Seared Lomo Saltado with Caramelized Onions and Toasted Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant stir-fry of tender beef strips with sweet caramelized onions, tomatoes, and a soy-based sauce, served over fragrant toasted rice for a comforting Latin American meal. This latin american-inspired beef ready in about 40 minutes pairs soy sauce, red wine vinegar, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound sirloin steak, thinly sliced into strips
• 3 tbsp soy sauce
• 1 tbsp red wine vinegar
• 3 cloves garlic cloves, minced
• 1 large yellow onion, sliced into thick wedges
• 2 medium roma tomatoes, sliced into wedges
• 2 tbsp fresh cilantro, chopped
• 3 tbsp vegetable oil
• 1 cup long grain white rice
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh lime juice

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear; heat 1 tbsp vegetable oil in a medium saucepan over medium heat, add the rice and toast, stirring frequently, for 3-4 minutes until fragrant and lightly golden.
2. Step 2: Add 2 cups water and 1 tsp salt to the toasted rice, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed; remove from heat and let sit covered for 5 minutes.
3. Step 3: Meanwhile, heat 2 tbsp vegetable oil in a large skillet or wok over high heat; add 1 large sliced yellow onion and sauté for 5-6 minutes until softened and golden brown on the edges.
4. Step 4: Add 3 minced garlic cloves and continue cooking for 30 seconds until fragrant; then add 1 pound thinly sliced sirloin steak strips, 3 tbsp soy sauce, 1 tbsp red wine vinegar, 1/2 tsp black pepper, and cook, stirring constantly, for 4-5 minutes until beef is browned but still tender.
5. Step 5: Toss in 2 sliced roma tomato wedges and cook for an additional 1-2 minutes to warm through but keep tomatoes slightly firm.
6. Step 6: Finish with 1 tsp fresh lime juice and 2 tbsp chopped cilantro; stir to combine and remove from heat.
7. Step 7: Serve the lomo saltado hot over the toasted rice, garnished with extra cilantro if desired.