Lomo saltado is one of Peru’s most beloved dishes—a bold and comforting stir-fry that blends Chinese cooking techniques with Peruvian ingredients. Born from the chifa culinary tradition, this dish reflects the cultural fusion between Chinese immigrants and Peruvian heritage.
With juicy strips of beef, sautéed onions, tomatoes, and crispy fries all tossed in a savory soy-based sauce, it’s the perfect combination of flavors and textures. Lomo saltado is more than just food—it’s a vibrant, flavorful experience that brings families and friends together around the table.
Ingredients
For the stir-fry:
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1 lb (450g) beef sirloin or flank steak, sliced into strips
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2 tablespoons soy sauce
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1 tablespoon red wine vinegar
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1 medium red onion, sliced into thick wedges
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2 Roma tomatoes, sliced into wedges
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2 cloves garlic, minced
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1–2 fresh yellow chili peppers (ají amarillo), sliced (optional)
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Salt and pepper, to taste
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2 tablespoons vegetable oil
For the fries:
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2 large russet potatoes, cut into thick fries
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Oil for frying or air-frying
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Salt, to taste
Optional Garnish & Sides:
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Chopped cilantro, for garnish
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Steamed white rice (typically served on the side)
Substitutions:
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Gluten-free: Use tamari instead of soy sauce
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Low-carb: Swap fries for roasted or sautéed vegetables
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Vegetarian: Replace beef with portobello mushrooms or tofu
Step-by-Step Cooking Instructions
1. Prep the ingredients
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Cut the beef, potatoes, onions, and tomatoes ahead of time.
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Soak potato slices in water for 30 minutes to help them crisp better when fried.
2. Cook the fries
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Fry or air-fry the potatoes at 375°F (190°C) until golden and crispy.
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Drain on paper towels and season with salt. Set aside.
3. Sear the beef
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Heat 1 tablespoon of oil in a wok or skillet over high heat.
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Sear the beef in batches for 1–2 minutes until browned but not overcooked. Remove and set aside.
4. Stir-fry the veggies
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Add another tablespoon of oil to the pan.
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Sauté garlic, onions, and chili for 1–2 minutes until fragrant.
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Add tomatoes and cook just until they begin to soften.
5. Combine everything
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Return beef to the pan.
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Add soy sauce, vinegar, salt, and pepper. Stir-fry quickly to coat everything evenly.
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Toss in fries just before serving for crispness, or serve them separately for more texture.
6. Serve
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Plate with a side of white rice. Garnish with chopped cilantro.
Pro Tips and Cooking Techniques
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High heat is key: Use a wok or cast-iron pan to achieve that smoky “wok hei” flavor.
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Don’t overcrowd the pan: Cook beef in small batches to keep it juicy.
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Use ají amarillo: This Peruvian chili adds authentic heat and fruitiness.
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Slice veggies uniformly: Helps ensure even cooking.
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Marinate the beef: Let the meat sit in soy sauce and garlic for 15 minutes before searing for deeper flavor.
Variations and Customizations
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Vegetarian: Use firm tofu or seitan as a meat substitute.
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Gluten-free: Swap soy sauce for coconut aminos or tamari.
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Fusion twist: Add a fried egg on top or use sweet potato fries for a creative spin.
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Regional touches: In southern Peru, some versions include bell peppers or even a touch of pisco in the sauce.
Serving Suggestions
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Presentation: Serve hot on a large plate or skillet with a bed of rice and fries on the side or mixed in.
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Garnish with: Fresh cilantro, lime wedges, or a sprinkle of scallions.
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Pair with:
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Drink: A glass of chicha morada or a crisp lager
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Side: Simple avocado salad or pickled red onions for tangy contrast
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Nutritional Information (approx. per serving)
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Calories: 550–600
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Protein: 35g
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Carbs: 45g
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Fat: 25g
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Fiber: 4g
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Sodium: 700mg
Values may vary based on ingredients and substitutions.
Frequently Asked Questions (FAQs)
Can I make lomo saltado ahead of time?
Yes, but it’s best enjoyed fresh. You can prep ingredients ahead and stir-fry just before serving.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet to maintain texture.
What cut of beef works best?
Sirloin, flank, or tenderloin are ideal for quick cooking and flavor.
Can I skip the fries?
Yes, you can replace them with roasted sweet potatoes or rice alone for a lighter dish.
Closing Thoughts
Lomo saltado is a bold, heartwarming dish that captures the essence of Peru’s diverse culinary culture. Whether you’re new to Peruvian cuisine or a long-time fan, this recipe offers a satisfying and flavorful experience.
Give it a try, make it your own, and let your kitchen be filled with the sizzle and aroma of this stir-fry masterpiece. Don’t forget to share your results or ask any questions below—we’d love to hear from you!
