PeruvianDinner

Recipe Story

origins & traditions

Lomo Saltado represents the beautiful fusion of Peruvian and Chinese culinary traditions, born from the Chifa culture that emerged in Lima during the 19th century. This iconic dish features tender beef strips quickly seared at high heat in a wok, combined with red onions, fresh tomatoes, and crispy fried potatoes. The unique combination of soy sauce, vinegar, and aji amarillo paste creates a savory-tangy sauce that perfectly coats each ingredient. The technique of stir-frying at high temperatures, known as "saltado," ensures the beef remains tender while the vegetables retain their crisp texture. Traditionally served alongside white rice and sometimes french fries, this dish has become a staple in Peruvian households and restaurants worldwide, showcasing how immigrant influences can create entirely new and beloved culinary traditions.

Instructions

step by step

0/12 done

Cut the beef steak into strips about 1/2 inch thick and 2 inches long. Season with salt, black pepper, and cumin. Let marinate for 15 minutes.
Peel and cut potatoes into thick fries. Heat vegetable oil in a deep skillet and fry potatoes until golden and crispy, about 8-10 minutes. Drain on paper towels and set aside.
Cut the red onions into thick wedges. Cut tomatoes into wedges. Mince garlic and slice the bell pepper into strips.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until smoking hot.
Add the beef strips in a single layer and sear without moving for 2 minutes until browned. Flip and sear the other side for 1-2 minutes. Remove beef and set aside.
In the same wok, add 1 tablespoon oil. Add garlic and stir-fry for 30 seconds until fragrant.
Add the onion wedges and stir-fry for 2 minutes until they begin to soften but still have crunch.
Add the bell pepper strips and stir-fry for 1 minute.
Add the tomato wedges and stir-fry for 1 minute.
Return the beef to the wok. Add soy sauce, vinegar, and hot sauce. Toss everything together for 1 minute.
Add the fried potatoes and fresh cilantro. Toss gently to combine without breaking the potatoes.
Serve immediately over cooked white rice.

Lomo Saltado

3.5 (32)

A beloved stir-fried beef dish combining marinated strips of sirloin with onions, tomatoes, and crispy potatoes, served over fluffy white rice with bold flavors of soy sauce and vinegar.

medium

45 min

4 servings

Ingredients

0 of 15 checked

Main Protein

600 grams beef-steak, cut into strips

Main Ingredients

3 pieces potatoes, cut into thick fries
2 pieces onions, cut into wedges
2 pieces tomatoes, cut into wedges
1 pieces bell-peppers, sliced into strips

Aromatics

4 cloves garlic, minced

Sauce

3 tablespoons soy-sauce
2 tablespoons vinegar-white
1 teaspoons hot-sauce (optional)

Cooking

6 tablespoons vegetable-oil

Garnish

3 tablespoons cilantro, chopped

Seasoning

1 teaspoons cumin
1 teaspoons salt
1 teaspoons black-pepper

Serving

2 cups rice-white, cooked

Chef Tips

expert advice

•The key to perfect Lomo Saltado is maintaining very high heat throughout cooking - this creates the characteristic "wok hei" or breath of the wok that gives the dish its distinctive flavor.

•Make sure all ingredients are prepped before you start cooking, as the stir-frying happens very quickly.

•If you cannot find aji amarillo paste, you can substitute with a combination of hot sauce and a pinch of turmeric for color.

•For extra authenticity, some cooks add a splash of pisco or red wine when adding the soy sauce.

•The potatoes can also be roasted instead of fried for a healthier version.

•You can substitute beef with chicken breast or even tofu for variations.

•Some families serve this with both rice AND french fries on the side for the ultimate comfort meal.

•The dish is best served immediately while the potatoes are still crispy.

Peruvian

⭐ Highly Rated

45 minmedium