Lomo saltado stands as one of Peru’s most iconic dishes, representing the beautiful fusion of Chinese and Peruvian culinary traditions that emerged during the 19th century immigration wave. This vibrant stir-fry combines tender strips of beef with crisp vegetables, bold seasonings, and perfectly cooked French fries, all brought together in a sizzling wok with a sauce that balances soy, vinegar, and traditional Peruvian flavors. The result is a dish that’s both exotic and familiar, offering layers of texture and taste that make it utterly addictive.
What makes lomo saltado truly special is its perfect marriage of East and West, where Chinese stir-frying techniques meet Peruvian ingredients and sensibilities. The dish showcases the concept of “chifa” – the Peruvian-Chinese fusion cuisine that has become integral to Peru’s culinary identity. Each element serves a purpose: the high-heat cooking method seals in the beef’s juices, the vegetables provide crunch and freshness, while the fries add substance and a uniquely Peruvian touch that distinguishes this dish from traditional Chinese stir-fries.
The beauty of lomo saltado lies in its accessibility and the way it transforms simple ingredients into something extraordinary. Unlike many fusion dishes that can feel forced or confused, lomo saltado achieves perfect harmony between its diverse elements. The beef is always tender, the vegetables maintain their crunch, and the sauce provides just enough moisture to bind everything together without overwhelming the individual flavors. It’s comfort food that happens to be sophisticated, making it perfect for both weeknight dinners and special occasions.
How To Make Lomo Saltado
Ingredients
For the Beef:
- 1.5 lbs beef sirloin or tenderloin, cut into 1-inch strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
For the Vegetables:
- 2 large red onions, cut into thick strips
- 3 large tomatoes, cut into wedges
- 1 yellow bell pepper, cut into strips (optional)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2-3 ajà amarillo peppers, seeded and sliced (or 1 jalapeño as substitute)
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons beef broth or water
For the Fries and Garnish:
- 4 large russet potatoes, cut into thick fries
- Oil for deep frying
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked white rice
- Salt to taste
Step-by-Step Instructions
Step 1: Marinate the Beef Cut the beef against the grain into strips about 1 inch wide and 3 inches long. Place in a bowl and add soy sauce, red wine vinegar, cumin, black pepper, and garlic powder. Mix well to coat all pieces evenly. Let marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator. The acid in the vinegar will help tenderize the meat while the spices penetrate the fibers.
Step 2: Prepare the Vegetables Cut the red onions into thick strips, maintaining some structure so they don’t break down completely during cooking. Cut tomatoes into wedges, removing excess seeds if desired. Slice the bell pepper into strips and prepare the ajà amarillo peppers by removing seeds and slicing thinly. Having everything prepped and ready is crucial since the cooking process moves quickly.
Step 3: Make the Sauce In a small bowl, whisk together soy sauce, red wine vinegar, oyster sauce, cumin, black pepper, brown sugar, and beef broth. Stir until the sugar dissolves completely. The sauce should taste balanced – salty, tangy, slightly sweet, and aromatic from the cumin. Adjust seasonings if needed and set aside.
Step 4: Prepare the French Fries Cut potatoes into thick fries, about 1/2 inch wide. Rinse in cold water to remove excess starch, then pat completely dry with paper towels. Heat oil to 350°F in a deep fryer or heavy pot. Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels and season with salt immediately. Keep warm in a low oven.
Step 5: Cook the Rice Prepare white rice according to package directions. Peruvian-style rice is typically cooked with a bit of oil and salt, resulting in fluffy, separate grains. Keep warm until ready to serve. The rice serves as the neutral base that absorbs the flavorful sauce from the lomo saltado.
Step 6: Sear the Beef Heat a large wok or heavy skillet over high heat until smoking. Add 1 tablespoon of vegetable oil and swirl to coat. Remove beef from marinade and add to the hot wok in a single layer. Don’t stir for 2-3 minutes, allowing the beef to develop a good sear. Stir-fry for another 2-3 minutes until beef is browned but still pink in the center. Remove beef to a plate and set aside.
Step 7: Stir-Fry the Aromatics In the same wok, add another tablespoon of oil if needed. Add minced garlic, ginger, and ajà amarillo peppers. Stir-fry for 30 seconds until fragrant but not browned. The high heat will release the aromatics quickly, so work fast to prevent burning.
Step 8: Add the Onions Add the sliced red onions to the wok and stir-fry for 2-3 minutes until they begin to soften but still maintain some crunch. The onions should be wilted but not completely soft – they need to retain some texture to provide contrast in the finished dish.
Step 9: Add Tomatoes and Peppers Add the tomato wedges and bell pepper strips to the wok. Stir-fry for 2-3 minutes until the tomatoes begin to break down slightly and release their juices, but still hold their shape. The tomatoes will contribute both flavor and moisture to the dish.
Step 10: Combine and Finish Return the seared beef to the wok along with any accumulated juices. Pour in the prepared sauce and toss everything together quickly. Stir-fry for 1-2 minutes until the beef is heated through and the sauce coats all ingredients. The beef should be tender and the vegetables should still have some bite.
Step 11: Add the Fries Add the warm French fries to the wok and gently fold them into the mixture. Be careful not to break them apart. The fries should be well-coated with the sauce and heated through. This step should take no more than 1 minute.
Step 12: Final Seasoning and Serving Taste and adjust seasoning with salt, pepper, or additional soy sauce if needed. Remove from heat and sprinkle with fresh chopped cilantro. Serve immediately over white rice, ensuring each portion gets a good mix of beef, vegetables, and fries.
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