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Lomo Saltado, known for its bold flavours and dynamic mix of influences, this stir fried beef dish is a beloved staple in homes and restaurants alike.
Lomo Saltado isn’t just a meal, it’s an experience, showcasing Peru’s rich culinary history and its ability for blending traditions from around the world. Served with rice and crispy fries, this dish is the perfect example of how Peruvians turn simple ingredients into something extraordinary.
Lomo Saltado is a stir fry that seamlessly marries Peruvian and Chinese culinary traditions. Tender strips of beef are cooked with onions, tomatoes, and peppers in a sizzling hot wok, flavoured with soy sauce, vinegar, and spices.
The result is a dish that’s savoury, tangy, and bursting with umami. What sets it apart, though, is its presentation, a harmonious mix of stir fried beef served alongside rice and French fries, offering a perfect blend of textures and flavours.
This dish is a mainstay of Peruvian dining, enjoyed equally at upscale restaurants and casual family tables. It’s a prime example of Peruvian comfort food, delivering a meal that’s satisfying and rich in flavour while still being approachable and easy to love. Whether you’re trying it for the first time or it’s a familiar favourite, Lomo Saltado always feels like a celebration on a plate.
Ingredients and Taste
The foundation of Lomo Saltado lies in its simple yet thoughtfully chosen ingredients. Strips of beef, often sirloin or tenderloin, are marinated briefly to enhance their flavour and then stir fried at high heat.
Fresh onions, tomatoes, and Peruvian yellow chili peppers (ají amarillo) are added to the mix, creating a colourful and aromatic base. The stir fry is brought to life with soy sauce, vinegar, and occasionally a dash of cumin, which infuses the dish with depth and complexity.
The flavor profile of Lomo Saltado is unforgettable. The beef is tender and savoury, balanced by the sweetness of caramelized onions and the tanginess of the tomatoes.
The soy sauce and vinegar create a rich, slightly acidic glaze that ties everything together, while the ají amarillo adds a mild, fruity heat that is distinctly Peruvian. Served with fluffy white rice and golden French fries, the dish achieves a perfect equilibrium of flavours and textures, crispy, soft, tangy, and savoury, all in one bite.
A Taste of History
Lomo Saltado is more than just a popular dish, its origins trace back to the late 19th century, during a period of significant Chinese immigration to Peru. These immigrants brought with them cooking techniques and ingredients that transformed the local food scene, most notably the use of the wok and soy sauce.
This fusion of Chinese and Peruvian flavours gave birth to Lomo Saltado, a dish that embodies the concept of chifa; Peruvian-Chinese cuisine. Over time, Lomo Saltado evolved into its own distinct creation, reflecting the adaptability and creativity of Peruvian cooks.
Today, it’s one of the country’s most iconic dishes, celebrated for its ability to bridge culinary worlds while remaining deeply rooted in Peruvian tradition.
Lomo Saltado (Peruvian Stir Fried Beef) Recipe
Serves: 4 people
Ingredients:
For the Beef and Marinade:
- 500g beef sirloin or tenderloin, cut into thin strips
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 1 tsp ground cumin
- 1 tsp minced garlic
For the Stir Fry:
- 3 tbsp vegetable oil, divided
- 1 large red onion, sliced into wedges
- 2 large tomatoes, sliced into wedges
- 1 medium yellow chili pepper (aji amarillo), julienned (optional)
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- 500g French fries (store bought or homemade, cooked)
For Serving:
- Steamed white rice
- Chopped cilantro (optional, for garnish)
Directions
Begin by marinating the beef. In a large bowl, combine the beef strips with soy sauce, red wine vinegar, ground cumin, and minced garlic. Toss well to coat evenly. Cover the bowl and refrigerate for at least 20 minutes to allow the flavours to penetrate the meat.
While the beef marinates, prepare your vegetables. Slice the red onion and tomatoes into wedges, ensuring the pieces are large enough to hold their shape during cooking. If using yellow chili pepper, julienne it finely. Keep all vegetables ready in separate bowls.
Heat a large wok or heavy bottomed skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, remove the beef from the marinade and stir fry it in batches to avoid overcrowding the pan. Cook for 2–3 minutes until the beef is seared and browned. Transfer to a plate and set aside.
In the same wok, add another tablespoon of oil and heat over medium-high. Toss in the red onion wedges and stir fry for about 2 minutes, just until slightly softened but still crisp. Add the tomatoes and chili pepper, stirring gently to avoid breaking the tomato wedges.
Return the beef to the wok and stir to combine. Pour in 1 tablespoon each of soy sauce and red wine vinegar. Stir fry for another 2 minutes, allowing the ingredients to meld together. Season with salt and pepper to taste.
While the stir fry is finishing, prepare the French fries. If using store bought fries, heat them according to package instructions until crispy. For homemade fries, deep fry or bake them until golden. Ensure they’re hot and ready to serve.
To assemble, layer the crispy French fries into the wok with the beef and vegetables. Toss gently to coat the fries in the sauce without making them soggy. Cook for 1 minute to warm everything through.
Serve the Lomo Saltado immediately with a side of steamed white rice. Garnish with chopped cilantro for a fresh burst of flavour. For an authentic touch, pair the dish with aji sauce or lime wedges. Ensure all components are hot for the best dining experience.
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