Lomo Saltado is a traditional Peruvian dish that beautifully blends Asian cooking techniques with Latin flavors, showcasing the country’s rich cultural heritage. With tender strips of beef, crispy fries, vibrant vegetables, and a tantalizing soy sauce-based stir-fry sauce, this dish is a flavorful masterpiece that’s easy to recreate in your kitchen. Whether you’re a seasoned cook or new to Peruvian cuisine, Lomo Saltado is guaranteed to bring excitement to your table. Perfect for weeknight dinners or special occasions, this fusion dish promises a bold explosion of flavor in every bite.
Why You’ll Love This Recipe
Lomo Saltado is a unique combination of flavors and textures that never fails to impress. Its origins lie in the melding of Chinese and Peruvian culinary traditions, resulting in a dish that is both hearty and sophisticated. You’ll love the balance of savory soy sauce, tangy vinegar, and juicy tomatoes combined with the tender stir-fried beef and crisp fries. This recipe is not only delicious but also versatile—great for a casual family meal or a dinner party centerpiece. Plus, it’s surprisingly quick to make, coming together in under an hour.
Preparation Time and Servings
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Yield: 4 servings
- Serving Size: 1 generous portion
Nutritional Information (per serving)
- Calories: 420
- Carbohydrates: 32g
- Protein: 25g
- Fat: 22g
- Fiber: 4g
- Sugar: 5g
Ingredients
To make authentic Lomo Saltado, you’ll need the following ingredients:
- 1 lb (450g) beef sirloin, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 medium red onion, sliced into thick wedges
- 2 large tomatoes, cut into wedges
- 1 medium red bell pepper, julienned (optional)
- 1 medium yellow chili (aji amarillo), thinly sliced (optional, or substitute with a mild chili)
- 4 medium potatoes, cut into thick fries
- Vegetable oil for frying and stir-frying (about 1/3 cup)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional but recommended for depth)
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 tablespoon water
Step-by-Step Instructions
- Prepare the fries:
Begin by preparing your potatoes. Peel and cut them into thick fries, then soak them in cold water for 10 minutes to remove excess starch. Pat them dry with paper towels. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the potatoes in small batches until golden brown and crispy, about 5–6 minutes per batch. Drain on paper towels and set aside. - Marinate the beef:
Place the beef strips in a bowl and toss them with 2 tablespoons of soy sauce and 1 tablespoon of red wine vinegar. Let the beef marinate for 10–15 minutes while you prepare the other ingredients. - Make the sauce:
In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, red wine vinegar, sugar, and water. Set this aside to be used later. - Stir-fry the beef:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, cooking quickly to sear the outside, about 2 minutes per side. Remove the beef and set aside; do not overcrowd the pan. - Cook the vegetables:
In the same skillet, add another tablespoon of oil if needed. Stir-fry the minced garlic for 30 seconds until fragrant. Add the onion, red bell pepper, and yellow chili (if using), and stir-fry for 3–4 minutes until slightly softened but still crisp. - Combine the ingredients:
Add the cooked beef back into the skillet, along with the tomato wedges. Pour in the prepared sauce and toss everything together. Stir-fry for another 2–3 minutes to heat through and allow the flavors to meld. - Assemble the dish:
Remove the skillet from heat and gently fold in the crispy fries. Sprinkle with chopped cilantro for garnish. - Serve and enjoy:
Serve your Lomo Saltado immediately over a bed of steamed white rice for the ultimate comfort meal.
Ingredient Background
Lomo Saltado is a dish that celebrates both Peruvian and Chinese influences, often referred to as part of “Chifa” cuisine, which combines traditional Chinese cooking methods with Peruvian ingredients. Beef is the protein of choice, though you may also find versions with chicken or seafood in Peru. Soy sauce and red wine vinegar bring bold, tangy umami flavors, while tomatoes and onions add a fresh, sweet dimension. Aji amarillo is a staple chili in Peruvian cooking, providing mild heat and a fruity flavor, though it can be replaced with other mild chilies if unavailable. The inclusion of fries is a distinctively Peruvian touch, highlighting the country’s love for potatoes.
Technique Tips
- High heat is key: Use high heat during the stir-fry process to sear the beef and vegetables quickly without overcooking them.
- Avoid overcrowding the pan: Cook the beef in batches to achieve a proper sear. Overcrowding will cause the meat to steam instead of brown.
- Cut evenly: Ensure that all ingredients are cut into similar sizes for even cooking and better presentation.
- Keep fries crispy: Add the fries to the dish just before serving to retain their crunch.
Alternative Presentation Ideas
For a more elegant presentation, you can layer the components separately on a plate: arrange the rice as a base, followed by the stir-fried beef and vegetables, with the crispy fries artfully placed on top. You can also serve the fries on the side for a more Western-inspired plating style.
Additional Tips for Success
- Chill the beef: For easier slicing, place the beef in the freezer for 20 minutes before cutting. This helps achieve thin, even strips.
- Control the sauce: Adjust the soy sauce and vinegar quantities based on your taste preferences for a saltier or tangier dish.
- Use fresh ingredients: Fresh tomatoes and onions will elevate the flavor and texture of the dish.
Recipe Variations
- Chicken Saltado: Replace the beef with chicken breast or thighs for a lighter alternative.
- Vegetarian Saltado: Substitute the beef with tofu or portobello mushrooms, and use a vegetarian soy sauce alternative.
- Seafood Saltado: Try this dish with shrimp or scallops for a coastal twist.
- Spicy Saltado: Add more sliced chili peppers or a dash of hot sauce for a spicier version.
Freezing and Storage
Lomo Saltado is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet to maintain the texture of the stir-fry, and reheat the fries separately in an oven or air fryer to restore their crispiness. Freezing is not recommended, as the fries may lose their texture upon thawing.
Healthier Twist Ideas
- Air fry the potatoes: For a healthier version, use an air fryer to make crispy fries with less oil.
- Use leaner cuts: Opt for lean cuts of beef like tenderloin or sirloin to reduce fat content.
- Add more veggies: Include zucchini, green beans, or broccoli for added fiber and nutrients.
Serving Suggestions for Events
Lomo Saltado is a crowd-pleaser that works beautifully for casual gatherings or themed dinner parties. Serve it family-style with a side of green salad, roasted vegetables, or Peruvian corn. Pair with a refreshing drink like chicha morada (a sweet purple corn beverage) or a crisp white wine to complement the dish.
Special Equipment
- Wok or large skillet: Essential for stir-frying at high heat.
- Deep fryer or heavy-bottomed pot: For frying the potatoes.
- Sharp knife: For cutting thin, even strips of beef and uniform vegetables.
Frequently Asked Questions
1. Can I use frozen fries instead of fresh potatoes?
Yes, you can use frozen fries for convenience. Bake or air-fry them according to package instructions before adding them to the dish.
2. What can I substitute for aji amarillo?
If you can’t find aji amarillo, substitute with jalapeños, banana peppers, or even a dash of cayenne for mild heat.
3. Is Lomo Saltado gluten-free?
The dish can easily be made gluten-free by using tamari or a gluten-free soy sauce alternative.
4. Can I make this dish ahead of time?
While Lomo Saltado is best served fresh, you can prep the ingredients ahead of time and cook them just before serving.
5. What other starches pair well with this dish?
If you’re not a fan of white rice, try serving it with quinoa or cauliflower rice for a healthier option.
6. Is there a vegetarian version of this dish?
Yes, replace the beef with tofu or hearty mushrooms, and use vegetarian-friendly soy sauce for the sauce.
7. Can I double the recipe?
Absolutely! Just ensure you cook the beef and vegetables in batches to avoid overcrowding the pan.
8. What makes Lomo Saltado uniquely Peruvian?
The fusion of Chinese stir-fry techniques with traditional Peruvian ingredients like aji amarillo and potatoes makes this dish a standout in Peruvian cuisine.
Conclusion
Lomo Saltado is more than just a stir-fry; it’s a testament to the culinary diversity of Peru. With its bold flavors, quick preparation, and satisfying textures, it’s a dish that will leave you craving more. Whether you’re cooking it for the first time or perfecting your technique, Lomo Saltado is a recipe that belongs in every home cook’s repertoire. Bring the flavors of Peru to your kitchen and enjoy this delightful fusion of cultures!
Lomo Saltado (Peruvian Beef Stir Fry)
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
o make authentic Lomo Saltado, you’ll need the following ingredients:
- 1 lb (450g) beef sirloin, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 medium red onion, sliced into thick wedges
- 2 large tomatoes, cut into wedges
- 1 medium red bell pepper, julienned (optional)
- 1 medium yellow chili (aji amarillo), thinly sliced (optional, or substitute with a mild chili)
- 4 medium potatoes, cut into thick fries
- Vegetable oil for frying and stir-frying (about 1/3 cup)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional but recommended for depth)
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 tablespoon water
Instructions
- Prepare the fries:
Begin by preparing your potatoes. Peel and cut them into thick fries, then soak them in cold water for 10 minutes to remove excess starch. Pat them dry with paper towels. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the potatoes in small batches until golden brown and crispy, about 5–6 minutes per batch. Drain on paper towels and set aside. - Marinate the beef:
Place the beef strips in a bowl and toss them with 2 tablespoons of soy sauce and 1 tablespoon of red wine vinegar. Let the beef marinate for 10–15 minutes while you prepare the other ingredients. - Make the sauce:
In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, red wine vinegar, sugar, and water. Set this aside to be used later. - Stir-fry the beef:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, cooking quickly to sear the outside, about 2 minutes per side. Remove the beef and set aside; do not overcrowd the pan. - Cook the vegetables:
In the same skillet, add another tablespoon of oil if needed. Stir-fry the minced garlic for 30 seconds until fragrant. Add the onion, red bell pepper, and yellow chili (if using), and stir-fry for 3–4 minutes until slightly softened but still crisp. - Combine the ingredients:
Add the cooked beef back into the skillet, along with the tomato wedges. Pour in the prepared sauce and toss everything together. Stir-fry for another 2–3 minutes to heat through and allow the flavors to meld. - Assemble the dish:
Remove the skillet from heat and gently fold in the crispy fries. Sprinkle with chopped cilantro for garnish. - Serve and enjoy:
Serve your Lomo Saltado immediately over a bed of steamed white rice for the ultimate comfort meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 generous portion
- Calories: 420
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g