Lomo Saltado (Peruvian Stir Fry) – a very popular Peruvian-Chinese fusion dish using Chinese stir-fry technique fused with Peruvian ingredients. Tender beef strips tossed with flavorful and crisp vegetables and French fries plus an amazing sauce.

One of the joys of cooking at home is the freedom to add or reduce any ingredients  that you are not particularly fond of. Agree? I did just that with this dish; I added parsley and used sriracha  sauce to suit my taste buds. It was exceptional! And it comes together quickly and easily, too.

What is lomo saltado?

Lomo saltado is a popular and traditional Peruvian dish that showcases the influence of Chinese cuisine on Peruvian food scene or better known as Chifa. From the word “lomo” which means tenderloin and “saltado” stir fry, this classic dish is made of juicy beef strips stir-fried with onion, tomato, green pepper flavored with soy sauce and aji Amarillo paste. Then finally tossed with French fries for a textural contrast. All of these happening in one pan (or wok). This is typically served with white rice.

What type of meat is lomo?

Beef tenderloin is simply called LOMO. It’s a Spanish word for tenderloin that can be bough cured or uncured. Uncured lomo meat has lesser fat in eat which makes a very good choice for stir-fry dishes. The lomo in this dish means it is a steak, but there are actually chicken and variations of this dish, too.

How do you make lomo saltado sauce?

Probably the best selling point of this Peruvian lomo saltado dish is its sauce. I can’t stress enough how delicious the sauce is because of the aji amarillo paste and soy sauce combo. This sauce makes it possible for you to cook the beef without even marinating them. It is savory, earthy, a little bit sweet and spicy. Oyster sauce may not be found in the traditional lomo saltado recipe, but it adds more layers of flavor into this dish.

Whenever you’ve run out of ways to cook your favorite beef tenderloin, just remember this quick and easy Peruvian-Chinese beef stir-fry lomo saltado which is utterly delicious. You can serve it with rice for a family weeknight meal or stuff on hoagie rolls for lunch.

Enjoy!

Tips and Notes:

1. If using regular soy sauce use 2 tablespoons – adjust to taste, you can always add more .
2. Aji sauce is only available at Hispanic markets. Feel free to use sriracha sauce or chili pepper cut in thin slices.
3. As always with stir frying, the cooking is done very quickly so make sure all your ingredients are ready to hit  the wok.
4. Sirloin steak or better quality steak is best suited for  stir frying in this recipe.
5. You can make your own French fries instead of using frozen ones. Crispy fries works best.
6. Do spice up the meat with any spices you like.
7. Serve it over white rice as is customary.

This recipe was first published on Oct 2013 and has been updated with new photos and write up.

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Lomo Saltado (Peruvian Stir Fry)

This very popular Peruvian-Chinese fusion enjoys the Chinese stir-fry technique fused with Peruvian ingredients. Tender beef strips tossed with flavorful and crisp vegetables and french fries plus an amazing aji sauce to top it all of.

5 from 2 votes

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Peruvian

Servings 4

Ingredients

• ▢ 1 pound frozen french fries, or homemade fries
• ▢ ½ pound (453g) sirloin or ribeye, sliced into ½-inch strips
• ▢ Salt to taste
• ▢ 2-3 tablespoons canola oil
• ▢ 1 teaspoon garlic, minced
• ▢ 1 teaspoon ginger, minced
• ▢ 1 medium red onion, sliced
• ▢ 1 small green or red bell pepper, sliced
• ▢ 1 medium tomato, sliced
• ▢ Green onion and cilantro, for garnish
• ▢ 1 lime

Sauce

• ▢ 2 -3 tablespoons soy sauce
• ▢ 1 tablespoon aji amarillo paste (sub sriracha)
• ▢ 2-3 teaspoons lemon juice or white wine vinegar (adjust to taste)
• ▢ 1 tablespoon oyster sauce (optional)
• ▢ ¼ cup beef broth

Instructions

• Preheat the oven and bake fries according to packaging instructions, or you could make your own fries from scratch.
• Prepare and gather all ingredients needed.
• Combine the ingredients for the sauce: soy sauce, aji amarillo paste or sriracha, lemon juice, oyster sauce (optional), and beef broth. Set aside.
• Heat oil  in skillet or wok over medium to high heat.
 Season the beef strips with salt and stir-fry them in a skillet for about 30 seconds.
 You may do so in batches if desired.
• Next, add garlic and ginger and stir-fry for about 30 seconds (be careful not to let it burn)
• Throw in the onions, green pepper and tomatoes, stir-fry about 30 seconds.
• Pour in the sauce, and stir-fry for a minute,
• Remove from the heat, and garnish with green onion and cilantro.
• Serve immediately with fries and rice on the side. Squeeze the lime over it.

Tips & Notes:

• Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 240g| Calories: 99kcal (5%)| Carbohydrates: 9g (3%)| Protein: 2g (4%)| Fat: 7g (11%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 4g| Trans Fat: 1g| Sodium: 406mg (18%)| Potassium: 224mg (6%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 342IU (7%)| Vitamin C: 27mg (33%)| Calcium: 21mg (2%)| Iron: 1mg (6%)

Author: Imma

Course: Entree

Cuisine: Peruvian

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How to Make Lomo Saltado

Preheat oven and bake fries according to packaging instructions, or you may make your own fries from scratch. Prepare and gather all ingredients needed.

Combine the ingredients for sauce ; oyster sauce, soy sauce, lemon,  beef broth, and  sriracha. Set aside.

Heat oil  in skillet or wok over medium to high heat.
 Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.
  You may do so in batches if desired.

Next add garlic and ginger, stir-fry about 30 seconds(be careful not to let it burn.

Throw in the onions, green pepper and tomatoes, stir-fry about 30 seconds.

Pour in  sauce, stir-fry for a minute. Remove from the heat , garnish with  green onion and cilantro. Serve immediately with fries  and boiled rice on the side. Squeeze lemon over it