Lomo Saltado
Lomo Saltado is a fast, smoky stir-fry of tender beef, sweet onions, juicy tomatoes, and ají amarillo, finished with soy and vinegar for a bold savory-tangy sauce. Served with fluffy rice and crisp fries, it is hearty, comforting, and full of the distinctive flavor of Peruvian chifa cooking.
Ingredients
Salteado
- 250 gbeef tenderloin, trimmed and cut into 2 cm strips
- 120 gred onion, cut into thick wedges
- 180 gtomatoes, cut into wedges and seeded lightly
- 15 gaji amarillo paste
- 25 mllight soy sauce
- 10 mlred wine vinegar
- 10 gfresh cilantro, roughly chopped
- 1 clove (5 g)garlic, finely grated
- 1 gground cumin
- 1 gblack pepper
- 2 gfine salt
- 20 mlvegetable oil
Acompañamiento
- 300 gcooked white rice, hot
- 250 gfrozen straight-cut fries
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a true beginner-friendly 15-minute version, use pre-cooked rice and frozen fries; making fries from raw potatoes would take much longer.
- •Have all ingredients cut before you start cooking, because Lomo Saltado moves very fast once the pan is hot.
- •Do not overcrowd the pan; a very hot pan is key to getting the characteristic smoky, stir-fried flavor.
- •If you cannot find aji amarillo paste, use a mild yellow chili paste plus a small pinch of extra cumin, though the flavor will be less authentic.
Background
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.
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