Lomo Saltado Recipe
A vibrant Peruvian stir-fry balancing juicy beef, crisp fries, and lively peppers.
Imagine a dish where tender strips of beef sizzle in a hot pan, releasing aromatic clouds that fill your kitchen with the promise of dinner. Lomo Saltado, an iconic Peruvian classic, marries the rich flavors of soy-marinated beef with the bright, tangy zest of tomatoes and onions, all tossed together with crisp French fries. It’s a meal that wraps you in comfort with each vibrant bite.
The roots of Lomo Saltado lie in the cross-cultural embrace of Chinese-Peruvian culinary traditions. It's a dish born in the bustling kitchens of Lima, where Chinese immigrants blended their wok-cooking techniques with the local bounty. My own journey with Lomo Saltado began with a dear friend from Peru, who shared a family recipe that quickly became a cherished staple at my table.
What sets this recipe apart is a touch of vinegar that brightens the dish, cutting through the richness of the beef and bringing all the flavors together harmoniously. It’s these little tweaks—the right heat, a splash of soy sauce, and the just-right sauté time—that make this dish sing.
Perfect for those bustling weeknights or a casual weekend gathering with friends, Lomo Saltado turns simple ingredients into a feast that feels festive yet soothingly familiar.
Step-by-Step
- 01Step 1 / 7
In a medium bowl, combine the sliced beef with soy sauce and red wine vinegar.
Let it marinate while you prepare the other ingredients.
- 02Step 2 / 7
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering.
Add the marinated beef, spreading it out in a single layer, and sear until golden brown, about 3 minutes.
Remove the beef from the skillet and set aside.
- 03Step 3 / 7
Add the remaining tablespoon of oil to the skillet.
Toss in the onions and bell peppers.
Stir-fry until the vegetables soften slightly but still retain some crunch, approximately 5 minutes.
- 04Step 4 / 7
Stir in the garlic and tomatoes.
Cook for another 2 minutes until the tomatoes just begin to soften.
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- 05Step 5 / 7
Return the beef to the skillet.
Gently combine all ingredients so they mingle well together.
Season with salt and pepper to taste.
- 06Step 6 / 7
Add the cooked French fries to the skillet, tossing them gently to coat with the flavorful juices.
Cook for another minute to warm through.
- 07Step 7 / 7
Serve the Lomo Saltado immediately over a bed of white rice, garnished with fresh cilantro leaves if desired.
Chef Tips
- •For the best flavor, let the beef marinate for at least 15 minutes before cooking.
- •Make sure the skillet is hot before adding the beef to achieve a good sear.
- •You can use homemade fries instead of frozen for a fresher taste.
- •Cut all ingredients in similar sizes to ensure even cooking.
- •Add a splash of lime juice just before serving for an extra burst of freshness.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Lomo Saltado is best enjoyed fresh due to the textures, but you can prepare all ingredients ahead and stir-fry right before serving.
What can I substitute?+
You can substitute chicken or tofu for beef to cater to different dietary preferences.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain the dish's texture.
