Lomo Saltado Recipe

Mak Erot

3 min read

·

Apr 09, 2025

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Lomo Saltado: A Peruvian Culinary Delight

Lomo Saltado, a vibrant and flavorful Peruvian stir-fry, is a culinary masterpiece that seamlessly blends Chinese and Peruvian influences. This dish is a testament to Peru's rich culinary heritage, showcasing a delightful fusion of tastes and textures. Let's dive into the recipe and unlock the secrets of this iconic Peruvian dish.

Ingredients You'll Need:

This recipe serves 2-3 people. Feel free to adjust the quantities based on your needs.

• For the Beef:

  • 1 lb sirloin steak, cut into 1-inch strips
  • 2 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

• For the Stir-fry:

  • 1 large onion, sliced
  • 2 large tomatoes, sliced
  • 2 bell peppers (any color), sliced
  • 3 cloves garlic, minced
  • 1/2 cup beef broth
  • 2 tbsp aji amarillo paste (or substitute with 1 tbsp yellow chili paste and 1/2 tsp turmeric)
  • 2 tbsp vegetable oil
  • Fresh cilantro, chopped (for garnish)
  • French fries (optional, but traditional!)
  • Cooked white rice, for serving

Preparing the Beef:

The secret to tender and flavorful lomo saltado lies in the proper preparation of the beef. Follow these steps for optimal results:

1. Marinate: In a bowl, combine the beef strips with soy sauce, red wine vinegar, cumin, paprika, garlic powder, salt, and pepper. Mix well and let it marinate for at least 30 minutes (longer is better!). This step infuses the beef with rich flavor and helps tenderize it.

2. Sear: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and sear until browned on all sides. This creates a beautiful crust and seals in the juices. Remove the beef from the wok and set aside.

Stir-frying the Vegetables and Sauce:

Now it's time to build those amazing flavors:

1. Sauté Aromatics: Add the remaining tablespoon of vegetable oil to the wok. Add the onions and bell peppers and sauté until slightly softened. Add the minced garlic and cook for another minute until fragrant.

2. Add Tomatoes and Aji Amarillo: Stir in the sliced tomatoes and aji amarillo paste (or substitute). Cook for a few minutes, allowing the tomatoes to soften and release their juices.

3. Combine and Simmer: Return the seared beef to the wok. Pour in the beef broth. Bring the mixture to a simmer, allowing the flavors to meld together. Simmer for about 5-7 minutes, or until the sauce has thickened slightly.

Serving Your Lomo Saltado:

The final touch elevates this dish to a truly memorable experience:

1. Garnish and Serve: Garnish with fresh cilantro. Traditionally, lomo saltado is served over a bed of white rice and accompanied by a mound of french fries. The contrast of the savory beef, the tangy sauce, and the crispy fries is simply divine!

Tips for the Best Lomo Saltado:

• High Heat is Key: Use high heat throughout the cooking process to achieve a delicious sear on the beef and prevent the vegetables from becoming soggy.
• Don't Overcook the Beef: Overcooked beef will be tough. Aim for medium-rare to medium doneness.
• Adjust the Spice Level: If you prefer a less spicy dish, reduce the amount of aji amarillo paste. Alternatively, add more for a spicier kick.
• Experiment with Vegetables: Feel free to add other vegetables, such as carrots, zucchini, or mushrooms.

Enjoy your delicious homemade Lomo Saltado! This vibrant dish is perfect for a weeknight dinner or a special occasion. Its unique flavors and textures will transport you straight to the heart of Peru. Remember to share your culinary creations using #LomoSaltadoRecipe and #PeruvianFood.