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.
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 Chinese stir-fry. The potatoes make it unique to Peru, along with the spices and thick sauce.
What is Lomo Saltado?
Lomo Saltado is 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 Cut of Beef Should Be Used for Lomo Saltado?
My favorite cut of meat for Lomo Saltado is a sirloin that I cut into 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.
How to Make Lomo Saltado
- Fry Up the Potatoes. Here’s the truth–because frying can be a pain–you can buy them from your local/favorite fast food restaurant.
- Sear the meat.
- 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.
I hope you love this Lomo Saltado! And then, if you make it, let me know on Instagram!
Lomo Saltado Recipe
- Vegetable oil or neutral oil
- 2 russett potato, cut into matchsticks (or purchased fries)
- Kosher salt and pepper
- 1 pound sirloin, cut into 1/4-inch strips
- Kosher Salt and pepper
- 1 red onion (white or yellow onion will work fine too), sliced
- 2 roma tomatoes, cut into quarters
- 2 serrano pepper, de-seeded and minced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 tablespoon tomato paste
- 1/4 cup soy sauce
- 1/4 cup beer, (or beef broth)
- Handful of Italian parsley leaves, minced
To Fry the Potatoes:
- I always do a double-fry. To start, add the matchstick potatoes to a bowl of water and soak for 10 minutes. This will release some of the starch. Drain and dry the potatoes thoroughly. In a cast iron skillet (or heavy-bottom skillet) add 2 inches of vegetable oil and heat until it reaches 325 degrees F.
- Gently add the potatoes, and fry in batches, being sure to not overcrowd the pot. Cook for 2-3 minutes, until the potatoes are a pale and slightly soft. Remove and drain on paper towels or brown paper. Increase the oil to 375 degrees F. Return the potatoes to the oil and cook for an additional 2-3 minutes, until crispy and golden brown. Drain on paper towels, sprinkle with salt and set aside.
To Cook the Lomo Saltado:
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. While the oil is heating up, sprinkle a liberal amount of salt and pepper over the strips of meat. Add the meat to the oil and cook on first side for 1-2 minutes, until slightly browned. Flip and cook on opposite side for an additional 30 seconds. Remove the meat from the pan and set aside.
- Add an additional tablespoon of olive oil and toss in the onions and tomatoes. Cook until slightly translucent, 2-3 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 2-3 minutes, until the alcohol is cooked out of the beer. Salt to taste.
- Add in the cooked beef strips and French fries, and toss together. Serve atop steamed rice and garnish with minced Italian parsley.
If you’re looking for more Peruvian/Latin recipes, here are some of my other favorites: