He studied gastronomy and restaurant management in Colombia and Canada. Worked in El Cielo Restaurant one of the best restaurants in Colombia and Latin America and he has more than 9 years of experience in restaurants.
Bringing a taste of my home to the Maldives to share and inspire about South American cuisine was my inspiration behind this dish




110g Wagyu beef tenderloin

20ml olive oil 

To taste sea salt flakes

To taste black pepper


Lomo saltado sauce: 

25ml red wine vinegar 

50ml light soy sauce 

10g oyster sauce 

10g red onion – finely diced 

2g garlic – finely chopped

50ml mushroom stock 

50ml beef stock 

50g unsalted butter - cold

5g parsley – finely chopped 

To taste sea salt flakes

To taste white pepper


Potato sponge: 

50g mashed potato 

1g activated charcoal powder 

1 each egg 

2g table salt 


Potato foam: 

50g mashed potato 

50g cooking cream 

To taste sea salt 

To taste white pepper


Confit onions and tomatoes: 

20g pearl onions 

20g cherry tomatoes – flamed 

100ml smoked olive oil 

10g garlic – lightly crushed 

6 sprig thyme 

To taste sea salt 

To taste white pepper


Rice cracker: 

20g cooked basmati rice  

10ml water 

2g corn starch 

To taste salt 

Preparation / Method




  1. To cook the beef: Season the wagyu beef tenderloin with sea salt and black pepper. In a skillet over medium high heat add some olive oil and allow it to come to almost smoking point.  Add in the beef and sear on all sides for 2 minutes. Remove the beef and allow it to rest. Keep the pan with all its juices for the sauce.

  2. To make Lomo saltado sauce: place the pan that the beef was cooked in back on the medium-low heat. Add the red onion, garlic and sauté until soft and slightly golden brown. Add in the red wine vinegar and cook for 2 minutes. Add in the mushroom stock, beef stock, soy sauce and oyster sauce and allow to cook until reduced by ¼, this will take approx. 5 minutes. Remove the pan from the heat and whisk in the cold butter, piece by piece, until well combined. Add in the parsley and adjust seasoning with salt and pepper as required. Keep aside until ready to plate. 

  3. To make potato sponge: In a heavy based pan over medium heat, add the mash potato, activated charcoal powder, egg and salt. Heat until warm. Transfer the mixture to a blender and blend until smooth. Using a charged siphon add the mixture. In a paper cup fill half the cup with the mixture from the siphon, this will allow for a very aerated sponge. Cook in the microwave for 60 seconds and allow to cool.  

  4. To make potato foam: In a heavy based pan over medium heat, add the mash potato and cooking cream, season to taste. Allow the mixture to completely warm before transferring to a blender. Blend well until a smooth paste is achieved. Using a charged siphon add the mixture and keep warm in a water bath until ready to use.

  5. To make confit onions and tomatoes: using a gastro or oven proof bowl add the onions, tomatoes, garlic, thyme, salt and pepper. Cover completely with the smoked oil. Place into the oven at 90 degrees Celsius and cook for 30 minutes. Remove form oven and allow to cook to room temperature for plating. 

  6. To make rice cracker: hand blend the cooked rice, water, corn starch and salt together until a dough like consistency is formed. Using a spatula spread the dough thinly onto a silpat mat and dehydrate until dry. You can also leave in a warm place to dry out. Once dry break into pieces and deep fry in clean vegetable oil until puffy and crispy. 

  7. To present and plate the dish: Slice the beef and plate the dish using all components in an aesthetically pleasing manner. Garnish using micro cress and coriander leaves.