THE SPLIT PLATE / RECIPE

Lomo Saltado Meal Prep

One sauce, lean beef, bone-broth rice, crisp fries. The Tari Amarillo drizzle is what makes this dinner memorable.

YIELD6 servings
TOTAL TIME20 min prep + 25 min cook
COOK METHODSee method
EST. / SERVING~580 cal | ~52g protein
KEY TO SUCCESS: WHISK THE SAUCE BEFORE YOU HEAT THE WOK. All six ingredients pre-mixed and ready — the toss is fast; no time to measure mid-cook.

Ingredients

SAUCE HACK

  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp white-wine vinegar
  • 2 tbsp Tari Amarillo hot-ish sauce
  • 2 tbsp ginger-garlic paste
  • 1 stick pack Bare Bones bone-broth powder (~15g)

RICE + FRIES

  • 1 cup dry rice + 2 cups bone broth
  • 16 oz frozen fries (8 oz per four-person dinner, air-fried fresh)

Option 1

  • Half an adult beef serving (appetite-based)
  • Same bone-broth rice; optional pat of butter
  • Same fresh air-fried fries
  • Optional toum for a no-heat garlic finish

BEEF + VEG

  • 2 lb lean stir-fry beef (trimmed further)
  • 8 oz red onion, thickly sliced
  • 8 oz tomatoes (creator: homegrown yellow)
  • 1/2 bunch green onions, cut into 2-inch pieces
  • SPG to taste
  • Light avocado-oil spray

ADULT FINISH (per bowl)

  • Full adult-equivalent portion of beef + sauce
  • Bone-broth rice
  • Fresh air-fried fries (mixed in or crisp on the side)
  • Extra Tari Amarillo drizzle to taste

Allergens: fish, soy.

AT PLATING. The wok, sauce, rice, and fries are shared. The split lives only in beef portion size, adult Tari drizzle vs kid toum-or-nothing, and (optional) butter into the kid rice.

Method

Shared base

  1. 1.COOK THE RICE. Combine 1 cup dry rice with 2 cups bone broth and cook using your normal pot method. Split across eight household portions.
  2. 2.WHISK THE SAUCE. Combine soy, fish, vinegar, Tari Amarillo, ginger-garlic paste, and the bone-broth stick pack until smooth. Set aside.
  3. 3.TRIM + SEASON THE BEEF. Trim visible fat, pat dry, season with SPG. Lightly spray a wok or large skillet with avocado oil.
  4. 4.HARD-SEAR IN BATCHES. Wok blazing hot. Sear the beef in 2-3 batches so it browns instead of steaming; remove to a bowl.
  5. 5.COOK THE VEG. Add onion and tomato to the same wok. Stir-fry until the onion softens slightly and the tomato still holds shape.
  6. 6.RETURN BEEF + SAUCE. Add the beef back, pour in the sauce, and toss over high heat until glossy. Add green onion.
  7. 7.AIR-FRY FRIES + FOLD IN. Air-fry 8 oz frozen fries per four-person dinner. Fold into the wok immediately before serving.

Adult — Full Bowl + Extra Tari

  1. 8.PLATE THE ADULT BOWL. Rice base, full adult-equivalent portion of the sauced beef, crisp fries either folded in or served on the side.
  2. 9.EXTRA TARI. Drizzle Tari Amarillo across the bowl to taste. This is the flavor everyone remembers.

Kid — Half Beef + Same Rice & Fries (Creator's Build) · Option 1

  1. 8.PLATE THE KID. Rice base (optional pat of butter), half an adult beef serving, crisp fries. Skip the Tari drizzle.
  2. 9.OPTIONAL TOUM. A small drizzle of toum for a garlicky no-heat finish if the child likes it.

SPLIT PLATE SERVING

Adult — Full Bowl + Extra Tari: Serve the adult portion as described above.

Kid — Half Beef + Same Rice & Fries (Creator's Build): Serve the kid portion as described above.

Keys to success

  • TRIM VISIBLE FAT FROM THE BEEF. Stir-fry beef often has silver skin and fat pockets. Trimming keeps the calories honest and the sear cleaner.
  • WOK BLAZING HOT BEFORE THE BEEF. Cold wok = steamed beef, no crust. Preheat until a drop of water evaporates in a second.

If something fails

Beef came out grey, not seared: Wok wasn't hot enough or the pan was crowded. Preheat until smoking, sear in 2-3 batches, and do not stir for the first 30 seconds so the crust can form.

Sauce turned watery: Tomato cooked too long and released too much water. Next batch, add the tomato with the onion but pull the sauce step forward before the tomato fully breaks down.

Plate tastes flat: Fish sauce or vinegar was skipped. All six sauce ingredients are load-bearing; taste the sauce before it goes in — it should taste too intense on its own.

Fries are soggy: Air-fried too early or reheated from an earlier batch. Cook fresh per dinner, fold into the wok during the last toss, and serve immediately.

Kid won't eat the tomato pieces: Serve the kid portion with the tomato pieces picked out. The sauce still carries the flavor; the pieces are the visible ask.

Rice tastes plain: Cooked in water instead of bone broth. Rebuild with 1 cup dry rice + 2 cups bone broth next time — the broth is the flavor floor.

Adult bowl misses ~52g protein: Beef portion drifted low. Weigh 5-6 oz raw-equivalent per adult bowl; recalculate for your specific stir-fry cut since fat content varies.

Storage and reheating

Store: Cool promptly. Refrigerate beef mixture and rice separately for up to 4 days.

Reheat: Reheat the beef and rice together in the microwave until steaming (~90 seconds). Air-fry each dinner's fry portion fresh; do not reheat batch-fried fries.

Lasts: 4 days refrigerated for beef and rice. Fries stay frozen and air-fried fresh per dinner.

Estimated nutrition

~580 cal | ~52g protein.

thesplitplate.com/recipes/lomo-saltado-meal-prep

Lomo Saltado Meal Prep
Split Cook Method™Family Dinner

Lomo Saltado Meal Prep

One sauce, lean beef, bone-broth rice, crisp fries. The Tari Amarillo drizzle is what makes this dinner memorable.

Make this when

You want a punchy Peruvian-leaning stir-fry that meal-preps for four adults and four kid plates, with fries crisp on demand.

Total time
20 min prep + 25 min cook
Yield
6 servings
Protein
~52g
Calories
~580
Cost / serving
$4.75
Allergens and safety

Contains: fish, soy

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Batch cookOriginal yield: 6. Adjusted ingredients will appear in print; check pan size and cooking time.

SAUCE HACK

BEEF + VEG

RICE + FRIES

ADULT FINISH (per bowl)

KID FINISH (creator's build, per plate)

Method

Split point

AT PLATING. The wok, sauce, rice, and fries are shared. The split lives only in beef portion size, adult Tari drizzle vs kid toum-or-nothing, and (optional) butter into the kid rice.

6 adult-equivalent servings (creator's household: 4 adult + 4 half-size kid) from 2 lb lean stir-fry beef + one sauce + one rice pot + fries air-fried per dinner. Adult finish: full serving + extra Tari. Kid finish (creator's build): half an adult beef serving based on appetite + same rice and fries + toum or no extra sauce.

Shared base

Cook once — this part works for everyone.

  1. 1
    COOK THE RICE

    Combine 1 cup dry rice with 2 cups bone broth and cook using your normal pot method. Split across eight household portions.

  2. 2
    WHISK THE SAUCE

    Combine soy, fish, vinegar, Tari Amarillo, ginger-garlic paste, and the bone-broth stick pack until smooth. Set aside.

  3. 3
    TRIM + SEASON THE BEEF

    Trim visible fat, pat dry, season with SPG. Lightly spray a wok or large skillet with avocado oil.

  4. 4
    HARD-SEAR IN BATCHES

    Wok blazing hot. Sear the beef in 2-3 batches so it browns instead of steaming; remove to a bowl.

  5. 5
    COOK THE VEG

    Add onion and tomato to the same wok. Stir-fry until the onion softens slightly and the tomato still holds shape.

  6. 6
    RETURN BEEF + SAUCE

    Add the beef back, pour in the sauce, and toss over high heat until glossy. Add green onion.

  7. 7
    AIR-FRY FRIES + FOLD IN

    Air-fry 8 oz frozen fries per four-person dinner. Fold into the wok immediately before serving.

Adult — Full Bowl + Extra Tari

  1. 8
    PLATE THE ADULT BOWL

    Rice base, full adult-equivalent portion of the sauced beef, crisp fries either folded in or served on the side.

  2. 9
    EXTRA TARI

    Drizzle Tari Amarillo across the bowl to taste. This is the flavor everyone remembers.

Kid — Half Beef + Same Rice & Fries (Creator's Build)

  1. 8
    PLATE THE KID

    Rice base (optional pat of butter), half an adult beef serving, crisp fries. Skip the Tari drizzle.

  2. 9
    OPTIONAL TOUM

    A small drizzle of toum for a garlicky no-heat finish if the child likes it.

Adult plate | Kid plate

6 adult-equivalent servings (creator's household: 4 adult + 4 half-size kid) from 2 lb lean stir-fry beef + one sauce + one rice pot + fries air-fried per dinner. Adult finish: full serving + extra Tari. Kid finish (creator's build): half an adult beef serving based on appetite + same rice and fries + toum or no extra sauce.

Adult plate

Adult — Full Bowl + Extra Tari

52g
Protein
580
Calories

What makes it different

  • Full adult-equivalent portion of beef + sauce
  • Bone-broth rice
  • Fresh air-fried fries (mixed in or crisp on the side)
  • Extra Tari Amarillo drizzle to taste
Kid plate

Kid — Half Beef + Same Rice & Fries (Creator's Build)

Macros not published for this plate — portion it to their appetite.

What makes it different

  • Half an adult beef serving (appetite-based)
  • Same bone-broth rice; optional pat of butter
  • Same fresh air-fried fries
  • Optional toum for a no-heat garlic finish

Three keys to success

  1. 1WHISK THE SAUCE BEFORE YOU HEAT THE WOK. All six ingredients pre-mixed and ready — the toss is fast; no time to measure mid-cook.
  2. 2TRIM VISIBLE FAT FROM THE BEEF. Stir-fry beef often has silver skin and fat pockets. Trimming keeps the calories honest and the sear cleaner.
  3. 3WOK BLAZING HOT BEFORE THE BEEF. Cold wok = steamed beef, no crust. Preheat until a drop of water evaporates in a second.

Go deeper

Storage and nutrition

Storage: Cool promptly. Refrigerate beef mixture and rice separately for up to 4 days.

Reheat: Reheat the beef and rice together in the microwave until steaming (~90 seconds). Air-fry each dinner's fry portion fresh; do not reheat batch-fried fries.

Lasts: 4 days refrigerated for beef and rice. Fries stay frozen and air-fried fresh per dinner.

Watch the full cook

Brands I use

Tari
Tari Amarillo hot-ish sauce
Peruvian-style aji amarillo sauce that carries the whole sauce hack. Substitute aji amarillo paste + lime for a similar profile.
Bare Bones
Bone-broth stick pack (~15g)
Dissolves into the sauce for body and depth; also the flavor floor for the rice. Any bone-broth powder works.

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#beef#lomo-saltado#peruvian#stir-fry#meal-prep#sauce-hack#family-dinner#split-plate#wok#batch-cook