Stir fry with French fries? You bet!! That’s how this Peruvian beef stir fry is served. Lomo Saltado is a beautiful fusion of Peruvian and Asian cuisine, and the ingredients work so well together to make this national favorite.
Lomo Saltado, one of Peru’s most traditional and beloved dishes, blends succulent sirloin steak, vibrant bell peppers, and juicy tomatoes in a sizzling stir fry. Our marinade adds depth and savory flavors to the steak, which is then seared to perfection.
The stir fry sauce, featuring Aji Amarillo paste, adds a deliciously fiery kick. The dish is finished off with fresh cilantro for a touch of brightness and served atop a comforting bed of rice and crispy French fries.
Everything about this stir fry is unique, isn’t it? Have you heard of any stir fry that has tomatoes or ingredients like cumin and oregano in the mix?
Sounds strange, but this Latin and Asian fusion works wonderfully. And the huge surprise here is throwing in French fries. Yes Lomo Saltado ain’t the Peruvian stir fry unless you serve it with French fries.
This works well, and why not? Think steak frites or Steak and Potatoes. Yum, right? Here the steak is just coated with a delicious, little fiery stir fry sauce.
We Loved Lomo Saltado the Minute it Came into Our Life, for
- Flavorful Fusion: This dish beautifully marries the flavors and techniques of Peruvian and Chinese cuisines. The unique fusion creates a dish that’s flavorful, exciting, and unique.
- Balanced Meal: Lomo Saltado is a well-rounded dish that includes protein (beef), carbs (rice and fries), and a variety of vegetables. It’s a complete meal in one dish.
- Flexibility: While there are traditional ingredients and methods for making Lomo Saltado, the dish can be adapted to personal tastes. People can use different meats or add additional vegetables, making the dish versatile and customizable.
- Savory-Sweet Balance: The natural sweetness of the tomatoes and red onions balances well with the savory, umami-rich soy sauce and the earthy Aji Amarillo paste, creating a pleasing flavor profile.
- Cultural Connection: For many Peruvians and those of Peruvian descent, Lomo Saltado is more than just a dish, it’s a symbol of their cultural heritage and history. It’s a great introductory dish if you want to try Peruvian cuisine.
- Easy and Quick: Like any other stir fry, it happens very quick.
What is Lomo Saltado?
Lomo Saltado is very popular and traditional Peruvian dish with many versions all over the country. The name “Lomo Saltado” roughly translates to “jumping loin” in English, a nod to its typical cooking method where beef loin strips (“lomo”) are stir-fried at high heat causing them to “jump” in the pan.
The dish is typically made with marinated strips of sirloin and stir-fried with onions, tomatoes, and other vegetables. It’s seasoned with a combination of Peruvian and Asian ingredients.
The history of Lomo Saltado coincides with the wave of Chinese immigration in the late 19th and early 20th centuries. Many Chinese immigrants came to Peru, and they blended their traditional Cantonese cooking techniques and flavors with the ingredients available in Peru.
This fusion of culinary traditions resulted in a new type of cuisine known as “Chifa”, of which Lomo Saltado is a prime example.
Over time, Lomo Saltado has become one of Peru’s most beloved dishes, loved for its flavorful fusion of cultures and its balance of different flavors and textures. It’s found everywhere, from humble street food stalls to high-end restaurants.
What Kind of Steak To Use For Lomo Saltado
For making Lomo Saltado, it is common to use a cut of beef that is tender and cooks quickly due to the high-heat, fast-cooking method of stir-frying. Here are some cuts of beef that work well for this dish:
1. Sirloin: Sirloin is often the go-to choice for Lomo Saltado. It’s a relatively lean cut, but it’s also quite tender and full of flavor. Top sirloin would be a particularly good choice.
2. Tenderloin (Filet Mignon): This is an exceptionally tender cut of beef. It’s also lean and has a mild flavor, which means it would take well to the flavors of the marinade in this dish.
3. Ribeye: Ribeye is a more marbled cut of beef, which means it has a good amount of fat interspersed with the muscle. This fat adds a lot of flavor and tenderness to the beef, but it can also make the meat a little bit greasier.
4. Flank Steak: This cut is lean and flavorful, but it can be a bit tough if not cooked and sliced properly. If using flank steak, it’s important to marinate it first to tenderize it, and to slice it against the grain to ensure it’s not chewy.
5. New York Strip: This cut is known for its good balance of tenderness and rich flavor. It’s not as lean as sirloin, but not as fatty as ribeye, making it a nice middle-ground option.
No matter which cut you choose, it’s important to slice it thinly against the grain to ensure it’s tender and cooks quickly.
Lomo Saltado Ingredients
- Aji amarillo paste – This is a paste made from aji amarillo peppers, which are native to Peru. We couldn’t find it locally, but it is readily available online.
- Steak – Today we are going with sirloin, sliced thinly against the grain.
- Soy sauce – A staple in Asian cuisine, soy sauce adds a deep umami flavor.
- Vinegar – Vinegar adds a tangy flavor to the dish.
- Spices and herbs – Cumin, oregano, black pepper, salt.
- Vegetables – Red onion, bell peppers (use any colors available), tomatoes.
- Aromatics – Ginger and garlic.
- Cilantro – Another Latin touch to this stir fry.
- Oil – A neutral oil, such as canola or vegetable oil.
- French fries – In many versions of the dish, they are stir-fried right along with the beef and vegetables. We are keeping them separate and serving them alongside the Lomo.
- Rice – To soak up the savory sauce.
Easy Lomo Saltado Recipe
1. Marinate the Steak: In a bowl, marinate steak strips with soy sauce, cumin, oregano, and pepper while you prepare the rest of the ingredients.
2. Make the Stir Fry Sauce: Combine Aji Amarillo paste, soy sauce, vinegar, and a dash of salt in a small bowl and set aside.
3. Sear the Steak: Heat 2 Tbsp of oil in a large skillet or a wok over high heat. Add the steak strips and cook, stirring frequently, until browned and seared, approximately 3-4 minutes. Ensure the pan isn’t overcrowded, if needed, sear the steak in batches. Once cooked, remove from the pan and set aside.
4. Stir-fry the Veggies: In the same pan (add more oil if needed), stir fry the sliced onions and bell peppers for a couple of minutes, or until they start to soften. Add in the ginger and garlic and stir fry for another minute.
Add the tomato slices to the pan and stir fry for 30 seconds.
5. Finish the Stir Fry: Return the steak, along with its juices, to the pan. Stir in the stir fry sauce and mix everything well for a minute. Garnish with chopped cilantro and serve immediately over rice and French fries. (Optionally, you can add the French fries into the stir fry and mix well before serving.)
Craving more Peruvian? Try our Peruvian Chicken!
Tips for the BEST Lomo Saltado
Lomo Saltado is very quick and easy dish, but cooking it perfectly relies on a few key tips and tricks:
- Marinate the Beef: This not only tenderizes the beef but also allows it to absorb the flavors of the marinade. If you have the time, letting it marinate for a few hours or even overnight can really enhance the flavor.
- Cut Against the Grain: When preparing your steak, make sure to cut it against the grain. This means slicing across the direction of the muscle fibers. This shortens the fibers and makes the beef more tender when you eat it.
- Use High Heat: Lomo Saltado is stir-fried, which requires high heat. This helps to sear the beef quickly, keeping it tender and juicy, and also maintains the freshness and crunch of the vegetables. A wok is great for this, but a large, heavy frying pan can also work.
- Cook in Batches: Overcrowding the pan can lower the temperature and cause the ingredients to steam instead of fry. Cook the beef in batches if necessary, and remove it from the pan as soon as it’s browned. You can do the same with the vegetables to ensure they’re all evenly cooked.
- Use Fresh Ingredients: The simplicity of Lomo Saltado means the quality of ingredients really matters. Use nice fresh peppers, tomatoes, and onions.
- Don’t Overcook the Vegetables: The onions and peppers should still have a bit of crunch to them. Add the tomatoes towards the end of cooking so they maintain some of their freshness and just start to break down into the sauce.
- Add the Fries at the End: If you’re mixing the fries into the stir-fry, do so at the end of cooking. This keeps them crispy.
- Balance Your Flavors: The final dish should have a balance of flavors. Adjust the amounts of soy sauce, vinegar, and other seasonings to taste.
- Garnish Generously: Don’t skimp on the cilantro garnish at the end. It adds a fresh, bright flavor that complements the rich, savory elements of the dish.
Possible Lomo Saltado Variations
Lomo Saltado is a versatile dish, and while the traditional version is quite delicious, you can certainly modify it to suit your taste.
- Different Proteins: To switch things up, you can make this dish with chicken, pork, shrimp, or tofu instead. The chicken version is called Pollo Saltado, and we’ll be cooking that for you real soon!
- Vegetarian or Vegan: For a vegetarian or vegan version of Lomo Saltado, replace the beef with a plant-based protein like tofu or tempeh.
- Different Veggies: You can add or substitute other vegetables based on your preferences or what you have on hand. Some options could include snap peas, carrots, broccoli, or mushrooms. Not traditional, but it’s your lomo!
- Spicy Lomo Saltado: If you like heat, add some diced jalapeño or serrano peppers to the stir fry, or increase the amount of aji amarillo paste.
- Low Carb: If you’re watching your carbs, you can serve the stir-fry over cauliflower rice instead of regular rice, and replace the French fries zucchini fries
Lomo Saltado is best eaten fresh, as the stir-fried beef and vegetables and the crispy fries are at their peak right after cooking. If you do have leftovers, you can refrigerate them in an airtight container for three to four days.
If possible, make your fries fresh when you eat the leftovers. O reheat leftover fries in an oven or air fryer.
Reheat the leftover stir fry in a skillet over medium heat, stirring often, until heated through.
The next time you think of beef stir fry, go the Peruvian way. Order Aji amarillo paste online and serve your stir fry with French fries.
We are sure that when you try it, one more fan of this Latin American stir fry will be born!
Lomo Saltado, on our Gypsy Plate… enjoy!
- 1.5lbs sirloin steak, sliced against the grain into strips (see note)
- 1 Tbsp soy sauce
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/2 tsp black pepper
- 3-4 Tbsp oil, divided
- 1 small red onion, sliced
- 1.5 medium tomatoes, sliced
- 1/2 red bell pepper, sliced into strips
- 1/2 orange bell pepper, sliced into strips
- 4 garlic cloves, finely chopped
- 1 Tbsp ginger, finely chopped
- 1.5 Tbsp Aji Amarillo paste
- 3 Tbsp soy sauce
- 2 tsp vinegar
- dash of salt
- cilantro for garnish
- fried or baked French fries
- cooked rice
- Marinate the steak with soy sauce, cumin, oregano and pepper in a bowl while you prepare the rest of the ingredients.
- Make the stir fry sauce by mixing Aji Amarillo paste, 3 Tbs soy sauce, vinegar and a dash of salt. Set aside.
- Heat 2 Tbsp of oil in a large skillet or a wok over high heat. Add the steak strips and cook, stir frying until browned and seared, 3-4 minutes. Do not overcrowd pan and if needed sear the steak in batches. Remove onto a plate and set aside.
- In the same pan, (add more oil if needed) stir fry sliced onions and bell peppers for a couple of minutes or until they start turning just a little soft. Add in ginger and garlic and stir fry for a minute. Add in tomato slices and stir fry for 30 seconds.
- Return the steak along with its juices to the pan. Stir in the stir fry sauce and mix everything well for a minute.
- Garnish with chopped cilantro and serve immediately over rice and French fries. (Alternately, you can mix the French fries into the stir fry)
You can also use flank steak, ribeye steak, new york strip, Tenderloin (Filet Mignon) for Lomo Saltado.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 606Total Fat 45gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 33gCholesterol 104mgSodium 785mgCarbohydrates 16gFiber 1gSugar 3gProtein 33g
Nutrition information calculated by Nutritionix.
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