What is Lomo Saltado?

Lomo Saltado is a Peruvian dish that marries both Asian and South American/Peruvian culinary influences together. Featuring slices of seasoned beef or steak, tomatoes, and onions in a soy and vinegar-laced sauce, Lomo Saltado is typically served with french fries or other types of cooked potatoes. White rice and chopped cilantro or scallions make ideal toppings for this hearty, flavorful Peruvian dish.

What kind of beef is used in Lomo Saltado?

Lomo Saltado is a beef stir fry, essentially, so the type of meat chosen needs to be the right fit for this cooking method. We're looking for something that is inherently tender, and doesn't require a long, slow cook in order to become so. Think: tri-tip, ribeye, sirloin, top loin, tenderloin, ranch steak, flat iron, and shoulder petite cuts here. Personally, I like to use strips of sirloin steak for my Peruvian Lomo Saltado recipe, as it's appropriate for high-heat stir frying and also more affordable than some other cuts.

Why is there soy sauce in Lomo Saltado?

Lomo Saltado is a recipe that reflects the Asian culinary influence that is present in much of Peruvian cooking. In fact, as much as 5% of the Peruvian population has Asian roots. This dish is like Peru's spin on a classic Chinese-style beef stir fry. As such, it boasts familiar stir fry ingredients such as soy sauce, garlic, scallions, rice vinegar, sugar, and onion.

What is a good substitute for aji amarillo in Lomo Saltado?

Aji amarillo is a yellow-hued chile pepper used in many traditional Peruvian dishes. It is readily available online and in Latin America markets, but in a pinch, there are some other peppers that make fine stand-ins for the tasty aji amarillo. Habanero and Scotch Bonnets work well, as they bring the heat and fruity undertones to whatever dishes they brush up against. If that's a little too much heat for your taste, I like to suggest jalapenos or even banana peppers. These are widely available and work as good subs for the aji amarillo. If you don't want any heat at all, go with the yellow bell pepper, and call it good.

Amazing Peruvian Lomo Saltado Recipe (fast, easy!)

Print Recipe

A happy marriage between both Asian and Peruvian culinary cultures, this hearty beef and potatoes dish lives in a tangy, soy sauced-based sauce and is perfect with a heap of cooked white rice on the side. The one-two punch of both jalapeños and chili crisp brings the heat, but either can be omitted, if you like a milder heat level.

Author: Lauren McDuffie
Prep Time: 10
Cook Time: 45
Total Time: 55 minutes
Yield: Serves 4

Ingredients

Units Scale

1 pound cooked potato wedges or french fries (frozen/store-bought also work great here)
2 tablespoons cornstarch
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper, as needed
1.5 pounds sirloin steak, sliced into 1-inch-thick pieces (doesn’t need to be exact)
Olive oil, as needed
3 Roma tomatoes, cut into wedges
1 small red onion, cut into petals/wedges
4 – 5 garlic cloves, minced or grated
1/3 cup soy sauce
2 teaspoons rice wine vinegar
1 tablespoon chili crisp, or to taste (store-bought)
2 tablespoons sliced pickled jalapeños, plus 1 tsp of the juice (or more to taste, see note)
1 teaspoon sugar
Cooked white rice, for serving

Topping suggestions: Chopped scallions and cilantro

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Instructions

In a large mixing bowl, combine the cornstarch, cumin, and garlic powder. Season with salt and pepper. Add the sliced beef and toss to full coat.
Add a couple tablespoons of oil to a large skillet over medium-high heat. When it’s shimmering hot, and working it batches as needed, cook the beef just until it’s browned on the outside (it will finish cooking later); takes about 2 minutes.
Transfer to a plate/tray to rest for now. Reduce the heat to medium, and add more oil to the pan if you need to (don’t wipe it out). Add the onion and tomatoes and cook until tender; about 4 – 5 minutes. Add the garlic and cook one minute more.
Add the soy sauce, vinegar, chili crisp, pickled jalapeños + juice, sugar, and 1.5 cups water. Slide the beef and its juices back into the pan. Bring to a gentle simmer and let the sauce thicken and reduce for a few minutes.
Serve the beef over the cooked potatoes/fries with white rice alongside. Top with scallions greens and cilantro.

Notes

Regarding the jalapeños here, I’m using them as a substitute for the traditional Peruvian aji amarillo or aji amarillo paste that you might typically see in this recipe. Aji amarillo is a spicy (but not too spicy) yellow Peruvian pepper that is readily available at Latin markets and online. In a pinch, I find that either a habanero pepper or a banana pepper works as a substitute. In this recipe, because the sauce calls for vinegar, I like to use pickled jalapeños – since they bring that acid already. But feel free to leave out if you don’t care for heat. A sliced yellow bell pepper would work as well here.

Find it online: https://mykitchenlittle.com/2023/10/21/peruvian-lomo-saltado-recipe/