Peruvian Lomo Saltado Recipe: Lomo Saltado is a beloved Peruvian dish that beautifully fuses Chinese and Peruvian culinary traditions into a stir-fry masterpiece. It combines tender beef strips, crisp onions, and juicy tomatoes, all stir-fried together in a savory soy-based sauce, then traditionally served with both rice and French fries. Yes, both! This dish exemplifies Peru’s rich, multicultural cuisine, offering a taste that’s as vibrant as its history.
You might be wondering—how does stir-fry belong to Peruvian cuisine? Lomo Saltado is actually a direct result of Chinese influence in Peru, especially from immigrants who introduced wok cooking techniques during the late 19th century. The result? A deeply flavorful, comforting dish that’s hard to resist.
History and Origin of Lomo Saltado
The origins of Lomo Saltado trace back to the late 1800s during the wave of Chinese immigration to Peru. The Chinese immigrants, particularly the Cantonese, brought with them ingredients like soy sauce and cooking methods like stir-frying. In Peru, they adapted their dishes to local ingredients, leading to a style known as “Chifa”—a blend of Chinese and Peruvian cooking.
Lomo Saltado emerged as one of the most iconic Chifa creations. While the beef and vegetables are stir-fried like in Chinese cuisine, the addition of French fries and rice adds a distinctly Peruvian touch. It’s one of the few dishes in the world that unapologetically marries two carb-heavy sides, and we’re all here for it.
Why Lomo Saltado is So Popular in Peru
Lomo Saltado is more than a dish—it’s a national treasure. Ask any Peruvian, and they’ll likely name it among their top comfort foods. It’s served in homes, street stalls, and fine dining restaurants alike. The appeal lies in its simplicity, explosive flavor, and satisfying texture.
The combination of juicy beef, stir-fried onions, tomatoes, and crispy fries hits every note: umami, sweet, salty, crispy, and tender. And because it’s so customizable, everyone has their version—some with extra spice, others with a vinegar twist. It’s a dish that continues to evolve, which only adds to its popularity.
Cultural Significance of Lomo Saltado
In Peru, food is more than nourishment—it’s a cultural expression. Lomo Saltado isn’t just a meal; it’s a symbol of Peru’s multicultural identity. It reflects the influence of Chinese immigrants while staying grounded in Peruvian tradition.
It’s often served during family gatherings, national holidays, or just an everyday dinner. Because it’s relatively easy to make and incredibly delicious, Lomo Saltado acts as a culinary bridge between generations and cultures in Peru.
Flavor Profile of Lomo Saltado
If you’ve never had Lomo Saltado, imagine this: smoky beef, coated in a slightly tangy, slightly salty sauce; sweet, caramelized onions; fresh, acidic tomatoes; crispy fries soaking up all those juices; and fluffy white rice to balance it all out. That’s the magic in every bite.
- Savory: From soy sauce and beef
- Tangy: A touch of vinegar adds zing
- Sweet: Onions and tomatoes bring a natural sweetness
- Crunchy: Fries provide that perfect contrast
- Juicy & Tender: Stir-fried beef melts in your mouth
It’s like a flavor explosion you never knew you needed—but once you’ve tried it, there’s no going back.
List of Ingredients You’ll Need
Let’s break it down so your kitchen is ready to rock.
Main Ingredients
- 1.5 lbs beef sirloin or tenderloin, sliced into strips
- 1 large red onion, sliced into thick wedges
- 2 ripe tomatoes, sliced into wedges
- 3 cloves garlic, minced
- 1 lb French fries (frozen or homemade)
- 2 cups cooked white rice (for serving)
Sauces and Seasonings
- 3 tablespoons soy sauce
- 2 tablespoons white vinegar (or red wine vinegar)
- 1 tablespoon oyster sauce (optional, but recommended)
- Salt and black pepper to taste
- 1 teaspoon cumin (optional)
- 1-2 aji amarillo (Peruvian yellow chili), sliced (or substitute with mild yellow chili or habanero)
Side Dish Essentials
- Fresh parsley or cilantro (for garnish)
- Cooking oil (vegetable or canola, for high-heat frying)
Best Cuts of Beef for Lomo Saltado
Choosing the right beef can make or break this dish. You want something tender that sears quickly.
Top choices:
- Sirloin
- Tenderloin
- Ribeye (if you’re feeling fancy)
Avoid tough cuts like chuck or round unless you’re marinating them longer. You want that beef to cook fast and remain juicy. Slice it thin, against the grain, for best results.
Tools and Equipment You’ll Need
You don’t need a professional kitchen, just a few essentials:
- Large wok or skillet (must handle high heat)
- Cutting board and sharp knife
- Wooden spoon or spatula
- Rice cooker or pot for white rice
- Deep fryer or air fryer (optional, for fries)
Having everything prepped and within reach is key—this dish comes together FAST.
How to Prep the Ingredients
Beef Preparation
- Slice the beef into thin, uniform strips.
- Marinate with soy sauce, garlic, cumin, and black pepper.
- Let it rest for at least 20–30 minutes in the fridge.
Pro tip: Do not over-marinate—it’ll change the texture.
Vegetable Chopping Tips
- Slice the onions into thick wedges (you want a bit of crunch).
- Tomatoes should be sliced into wedges, not diced—they’ll cook fast and you don’t want them mushy.
- Mince the garlic fine, so it evenly coats the beef.
- Prepare your aji amarillo by slicing into thin strips (optional for heat).
How to Make Lomo Saltado (Step-by-Step Guide)
Lomo Saltado is a classic Peruvian stir-fry that combines juicy beef, savory sauce, crisp vegetables, and fries. It’s bold, fast, and incredibly satisfying.
Step 1: Marinate the Beef
Slice beef (sirloin or tenderloin) into strips. In a bowl, toss with soy sauce, vinegar, minced garlic, black pepper, and a pinch of salt. Let it marinate for about 10–15 minutes to absorb the flavors.
Step 2: Stir-Fry the Beef
Heat a wok or large skillet over high heat with a little oil. Add the beef in a single layer and stir-fry quickly for 2–3 minutes until browned but still tender. Remove the beef from the pan and set aside.
Step 3: Sauté the Vegetables
In the same pan, add a bit more oil if needed. Sauté sliced red onions and bell peppers over high heat for 2–3 minutes until slightly softened but still crisp. Add tomatoes and cook briefly so they hold their shape.
Step 4: Combine Everything
Return the beef to the pan. Add a splash of beef stock or water and adjust seasoning with more soy sauce if needed. Toss everything together quickly, allowing the sauce to coat the beef and vegetables evenly. Finish with chopped fresh cilantro.
Step 5: Serve with Fries and Rice
Serve the Lomo Saltado hot alongside crispy fries and steamed white rice. Enjoy the perfect balance of savory, tangy, and smoky flavors. 🍽️✨
Tips for Perfecting Lomo Saltado
Want to elevate your Lomo Saltado from good to unforgettable? These tips will help you master the dish like a pro.
- Use a hot wok or skillet: High heat is essential for getting that slight char on the beef and vegetables. Don’t cook it low and slow—you’ll lose the signature smokiness.
- Cook in batches: Crowding the pan cools it down, causing your ingredients to steam instead of sear. Cook beef and vegetables in separate batches if needed.
- Keep your fries crispy: If you’re tossing the fries into the stir-fry, add them at the very end. This way, they’ll soak up flavor without getting soggy.
- Use fresh tomatoes: Ripe, juicy tomatoes will enhance the flavor and add moisture to the sauce. Avoid canned or unripe tomatoes—they won’t bring the same balance.
- Aji amarillo adds authenticity: While optional, this Peruvian yellow pepper gives the dish an unmistakable flavor and gentle heat. If you can find it, don’t skip it!
Experiment a little, taste as you go, and don’t be afraid to customize. That’s the beauty of this dish.
Common Mistakes to Avoid
Even seasoned cooks can slip up. Here’s what to watch out for:
- Overcooking the beef: It’s easy to do, especially when you’re trying to brown every side. Keep the stir-fry time short and hot.
- Using the wrong cut of beef: Tough cuts like chuck or brisket need slow cooking—not stir-frying. Stick with tender cuts like sirloin or tenderloin.
- Soggy fries: Whether you’re using frozen fries or making them fresh, make sure they’re crispy before mixing them in.
- Too much liquid: Tomatoes and soy sauce both add moisture. If your stir-fry becomes too watery, it’ll steam instead of sear.
- Underseasoning: This dish needs bold flavors. Don’t be shy with soy sauce, vinegar, and pepper.
Avoiding these common missteps will help you get that perfect balance of flavor and texture every time.
Variations of Lomo Saltado
One of the best things about Lomo Saltado is how versatile it is. Here are a few fun twists you can try:
- Chicken Saltado (Pollo Saltado): Swap beef for chicken breast or thighs. Everything else stays the same—just as flavorful and a little lighter.
- Vegetarian Lomo Saltado: Use portobello mushrooms, tofu, or seitan as the main protein. You’ll still get that satisfying umami kick.
- Seafood Saltado: Shrimp or calamari work surprisingly well with this stir-fry base. Just adjust cooking times accordingly.
- Sweet Potato Fries: For a modern, slightly sweet spin, sub in crispy sweet potato fries instead of regular ones.
- No-fries version: Not a fan of double carbs? Skip the fries and serve Lomo Saltado over quinoa or a salad base for a healthier take.
These variations let you keep the soul of the dish while catering to dietary needs or just switching things up.
What to Serve with Lomo Saltado
While Lomo Saltado already includes rice and fries, you can round out your meal with some extra sides or drinks:
Side Dishes
- Quinoa salad – Adds a light, nutty counterbalance.
- Pickled onions – Bright and tangy, they refresh the palate.
- Avocado slices – Creamy avocado goes beautifully with the bold flavors of the stir-fry.
Drinks
- Chicha Morada – A sweet Peruvian drink made from purple corn and spices.
- Inca Kola – The classic fizzy favorite of Peru.
- Cold beer or red wine – For a more grown-up pairing.
These additions make for a full Peruvian-inspired meal that’s sure to impress.
FAQs about Peruvian Lomo Saltado Recipe
1. Can I make Lomo Saltado ahead of time?
Yes, you can prep ingredients ahead, but it’s best to stir-fry everything just before serving to maintain the texture and freshness.
2. What if I don’t have a wok?
No worries! A large, heavy skillet will do the job. Just make sure it can handle high heat for proper searing.
3. Is Lomo Saltado spicy?
It depends on the chili you use. Aji amarillo adds mild heat. You can leave it out or substitute with a chili that suits your spice tolerance.
4. Can I use frozen fries?
Absolutely. Frozen fries are a great time-saver. Just make sure they’re cooked until crispy before adding to the stir-fry.
5. What can I substitute for aji amarillo?
If you can’t find aji amarillo, try using yellow bell pepper for color or a mild chili like banana pepper for a bit of heat.
Conclusion
Lomo Saltado is more than just stir-fry—it’s a delicious celebration of Peru’s multicultural history. With juicy beef, sautéed onions and tomatoes, crispy fries, and fluffy white rice, this dish manages to be both comfort food and a culinary adventure. Whether you stick to the classic or experiment with your own twist, the result is always satisfying.
So next time you’re craving something bold, flavorful, and soul-warming, give Lomo Saltado a try. It might just become your new favorite dinner.
