Sheet Pan Lomo Saltado
Prep time
Cook time
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Sheet Pan Lomo Saltado is a Peruvian classic but with a modern day twist. All you need is one sheet pan to make one of the most delicious dishes you'll eat. A stir-fry of sorts with beef, onion, tomato and fries, and lightly seasoned with red wine vinegar and soy sauce.
Serves: 4 servings
  • 3 tablespoons olive oil, divided
  • 1 pound beef sirloin, cut into strips
  • salt and pepper
  • 1 medium red onion, sliced
  • 3 small Roma tomatoes, cut into large sliced
  • 1 Peruvian yellow Aji pepper, seeded and sliced
  • 3 garlic cloves, minced
  • 3 cups frozen fries
  • ⅓ cup beef stock
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1 tablespoon cornstarch
  • ⅓ cup fresh cilantro
  1. Preheat oven to 450 degrees F.
  2. Drizzle a large heavy-duty sheet pan with 1 tablespoon olive oil. Arrange the beef in a single layer and sprinkle with salt and pepper. Arrange the onions, tomatoes, aji pepper, and garlic on top, in a single layer as well. Drizzle with the remaining 2 tablespoons oil and bake for 15 minutes. Remove the sheet pan from the oven and give it all a gentle toss with a spatula. At this point, if there is too much liquid in the pan, carefully drain as much as possible. Place the fries on top arranging everything in a single layer. Return to the oven and bake until the beef has charred, the veggies have softened and the fries have browned, about 20 to 25 minutes.
  3. In a small bowl, whisk together the beef stock, soy sauce, vinegar, and cornstarch until smooth. Pour over the beef and vegetables, give it another toss and return to the oven for 5 minutes to thicken. Remove from the oven and top with fresh cilantro. Serve with fluffy rice. Enjoy!
Recipe by The Candid Appetite at