There’s a spirited dance of flavors in my kitchen whenever I whip up Lomo Saltado, an incredible Peruvian beef stir-fry that truly captivates the senses. Picture this: tender slices of sirloin searing in a hot wok, mingling with vibrant red onions and juicy tomatoes, each ingredient playing its part in a delicious fusion story. The tangy aji amarillo brings a gentle kick, while crispy French fries offer the perfect counterbalance, all topped off with a sprinkle of fresh herbs.
Whether it’s a quick weeknight dinner or an impressive plate for guests, this dish embodies the joy of cooking at home. It’s comforting yet exciting, making every bite an adventure. As I mix the umami-rich sauce, I can’t help but feel transported to the vibrant streets of Peru, where each spoonful whispers of culinary traditions blending beautifully together. Join me as I share my take on this classic—one that’s not only easy to prepare but will surely become a staple in your kitchen, bringing a taste of South America right to your table!
Why is Lomo Saltado a must-try dish?
Bold flavors: Each ingredient interacts beautifully, from the seared steak to the zesty aji amarillo, promising an explosion of taste.
Quick preparation: You can have this dish ready in no time, making it perfect for busy weeknights.
Versatile base: Pair with rice for a hearty meal or with fries for that extra crunch.
Crowd-pleaser: Impress your friends and family with this delightful fusion of Peruvian and Chinese cuisines!
Healthier options: Swap fries for baked versions for a lighter twist, ensuring everyone enjoys it guilt-free.
For additional tips on enhancing your culinary skills, check out my guide on quick cooking techniques.
Lomo Saltado Ingredients
Note: Here’s everything you need to create this vibrant, mouthwatering Lomo Saltado (Peruvian Beef Stir Fry).
For the Beef
- Sliced Beef – Sirloin is recommended; slice against the grain for incredibly tender bites.
- Soy Sauce – Adds umami and saltiness; swap for tamari to keep it gluten-free.
- Vinegar – Apple cider vinegar adds a lovely tang; adjust based on personal taste.
For the Vegetables
- Red Onion – Adds sweetness and crunch; can be replaced with yellow onions if needed.
- Tomatoes – Any kind will do, but plum tomatoes hold their shape well; slice into wedges.
- Scallions/Green Onions – Fresh flavor boost; use both for cooking and as a garnish.
- Aji Amarillo Paste/Peppers – Delivers traditional spice; optional but highly recommended for authentic flavor.
For Additional Flavor
- Garlic & Ginger – These aromatics enhance depth; fresh delivers the best results.
- Cumin & Oregano – Optional spices that add complexity; adjust to suit your taste preferences.
For the Accompaniments
- French Fries – A classic side; homemade or store-bought, they provide the perfect contrast.
- Rice – A hearty base that complements the stir-fry, perfect for soaking up the savory sauce.
For the Garnish
- Fresh Herbs (Cilantro/Parsley) – Brightens the dish; optional but adds a fresh finish.
How to Make Lomo Saltado
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Marinate the sliced beef in soy sauce and vinegar for about 15-20 minutes. This step is key for infusing the meat with flavor and keeping it juicy when cooked.
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Chop all your vegetables—red onions, tomatoes, and scallions—into bite-sized pieces. Having everything ready ensures that your stir-fry comes together seamlessly without any delays.
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Heat a wok or cast-iron skillet over high heat and add a little oil. Sear the marinated beef in batches for 2-3 minutes until browned. This quick cooking will give the beef a nice char while retaining tenderness.
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Stir-fry the onions, tomatoes, and scallions in the same pan for about 1-2 minutes until just tender. Stirring quickly helps maintain their vibrant colors and crispy texture.
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Combine the beef back into the pan, then add aji amarillo paste, minced garlic, ginger, and optional spices. Stir to coat everything evenly with the delicious, aromatic sauce.
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Serve immediately over steaming white rice, with crispy fries on the side. Garnish with fresh herbs to brighten the dish and add an extra touch of flavor.
Optional: Drizzle a bit more soy sauce just before serving for an enhanced taste.
Exact quantities are listed in the recipe card below.
What to Serve with Lomo Saltado?
Creating a delightful dining experience is easy when you know what to serve alongside this vibrant Peruvian stir-fry.
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Steamed Jasmine Rice:
This fragrant rice perfectly complements the savory sauce of Lomo Saltado, making each bite a delightful experience. -
Crispy French Fries:
A classic pairing, these provide a satisfying crunch, balancing the tender beef and veggies with added texture. -
Garlic Bread:
Slightly crispy on the outside and soft on the inside, it’s perfect for soaking up all the delicious sauce from your stir-fry. -
Fresh Garden Salad:
A light salad with cucumbers, tomatoes, and a tangy vinaigrette offers freshness and cuts through the richness of the dish. -
Black Beans:
Rich and hearty, they add protein and fiber, rounding out the meal while enhancing the Peruvian flavor profile. -
Chimichurri Sauce:
This zesty, herbaceous sauce adds a burst of brightness and flavor, making each bite of Lomo Saltado even more exciting. -
Mango Salsa:
With its sweet and spicy notes, mango salsa contrasts beautifully with the savory elements of Lomo Saltado, delighting the palate. -
Pisco Sour:
This classic Peruvian cocktail beautifully rounds out the meal, and its citrusy notes enhance the flavors of the dish.
Expert Tips for Lomo Saltado
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Prep Ahead: Take time to marinate the beef and chop vegetables before cooking, ensuring a seamless stir-fry experience.
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Slice Correctly: Always slice the beef against the grain for maximum tenderness, making each bite melt in your mouth.
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Don’t Overcrowd: Cook the beef in batches to achieve that coveted sear—overcrowding the pan can lead to steaming instead.
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Taste as You Go: Make adjustments to the seasoning while cooking, especially with soy sauce, to ensure the perfect balance of flavor in your Lomo Saltado.
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Customize Spice: Feel free to adjust the spicy aji amarillo to your taste; if you’re sensitive to heat, start small and add more gradually.
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Keep it Fresh: Garnish with cilantro or parsley just before serving for a burst of freshness that elevates the dish!
How to Store and Freeze Lomo Saltado
Fridge: Store any leftover Lomo Saltado in an airtight container for up to 2–3 days. Reheat in the microwave or on the stovetop until heated through.
Freezer: For longer storage, freeze the stir-fry in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When reheating, add a splash of water or soy sauce to maintain moisture and flavor. Stir often for even warming, ensuring it remains delicious.
Make Ahead Options
These Lomo Saltado (Peruvian Beef Stir Fry) are perfect for meal prep enthusiasts! You can marinate the sliced beef in soy sauce and vinegar up to 24 hours ahead, which enhances flavor and keeps the meat tender. Additionally, chop the red onions, tomatoes, and scallions up to 3 days in advance, storing them in an airtight container in the refrigerator to maintain their freshness. When ready to serve, simply sear the marinated beef and stir-fry the prepared vegetables, then combine everything for a delightful dish that remains just as delicious as freshly made. This way, you’ll enjoy restaurant-quality results with minimal effort, saving precious time during busy weeknights!
Lomo Saltado Variations
Customize your Lomo Saltado to match your taste buds or dietary needs with these delightful twists!
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Vegetarian: Replace beef with firm mushrooms or marinated tofu for a hearty plant-based dish that doesn’t skimp on flavor. The key is to sauté them until golden for that satisfying texture.
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Chicken Substitute: Use thinly sliced chicken breast instead of beef for a lighter option that remains juicy and delicious. Just marinate as you would the steak; it’s a whole new joy!
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Spicy Boost: Increase the amount of aji amarillo or add fresh chili peppers for a fiery kick. Start with a small amount and add more until you reach your desired heat level, igniting your dish with excitement.
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Gluten-Free: Opt for gluten-free tamari sauce instead of regular soy sauce to cater to gluten sensitivities without sacrificing any of the savory goodness.
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Baked Fries: Swap traditional French fries for baked ones to create a healthier version of this classic side without losing that satisfying crunch. A sprinkle of sea salt once they come out of the oven is heavenly!
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Different Vinegars: Experiment with various vinegars like red wine or balsamic to discover new flavor profiles that can brighten the dish. Each brings a unique character to the stir-fry, making it an adventurous meal.
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Citrus Zing: Add a splash of fresh lime juice or zest before serving to infuse brightness and a refreshing tang that elevates this hearty dish to new heights.
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Nutty Twist: Toss in some toasted peanuts or cashews as a garnish for an extra crunch and nutty flavor. This delightful addition brings a new level of richness and texture to your meal.
Lomo Saltado (Peruvian Beef Stir-Fry) Recipe FAQs
What type of beef is best for Lomo Saltado?
I recommend using sirloin for the best results! Its tenderness and flavor work beautifully in this dish. Make sure to slice it against the grain to ensure every bite is tender and juicy.
How long can I store leftover Lomo Saltado in the fridge?
You can keep leftover Lomo Saltado in an airtight container for up to 2-3 days. Just be sure it’s cooled down before sealing, and reheat gently to keep the beef succulent.
Can I freeze Lomo Saltado? If so, how?
Absolutely! To freeze, allow the Lomo Saltado to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat on the stovetop, adding a splash of water or soy sauce to keep it moist.
What should I do if my vegetables become too soggy in the stir-fry?
To keep your vegetables crisp, ensure you’re prepping everything ahead of time and stir-frying them just until tender—about 1-2 minutes. Cooking in batches also helps avoid steaming. If they do get a bit soggy, try adding a quick splash of vinegar at the end to brighten the flavors, or serve with a fresh side salad for a crunch.
Is Lomo Saltado suitable for people with gluten sensitivities?
Yes! You can easily make Lomo Saltado gluten-free. Simply substitute the regular soy sauce with tamari or a gluten-free soy sauce option. Just be sure to check all other ingredients, like the aji amarillo paste and any additional sauces, for gluten content.
What can I substitute for aji amarillo if I can’t find it?
If aji amarillo isn’t available, you can substitute it with a chili paste, like Sriracha or a generic hot sauce, depending on your heat preference. Just start with a small amount and adjust as needed to find that perfect balance of spice!
Lomo Saltado: Savor the Ultimate Peruvian Beef Stir Fry
Ingredients
Equipment
Method
- Marinate the sliced beef in soy sauce and vinegar for about 15-20 minutes.
- Chop all your vegetables—red onions, tomatoes, and scallions—into bite-sized pieces.
- Heat a wok or cast-iron skillet over high heat and add a little oil.
- Sear the marinated beef in batches for 2-3 minutes until browned.
- Stir-fry the onions, tomatoes, and scallions in the same pan for about 1-2 minutes.
- Combine the beef back into the pan, then add aji amarillo, garlic, ginger, and optional spices.
- Serve immediately over steaming rice, with crispy fries on the side, garnished with fresh herbs.