Delicious Lomo Saltado Recipe for Foodies

Welcome to the delicious world of Peruvian cuisine! If you haven’t already had the pleasure of trying Lomo Saltado, you’re in for a treat. Lomo Saltado is a traditional Peruvian stir-fry dish that combines the bold flavors of South America with the cooking techniques of Asia. This mouthwatering fusion dish features tender strips of sirloin steak, stir-fried with onion, tomatoes, and French fries and seasoned with soy sauce, red wine, sherry wine vinegar, garlic, cumin, and paprika.

Lomo Saltado is Peru’s national dish and is truly a flavor sensation. But what exactly is Lomo Saltado? The name literally translates to “salted beef tenderloin”, but it’s much more than that. It’s a dish that brings together the best of several different cultures to create something truly exceptional. With its impressive combination of flavors and textures, Lomo Saltado is sure to become one of your new favorite dishes!

As a chef specializing in Brazilian and American cuisine, I love experimenting with different flavor combinations and cooking techniques. And let me tell you – this dish never disappoints! In this recipe article, I’ll be sharing my spin on this classic Peruvian dish. So get ready to take your taste buds on an adventure and immerse yourself in the bold flavors of Peru.

Why You’ll Love This Recipe

Lomo Saltado (Peruvian)
Lomo Saltado (Peruvian)

If you’re looking for the perfect balance of savory and tangy flavors in a dish, then look no further than Lomo Saltado. This traditional Peruvian stir-fry beef recipe is sure to satisfy even the pickiest of eaters. Here are a few reasons why you’ll love this dish:

First, the tender strips of sirloin steak cut into thin strips combined with sliced red onions, tomatoes, and aromatic garlic cloves hit all the right notes. The savory steak provides that satisfying umami flavor, while the onions and tomatoes give an added layer of sweetness to the dish.

Second, the sauce for Lomo Saltado is what sets it apart. The combination of soy sauce, red wine, and sherry wine vinegar mixed with spices like black pepper and cumin create a rich, bold flavor that balances out the sweetness of the vegetables.

If you’re not a fan of spicy foods, don’t worry – the spice level in this recipe is minimal. However, if you’re like me and love a little kick in your meal, add some ají amarillo (Peruvian yellow chili pepper) to your sauce for an extra zing.

Third, there’s nothing quite like biting into a perfectly fried potato. Traditionally served with white rice, Lomo Saltado takes it up a notch by adding crispy French fries right on top of the dish. The salty crunchiness provides a textural element that satisfies your craving for something indulgent while still incorporating healthy proteins and fiber from fresh ingredients.

Finally, let’s talk about cilantro – one of my absolute favorite herbs! The addition of a handful of fresh cilantro leaves brings an added freshness to the dish that is unmatched. It complements all the flavors and textures so well and adds just that extra pop of color on top.

So overall, whether you’re new to Peruvian cuisine or looking for some inspiration in your kitchen adventure, Lomo Saltado is definitely a recipe that will be on your regular rotation. The combination of simple ingredients and bold flavors makes this recipe perfect comfort food for any night of the week. So grab your apron, and let’s start cooking!

Ingredient List

 This sizzling Lomo Saltado is a feast for the senses!
This sizzling Lomo Saltado is a feast for the senses!

Let’s gather our ingredients!

Before we start with the Lomo Saltado recipe, it is important to have all the ingredients ready. This will make the process easier and more enjoyable. Here’s what you’ll need to make enough Lomo Saltado for four people:

  • 1 pound sirloin steak, cut into thin strips
  • 1 tablespoon olive oil
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 red onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 2 medium-sized Yukon Gold potatoes, cut into fries
  • Salt and ground black pepper to taste
  • 2 tablespoons soy sauce
  • 3 tablespoons sherry wine vinegar
  • ¼ cup of red wine
  • Fresh cilantro leaves for garnish

Some of these ingredients may be new to you if you’re not familiar with Peruvian cuisine. However, they are easy to find in most grocery stores or online. The combination of beef, fries, peppers and onions makes this dish a crowd favorite!

The Recipe How-To

 The aroma of Peruvian spices is irresistible.
The aroma of Peruvian spices is irresistible.

Now it’s time to start cooking! Here’s my step-by-step guide on how to make Lomo Saltado – a traditional Peruvian stir fry dish.


  • 2 pounds of sirloin steak, cut into strips
  • 1 red onion, sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 medium-sized Yukon gold potatoes, cut into fries style
  • 3 ripe tomatoes, sliced
  • 1/4 cup of soy sauce
  • 2 tablespoons of red wine
  • 2 tablespoons of sherry wine vinegar
  • 1 teaspoon of paprika
  • 1/2 teaspoon of ground cumin
  • Ground black pepper and sea salt (to taste)
  • 2 tablespoons of vegetable oil


  1. In a large bowl or ziplock bag, marinate the sirloin steak strips with soy sauce, red wine, sherry wine vinegar, paprika, ground cumin and black pepper. Let marinate for at least one hour or overnight for optimal flavor.

  2. In a large skillet or wok, heat up 1 tablespoon of vegetable oil over high heat. Remove excess marinade from the steak strips and add them to the hot skillet. Stir fry until browned for about 2 to 3 minutes.

  3. Using a slotted spoon or tong transfer beef to another bowl and set aside.

  4. In the same skillet over high heat add another tablespoon of vegetable oil and sauté the sliced onions, garlic until translucent but not browned.

  5. Add sliced red bell and green bell peppers to the skillet and continue stir-frying for another minute.

  6. Add the thinly sliced Yukon gold potatoes to the skillet and stir-fry until golden brown and crispy but not overcooked, for about 5 to 6 minutes.

  7. Add the sliced tomatoes to the skillet, stir and cook for about a minute.

  8. Return the beef sirloin strips to the skillet and stir everything together.

  9. Taste the dish and add salt and pepper to taste.

  10. Remove from heat


Lomo Saltado is traditionally served with white rice and French fries. Garnish with fresh cilantro leaves for added flavor and visual appeal.


  • To achieve that authentic Peruvian flavor, try to keep your veggies slightly crunchy
  • Always cook beef over high heat for better texture
  • To remove seeds from bell peppers easily, cut off the top and bottom of each pepper and make a slice down one side. Then open the pepper out between your fingers.
  • For a spicier kick, add some aji Amarillo or chili pepper of choice.
  • You can also substitute beef with chicken or filet mignon if desired.
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Substitutions and Variations

 Tender strips of beef are cooked to perfection for this dish.
Tender strips of beef are cooked to perfection for this dish.

One of the joys of cooking is that you have the freedom to experiment with substitutions and variations to suit your taste preferences or dietary needs. Here are some ideas to help you personalize your lomo saltado recipe:

– For a vegetarian version, substitute the steak with sliced portobello mushrooms and use vegetable broth instead of beef broth.

– If you’re not a fan of red meat, try making lomo saltado with chicken breast or shrimp.

– Swap out the Yukon gold potatoes with sweet potatoes or yucca for a different flavor and texture.

– Instead of red wine, use white wine or beer for a lighter flavor.

– If you don’t have sherry wine vinegar, apple cider vinegar can be used as a substitute.

– Add some heat to your dish by using aji amarillo or chili powder instead of chili flakes.

– Top your lomo saltado with avocado slices or pickled onions for extra flavor and texture.

It’s important to note that these substitutions may alter the traditional flavors of lomo saltado. However, experimenting with new ingredients is part of the fun of cooking and could lead to discovering new delicious flavors.

Variations on traditional Peruvian saltado dishes include “lomito saltado” using filet mignon instead of sirloin steak or “pollo saltado peruano”, which uses chicken instead of beef. These variations offer an excellent opportunity to cater this recipe more specifically to taste preferences.

Serving and Pairing

 I just love how colorful and vibrant this dish looks!
I just love how colorful and vibrant this dish looks!

When it comes to serving and pairing the lomo saltado dish, there are many options available to you. Traditionally, lomo saltado is served with rice and fries, but you can also serve it with quinoa or a salad if you prefer.

For a true Peruvian experience, I recommend serving this dish with Aji sauce. Aji sauce is a spicy Peruvian sauce made from aji amarillo peppers that will add an extra kick of flavor to your lomo saltado. You can also top the dish with some fresh cilantro leaves for a pop of color and added flavor.

Additionally, if you are looking for wine pairings, I suggest either a red wine or sherry wine vinegar to complement the flavors of the dish. A red wine like Malbec would be an excellent choice since it pairs well with red meat and has hints of spice that will enhance the paprika and cumin flavors in the dish.

Finally, you may want to add a side dish that complements this flavorful dish. Some delicious options include roasted vegetables like peppers or asparagus, grilled pineapple or avocado slices, or even some crusty bread to soak up the delicious juices from your stir fry.

Whether you choose to serve this dish with traditional sides or get creative with your pairings, lomo saltado is sure to be a crowd-pleaser at any mealtime!

Make-Ahead, Storing and Reheating

 You can really taste the fusion of Peruvian and Chinese flavors in this recipe.
You can really taste the fusion of Peruvian and Chinese flavors in this recipe.

As much as we all love a freshly cooked meal, sometimes our busy schedules just don’t allow for it. Luckily, Lomo Saltado is a dish that can be made ahead of time, stored properly and reheated with ease.

To make ahead, cook the dish as usual and let it cool down to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days. When ready to reheat, simply remove the dish from the fridge and let it sit out at room temperature for about 30 minutes before placing it in the oven or microwave.

When reheating in the oven, preheat it to 350°F (180°C) and place the Lomo Saltado in an oven-safe dish. Cover it with foil to prevent it from drying out and heat for about 10-15 minutes or until heated through.

If you’re planning on reheating Lomo Saltado in the microwave, transfer a portion onto a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes or until heated through. Stir halfway through to ensure even heating.

Regardless of which method you choose, be sure to check that your Lomo Saltado has been reheated thoroughly before serving. If you find that your Lomo Saltado is slightly dry after reheating, simply add a splash of soy sauce or sherry wine vinegar to bring back some of its scrumptious flavors.

Remember that while Lomo Saltado can be stored and reheated safely if properly stored, nothing beats a freshly cooked meal. So if time allows it, cook and serve your Lomo Saltado straightaway for the tastiest results.

Tips for Perfect Results

 This Lomo Saltado is the ultimate comfort food with a spicy twist.
This Lomo Saltado is the ultimate comfort food with a spicy twist.

Now that you have all the ingredients you need for this delicious Lomo Saltado recipe, it’s important to consider some tips that can make the dish even more enjoyable. Here are some of my personal recommendations to ensure that your Lomo Saltado turns out amazing:

1. Cut the Ingredients into Thin Strips: Ensure that your beef, potatoes, onions and bell peppers are cut into thin and long strips. This will allow them to cook evenly and quickly, making for a perfect texture in each bite.

2. Marinate the Beef: Marinating the beef before cooking adds flavor to the dish. The soy sauce, red wine and sherry wine vinegar mixture will infuse the meat with flavor and tenderize it.

3. Use High Heat: When cooking Lomo Saltado, it’s important to remember that this is a stir-fry dish, which means it requires high heat. This will allow for quick cooking while keeping the ingredients crispy.

4. Fry Potatoes Twice: To get perfectly crispy fries, fry them twice: Once at a lower temperature to cook them through, then again at a higher temperature to make them crispy.

5. Serve Immediately: Lomo Saltado is best when served immediately after cooking. This will maintain the dish’s crispy texture and prevent any sogginess.

By following these tips, you can elevate your Lomo Saltado dish from good to great! Don’t be afraid to experiment with different ingredients, substitutions or variations to make this traditional Peruvian dish your own. Whether you’re serving it with rice or fries, Lomo Saltado is sure to satisfy any hungry crowd.


As with any recipe, it’s natural to have questions and concerns regarding ingredients or cooking techniques. I strongly believe that the more informed you are about the recipe, the better equipped you’ll be to tackle it with confidence in the kitchen. Therefore, in this section, I’ve compiled some of the most frequently asked questions I receive from home cooks when it comes to making Lomo Saltado. From ingredient substitutions to cooking tips, rest assured that I have you covered with all the information you need to make this traditional Peruvian dish a success in your home!

What does Lomo Saltado consist of?

Lomo Saltado, a classic dish from Peru, features succulent sirloin beef strips that are soaked in a sauce of soy, spices, and vinegar. Along with onions, potatoes, and tomatoes, these ingredients form the foundation of this delectable meal. The preparation of this dish is straightforward and can be done in a jiffy, giving you an authentic taste of Peruvian cuisine.

What cut of meat is Lomo?

The Spanish word “Lomo” refers to tenderloin meat, but it can be confusing because it is used to describe both beef and pork. In Spain, beef tenderloin is commonly referred to as “Lomo.” However, pork tenderloin is known by various names such as “Lomo de cerdo,” “Lomo ibérico,” “Lomo de embuchado,” or “Lomo cebón,” which all have a different connotation. For example, “Lomo cebón” represents tenderloin meat that has been fattened on barley.

What does Lomo mean in Peruvian?

At the Peruvian chifas located on Calle Capón, lomo saltado refers to a delicious dish made of stir-fried beef. Interestingly, this dish is the equivalent of the popular stir-fried beef commonly found on Cantonese menus in different regions, like New York or Jamaica.

What is Lomo Saltado in Peru?

Lomo Saltado is a delectable dish consisting of beef stir-fry with a fusion of Peruvian and Chinese flavors. It is commonly known as Chifa Cuisine and comprises succulent beef cooked with onions, tomatoes, and French fries.

Bottom Line

In conclusion, making Lomo Saltado is a must-try culinary experience for anyone wanting to explore and enjoy the flavorful combination of Peruvian and stir-fry cuisine. The incredible tastes of potatoes, beef, vegetables, and spices come together in a harmonious and unforgettable way to create an unforgettable dish.

But don’t just take my word for it. Give this dish a try yourself and see how easy it is to create a restaurant-quality meal with simple ingredients right from your own kitchen.

Remember, you can make this dish your own by experimenting with different spices, vegetables, protein options, and substitutions. Whether you’re serving it with rice or French fries, Lomo Saltado makes for an excellent meal that will leave your taste buds wanting more.

So why not plan a dinner party or cookout with friends or family and introduce them to the irresistible flavors of Lomo Saltado? Trust me; they won’t be disappointed!

Lomo Saltado (Peruvian)

Lomo Saltado (Peruvian) Recipe

Lomo Saltado is a Peruvian dish served with white rice on the side and fried potatoes served on top of the meat and vegetables. While this may sound odd, potatoes are originally from Peru and they are used in every possible way. Many Japanese moved to Peru several generations ago. The soy sauce gives good depth to the marinade.
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Prep Time 45 mins
Cook Time 15 mins
Course Main Course
Cuisine Peruvian
Calories 509.5 kcal


  • 1 -1 1/2 lb skirt steaks, petite fillets, hanger or 1 -1 1/2 lb flat iron steak
  • 2 medium red onions, cut in half lengthwise
  • 1 red bell peppers or 1 green bell pepper, cut into strips
  • 1 -2 jalapeno pepper, seeds removed and sliced into strips (optional)
  • 2 garlic cloves, minced
  • 1/4 teaspoon sea salt
  • 4 teaspoons red wine or 4 teaspoons sherry wine vinegar
  • 4 teaspoons soy sauce
  • 4 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground black pepper
  • 5 medium yukon gold potatoes, peeled and cut into French-fry like strips
  • 1/2 teaspoon paprika
  • 2 medium tomatoes, cut into wedges
  • 1/4 cup chopped cilantro leaf


  • Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, vinegar, soy sauce, 2 tablespoons of olive oil, cumin and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
  • While steak is marinating, cook potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with paprika. Put in a 375 degree oven and roast. Check them after 6 minutes and toss with a spatula. Depending on how thick you cut them, they should cook fairly quickly, so keep an eye on them; set aside.
  • Before cooking, allow steak and onions to come to room temperature. Place steak on in a hot saute pan with a little oil and cook about 4 minutes per side for medium-rare, depending on which cut you are using. Discard marinade. When done, let steak rest before slicing.
  • Place onions face down in saute pan and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
  • In a large bowl combine steak and juices, onions, peppers, tomatoes, cilantro and reserved marinade. Toss gently and adjust seasoning with salt and pepper, if needed. Season potatoes and place on top of meat and vegetables. Serve warm.

Add Your Own Notes


Serving: 461gCalories: 509.5kcalCarbohydrates: 45.2gProtein: 29.4gFat: 23.5gSaturated Fat: 5.5gCholesterol: 73.7mgSodium: 572.1mgFiber: 5.7gSugar: 6.9g
Keyword < 60 Mins, Meat, One-Dish Meal, Peppers, Peruvian, Potato, South American, Vegetable
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.