Lomo Saltado

Lomo Saltado is one of the most iconic dishes from Peru, blending together the best of Chinese stir-fry techniques and traditional Peruvian flavours. At its heart, Lomo Saltado combines tender strips of beef, caramelised onions, juicy tomatoes, and crisp potatoes, all brought together with a savoury sauce that is as comforting as it is exciting. 

What makes Lomo Saltado particularly unique is its fusion of culinary cultures: the recipe reflects the influence of Chinese immigrants who settled in Peru in the 19th century, bringing with them wok cooking and soy-based sauces, which they integrated seamlessly with native Peruvian ingredients.

From a nutritional perspective, Lomo Saltado offers a well-rounded meal in a single dish. The beef provides a rich source of protein, essential for maintaining and repairing muscles, and also supplies iron, which supports healthy blood and energy levels. Tomatoes contribute vitamin C and antioxidants such as lycopene, while onions provide additional vitamins, minerals, and dietary fibre. The potatoes, whether fried, baked, or air fried, add carbohydrate energy, making Lomo Saltado both hearty and satisfying. Served alongside fluffy white rice, the dish becomes a complete and balanced meal, perfect for refuelling after a busy day.

The nutritional profile of Lomo Saltado can also be adjusted depending on how you prepare it. By air frying or baking the potatoes instead of deep frying, you can reduce the fat content while still enjoying a crispy texture. Opting for leaner cuts of beef, such as sirloin or flank steak, ensures plenty of protein without excess fat. The sauces; soy, vinegar, and oyster sauce, bring umami depth without needing large amounts of oil or salt, helping the dish remain flavourful yet light.

What makes Lomo Saltado particularly appealing is that it is a dish that satisfies multiple cravings at once. It is hearty but not heavy, savoury yet slightly tangy, and comforting while still feeling fresh. It can be enjoyed at family dinners, shared with friends, or served as a special weekend treat. Each bite of Lomo Saltado bursts with flavour, texture, and the unique history of Peru’s diverse culinary traditions, making it a recipe worth mastering and enjoying again and again.

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Why You Will Love Lomo Saltado

You will fall in love with Lomo Saltado for many reasons, but perhaps the most compelling is its ability to combine flavours and textures in such a harmonious way. The tender beef provides richness, the tomatoes add freshness, and the onions bring a subtle sweetness, all tied together by a tangy, savoury sauce. The fries contribute a crispy, satisfying bite that contrasts beautifully with the soft rice. Few dishes manage to balance so many elements so well, and Lomo Saltado does it with ease.

Another reason to adore Lomo Saltado is its versatility. It is a dish that can be adapted to different preferences without losing its character. If you prefer stronger flavours, you can increase the amount of soy sauce or add a little more aji amarillo for heat. If you want to lighten it, you can opt for air-fried potatoes or serve it with quinoa instead of rice. The adaptability makes Lomo Saltado a dish that can easily fit into various dietary needs while still maintaining its authentic Peruvian charm.

For those who enjoy cultural exploration through food, Lomo Saltado is a recipe that tells a story. It reflects Peru’s history of cultural exchange and immigration, making it more than just a meal, it’s a celebration of heritage. Sharing Lomo Saltado with family or friends becomes a way of introducing them to Peru’s unique gastronomy, where Asian and Latin influences come together on a single plate.

Finally, Lomo Saltado is simply practical. It doesn’t require unusual ingredients beyond aji amarillo paste, which can be optional, and it comes together quickly with just a few fresh vegetables, beef, and sauces you may already have at home. Within 30 minutes, you can have a complete, nourishing, and flavourful dish that rivals restaurant-quality meals. That combination of taste, tradition, and ease is what makes Lomo Saltado a recipe you will turn to time and time again.

Equipment You Will Need

1. Wok or large frying pan – Essential for achieving the stir-fry effect that makes Lomo Saltado unique. A wok distributes heat evenly and allows quick searing of the beef.
2. Sharp knife – Needed for slicing beef into thin strips and chopping vegetables neatly. A sharp blade ensures precision and even cooking.
3. Chopping board – To prepare your beef, onions, and tomatoes safely and efficiently.
4. Mixing bowl – For marinating the beef with soy sauce, vinegar, and seasoning.
5. Measuring spoons – To ensure accuracy when adding soy sauce, vinegar, or optional sauces.
6. Spatula or wooden spoon – For tossing the beef and vegetables quickly without damaging their texture.
7. Pot or rice cooker – To prepare the white rice that traditionally accompanies Lomo Saltado.
8. Frying pan, oven, or air fryer – For preparing the potato fries. The method you choose will affect the nutritional profile of your Lomo Saltado.
9. Colander or paper towels – If you fry the potatoes, you’ll need something to drain excess oil.

These basic pieces of kitchen equipment are all you need to create authentic and delicious Lomo Saltado at home.

Ingredients

Serves 2

For the Beef:

• 250 g beef sirloin or flank steak (about ½ lb), cut into thin strips – lean and flavourful protein.
• 1 tbsp soy sauce – adds umami depth.
• 1 tsp red wine vinegar – brings tangy balance.
• Salt and pepper, to taste – essential for seasoning.

Stir-Fry Vegetables & Sauce:

• 1 small red onion, thickly sliced – adds sweetness and crunch.
• 1 medium tomato, cut into wedges – juicy and fresh, holds shape when firm.
• 1 garlic clove, minced – aromatic base flavour.
• 1 tbsp soy sauce – savoury balance.
• 1 tsp red wine vinegar – enhances tanginess.
• 1 tsp aji amarillo paste (optional) – traditional Peruvian heat.
• ½ tbsp oyster sauce (optional) – extra umami.
• 1–2 tbsp neutral oil (avocado or vegetable) – prevents sticking and aids frying.

Fries:

• 1 large potato, cut into fries – provides crispy texture and substance.
• Salt, to taste – enhances flavour.
• Oil for frying or air frying – cooking medium of choice.

To Serve:

• 1 cup cooked white rice (about ½ cup dry) – traditional accompaniment.
• Chopped coriander (cilantro), for garnish – freshness.
• Lime wedges (optional) – adds brightness.

Method

Step 1: Prepare the Fries
Fry, bake, or air fry the potato fries until golden and crispy. Season with salt and set aside.

Step 2: Marinate the Beef
In a bowl, mix beef strips with soy sauce, vinegar, salt, and pepper. Let rest for 5–10 minutes while prepping vegetables.

Step 3: Stir-Fry
Heat oil in a wok over medium-high heat. Sear beef for 1–2 minutes until browned but not fully cooked. Remove and set aside. Add onions and garlic, stir-fry for 1 minute, then add tomato wedges. Cook briefly until softened but not mushy. Return beef, add sauces and seasonings, and toss everything quickly.

Step 4: Add the Fries
Gently toss the cooked fries into the wok, mixing to coat them with juices.

Step 5: Serve
Serve hot with rice, garnish with coriander, and add a squeeze of lime if desired.

Nutrition 

Per serving

• Energy: 520 kcal
• Protein: 35 g
• Fat: 18 g
• Carbohydrates: 55 g
• Sugars: 5 g
• Fibre: 4 g

Note: Values are estimates and may vary depending on specific brands and preparation methods.

Tips for Making Lomo Saltado

• Use a hot wok: High heat helps sear the beef quickly and prevents it from becoming tough.
• Do not overcook tomatoes: Keep them slightly firm to avoid mushy texture.
• Air fry potatoes: For a lighter version, air fry instead of deep fry.
• Slice beef thinly: Thin strips cook faster and remain tender.
• Marinate briefly: A short marinade adds flavour without overpowering.
• Add aji amarillo paste: For authentic Peruvian heat and colour.
• Balance sauces: Adjust soy and vinegar amounts to suit your taste.
• Cook in batches: Avoid overcrowding the wok to ensure even cooking.
• Garnish with coriander: Fresh herbs brighten the dish.
• Serve immediately: Lomo Saltado is best enjoyed hot, straight from the pan.

How to Best Serve Lomo Saltado

• Traditional style: Serve over fluffy white rice with fries mixed in.
• On the side: Keep fries separate to maintain crispiness until eaten.
• With quinoa: Replace rice with quinoa for a nutrient-dense twist.
• With salad: Add a side salad for extra freshness and fibre.
• At a dinner party: Serve family-style in a large dish for sharing.
• With dipping sauces: Offer chilli sauce or extra aji amarillo for spice lovers.
• Pair with wine: A bold red wine complements the beef and sauce.
• For children: Use milder seasoning and cut fries smaller for easy eating.
• With lime wedges: Let diners add tang to their liking.
• Street-food style: Serve in bowls for a casual, comforting meal.

Customise Lomo Saltado

• Different proteins: Try chicken, pork, or tofu as alternatives.
• Extra vegetables: Add peppers, courgettes, or mushrooms for more variety.
• Spice level: Increase or decrease aji amarillo to adjust heat.
• Alternative sauces: Replace oyster sauce with hoisin for sweetness.
• Different starches: Swap fries for sweet potato chips.
• Greens added: Stir in spinach or kale at the end for extra nutrients.
• Fusion style: Serve with noodles instead of rice.
• Low-carb version: Omit rice and serve with cauliflower rice.
• Cheese topping: Add grated cheese for a Peruvian-American twist.
• Vegan option: Use tofu and plant-based sauces in place of beef and oyster sauce.

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How to Store Lomo Saltado

Lomo Saltado is best eaten fresh, but leftovers can be stored safely. Place cooled portions into an airtight container and refrigerate for up to 2 days. To reheat, use a frying pan over medium heat to bring the beef and vegetables back to life without making them soggy. It is not recommended to freeze Lomo Saltado, as the potatoes and tomatoes tend to lose their texture when thawed. For the best experience, prepare the dish fresh, but if you must save it, keep the fries separate and add them back when reheating for a better texture.

Final Thoughts

Lomo Saltado is more than just a recipe—it is a cultural experience that combines the flavours of Peru with the cooking techniques of China, resulting in a dish that is both familiar and unique. Its blend of savoury beef, tangy sauces, sweet onions, and fresh tomatoes, paired with crispy fries and rice, creates a harmony that few other recipes can match.

What makes Lomo Saltado so enduring is its versatility. Whether you make it with beef, chicken, or tofu, whether you choose fries or sweet potatoes, or whether you add extra spice or keep it mild, it always delivers a satisfying meal. It’s a dish that can adapt to your preferences while still staying true to its roots.

Lomo Saltado is also a dish that brings people together. It’s hearty enough for family dinners, quick enough for weeknight meals, and impressive enough to serve guests. It embodies comfort, flavour, and tradition in every bite. Once you try it, you’ll find Lomo Saltado becoming a regular feature on your table, not just because it’s delicious, but because it captures the essence of shared meals and culinary creativity.

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Lomo Saltado

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Lomo Saltado is a classic Peruvian stir-fry that combines tender beef strips, onions, tomatoes, crispy potatoes, and savoury soy-based sauces. A fusion of Chinese technique and Peruvian flavour, this hearty dish is served with rice for a complete, comforting meal

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Ingredients

For the beef

• 250 g beef sirloin or flank steak, cut into thin strips
• 1 tbsp soy sauce
• 1 tsp red wine vinegar
• Salt & pepper to taste

For the stir-fry

• 1 red onion, sliced
• 1 tomato, cut into wedges
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tsp red wine vinegar
• 1 tsp aji amarillo paste (optional)
• ½ tbsp oyster sauce (optional)
• 1–2 tbsp neutral oil

For the fries

• 1 large potato, cut into fries
• Oil for frying, or bake/air fry
• Salt to taste

To serve

• 1 cup cooked white rice
• Fresh coriander
• Lime wedges (optional)

Instructions

• Prepare fries (fry, bake, or air fry) until golden and crispy. Set aside.
  
• Marinate beef with soy sauce, vinegar, salt, and pepper for 5–10 minutes.
  
• Heat oil in a wok, sear beef for 1–2 minutes, then remove.
  
• Stir-fry onion and garlic, add tomatoes briefly, then return beef. Stir in sauces.
  
• Toss fries into the wok, coating them with the juices.
  
• Serve hot with rice, garnish with coriander, and a squeeze of lime.

Nutrition Information:

Yield: 2
Amount Per Serving: Calories: 250Total Fat: 18gCarbohydrates: 55gFiber: 4gProtein: 35g

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