Quick and Delicious Lomo Saltado Recipe Ready in 30 Minutes

Hello there fellow food enthusiasts! Today, I’m excited to share with you one of my favorite recipes – Lomo Saltado. This traditional Peruvian dish is a flavorful and hearty stir-fry that will leave your taste buds dancing with delight.

Lomo Saltado is the epitome of chifa cuisine, a fusion of Peruvian and Chinese cooking styles. The recipe consists of juicy slices of beef sirloin or tenderloin steak, sautéed with onions, tomatoes, and finished off with a splash of soy sauce and vinegar. The ingredient list may seem simple, but the combination of spices such as cumin, oregano, parsley, and cilantro make each bite unforgettable.

But wait, it gets better! Lomo Saltado is also served up with crispy french fries on top, making it the perfect comfort food for any occasion. The mix of textures in this dish is something truly special – crunchy fries contrast beautifully with the juicy and tender beef.

Trust me when I say that once you try Lomo Saltado, you won’t be able to resist making it again and again. It’s easy to prepare, satisfyingly delicious and perfect for impressing guests or treating yourself to a little indulgence.

So come along with me as we explore the world of traditional Peruvian cuisine through this mouth-watering Lomo Saltado recipe!

Why You’ll Love This Recipe

Lomo Saltado (Peruvian Stir-Fry)
Lomo Saltado (Peruvian Stir-Fry)

Are you looking for a new flavor explosion in your mouth? Look no further than Lomo Saltado! This Peruvian beef stir-fry is the perfect mix of savory and tangy, with a little bit of spice that will get your taste buds dancing.

Not only is Lomo Saltado delicious, it is also a dish rooted in Peruvian history and culture. The combination of French fries, stir-fried vegetables, and sirloin steak creates a unique fusion of Peruvian and Chinese culinary traditions. This cultural blend is known as Chifa cuisine and has been a staple of Peruvian food for generations.

But why should you choose Lomo Saltado over other dishes? Well, for starters, it’s incredibly versatile. You can make it with different cuts of beef such as tenderloin, skirt steak, or even filet mignon. Plus, you can add your own twist to it by trying different marinades or spices such as soy sauce, cumin, or oregano.

Another reason to love Lomo Saltado is its simplicity. With just a handful of ingredients and some basic chopping skills, you can have this mouth-watering dish on the table in under 30 minutes.

Lastly, Lomo Saltado pairs perfectly with rice and Aji Amarillo (a spicy yellow pepper sauce), or even just on its own! It’s the perfect meal for any occasion – from impressing dinner guests to a quick weeknight dinner for the family.

So why not branch out from your usual go-to meals and give this traditional Peruvian dish a try? You won’t be disappointed!

Ingredient List

 The sizzling sound of the beef in the hot skillet will make your mouth water.
The sizzling sound of the beef in the hot skillet will make your mouth water.

Let’s take a look at the ingredients you will need for this Peruvian Lomo Saltado Stir-Fry recipe:

  • 1 pound beef sirloin or beef tenderloin, sliced into thin strips
  • 3 tablespoons vegetable oil
  • 1 large red onion, sliced
  • 2 garlic cloves, minced
  • 3 medium-sized tomatoes, sliced into wedges
  • 2 yellow chili peppers or aji amarillo (optional)
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  • 1/4 cup cilantro leaves, chopped for garnish

Note: If you can find Peruvian aji amarillo chili peppers, feel free to use them instead of yellow chili peppers. They will give your Lomo Saltado a distinct Peruvian flavor.

The Recipe How-To

 The colorful mix of vegetables is almost too pretty to eat... almost.
The colorful mix of vegetables is almost too pretty to eat… almost.

Now that we have all our ingredients ready, let’s get to the fun part – cooking the Lomo Saltado! This recipe is incredibly easy to make, even for those who are not experienced in the kitchen.

Step 1: Prepare the Beef Sirloin

First, slice 1 pound of beef sirloin (or beef tenderloin) into thin strips, about 1/4 inch thick. If you’re having trouble doing this by hand, don’t hesitate to ask your butcher to do it for you. It’s important to have the meat at room temperature before cooking.

Step 2: Season the Meat

Next, season the beef with salt, pepper, cumin and oregano. These spices are essential for giving the meat and veggies their unique flavor. Don’t be afraid to sprinkle on a generous amount!

Step 3: Fry the Potatoes

Add 3 tablespoons of vegetable oil to a large skillet on medium-high heat. Once hot, carefully add cut potato slices and fry until golden brown and crispy. Remove from skillet and set aside.

Step 4: Cook the Steak

Add another tablespoon of vegetable oil to your skillet or wok and turn up the heat high. Once hot, carefully add sliced steak and fry for about a minute or two until brown on all sides. You may need to do this in batches depending on the size of your skillet/wok.

Step 5: Add Inions & Tomatoes

Once all meat is cooked and removed from pan, add 1 sliced red onion into the same pan and toss until it becomes lightly charred but still tender-crisp. Then add chopped tomatoes and cook for an additional 30 seconds.

Step 6: Mix Everything Together

Add back your fried potatoes and meat into your stir-fry pan along with 2 tablespoons of soy sauce and 1 tablespoon of vinegar. Toss everything until well mixed.

Step 7: Garnish & Serve

Turn off your heat and add finely chopped cilantro and parsley, along with a squeeze of fresh lime juice. Mix to combine, then serve hot with a side of steamed rice or french fries.

Now that you know how to make an authentic Lomo Saltado Peruvian stir-fry, try it out! You won’t be disappointed with this traditional Peruvian dish that’s known for its succulent flavors and hearty portions.

Substitutions and Variations

 Grab a fork and dive into this mountain of juicy, perfectly cooked steak.
Grab a fork and dive into this mountain of juicy, perfectly cooked steak.

One of the joys of cooking is having the freedom to experiment and put your own spin on traditional recipes. Lomo Saltado is a classic Peruvian dish with a unique flavor profile that can be customized to suit your taste. Here are some ideas for substitutions and variations that you can try out:

– Meat: While beef sirloin or tenderloin is commonly used in Lomo Saltado, you can also use other types of meat such as pork, chicken, or even thinly sliced tofu for a vegetarian option. If using pork, I recommend using tenderloin or boneless chops. For chicken, use boneless and skinless chicken thighs or breasts.

– Vegetables: The original recipe calls for tomatoes and red onions, but you can include other vegetables to add more nutritional value and texture. Try adding bell peppers, mushrooms, green beans, snow peas, or cauliflower florets.

– Spice level: If you like your food spicy, you can add sliced jalapeño or serrano pepper to the stir-fry mix. Alternatively, use Aji Amarillo paste (a type of Peruvian hot pepper), which adds an authentic touch to the dish.

– French fries: Some traditional versions of Lomo Saltado include fried potatoes alongside the meat and vegetables. You can swap out the French fries for roasted sweet potatoes or yucca if you prefer a healthier alternative.

– Sauce: For a twist on the sauce, substitute soy sauce with coconut aminos (a soy-free alternative) or teriyaki sauce. You can also add additional herbs such as basil or mint to the marinade for a fresh, aromatic flavor.

Remember that these substitutions and variations are only suggestions – feel free to get creative and experiment with different ingredients until you find your perfect version of Lomo Saltado!

Serving and Pairing

 This dish is not only delicious, but the presentation is a feast for the eyes.
This dish is not only delicious, but the presentation is a feast for the eyes.


When it comes to serving and pairing Lomo Saltado, there are a few options to consider. Traditionally, this dish is served over a bed of white rice with a side of French fries. The combination of the stir-fry beef, onions, tomatoes, and sauce paired with the crispy texture of the fries and the fluffy rice create a harmonious balance of flavors and textures.

However, if you’re looking to switch things up, there are a variety of other sides that can work well with this Peruvian stir-fry. One option is to serve it with quinoa or roasted potatoes instead of rice and fries. This adds a nutritional punch to the dish while maintaining the heartiness and satisfying aspect that the starches provide.

Another great pairing for Lomo Saltado is an avocado salad or coleslaw. These fresh, crunchy sides are a great complement to the rich flavors of the beef and sauce. You could also try serving the dish with some sauteed greens like spinach or kale for a little extra nutritional boost.

When it comes to beverages, Peruvian beer or red wine make an excellent choice to accompany Lomo Saltado. A glass of dry red wine like Malbec, Cabernet Sauvignon, or Pinot Noir can help cut through the richness of the dish and balance out its strong flavors. Alternatively, you could try pairing it with traditional Peruvian drinks like chicha morada or pisco sour for a more authentic dining experience.

Overall, Lomo Saltado is an incredibly versatile dish that can be served in many different ways depending on your preferences. Experiment with different sides and beverages until you find your perfect pairing and enjoy this classic Peruvian dish!

Make-Ahead, Storing and Reheating

 A little bit of soy sauce adds just the right amount of umami flavor to the stir-fry.
A little bit of soy sauce adds just the right amount of umami flavor to the stir-fry.

Lomo saltado is a delicious dish that can be made ahead of time and stored for later use. To make-ahead, cook the dish as instructed in the recipe, allow it to cool completely, and then store it in an airtight container in the refrigerator for up to three days.

To reheat the dish, you can either do so in the microwave or on the stovetop. To reheat in the microwave, simply place the desired amount of lomo saltado into a microwave-safe dish and heat on high for one to two minutes or until heated through. Stir halfway through heating to ensure even heating.

If you prefer to reheat on the stove, add a tablespoon of oil to a large skillet over medium-high heat. Once hot, add the lomo saltado and stir-fry for about 1-2 minutes or until heated through. Adding a splash of water or beef broth while reheating will help keep the dish from drying out.

It’s important not to overheat the lomo saltado when reheating as this can cause the steak to toughen up and lose its tenderness. So always remember to check it after one minute and every 30 seconds after that until it’s heated through to your liking.

Overall, lomo saltado is an excellent dish that can be made ahead of time and reheated with ease. Whether you’re planning a meal in advance or just looking for something quick and easy on-the-go, this flavorful Peruvian stir-fry is sure to satisfy your taste buds!

Tips for Perfect Results

 Have your taste buds travel to Peru with this delectable Lomo Saltado recipe.
Have your taste buds travel to Peru with this delectable Lomo Saltado recipe.

Now that you have your Lomo Saltado ingredients ready, let me share with you some essential tips to achieve the perfect results for this Peruvian delicacy.

1. High Heat is Key: Lomo Saltado is meant to be a stir-fry dish cooked on high heat to create that smoky, caramelized effect. Keep the wok or skillet hot and make sure all ingredients are sliced thinly and evenly to ensure uniform cooking.

2. Cook Beef Until Medium Rare: Overcooking the beef will not only toughen it up but also dry it out. To ensure the beef stays tender and juicy, cook it no more than medium-rare stage before transferring it to a plate.

3. Don’t Crowd the Pan: Stir-frying requires continuous stirring and tossing of the ingredients in the pan, and overcrowding will only steam instead of fry them. Cook in batches if necessary or use a larger pan if available.

4. Cut Your Vegetables Thinly: Potatoes, onions, and tomatoes should be cut as thin as possible to ensure they cook through during the short cooking time.

5. Use Fresh Herbs and Spices: The flavors of Lomo Saltado depend heavily on the herbs and spices used in it. I recommend using fresh parsley, cilantro, oregano, cumin, minced garlic, salt, and pepper for optimum taste.

6. Let the Sauce Thicken Before Adding Beef: Once the onions are cooked until translucent, add tomato chunks and cook until soft. Then add soy sauce, vinegar, and red wine to make the delicious Lomo Saltado sauce mixture. Let it thicken for a minute or two before adding back the beef slices.

Keep these tips in mind when making Lomo Saltado at home for an authentic Peruvian dish that will impress any dinner guest!


Now, let’s move on to a section where I answer some frequently asked questions about this recipe. If you have any other concerns or queries, don’t hesitate to leave them in the comments section below.

What cut of meat is Lomo?

The term “lomo” is commonly used in Spain to refer to tenderloin. However, it’s important to note that the name can apply to both beef and pork varieties. In Spain, beef tenderloin is specifically referred to as “lomo”, while different types of pork tenderloin have distinct names such as “lomo de cerdo”, “lomo ibérico”, “lomo de embuchado”, or “lomo cebón”. These variations of pork tenderloin depend on factors such as the pig’s diet or the method of preparation.

What does Lomo mean in Peruvian?

In most Chinese restaurants, known as chifas in Peru, lomo saltado refers to a dish of stir-fried beef. The name is a literal translation from Spanish and the recipe is similar to the Cantonese-style stir-fried beef commonly found in New York or Jamaica.

What are Peruvian fries made of?

We will be making a savory dish using cassava, oil, water and a pinch of salt.

What meat is Lomo Saltado made of?

When it comes to making lomo saltado, the type of cut you choose for your steak is crucial. Optimal options include tenderloin, sirloin, and strip cuts. Although tenderloin is the most supple cut, it can be pricey and lacks robust flavor compared to other feasible selections.

Bottom Line

Let me convince you to try this incredible dish, Lomo Saltado. The combination of tender and flavorful beef sirloin or tenderloin, stir-fried with crispy French fries and vegetables, is a complete game-changer. The steaming hot plate of Lomo Saltado is not only delicious, but it’s also a delightful sight on the table.

The blend of Peruvian and Chinese flavors makes Lomo Saltado a unique dish that will take your taste buds on an adventure. It’s no wonder that it’s become one of the most popular dishes from Peru and has earned its place in other parts of South America as well.

With easy-to-find ingredients, this recipe is doable for anyone who loves to cook. Whether you’re cooking for yourself, family, or friends, Lomo Saltado will not let you down.

So don’t hesitate, gather your ingredients and get your skillet ready to create the perfect Lomo Saltado at home. It’s a dish that is worth savoring every single bite. Trust me; you won’t regret it!

Try it now and let me know what you think in the comments below!

Lomo Saltado (Peruvian Stir-Fry)

Lomo Saltado (Peruvian Stir-Fry) Recipe

A traditional Peruvian dish (so I am told) I have edited the recipe to include cumin, oregano and parsley on the advice of one reviewer - thank you!
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Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Peruvian
Calories 38.8 kcal


  • 1 lb beef sirloin or 1 lb beef tenderloin, cut into bite size pieces
  • 1 small onion, cut into strips
  • 1 large tomatoes, cut into strips
  • 1 large hot pepper, seeded and cut into strips
  • salt
  • pepper
  • 2 garlic cloves, chopped
  • 1/4 cup dry red wine
  • 2 tablespoons lime juice
  • 1/4 cup cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon parsley


  • Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
  • Sauté meat over high heat for a few minutes until meat is no longer pink.
  • Lower temperature to medium and add onion.
  • Cook, stirring for 1 minute and then stir in the tomatoes, cumin, peppers and onions; cook until the onions are tender.
  • Add red wine, cilantro, and parsley .
  • Cook for one more minute.
  • Serve with white rice and steak fries.

Add Your Own Notes


Serving: 142gCalories: 38.8kcalCarbohydrates: 6.3gProtein: 1.1gFat: 0.3gSodium: 6.2mgFiber: 1.2gSugar: 2.8g
Keyword < 30 Mins, Easy, Meat, Peruvian, South American
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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.