Lomo Saltado is a traditional Peruvian beef stir fry that beautifully showcases the cultural fusion known as “Chifa,” blending Peruvian ingredients with Chinese cooking techniques. This dish typically features tender strips of beef quickly sautéed with red onions, tomatoes, soy sauce, and spices in a hot pan or wok. The result is a savory, slightly tangy, and deeply satisfying meal served with white rice and golden fries.
What makes Lomo Saltado so special is its balance. The beef is seared at high heat for caramelization, while the onions stay slightly crisp and the tomatoes soften just enough to create a light sauce. The soy sauce adds umami depth, and a splash of vinegar brightens the entire dish. Every bite offers a mix of textures and flavors that feel both comforting and exciting.
Lomo Saltado is popular across Peru and has become a favorite worldwide thanks to its bold taste and simple preparation. It’s a perfect example of how culinary traditions evolve and create something entirely unique and delicious.
Why You’ll Love This Recipe
- Authentic Flavor at Home: This Lomo Saltado recipe delivers the traditional taste of Peru using easy-to-find ingredients.
- Quick & Easy: Ready in about 30–40 minutes, making it ideal for weeknight dinners.
- One-Pan Cooking: Minimal cleanup with maximum flavor.
- Perfect Texture Contrast: Juicy beef, crisp-tender onions, soft tomatoes, fluffy rice, and crispy fries.
- Family-Friendly: Mild enough for everyone, yet packed with bold flavor.
- Restaurant-Quality Results: Achieve that signature high-heat sear in your own kitchen.
Lomo Saltado is the kind of meal that feels special but doesn’t require complicated steps.
Ingredients & Substitutions
Main Ingredients:
- Beef (Sirloin or Flank Steak): The best cut of meat for Lomo Saltado is sirloin or flank steak because they cook quickly and stay tender when sliced thinly against the grain.
- Red Onion: Adds crunch and sweetness.
- Roma Tomatoes: Provide juiciness and slight acidity.
- Garlic: Essential for depth of flavor.
- Soy Sauce: Brings umami and saltiness.
- Red Wine Vinegar: Adds brightness and balance.
- Ground Cumin: Gives warmth and subtle spice.
- Fresh Cilantro: Adds freshness at the end.
- Vegetable Oil: For high-heat searing.
- French Fries: Traditionally served alongside or mixed into the stir fry.
- White Rice: The classic base for serving.
Substitutions:
- Beef: Ribeye can be used for extra richness.
- Soy Sauce: Low-sodium soy sauce works well to control salt levels.
- Vinegar: Apple cider vinegar can replace red wine vinegar.
- Fries: Use baked fries or air-fried potatoes for a lighter version.
- Rice: Brown rice or jasmine rice both work beautifully.
Choosing the right cut of meat is crucial. Thinly sliced sirloin ensures tenderness and quick cooking, which is key to authentic Lomo Saltado.
Expert Tips for Success
- Use High Heat: Authentic Lomo Saltado requires intense heat to properly sear the beef.
- Don’t Overcrowd the Pan: Cook beef in batches if necessary.
- Slice Against the Grain: Ensures tender meat.
- Cook Quickly: Overcooking will make the beef tough.
- Prep Before Cooking: Everything should be ready before turning on the heat.
Mastering these techniques guarantees a perfect Lomo Saltado every time.
Variations & Serving Suggestions
Variations:
- Chicken Saltado: Substitute beef with chicken strips.
- Spicy Version: Add sliced jalapeños or aji amarillo paste.
- Low-Carb Option: Serve over cauliflower rice instead of white rice.
- Vegetarian Twist: Use mushrooms and tofu instead of beef.
Serving Suggestions:
• Serve with fluffy white rice and crispy fries for authenticity.
• Pair with a simple cucumber salad for freshness.
• Add a side of avocado slices for creaminess.
Lomo Saltado is incredibly versatile and adaptable to personal preferences.
Storage & Reheating
Storage:
Store leftover Lomo Saltado in an airtight container in the refrigerator for up to 3 days. Keep fries separate if possible to maintain crispness.
Freezing:
The beef mixture can be frozen for up to 2 months. Avoid freezing fries for best texture.
Reheating:
Reheat in a skillet over medium-high heat for best results. Microwave works for convenience but may soften the texture.
Finish your dinner on a sweet note by browsing the dessert section of the blog, where you’ll find irresistible treats that pair beautifully with Lomo Saltado.
Authentic Lomo Saltado (Peruvian Beef Stir Fry with Rice and Fries)
Description
Lomo Saltado is a bold and flavorful Peruvian beef stir fry made with tender strips of sirloin, crisp red onions, and juicy tomatoes tossed in a savory soy-based sauce. Cooked quickly over high heat, it delivers incredible depth and smoky flavor in every bite. Served with fluffy white rice and crispy fries, this dish offers the perfect balance of textures and tastes. It’s a comforting yet vibrant meal that brings authentic Peruvian cuisine straight to your table.
Ingredients
For the beef
For the fries
For the stir fry sauce
Step-by-Step Instructions
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Prepare the Peruvian rice and allow it to cook for about 20–25 minutes until fluffy.
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In the meantime, season the beef strips with garlic paste, cumin, salt, pepper, and a light drizzle of oil. Let the meat marinate for 20 to 30 minutes to absorb all the flavor.
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For the fries, slice the potatoes into thick wedges, leaving the skin on for extra texture. Heat enough vegetable oil in a large skillet for shallow frying and cook the wedges until golden and crisp, about 6–8 minutes. Transfer to a paper towel-lined plate and season immediately with salt while still hot. Set aside.
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To make the stir fry sauce, whisk together low-sodium soy sauce, white vinegar, and oyster sauce until well blended.
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Heat a large skillet or wok over high heat until very hot, then add about 3 tablespoons of oil. Sear the beef quickly for 1–2 minutes per side to achieve a nice crust while keeping the center medium-rare. Remove and set aside.
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Add a bit more oil to the same hot skillet and sauté the red onions and aji amarillo strips for about 1 minute. Stir in the tomatoes and cook briefly for another 30 seconds. Deglaze the pan with a splash of beef broth, scraping up any browned bits for extra flavor.
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Return the beef to the skillet, pour in the prepared sauce, and add more broth as needed. Stir fry over high heat for about 1 minute until the sauce slightly thickens.
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Finish with black pepper, sliced scallions, and chopped cilantro or parsley.
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Serve immediately with the seasoned fries and Peruvian rice. Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 921kcal
- % Daily Value *
- Total Fat 50g77%
- Saturated Fat 11g56%
- Trans Fat 0.3g
- Cholesterol 52mg18%
- Sodium 846mg36%
- Potassium 951mg28%
- Total Carbohydrate 26g9%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 22g44%
- Vitamin A 347 IU
- Vitamin C 32 mg
- Calcium 38 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
What cut of meat is used in Lomo Saltado?
Sirloin or flank steak are most commonly used because they are tender and cook quickly at high heat.
Why is Lomo Saltado so good?
Lomo Saltado is so good because it combines savory, tangy, and umami flavors with contrasting textures, all cooked at high heat for maximum flavor.
Is Lomo Saltado Peruvian Chinese?
Yes, Lomo Saltado is a Chifa dish, blending Peruvian ingredients with Chinese stir-fry techniques.
Does Lomo Saltado need oyster sauce?
Traditional Lomo Saltado does not require oyster sauce. Soy sauce and vinegar provide the signature flavor.
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