Lomo Saltdado


Lomo Saltado is a Peruvian stir-fry that was influenced by the Cantonese-Chinese community that migrated to Peru. This Chifa dish consists of beef tossed in a sauce made up of simmered tomatoes, red onion, soy sauce and ginger. Serve it over rice for a delicious dinner.

Lomo Saltado

Here’s another recipe straight from my mama’s brain. It was one of my favorites growing up.

That’s kinda weird and unexpected, right? A lot of people are surprised to learn that Peru has a large Asian community. As a result, this Asian presence–over generations and generations–has had a huge influence on “traditional” Peruvian cuisine, basically making it into what it is today. This particular dish was derived from a Cantonese stir-fry. The potatoes make it unique to Peru, along with the spices and thick sauce.

What is Lomo Saltado?

Lomo Saltado is the national dish of Peru. It’s most easily described as a stir-fry; a latin stir-fry! This Lomo Saltado recipe includes strips of beef, red onion, tomatoes, French fries, ginger simmered in a sauce flavored with soy sauce, beer and ginger.

What is Chifa?

Chifa is a type of cuisine in Peru that was created and influenced by the Chinese population living in Peru. This cuisine often times combines ingredients and dishes from Chinese and Cantonese backgrounds and fuses them with indigenous Peruvian ingredients such as aji amarillos (spicy yellow peppers) and Andean potatoes.

What Cut of Beef Should Be Used?

My favorite cut of meat for this Lomo Saltado recipe is sirloin. I then cut this sirloin into 1/2-inch thick strips. I’ve been to fancier Peruvian restaurants and they’ve used tenderloin. As a result, let me tell you, it’s delicious! Recently I’ve been on a kick of using grass-fed beef (it’s what I used pictured) and it is AMAZING.

Lomo Saltado Ingredients

  • French fries. Potato is prevalent in so many Peruvian recipes, including this one! I choose to fast food-buy my French fries. This saves on clean-up, heating up oil. AND, we all know baked potatoes aren’t as good as fried ones.
  • Beef. I like using grass-fed, organic sirloin.
  • Red onion. I like to cut it into quarters or eighths.
  • Roma tomatoes. This will contribute to its sauciness.
  • Serrano Peppers. Traditionally, aji amarillos are used, but since they’re difficult to find in the U.S., I use serrano peppers. Feel free to use a teaspoon or two of aji amarillo paste, if you have it.
  • Fresh ginger. I like to mince up some ginger.
  • Garlic. I like to measure garlic with my heart. I use an ample amount because FLAVOR.
  • Soy Sauce. This gives it a delicious savory flavor.
  • Beer (or Beef Broth). Pick your flavor. I like to deglaze the pan with a bit of lager beer. If you want to skip the beer, you can use beef broth in its place.

How to Make Lomo Saltado

  • Get the fries. Here’s the truth–because frying can be a pain–I go to McDonald’s and buy French fries from the drive-thru. My parents figured out to do this after years of frying their own potatoes.
  • Salt and prep the strips of meat. Trim off any fat.
  • Sear the meat. Until it’s browned on both sides. And then remove it and set it aside.
  • Cook the onions and tomatoes. I like to cook them just until slightly softened. As a result, this will extract some of their juices and thicken the sauce.
  • Add the diced pepper, garlic, spices, tomato paste and soy sauce.
  • Deglaze the pan. And pour in the beer and scrape the bottom of the pan with a spoon. As a result, the little bits of beef will go into the sauce, which will translate into flavor. Salt to taste.
  • Mix in the beef and fried potatoes. And then toss everything together. In addition, I plate it with rice and top with Italian parsley.

I always drink it with either an inca kola or a super cold beer. And I love serving it with Aji Verde (Peruvian Green Sauce).

I hope you love this Lomo Saltado! And then, if you make it, let me know on Instagram!

Lomo Saltado

Lomo Saltado Recipe

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serving Size: 4
Calories: 183kcal
Lomo Saltado is a Peruvian stir-fry that was influenced by the Cantonese-Chinese community that migrated to Peru. The beef is tossed and cooked in tomatoes, red onion, soy sauce and ginger. Serve it over rice for a delicious dinner.


Lomo Saltado:

  • 2 cups French fries , (from a fast food place OR from frozen, see below for directions)
  • 2 tablespoons neutral oil, (I used avocado oil)
  • 1 pound sirloin, cut into 1/4-inch strips
  • Kosher Salt
  • 1 red onion (white or yellow onion will work fine too), peeled and quartered
  • 2 roma tomatoes, core removed and cut into quarters
  • 2 serrano pepper, de-seeded and minced
  • 3 garlic cloves, peeled and minced
  • 1-inch knob ginger, peeled and finely grated
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1/3 cup soy sauce
  • 1/3 cup beer, (or beef broth)
  • Handful of Italian parsley leaves, minced, as garnish


To Cook the Lomo Saltado:

  • *French Fry Instructions: I used French fries I bought from McDonalds. I needed about 1 order of large French fries for this recipe. I preheated an oven to 200 degrees F and put them on a baking sheet in an even layer so they'd stay warm while I made the rest of the dish.
  • Slice the sirloin into 1/2-inch thick strips. Trim off any thick fat caps, if they exist. Season both sides of the meat with a liberal amount of salt.
  • In a large skillet, set over medium-high heat, add the neutral oil. Add the meat to the oil and cook on first side for 1-2 minutes, until browned. Flip and cook on opposite side for an additional minute or so. Remove the meat from the pan and set aside.
  • Add an additional tablespoon of oil, if needed (I didn't need any) and toss in the onions and tomatoes. Cook until slightly translucent, about 5 minutes. Throw in the diced pepper, garlic, cumin, tomato paste and soy sauce. Pour in the beer and deglaze the pan, using a spoon. Cook mixture for an additional 5 to 7 minutes, until the alcohol is cooked out of the beer and the sauce has thickened. Give it a taste and adjust the salt. I didn't need any because of the type of soy sauce I used.
  • Add in the cooked beef strips and French fries, and toss together. Serve atop steamed rice and garnish with minced Italian parsley.


French Fries: 
I like buying French fries from McDonald's for this recipe. They're delicious. You can also use store-bought frozen French fries.
Aji Amarillos: 
If you have aji amarillo (whether frozen or in paste form), use it! This recipe calls for a serrano pepper because aji amarillo can be tough to find. I would use 1 whole aji amarillo OR 2 teaspoons of the paste (or more to taste). 
Le Creuset Braiser | Tongs | Baking Sheet | Cutting Boards | Aji Amarillo Paste
CuisineAmerican, Latin America, Latino Food, Peruvian, South American
Keywordhow to make lomo saltado, lomo saltado peruano, lomo saltado receta
Calories: 183kcal | Carbohydrates: 4g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 910mg | Potassium: 560mg | Fiber: 1g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 3mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Lomo Saltado
If you’re looking for more Peruvian-inspired recipes? Here are some of my other favorites:

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Recipe Rating

  • Reply BikersGearGermany March 3, 2020 at 9:49 am

    It looks really amazing. I love this. Thanks:)

  • Reply Lori in Toronto February 27, 2020 at 12:15 pm

    5 stars
    Will try this soon. Had Lomo Saltado at a restaurant in Miami a few years ago, and loved it. So flavourful and unique!

  • Reply Jen Gracyalny February 23, 2020 at 12:24 pm

    I am currently a gringa living in Lima and will be moving back to the US in December. This, along with your papa a la huacaina and other recipes make me so grateful that I’ll have good recipes of my Peruvian home to make when I move back. ¡¡Sigue con los sabores peruanos!!

  • Reply Christina January 29, 2020 at 4:45 am

    5 stars
    So good Adrianna!

    We got to go to Peru years ago and fell in love with Lomo Saltado. We’ve been trying various recipes ever since (even from Peruvian cookbooks and blogs) and this is the FIRST one that tasted like what we had. THANK YOU!

    • Reply Adrianna Adarme January 29, 2020 at 11:05 am

      omg hi christina! haha. this is amazing news! i’m so excited to update these photos soon. haha. 🙂

  • Reply Valerie June 24, 2014 at 3:52 pm

    My mother was raised in Peru and whenever we could find a Peruvian restaurant when I was younger I would ALWAYS get Lomo Saltado. When I finally got to go to Peru I still (for the most part) stuck with Lomo Saltado! Does the chili make it spicy? I’ve never had a Lomo Saltado dish that tasted even remotely spicy(and I’m a wimp when it comes to spicy/hot food). I love the idea of buying fries from a fast food joint since frying things terrify me and I’m currently without an oven! Definitely looking forward to trying your recipe, I’ve been dying for that taste I only found when I was actually in Peru!

  • Reply Jessica December 6, 2012 at 7:04 pm

    The other night I was going to make your Peruvian Seco, but ran out of time. Then as I was scrolling through the recipe I saw the link to this one, I was really excited to see it and to see how quick and easy it was to make. We order this dish from a local Peruvian restaurant frequently, but now that I have found your great recipe I can make it any time we have a craving! Thanks for such a great recipe!!!

  • Reply Ashley Paige June 23, 2012 at 9:21 pm

    I discovered your blog a few days ago via the Berry, and I fell in love. This one intrigued me the most, though I’ve bookmarked about a million, and I finally got a chance to make it tonight.Great success! Boyfriend and little human both loved it. Thanks so much for what you do.

    • Reply Adrianna June 24, 2012 at 9:41 pm

      Nicest comment ever! AWESOME!So glad your little human loved it, too! Love that!

  • Reply Sara/Matchbox Kitchen April 23, 2012 at 4:50 pm

    I love that you shared lomo saltado on your blog! I’ve never seen anything Peruvian on food blogs other than alfajores, which still isn’t strictly Peruvian. My boyfriend’s family is Peruvian Japanese and own a restaurant in LA. He is also a chef so naturally I get to eat this often 🙂

    • Reply Adrianna April 23, 2012 at 4:59 pm

      What restaurant in LA? I want to go to it!

  • Reply Renee April 23, 2012 at 10:38 am

    My boyfriend is peruvian and his grandmother has taught me many dishes this being one. However, the fact that you mentioned Inca Kola makes you a rock star in my book!

  • Reply Carrie April 15, 2012 at 5:14 pm

    I studied in Peru and never tried this dish. Every since then people have asked me if I tried it while I was there and I’ve been dying to give it a try. Made it tonight and LOVED it! Thanks so much for posting!

    • Reply Adrianna April 15, 2012 at 10:50 pm

      That’s so awesome! High five.

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