Name: Lomo Saltado Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Peruvian
Ingredients: 1 lb beef sirloin, cut into thin strips; 2 tablespoons soy sauce; 1 tablespoon red wine vinegar; 1 teaspoon ground cumin; Salt and pepper to taste; 2 tablespoons vegetable oil, divided; 1 medium red onion, sliced into wedges; 2 medium Roma tomatoes, sliced into wedges; 1-2 medium yellow chili peppers (ají amarillo), sliced; 2 cloves garlic, minced; 1/4 cup fresh cilantro, chopped; 2 tablespoons oyster sauce; Salt and pepper to taste; 4 cups cooked white rice; 2 cups French fries (freshly fried or oven-baked)

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Prepare to fall in love with Lomo Saltado, the iconic Peruvian stir-fry that effortlessly brings together bold flavors from both East and West. Imagine sizzling beef, crisp onions, juicy tomatoes, and ají amarillo chiles all tossed together with a punchy blend of seasonings—finished with a shower of fresh cilantro, then served with a scoop of fluffy rice and golden French fries. This fusion dish has stolen Peruvian hearts for generations, and after one bite, you’ll totally understand why!

Ingredients You’ll Need

The beauty of this dish is rooted in its straightforward ingredients, each one adding something essential—whether it’s robust flavor, vibrant color, or delightful texture. Here’s why every element plays a starring role in authentic Lomo Saltado:

Beef Sirloin (1 lb, cut into thin strips): Opt for sirloin, which stays juicy and tender after a quick stir-fry—no chewy bites here!
Soy Sauce (2 tablespoons): Brings umami depth and a hint of salty-sweetness that sets the stage for the whole dish.
Red Wine Vinegar (1 tablespoon): This dash of acidity cuts through the richness, livening up every bite.
Oyster Sauce (1 tablespoon): Adds glossy richness and a subtle savory sweetness that ties everything together.
Ground Cumin (1 teaspoon): Delivers gentle warmth and earthy complexity, a must for that signature flavor.
Vegetable Oil (2 tablespoons): Keeps things moving in the wok—choose a neutral oil with a high smoke point.
Red Onion (1 medium, sliced into wedges): The slight crunch and sweetness of red onion balance out the hearty beef.
Roma Tomatoes (2 medium, sliced into wedges): They add juiciness, color, and a touch of tangy sweetness.
Ají Amarillo Peppers (1-2 medium, sliced): These Peruvian yellow chilis supply gentle heat plus a burst of sunny color; sub with mild yellow chili or jalapeño if needed.
Garlic (2 cloves, minced): For a punchy aromatic base—fresh garlic makes all the difference!
Fresh Cilantro (1/4 cup, chopped): Sprinkled on top, it brings fresh, herbaceous brightness.
Salt and Pepper (to taste): Essential for seasoning every element just right.
White Rice (4 cups, cooked): Fluffy and neutral, the perfect canvas to soak up all the saucy goodness.
French Fries (2 cups, freshly fried or oven-baked): Crispy, salty fries are what make Lomo Saltado irresistible—don’t skip these!

How to Make Lomo Saltado

Step 1: Marinate the Beef

Start by giving your beef strips a good soak in soy sauce, red wine vinegar, ground cumin, and a generous pinch of salt and pepper. This marinade is where the flavor magic begins—let the beef sit for at least 15 minutes, so every bite is infused with tangy, savory depth and those beautiful Peruvian spices.

Step 2: Sear the Beef

Crank up the heat and add a tablespoon of oil to your largest skillet or wok. Stir-fry the beef in batches if needed, working quickly for 2-3 minutes until browned on the outside but still tender and juicy. Don’t overcook! Once done, remove the beef and set it aside to rest—this keeps it succulent.

Step 3: Stir-Fry the Vegetables

In the same sizzling pan, add the rest of the oil, then toss in the onions, garlic, and sliced ají amarillo. Stir-fry for 2-3 minutes, just until the onions start to soften but still have a little crunch. The aroma at this stage is unforgettable!

Step 4: Add Tomatoes

Add your tomato wedges to the pan and cook for about a minute. You want them to warm up and release a touch of juice, but they should keep their shape and texture—it’s all about balancing the freshness and savoriness.

Step 5: Bring It All Together

Pop the seared beef (and its juices) back into the skillet. Stir in the oyster sauce and give everything a good toss for another 1-2 minutes. The oyster sauce will glaze the ingredients, helping them come together into that perfectly saucy and aromatic Lomo Saltado you’ve been craving.

Step 6: Garnish and Serve

Take the skillet off the heat and rain down that fresh chopped cilantro. Serve the hot beef and vegetable stir-fry immediately over fluffy white rice, topped or sided with hot, crispy French fries. Time to dig in!

How to Serve Lomo Saltado

Garnishes

A shower of freshly chopped cilantro is traditional, brightening every forkful. If you want another layer of pep, a squeeze of lime over each plate or some extra slivers of raw ají amarillo make a colorful―and flavorful―touch.

Side Dishes

Authentically, Lomo Saltado is always paired with two essentials: a scoop of white rice and a portion of French fries. If you’re feeling ambitious, you could serve some Peruvian-style corn or a tangy salad alongside for extra crunch, but honestly, this dish shines brightest when you keep things classic.

Creative Ways to Present

Why not lean into the fusion spirit of Lomo Saltado? Spoon the steak and veggies into warm tortillas for craveable Peruvian tacos, or top a toasted baguette for a steak sandwich with a twist. Leftovers also make an incredible rice bowl lunch, drizzled with a bit of spicy mayo or garlic aioli.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lomo Saltado (rice, fries, and all) in an airtight container in the fridge for up to 3 days. For best results, store the beef and stir-fried veggies separately from the rice and fries so nothing gets soggy.

Freezing

While the stir-fried beef and vegetables freeze well for up to 2 months, I don’t recommend freezing the fries or rice, as their texture can suffer. If you must freeze, pack just the stir-fry in a freezer-safe bag or container and thaw overnight in the fridge before reheating.

Reheating

To revive the flavors, reheat the beef and veggies in a hot skillet until steaming—this also helps refresh the stir-fry texture. Warm up the rice separately (covered, microwave or stovetop), and give the fries a quick pass in the oven or air fryer to crisp them up again.

FAQs

Can I make Lomo Saltado with chicken or tofu instead of beef?

Absolutely! Swap in sliced chicken breast or firm tofu for the beef, marinate the same way, and stir-fry until cooked through. The sauce and veggie combo works beautifully with other proteins.

What can I use if I can’t find ají amarillo peppers?

If ají amarillo isn’t available, use a mild yellow chili, a mix of sweet bell pepper and a touch of jalapeño, or even a bit of hot sauce to bring in the color and gentle heat.

How spicy is traditional Lomo Saltado?

Traditionally, it’s mild to moderately spicy—the heat really depends on how much ají amarillo you use. Add extra peppers or hot sauce if you love some kick, or go light for a milder meal.

Why are French fries served with this dish?

It’s all about the uniquely Peruvian love affair between potatoes and rice—the fries soak up the sauce and their crispy edges add irresistible texture. It might sound unusual, but once you try it, you’ll be hooked!

Can I prep anything ahead to save time?

Definitely. You can slice all your veggies, make the marinade, and even cook the rice a day ahead—just keep everything chilled separately until you’re ready to fire up the skillet for fresh, smoky flavor.

Final Thoughts

Trust me, once you try Lomo Saltado, it’ll earn a spot in your regular dinner rotation. It’s bold, vibrant, and full of comfort—just the kind of recipe you’ll love coming back to and sharing with everyone you know. Give it a go and watch it disappear right before your eyes!

Lomo Saltado Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Lomo Saltado is a classic Peruvian dish that combines stir-fried beef with vegetables and French fries, seasoned with a flavorful blend of soy sauce, vinegar, and spices. This hearty and savory dish is a perfect representation of the fusion of Chinese and Peruvian cuisines.

Ingredients

Scale

Marinated Beef:

1 lb beef sirloin, cut into thin strips
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon ground cumin
Salt and pepper to taste

Stir-Fry:

2 tablespoons vegetable oil, divided
1 medium red onion, sliced into wedges
2 medium Roma tomatoes, sliced into wedges
1–2 medium yellow chili peppers (ají amarillo), sliced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
2 tablespoons oyster sauce
Salt and pepper to taste

Serving:

4 cups cooked white rice
2 cups French fries (freshly fried or oven-baked)

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Instructions

Marinate the Beef: In a bowl, marinate the beef with soy sauce, vinegar, cumin, salt, and pepper for at least 15 minutes.
Stir-Fry Beef: Heat 1 tablespoon of oil in a skillet over high heat. Stir-fry the marinated beef until browned but tender. Set aside.
Sauté Vegetables: In the same skillet, sauté onions, garlic, and ají amarillo. Add tomatoes and cook briefly.
Combine Ingredients: Return beef to the skillet, add oyster sauce, and toss everything together.
Finish and Serve: Remove from heat, garnish with cilantro, and serve hot with rice and French fries.