Lomo Saltado- This Peruvian dish is a masterpiece of fusion done right. Tender, juicy seared beef, sauteed veggies, and a bright sauce that is incredibly delicious. A unique combination of flavor and culture unite to make one scrumptious meal.
When a friend had me try Peruvian food, I was not expecting something cooked in a wok. I learned that Chifa (Chinese cuisine) influences some Peruvian dishes. That led to tasty dishes like Lomo Saltado, a fantastic experience I had just had to recreate.
This dish’s unique flavor only takes a few minutes to throw together. With a hot skillet or wok, you can get a beautiful char on your meat and slightly caramelize the vegetables while keeping the crunch. The aji amarillo pepper paste is the star of this Peruvian stir-fry lomo saltado because it has a lovely bright, fruity flavor and packs a nice kick of heat.
What Makes It Special
What Makes Lomo Saltado Special?
Lomo Saltado Peruano translates from Spanish to Peruvian beef stir-fry. The stir-frying and side of white rice are thanks to a Chinese influence. Then local ingredients like onions, tomatoes, and peppers complete this Peruvian delicacy.
And did I mention this dish also comes with french fries? Yum! I prefer fries on the side, but you can add them to this wok party for an equally yummy Lomo Saltado.
- French Fries – What goes great with steak? Potatoes, of course. And fried always tastes better. 😉 If you want a healthier version, you can replace the fries with baked potato wedges.
- Beef – Sirloin, ribeye, or skirt steak sliced into half-inch strips provides flavorful, meaty goodness.
- Vegetables – The mix of red onions, bell peppers, and tomatoes balances the flavors for a healthy meal.
- Pepper Paste – Bonus points if you can find aji amarillo paste at a local grocery store. You can also use sriracha as it has the bright spiciness you want.
- Beef Broth – This ingredient adds depth of flavor to the sauce.
How to Make Lomo Saltado
- Make the Fries – Preheat the oven and bake your french fries according to the package instructions or make homemade fries.
- Slice Beef and Vegetables – Sliced your sirloin, onions, peppers, tomatoes, and green onions, and mince the garlic and ginger. (Photos 1-5)
- The Sauce – Combine soy sauce, oyster sauce (optional), vinegar, beef broth, and sriracha in a bowl and set aside. (Photo 7)
- Salt the Beef – Toss the beef strips with salt and let them set for 30 minutes to tenderize them. (Photo 8)
- Stir Fry – Heat oil in skillet or wok over medium to high heat. Season the beef strips with salt and stir-fry them in the skillet for about 30 seconds. You may need to stir-fry it in batches. (Photo 9)
- Seasoning – Next, add garlic and ginger, and stir-fry for about 30 seconds (be careful not to let it burn). (Photo 10)
- Add the Veggies – Throw in the onions, green pepper, and tomatoes, then stir-fry for about 30 seconds. (Photo 11)
- The Sauce – Pour in the sauce and stir-fry for a minute. (Photo 12-13)
- Garnish – Remove from the heat and garnish with green onion and cilantro. Serve with the fries, a side of white rice, and a squeeze of fresh lemon. (Photo 14)
- Meat Swap – Replace the beef with chicken for Pollo Saltado. Or you can make a vegetarian version with portabello mushrooms or tofu, then replace the beef broth with vegetable broth.
- Sauce Swap – You can add Peruvian green sauce to the sauce for more flavor fusion and spice.
Tips and Tricks
- Partially freezing the beef makes it easier to slice. Just don’t forget it in the freezer until it freezes solid.😬
- When cutting the beef into small pieces, cut across the grain. This will give you a more tender and juicy end product.
- Cook the meat in small batches to ensure it gets a nice sear. If you cook all of it together, the juice will start to steam the meat instead of searing it; not what you want.
This dish is best hot off the stove. However, you can slice the beef, season it, slice up the veggies, and have the sauce ready for even quicker meal prep.
Serving and Storage Instructions
Lomo Saltado is best hot with rice and french fries. You can also toss the french fries in with the stir-fry, then serve it with the rice.
If you have any leftovers (highly doubtful), you can store them in an airtight container in the fridge for three days. You can also set aside some stir-fried beef and vegetables before adding the sauce and store them separately.
To reheat Lomo Saltado, get your wok hot and cook all the ingredients for a couple of minutes. Be sure to save some extra sauce too!
Yes! A common way is to season the beef with salt, pepper, cumin, oil, and soy sauce. Let it sit until you lose patience.
You will find a similar dish in almost any Chinese or Cantonese restaurant, but Lomo Saltado originated in Peru.
People sometimes add a fried egg on top of their stir-fry. You can also add some extra pepper paste, hot sauce, or fresh chilies for extra spice and sugar for some sweetness.
What to Serve With Lomo Saltado
While rice is the traditional side, you can also serve this with a tossed salad. And for dessert, try my tres leches cake to round out the meal. Refreshing drinks like pineapple ginger juice or tropical sangria perfect it all.
More Fabulicious Beef Recipes to Try
- Beef Broccoli Stir Fry
- Roast Beef
- Vegetable Beef Stew
- Smoked Beef Brisket
- Jamaican Corned Beef and Cabbage
Lomo Saltado is a fabulous mix of culture and flavor that give you restaurant-quality food in just a few minutes. What is your favorite fusion recipe? Let me know below in the comments. ❤️
Watch How to Make It
This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and a video.
Lomo Saltado (Peruvian Stir Fry)
- 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
- 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
- Preheat the oven and bake your french fries according to the package instructions or make homemade fries.
- Sliced your sirloin, onions, peppers, tomatoes, and green onions, and mince the garlic and ginger.
- Combine soy sauce, oyster sauce (optional), vinegar, beef broth, and sriracha in a bowl and set aside.
- Toss the beef strips with salt and let them set for 30 minutes to tenderize them.
- Heat oil in skillet or wok over medium to high heat. Season the beef strips with salt and stir-fry them in the skillet for about 30 seconds. You may need to stir-fry it in batches.
- 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, then stir-fry for 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 with the fries, a side of white rice, and a squeeze of fresh lemon.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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