Lomo Saltado

Nutrition · per serving

Steps

1. 1

   Preheat the oven or air fryer for the fries according to the package, and set a large heavy frying pan or wok over high heat to get very hot. While it heats, cut the beef, onion, and tomatoes; keep the tomato pieces large so they hold their shape in the stir-fry.

   250 g beef tenderloin, trimmed and cut into 2 cm strips120 g red onion, cut into thick wedges180 g tomatoes, cut into wedges and seeded lightly250 g frozen straight-cut fries
2. 2

   Cook the fries until crisp and golden. At the same time, warm the cooked rice in a microwave or small pan so both accompaniments are ready when the stir-fry is finished.

   250 g frozen straight-cut fries300 g cooked white rice, hot
3. 3

   Season the beef with the fine salt, black pepper, and ground cumin. When the pan is smoking hot, add 10 ml of the vegetable oil, then spread the beef in one layer. Sear for about 1 minute without moving, then toss and cook 30–60 seconds more until browned at the edges but still juicy; remove to a plate. Do this quickly so the meat fries rather than steams.

   250 g beef tenderloin, trimmed and cut into 2 cm strips2 g fine salt1 g black pepper1 g ground cumin20 ml vegetable oil
4. 4

   Return the pan to high heat. Add the remaining 10 ml vegetable oil, then stir-fry the red onion for 1 minute until slightly softened but still crisp. Add the garlic and aji amarillo paste and cook for 20 seconds, just until fragrant.

   120 g red onion, cut into thick wedges1 clove (5 g) garlic, finely grated15 g aji amarillo paste20 ml vegetable oil
5. 5

   Add the tomatoes and toss for about 30 seconds. Return the beef to the pan, then add the light soy sauce and red wine vinegar. Toss everything over high heat for 30–60 seconds until the sauce lightly coats the meat and vegetables and the tomatoes are just softened, not collapsed.

   180 g tomatoes, cut into wedges and seeded lightly250 g beef tenderloin, trimmed and cut into 2 cm strips25 ml light soy sauce10 ml red wine vinegar
6. 6

   Turn off the heat and fold in the fresh cilantro. Serve immediately with the hot rice and crisp fries, traditionally placing the fries alongside or partially under the stir-fry so they keep some crunch.

   10 g fresh cilantro, roughly chopped300 g cooked white rice, hot250 g frozen straight-cut fries

Origin & History

Lomo Saltado is one of Peru's most beloved dishes and reflects the strong influence of Chinese immigration on Peruvian cooking, especially the chifa tradition. The technique of high-heat stir-frying was adapted to local ingredients such as beef, tomatoes, ají peppers, rice, and potatoes, creating a dish that is now considered a national classic.