Lomo Saltado – This Peruvian dish is a fusion masterpiece. Tender and juicy beef tataki, sautéed vegetables, and bright sauces are exquisitely delicious. A unique combination of tastes and cultures come together to create a fine dining experience for him.
When my friends fed me Peruvian food, I never expected anything to be cooked in a wok. I learned that chifa (Chinese cuisine) has inspired several Peruvian dishes. That led to delicious dishes like lomo saltado.
The unique flavors of this dish come together in minutes. Using a hot skillet or wok gives the meat a lovely char and keeps the vegetables crisp and slightly caramelized.
What makes Lomo Saltado so special?
Lomo Saltado Peruano translates from Spanish to Peruvian beef stir fry. Stir-fried white rice and side dishes are due to Chinese influence. Local ingredients such as onions, tomatoes and peppers then complete this Peruvian delicacy.
And did I mention that this dish also comes with fries? Hmmm! I like fries on the side, but you can also add fries to this wok party for an equally delicious lomo saltado.
- French fries – What goes well with steak? Potatoes of course. And fried food is always tastier. 😉 If you want a healthier version, fries baked potato wedges.
- beef – Slice sirloin, ribeye, or skirt steak into 0.5-inch strips for flavor and meatiness.
- vegetable – A mix of red onions, peppers and tomatoes balances the flavors of a healthy meal.
- pepper paste – Bonus points for finding Asian Amarillo Paste at your local grocery store. Sriracha also has a tangy spiciness, so it’s your preference.
- beef broth – This ingredient adds depth of flavor to the sauce.
How to make lomo saltado
- make french fries – Preheat your oven and bake your fries or make your own fries according to package directions.
- sliced beef and vegetables ・Chop the sirloin, onions, green peppers, tomatoes and green onions, and mince the garlic and ginger. (Photos 1-5)
- sauce – Combine soy sauce, oyster sauce (optional), vinegar, beef broth and sriracha in a bowl. (Photo 7)
- salted beef – Sprinkle the beef strips with salt and let them sit for 30 minutes to soften. (Photo 8)
- stir fry – Heat the oil in a skillet or wok over medium-high heat. Sprinkle the beef tendon with salt and fry in a frying pan for about 30 seconds. You may need to fry in batches. (Photo 9)
- spices ・Next, add garlic and ginger and stir-fry for about 30 seconds (be careful not to burn). (Photo 10)
- add vegetables ・Add the onions, peppers and tomatoes and sauté for about 30 seconds. (Photo 11)
- sauce – Pour in the sauce and fry for 1 minute. (Photo 12-13)
- garnish – Remove from heat and garnish with green onions and coriander. Serve with French fries, white rice and fresh lemon. (Photo 14)
- meat swap – Substitute chicken for beef in pollo saltado. Alternatively, you can make a vegetarian version with portabello mushrooms or tofu, substituting vegetable broth for the beef he broth.
- source swap – Peruvian green sauce can be added to the sauce for more flavor fusion and spice.
tips and tricks
- Semi-freezing the beef makes it easier to cut. Don’t forget to put it in the freezer until it hardens 😬
- When shredding beef, cut across the sinew. This will give you a softer, juicier final product.
- Cook the meat in small portions to give it a nice browning. Cook everything together and the juices will start to steam the meat instead of charring it. not what you want.
This dish tastes best right out of the stove. However, you can slice and season the beef, slice the vegetables, and prepare the sauce for a quicker meal prep.
How to eat and store
Lomo saltado is best served with rice and fries. You can also put French fries in the stir-fry and serve it with rice.
If you have leftovers (highly doubtful), you can store them in an airtight container in the refrigerator for up to 3 days.
To reheat the lomo saltado, heat a wok and cook all ingredients for a few minutes. Be sure to save the extra sauce too!
Frequently Asked Questions
Yes! A common method is to season the beef with salt, pepper, cumin, oil, and soy sauce.
Although you can find similar dishes in almost any Chinese or Cantonese restaurant, lomo saltado originated in Peru.
Sometimes I put a fried egg on top of the stir-fry. You can also add pepper paste, hot sauce, or fresh chilies for added spice, and sugar for sweetness.
Compatibility with Lomo Saltado
Rice is the traditional side, but it can also be served with Dressed saladdessert is mine tres leches cake Top off the meal.refreshing drinks like pineapple ginger juice Also tropical sangria perfect everything.
More Great Beef Recipes to Try
- Stir-fried beef broccoli
- roast beef
- beef stew with vegetables
- smoked beef brisket
- Jamaican corned beef and cabbage
Lomo Saltado is the perfect blend of cultures and flavors, delivering restaurant-quality food in minutes. What’s your favorite fusion recipe? Let us know in the comments below. ❤️
see how to make
This blog post was originally published in October 2018 and has been updated with additional tips, new photos, and videos.
Lomo saltado (Peruvian stir fry)
This popular Peruvian-Chinese fusion enjoys Chinese stir-fry techniques with Peruvian ingredients. Tender beef strips with flavorful, crunchy veggies and French fries, and a wonderful horse mackerel sauce on top.
Preparation: 20 minutes
cooking: 30 minutes
total: 50 minutes
Preheat the oven and bake the fries according to package directions or make homemade fries.
Finely chop the sirloin, onion, green pepper, tomato, and green onion, and finely chop the garlic and ginger.
Combine soy sauce, oyster sauce (optional), vinegar, beef broth and sriracha in a bowl.
Sprinkle the beef with salt and let it sit for 30 minutes to soften.
Heat the oil in a skillet or wok over medium-high heat. Sprinkle the beef tendon with salt and fry in a frying pan for about 30 seconds. You may need to fry in batches.
Next, add garlic and ginger and fry for 30 seconds (be careful not to burn).
Add onions, peppers and tomatoes and sauté for 30 seconds.
Pour in the sauce and fry for 1 minute.
Remove from heat and garnish with green onions and coriander.
Serve with French fries, white rice and fresh lemon.
Tips and notes:
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 300g| | calorie: 280kcal (14%)| | carbohydrate: 52g (17%)| | protein: twenty fiveg (50%)| | thick: 31g (48%)| | saturated fat: Fiveg (31%)| | cholesterol: 66mg (twenty two%)| | sodium: 480mg (twenty one%)| | potassium: 1245mg (36%)| | fiber: 6g (twenty five%)| | sugar: Fiveg (6%)