Lomo Saltdado

Dinner

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

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5 from 1 vote
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.

Ingredients

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 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

Directions

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.

Notes

Substitutions: 
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). 
Equipment/Ingredients:
Le Creuset Braiser | Tongs | Baking Sheet | Cutting Boards | Aji Amarillo Paste
CourseDinner
CuisineAmerican, Latin America, Latino Food, Peruvian, South American
Keywordhow to make lomo saltado, lomo saltado peruano, lomo saltado receta
Nutrition Facts
Lomo Saltado Recipe
Amount Per Serving
Calories 183 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 69mg23%
Sodium 910mg40%
Potassium 560mg16%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 27g54%
Vitamin A 347IU7%
Vitamin C 7mg8%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?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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47 Comments

Leave a Reply

  • Reply Sue/the view from great island April 2, 2012 at 3:15 am

    Wow, this is an amazing dish, I love the fusion history. I’d totally go for the McDonald’s fries, even Julia Child agreed they are the best. Great recipe!

  • Reply Blog is the New Black April 2, 2012 at 3:41 am

    I can get behind any dish that add FRENCH FRIES! 😉

  • Reply Becki's Whole Life April 2, 2012 at 4:10 am

    The beef and the sauce that it makes sounds wonderful in and of itself, but I love that you add the fries to the dish. I love the idea of adding McD’s fries to this – or Wendy’s new fries would be super yummy!

  • Reply Evi April 2, 2012 at 5:21 am

    This looks fantastic. I can only imagine how good the sauce is- and how the fries take the sauce. Yum!

  • Reply Stephanie April 2, 2012 at 6:59 am

    Whoa. This sounded all tasty and delicious already and then YOU PUT FRIES IN IT. And then I died of happiness. Must make this immediately.

  • Reply Sydney April 2, 2012 at 7:56 am

    This looks great! I lived in Peru for a year and a half and this was one of our favorite dishes. Another drink idea to serve it with is fresh papaya juice. 🙂

  • Reply Angharad April 2, 2012 at 8:17 am

    I ate this a LOT when I was in Peru and am pretty excited to see an at-home recipe for it! I loved how often french fries seemed to be thrown in a dish in South America. Winner.

  • Reply Dana B @ thebakingbooth April 2, 2012 at 8:48 am

    This looks awesome!! I will make it next week (or this week if I decide to change my menu plans and head to the store, which I just might 🙂

  • Reply Noelle (@singerinkitchen) April 2, 2012 at 9:00 am

    Whoa this looks delish!

  • Reply laura @ glutton for nourishment April 2, 2012 at 9:24 am

    yum, this is one of my favorite meals! going to have to try this at home.

  • Reply Lisa April 2, 2012 at 10:27 am

    Our family loves Lomo Saltado and we are very fortunate to have two Peruvian restaurants in town. I tried to duplicate the restaurant we go to, by marinating the meat in grapefruit juice and garlic! It’s rocks! I will be excited to try this spin on it as well! (I bake up frozen french fries to make it an easy weeknight favorite 🙂

  • Reply Mike @TheIronYou April 2, 2012 at 10:33 am

    Never tried this one…but it certainly does looks delicious! Definitely gonna give it a try

  • Reply Margarita April 2, 2012 at 11:50 am

    My boyfriend would absolutely love this and so will I of course! I love the fries in it!

  • Reply Nicole {Sweet Peony} April 2, 2012 at 12:36 pm

    LOVED this dish when I tried it at a Peruvian restaurant (chicken version). Totally thought the fries would be weird, but they add such a nice salty, textural contrast. So happy you posted this! 🙂

  • Reply Anna @ the shady pine April 2, 2012 at 2:06 pm

    What a gorgeous stir fry! I had not known about this dish before and am very keen to try your recipe!

  • Reply Alison April 2, 2012 at 2:17 pm

    Gosh, french fries in a stir fry?! Sign me up!!

  • Reply Susannah April 2, 2012 at 2:46 pm

    I’m so excited to try this. I’ve tried another Lomo Saltado recipe and it was a big fat fail (the key is that delicious sauce the fries soak up). Yours seems true to what I’ve had at restaurants. The big question is, how do you make that creamy spicy green sauce they serve with it?? I want to marry that stuff.

  • Reply Laura (Blogging Over Thyme) April 2, 2012 at 3:42 pm

    This looks delish! Kinda reminds me of a variation of a Greek tapas I had that was over french fries. And yes, the double fry is the way to go! I love that your parents went out to get fries at McDonalds…too funny 🙂

  • Reply Barb Bamber April 2, 2012 at 4:53 pm

    This has to be the absolutely most unusual recipe I’ve seen in a long! And it looks very tasty indeed!

  • Reply Elizabeth (Greens & Seeds) April 2, 2012 at 5:44 pm

    I’ve never had this dish, and funny, when I first saw the picture I thought they were sweet potatoes! Think I may try it that way, along with subbing seitan for the beef to make it veggie. Maybe not too authentic, but it looks too good to not try.

  • Reply Amanda April 2, 2012 at 6:26 pm

    It looks amazing. I might not add the french fries since potatoes do bad things to me, but the rest of it sounds like it would be fantastic.

  • Reply [email protected] April 3, 2012 at 1:40 pm

    This is one of my favorite dishes! Ive been loving all the stuff you’ve been making lately, keep it coming! My favorite Ecuadorean/Peruvian place makes this and they add a bit of balsamic in theirs and I love it!

  • Reply Let Me Eat Cake April 3, 2012 at 11:00 pm

    i love lomo saltado! but I’d def pick up fries from McD’s 🙂

  • Reply Diane April 4, 2012 at 1:33 am

    I went to dinner at my bosses (they were from Peru) place back in 1993 and his wife made this, I LOVED IT and wanted the recipe, but he never did give it to me. I’m making this ASAP!

  • Reply Sam B. April 4, 2012 at 3:14 pm

    YES to french fries in stir fry and DOUBLE YES to the Inca Kola!

  • Reply Karla N April 4, 2012 at 8:25 pm

    I love lomo and I do make it all even the frying of the fries but instead of aji amarillo I use aji colorado and whit wine for my sauce, and like you I go back to my roots when I’m home sick. tomorrow is tallarin verde.

  • Reply Kitty April 4, 2012 at 8:56 pm

    Wow! This looks absolutely delicious and the fries r a killer!

  • Reply Hannah April 10, 2012 at 1:35 am

    Mmmmmmmmmmmmmmmhhhhhhhhhh that loooks delicious!!!!!!!!!!!!!!!!!!!!!!!!!!

    http://www.liveyoungabroad.com

  • Reply Pam April 10, 2012 at 1:02 pm

    Looks great! My dad is Bolivian but lived in Peru a number of years. When he met my mom here in the states, she learned how to make a few of his favorites. This dish was one of them. I grew up eating this, and your recipe has a few things different. I am anxious to make for my parents to see what they think!

    • Reply Adrianna April 10, 2012 at 4:56 pm

      Oh I’m interested to hear how this compares!

  • Reply “What I Ate” Wednesday… | Whole Wheat or Bust! April 10, 2012 at 11:16 pm

    […] adapted from A Cozy Kitchen […]

  • Reply Lucia April 11, 2012 at 1:07 pm

    Im a Peruvian Chef and I just got to tell you that I loved to see one of our culture recipes in your blog!! You just made my day!!!!

    • Reply Adrianna April 11, 2012 at 1:12 pm

      Peruvian food is my favorite South American cuisine, by far! So glad you like!

  • 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.

  • Reply Seitan & Sweet Potato Stir Fry | Greens & Seeds April 22, 2012 at 2:36 pm

    […] As much as I would like to take credit for this gem, it’s actually a riff on Adrianna’s Lomo Saltdado over at A Cozy Kitchen. Her version is a Peruvian stir fry with sirloin and double-fried french […]

  • 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 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 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 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 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 Cool Mom Eats weekly meal plan: 5 easy dinners for the week ahead. June 22, 2018 at 3:00 am

    […] been dying to make this Lomo Saltdado (Peruvian Stir Fry) at A Cozy Kitchen for a very long time. If you follow Adrianna, you can […]

  • 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 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!!