Lomo Saltado Recipe

Peruvian beef stir fry (Lomo Saltado) is quick and delicious to make at home. It’s made using thinly sliced steak and stir-fried with onions and tomatoes. Lomo Saltado can have french fries mixed into the stir fry or served on the side, and I can’t think of a better way to eat steak and potatoes together!

Not only is it fun to say, it’s also delicious on your tongue. Loaded with tons of savory, perfectly seared steak slices, crisp onion petals, and savory, ripe tomatoes. I love serving it on a bed of white rice (or cauliflower rice if I’m watching the calories) alongside hot and crispy French fries.

I first enjoyed this delicious Peruvian steak stir fry at a local restaurant that makes it so well. And of course, three bites in I was obsessively dissecting all the flavors that were just dancing on my tongue.

I won’t tell you how to eat your Lomo Saltado, but I’ll let you know this much; this steak stir fry is served with FRENCH FRIES. And to be honest, I can’t think of a better way to eat steak and potatoes. One thing about Lomo Saltado, people get very heated about the way the fries are served. Some are adamant that you need to toss French fries into the stir fry, while others keep them on the side. For this reason, I’d like to point out that I don’t toss my French fries in the stir fry. However, it is done both ways! You can toss them in if you like, but I’m big on texture and want to enjoy that hot crispy, crunch!

Is a popular Peruvian stir fry dish made with beef that literally translated means “jumped loin.” It is a dish that is part of Chifa cuisine which is the meshing of Chinese and Peruvian ingredients and cooking techniques. Peruvian beef stir fry is typically a combination of steak, onions, tomatoes, and French fries. It’s served alongside cooked rice.

Peruvian Lomo Saltado Recipe by Tasty

Here’s what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Yield: 4 servings

Nutrition Facts: calories 437 calories, Carbohydrate 26 grams, Fat 24 grams, Fiber 3 grams, Protein 26 grams, Sugar 3 grams

Ingredients:

• 2 tablespoons vegetable oil, divided
• 1 lb sirloin steak, cut into strips
• salt, to taste
• black pepper, to taste
• ½ red onion, sliced
• 1 medium tomato, sliced
• 2 cloves garlic, minced
• 1 tablespoon aji amarillo paste
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon fresh cilantro, chopped
• 1 lb french fries, cooked, hot
• white rice, cooked, for serving, optional

Instruction:

1. Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
2. Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
3. Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
4. Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
5. Serve with rice, if desired.
6. Enjoy!

Lomo saltado

This meat dish is as simple as it is delicious: you can literally throw it together within minutes and you don’t need many exotic ingredients. One serving with give you a flavor explosion that you will just love.

Prep: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 873 kcal, Carbohydrate 188 g, Protein 46 g, Fat 15 g, Saturated Fat 3 g, Cholesterol 78 mg, Sodium 1150 mg, Fiber 3 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 18 ounces sirloin steak ( cut into strips or cubes)
• 1 red onion (chopped into chunky slices)
• 2 tomatoes (chopped into 8 slices)
• 1 ají amarillo chili pepper (sliced finely, veins and seeds removed)
• 1 tsp fresh garlic paste
• 2 tbsp olive oil
• 20 ounces white rice (cooked)
• 11 ounces thick potato slices, ready for frying
• 1/2 cup beef stock
• 4 tbsp soy sauce
• 4 tbsp plain vinegar
• Handful cilantro leaves
• 1/4 tsp oregano (ground)
• 1 tsp black pepper (freshly crushed )
• 1 tsp cumin (ground)
• salt (to taste)

Instruction:

1. Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
2. Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4 tablespoons of vinegar, atablespoon of olive oil, black pepper and the soy sauce for 10 minutes beforecooking.
3. Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the steak strips from the marinade, and fry them over a high heat for around 4-5 minutes or untilsealed.
4. Add the onion, ají amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
5. Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
6. Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy the flavor of timeless classic of Peruvian cuisine!

Lomo Saltado (Peruvian Beef Stir Fry)

Peruvian beef stir fry (Lomo Saltado) is quick and delicious to make at home. It’s made using thinly sliced steak and stir-fried with onions and tomatoes. Lomo Saltado can have french fries mixed into the stir fry or served on the side, and I can’t think of a better way to eat steak and potatoes together!

Prep: 15min

Total: 30min

Ingredients:

• 1 pound beef (filet mignon, sirloin, skirt steak, or flank steak) cut into thin slices
• 5 tablespoons low sodium soy sauce
• 5 cloves garlic, minced or grated
• 1 tablespoon EACH: oyster sauce AND red wine vinegar
• 1 tablespoon Aji Amarillo paste
• 1 teaspoon cornstarch
• 1 medium red onion, sliced into ½ inch wedges
• 3 Roma tomatoes, seeds removed and sliced into ½ inch wedges
• Sliced scallions/chopped cilantro, for serving
• Oil, for cooking
• Cooked French fries + rice, for serving

Instruction:

1. MARINATE: Add 1 tablespoons soy sauce and roughly half the garlic, to the thinly sliced beef and allow for the beef to marinate for 5-7 minutes. If you’re using a particularly tough cut of meat, consider adding ¼ teaspoon of baking soda along with the soy sauce and let it marinate for 30 minutes.
2. SAUCE: In a small bowl, combine the remaining 4 tablespoons soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk to combine and set aside.
3. STIR FRY: Add about a tablespoon of cooking oil to a hot cast iron pan or wok until it shimmers. Brown the beef for roughly 1-2 minutes flipping as needed to cook evenly. You might want to do this in batches if the pan you’re working with is small. You want the beef to sear, not steam! Remove to a plate. Add another tablespoon of oil if the pan is dry. Add the onions and sauce them for 1 minute before adding the remaining garlic and tomatoes. Continue to sauté for 1 minute, then add the beef back into the pan. You’d also add the French fries here if you wanted to cook them with the sauce. Drizzle with the prepared sauce and toss to combine. Top with sliced scallions or chopped cilantro (or both) and serve warm with rice and with French fries (if you want them crispy!)

Tender Lomo Saltado Recipe

This tender lomo saltado will give you a flavorful taste of classic Peruvian cuisine.

Prep: 10min

Total: 20min

Yield: 4

Ingredients:

• 1 pound sirloin steak, cut into strips
• ½ tablespoon salt
• ½ tablespoon black pepper
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons aji amarillo paste
• juice from 1 lime
• 1 clove garlic, grated
• 3 tablespoons chopped parsley, divided
• 2 tablespoons canola or vegetable oil
• 2 tomatoes, sliced
• 1 red onion, cut into wedges
• 3 cups cooked french fries

Instruction:

1. Season the beef with salt and pepper.
2. In a bowl, whisk together the soy sauce, vinegar, aji amarillo paste, lime juice, grated garlic, and 2 tablespoons of parsley. Once mixed, add the sirloin and massage into the beef until well coated. Marinate while preparing the other ingredients, or up to 8 hours.
3. Once ready to cook, heat oil in a wok over medium high heat until wisps of smoke are visible. Remove the beef from the marinade using a slotted spoon, reserving any remaining marinade. Add the beef to the hot wok and sear until deeply browned, about 1 minute. Remove the beef using a slotted spoon.
4. Turn the heat down to medium and add the onion. Sear until slightly softened, tossing into the marinade left in the wok. Add the tomatoes and toss, cooking until soft. Add the steak and any remaining marinade back to the wok.
5. Add the fries to the wok and toss to coat in sauce. Once vegetables are softened and fries are warm, remove from the heat.
6. Serve over rice. Top with parsley and a squeeze of lime.

How to Make Lomo Saltado | Serious Eats

FAQ

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