Lomo Saltado is one of Peru’s most beloved dishes, a flavorful stir-fry that beautifully blends the country’s Chinese and Peruvian influences. This dish is a staple of Chifa cuisine, a unique fusion of Chinese cooking techniques with traditional Peruvian ingredients. The result? A hearty and delicious meal filled with tender beef, vibrant vegetables, and crispy fries, all tossed together in a savory, umami-packed sauce.
This dish is not just about great taste—it carries history and tradition in every bite. Originating in the late 19th century when Chinese immigrants brought their stir-fry techniques to Peru, Lomo Saltado quickly became a household favorite. Today, it’s a comfort food enjoyed in Peruvian homes and restaurants worldwide. Whether you’re new to Peruvian cuisine or already a fan, this dish is a must-try!
Why You’ll Love This Recipe
- Bold and savory flavors: The combination of soy sauce, spices, and fresh vegetables creates an irresistible umami taste.
- Perfect balance of textures: Juicy beef, crispy fries, and tender vegetables make every bite satisfying.
- Quick and easy to make: Ready in under 40 minutes, this dish is great for weeknights when you want something delicious without spending hours in the kitchen.
- A fun way to explore Peruvian cuisine: If you love trying new flavors, Lomo Saltado is a great introduction to the world of Peruvian food.
Ingredients You’ll Need
For the Stir-Fry:
- 1.5 lbs beef sirloin or tenderloin, sliced into thin strips
- 1 large red onion, sliced into thick wedges
- 2 medium tomatoes, cut into wedges
- 1-2 jalapeño or aji amarillo peppers, thinly sliced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp white vinegar
- ¼ cup beef broth
- 2 tbsp vegetable oil
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
For the Fries:
- 3 medium russet potatoes, cut into fries
- 2 tbsp vegetable oil
- Salt, to taste
For Serving:
- Cooked white rice
How to Make Lomo Saltado
Step 1: Prepare the Fries
Crispy fries are an essential part of Lomo Saltado, and making them from scratch is totally worth it!
- Peel and cut the potatoes into fries.
- Soak them in cold water for about 30 minutes. This helps remove excess starch, making them crispier.
- Drain and pat them dry with a clean towel.
- Heat vegetable oil in a large pan over medium-high heat. Fry the potatoes in batches until golden and crispy, about 5-7 minutes per batch.
- Remove from oil, drain on paper towels, and sprinkle with salt.
Alternatively, you can bake or air-fry the potatoes if you prefer a healthier option.
Step 2: Sear the Beef
For the best flavor and texture, cook the beef in small batches to avoid steaming.
- Heat a large skillet or wok over high heat and add 1 tbsp of oil.
- Once the oil is hot, add the beef strips in a single layer. Let them sear without stirring for about 1-2 minutes, then toss and cook for another 1-2 minutes until browned.
- Remove the beef from the pan and set it aside.
Step 3: Cook the Vegetables
- In the same pan, add the remaining oil. Sauté the onions and peppers for about 2 minutes until slightly softened but still crisp.
- Stir in the minced garlic, cumin, and oregano, cooking for another 30 seconds until fragrant.
- Add the tomato wedges and cook for another minute. You want them slightly softened but not mushy.
Step 4: Make the Sauce & Combine Everything
- Pour in the soy sauce, Worcestershire sauce, white vinegar, and beef broth. Stir everything together.
- Return the beef to the pan and toss to coat it in the sauce. Let it cook for another minute so all the flavors meld together.
Step 5: Add the Fries & Serve
- Toss the crispy fries into the stir-fry just before serving. This keeps them slightly crispy while soaking up all the delicious sauce.
- Garnish with fresh cilantro and serve immediately with white rice on the side.
Helpful Tips
- Use the right cut of beef: Sirloin or tenderloin works best for this dish because they cook quickly and stay tender.
- Cook over high heat: This dish comes together quickly, so keep the heat high to get that perfect sear on the beef and maintain the crispness of the vegetables.
- Don’t overcook the tomatoes: They should be slightly softened but still hold their shape to keep the dish from becoming too watery.
- Serve immediately: Lomo Saltado tastes best when eaten fresh, as the fries will absorb the sauce over time.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Peruvian
- Diet: Gluten-Free
Notes
- You can substitute the beef with chicken or even mushrooms for a vegetarian version.
- Aji amarillo peppers are traditional in Peruvian cuisine and add a unique flavor. If you can’t find them, jalapeños or bell peppers work as substitutes.
- For a shortcut, you can use store-bought frozen fries, but homemade fries taste much better!
Nutritional Information (Per Serving)
- Calories: 480
- Protein: 35g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 4g
Frequently Asked Questions
Can I make Lomo Saltado ahead of time?
Lomo Saltado is best enjoyed fresh, but you can prep some ingredients in advance. Slice the beef and chop the vegetables ahead of time to make cooking faster. However, it’s best to fry the potatoes and cook everything just before serving.
What can I serve with Lomo Saltado?
Traditionally, it’s served with steamed white rice, which soaks up the flavorful sauce beautifully. You can also serve it with quinoa for a healthier twist.
Can I use frozen fries?
Yes! If you’re short on time, you can bake or fry frozen French fries instead of making them from scratch.
What if I don’t have a wok?
No problem! A large cast-iron skillet or stainless-steel pan works just as well. Just make sure it’s very hot before adding the beef.
Storage Instructions
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to maintain the best texture. However, the fries will soften over time, so it’s best to eat them fresh.
Related Recipes
If you loved Lomo Saltado, here are some other Peruvian-inspired dishes to try:
Conclusion
Lomo Saltado is a dish that’s packed with history, bold flavors, and a perfect mix of textures. Whether you’re looking to explore Peruvian cuisine or just want a quick and satisfying meal, this stir-fry is a fantastic choice. Try making it at home and bring a little taste of Peru to your kitchen!
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Lomo Saltado (Peruvian Stir-Fried Beef)
Description
Lomo Saltado is one of Peru’s most beloved dishes, a flavorful stir-fry that beautifully blends the country’s Chinese and Peruvian influences. This dish is a staple of Chifa cuisine, a unique fusion of Chinese cooking techniques with traditional Peruvian ingredients. The result? A hearty and delicious meal filled with tender beef, vibrant vegetables, and crispy fries, all tossed together in a savory, umami-packed sauce.
This dish is not just about great taste—it carries history and tradition in every bite. Originating in the late 19th century when Chinese immigrants brought their stir-fry techniques to Peru, Lomo Saltado quickly became a household favorite. Today, it’s a comfort food enjoyed in Peruvian homes and restaurants worldwide. Whether you’re new to Peruvian cuisine or already a fan, this dish is a must-try!
Ingredients
For the Stir-Fry:
- 1.5 lbs beef sirloin or tenderloin, sliced into thin strips
- 1 large red onion, sliced into thick wedges
- 2 medium tomatoes, cut into wedges
- 1–2 jalapeño or aji amarillo peppers, thinly sliced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp white vinegar
- ¼ cup beef broth
- 2 tbsp vegetable oil
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
For the Fries:
- 3 medium russet potatoes, cut into fries
- 2 tbsp vegetable oil
- Salt, to taste
For Serving:
- Cooked white rice
Instructions
Step 1: Prepare the Fries
Crispy fries are an essential part of Lomo Saltado, and making them from scratch is totally worth it!
- Peel and cut the potatoes into fries.
- Soak them in cold water for about 30 minutes. This helps remove excess starch, making them crispier.
- Drain and pat them dry with a clean towel.
- Heat vegetable oil in a large pan over medium-high heat. Fry the potatoes in batches until golden and crispy, about 5-7 minutes per batch.
- Remove from oil, drain on paper towels, and sprinkle with salt.
Alternatively, you can bake or air-fry the potatoes if you prefer a healthier option.
Step 2: Sear the Beef
For the best flavor and texture, cook the beef in small batches to avoid steaming.
- Heat a large skillet or wok over high heat and add 1 tbsp of oil.
- Once the oil is hot, add the beef strips in a single layer. Let them sear without stirring for about 1-2 minutes, then toss and cook for another 1-2 minutes until browned.
- Remove the beef from the pan and set it aside.
Step 3: Cook the Vegetables
- In the same pan, add the remaining oil. Sauté the onions and peppers for about 2 minutes until slightly softened but still crisp.
- Stir in the minced garlic, cumin, and oregano, cooking for another 30 seconds until fragrant.
- Add the tomato wedges and cook for another minute. You want them slightly softened but not mushy.
Step 4: Make the Sauce & Combine Everything
- Pour in the soy sauce, Worcestershire sauce, white vinegar, and beef broth. Stir everything together.
- Return the beef to the pan and toss to coat it in the sauce. Let it cook for another minute so all the flavors meld together.
Step 5: Add the Fries & Serve
- Toss the crispy fries into the stir-fry just before serving. This keeps them slightly crispy while soaking up all the delicious sauce.
- Garnish with fresh cilantro and serve immediately with white rice on the side.
Notes
- You can substitute the beef with chicken or even mushrooms for a vegetarian version.
- Aji amarillo peppers are traditional in Peruvian cuisine and add a unique flavor. If you can’t find them, jalapeños or bell peppers work as substitutes.
- For a shortcut, you can use store-bought frozen fries, but homemade fries taste much better!