Name: Lomo Saltado Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Peruvian
Ingredients: 1 1/2 pounds beef sirloin or flank steak, cut into thin strips; 2 tablespoons soy sauce; 2 tablespoons red wine vinegar; 1 tablespoon oyster sauce (optional); 3 tablespoons vegetable oil, divided; 1 large red onion, sliced into thick wedges; 2 medium tomatoes, cut into wedges; 1-2 jalapeños or aji amarillo peppers, sliced (optional); 3 cloves garlic, minced; 1/4 cup beef broth or water; 1/4 cup chopped fresh cilantro; Salt and black pepper to taste; Cooked white rice and French fries for serving

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Lomo Saltado is the kind of dish I fall in love with all over again, every single time I make it. This Peruvian stir-fry is a joyful marriage of tender strips of beef, juicy tomatoes, crisp onions, and a gorgeous pop of heat from peppers, all melded in a fragrant, savory-tangy sauce. Bursting with color and brimming with irresistible flavors, Lomo Saltado is more than just a meal; it’s a celebration of what happens when classic Peruvian tradition meets a Chinese wok. There’s a little magic in how it sits atop a mound of white rice, with golden fries snuggled up on the side — and there’s not a soul at my table who doesn’t come back for a second helping!

Ingredients You’ll Need

You’ll be amazed at how just a handful of accessible ingredients transform into something that tastes like it took hours to craft. Each component in Lomo Saltado plays a deliciously important role, bringing its own texture, color, and flavor to the party — so don’t skip a thing!

Beef sirloin or flank steak: Look for well-marbled cuts and slice them thin for that signature tenderness.
Soy sauce: A splash of soy sauce adds umami depth and helps achieve Lomo Saltado’s bold, savory flavor.
Red wine vinegar: This splash of acidity perks up the entire dish and balances the richness of the beef.
Oyster sauce (optional): For next-level savoriness, toss in oyster sauce — it’s not strictly traditional, but incredibly delicious!
Vegetable oil: Neutral oil with a high smoke point is essential for searing the beef and flash-stir-frying those veggies to perfection.
Red onion: Thick wedges of red onion add crunch, sweetness, and gorgeous color.
Tomatoes: Juicy, ripe tomatoes help create those luscious bursts of flavor and a touch of natural sauce.
Jalapeños or aji amarillo peppers (optional): For authentic Peruvian flair and heat, choose aji amarillo if you can find it, otherwise jalapeño is wonderful too.
Garlic: Minced garlic infuses the whole mixture with an aromatic base that you absolutely don’t want to miss.
Beef broth or water: Just a splash helps deglaze the pan and brings the stir-fry together — beef broth is especially flavorful.
Fresh cilantro: A sprinkle right before serving lends a citrusy, herbal finish that lifts the whole dish.
Salt and black pepper: Season to taste and pull all the flavors into sharp, irresistible focus.
Cooked white rice: The classic base that soaks up all the savory juices.
French fries: Yes, fries! Crispy and golden, they’re the perfect textural contrast and utterly traditional with Lomo Saltado.

How to Make Lomo Saltado

Step 1: Marinate the Beef

In a medium bowl, toss your beef strips with soy sauce, red wine vinegar, and oyster sauce if you’re using it. Give everything a good mix so the meat is evenly coated. Let it marinate for 10-15 minutes — it’s a short wait, but it infuses the beef with irresistible flavor and helps it stay juicy during the high-heat stir-fry.

Step 2: Sear the Beef

Heat 2 tablespoons of oil in a large wok or heavy skillet over high heat. Once the oil shimmers, add the marinated beef in a single layer (work in batches if you need to avoid crowding the pan). Sear for about 2-3 minutes until deeply browned on the edges yet still tender inside. Remove the beef to a plate and keep it nearby — you’ll need it again shortly!

Step 3: Stir-Fry the Vegetables

In the same pan, add the remaining tablespoon of oil. Toss in the thick-sliced red onion and stir-fry for just 1-2 minutes until slightly softened but still vibrant. Next, add your minced garlic, tomato wedges, and sliced peppers (if using). Stir everything rapidly, cooking for another minute or two until the tomatoes start to break down a bit but the veggies keep their shape.

Step 4: Bring It All Together

Return the seared beef (with its juices) to the pan and pour in the beef broth or water. Toss the whole mixture together over high heat for another minute. The sauce should bubble up and coat everything beautifully, letting the flavors meld without overcooking the veggies or beef. Give it a good sprinkle of salt and cracked black pepper to taste.

Step 5: Finish and Serve

Take the pan off the heat and scatter that freshly chopped cilantro all over — the vibrant green looks as good as it tastes. Scoop your hot Lomo Saltado onto plates, nestle next to fluffy white rice and a big handful of crispy French fries, and get ready to dig in!

How to Serve Lomo Saltado

Garnishes

A handful of fresh cilantro right before serving is traditional and really wakes up the dish. If you love a bit of added zing, serve your Lomo Saltado with some extra aji amarillo sauce or even a wedge of lime on the side for a citrusy pop. A few rings of thinly-sliced red onion or pepper can also add color and crunch.

Side Dishes

The classic Lomo Saltado experience means scooping up saucy beef and veggies with both white rice and fries. This pairing might sound unconventional, but trust me, the contrast of fluffy rice with crispy fries is half the fun! A simple salad of lettuce and avocado or some Peruvian corn can make your plate even more colorful and refreshing.

Creative Ways to Present

For a fun spin, try serving Lomo Saltado as a rice bowl or even a hearty sandwich (think: Peruvian steak sandwich!). Little tapas-style plates work beautifully for parties. Or, serve family-style on a big platter, letting guests scoop up their own perfect bite with rice and fries on the side.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Lomo Saltado to room temperature, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 2 days. Store rice and fries separately to keep the textures at their best.

Freezing

You can freeze Lomo Saltado, though only the beef and veggie mixture is recommended (rice and fries won’t freeze as nicely). Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, quickly stir-fry the Lomo Saltado in a hot pan to refresh its flavor and texture. You can also microwave it in short bursts, stirring in between for even heating. Add a splash of broth if it seems a bit dry, and always finish with extra cilantro if you have it!

FAQs

What is the origin of Lomo Saltado?

Lomo Saltado is a beloved dish from Peru that beautifully fuses Chinese stir-fry techniques with Peruvian ingredients. Created by Chinese immigrants in the late 19th century, it’s now a proud staple of Peruvian cuisine.

Can I make Lomo Saltado with chicken or another protein?

Absolutely! While beef is classic, you can use chicken, pork, or even mushrooms for a vegetarian version. The stir-fry technique and signature sauce work deliciously with a variety of proteins.

Where can I find aji amarillo peppers?

Aji amarillo peppers can sometimes be found in Latin or specialty markets, either fresh, in jars, or as a paste. If you can’t locate them, jalapeños make a good substitute, or you can use a bottled aji amarillo paste for authentic flavor.

Is it traditional to serve Lomo Saltado with both fries and rice?

Yes, this delightful double-carb combo is a hallmark of Peruvian comfort food! The fries soak up that irresistible sauce, while the rice balances things out — don’t skip either for the full experience.

Can I prep anything ahead of time?

You sure can. Slice your beef and veggies ahead, and even marinate the beef for a little longer (up to a few hours in advance) if you like. You can also cook your rice early and keep it warm until serving time.

Final Thoughts

If you’ve never tried Lomo Saltado before, trust me — this is a must-cook dish that belongs in your rotation. It’s speedy, colorful, and the gorgeous flavors win everyone over. I can’t wait to hear how your kitchen smells and your table sounds when you bring this Peruvian treasure to life!

Lomo Saltado Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Lomo Saltado is a classic Peruvian stir-fry dish that combines marinated beef with onions, tomatoes, and aji amarillo peppers, all tossed together in a savory sauce. Served with white rice and crispy French fries, this flavorful and satisfying dish is a favorite in Peruvian cuisine.

Ingredients

Scale

Marinated Beef:

1 1/2 pounds beef sirloin or flank steak, cut into thin strips
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon oyster sauce (optional)

Stir-Fry:

3 tablespoons vegetable oil, divided
1 large red onion, sliced into thick wedges
2 medium tomatoes, cut into wedges
1–2 jalapeños or aji amarillo peppers, sliced (optional)
3 cloves garlic, minced
1/4 cup beef broth or water
1/4 cup chopped fresh cilantro
Salt and black pepper to taste
Cooked white rice and French fries for serving

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Instructions

Marinate the Beef: Toss beef strips with soy sauce, red wine vinegar, and oyster sauce. Marinate for 10-15 minutes.
Stir-Fry: Heat 2 tablespoons of oil in a wok. Sear beef until browned. Remove beef. Add remaining oil, stir-fry onion, garlic, tomatoes, and peppers. Return beef, add broth, toss, and cook briefly. Season and garnish with cilantro.