Authentic Lomo Saltado Recipe: A Vibrant Peruvian Stir-Fry Sensation

There are some dishes that are more than just a meal; they’re a celebration of culture and flavor. **Lomo Saltado recipe** is exactly that – a vibrant, iconic Peruvian stir-fry that brings together tender strips of beef, crispy French fries, and a rich, savory sauce with Chinese influences. It’s a dish that’s bursting with fresh flavors and textures, making it an incredibly satisfying and exciting meal. If you’ve ever had the pleasure of tasting authentic Lomo Saltado, you know its magic. If not, get ready for a culinary adventure that will quickly become a favorite in your home.

My first encounter with this incredible dish was at a small Peruvian restaurant, and I was immediately captivated by the dynamic flavors. The smoky beef, the tangy sauce, and the unexpected crunch of the fries all combined to create something truly unforgettable. I knew I had to learn how to make this **peruvian lomo saltado recipe** at home. This guide will walk you through every step to recreate that authentic taste, ensuring your **lomo saltado recipe** is packed with flavor and easy to execute. It’s a testament to simple techniques yielding incredible results, and it’s perfect for a quick dinner or a special gathering.

Why You’ll Love This Recipe

• **Explosion of Flavors:** A unique blend of savory, smoky, tangy, and fresh notes in every bite.
• **Quick to Prepare:** Once ingredients are prepped, this stir-fry comes together in minutes.
• **Satisfying & Hearty:** Combines protein, vegetables, and potatoes for a complete meal.
• **Authentic Peruvian Taste:** A true taste of classic Peruvian cuisine with a Chinese twist.

Ingredients

The beauty of a great **lomo saltado recipe** is that its iconic flavor comes from a few key ingredients. High-quality beef and fresh vegetables are essential, but the sauce is truly what brings it all together. This **peruvian lomo saltado recipe** highlights how simple pantry staples can create an extraordinary dish. You will love how simple and fresh these ingredients are.

• **Beef:** Sirloin or flank steak, thinly sliced against the grain, is ideal for tenderness. This is the best beef for a delicious **beef lomo saltado recipe**.
• **French Fries:** Store-bought frozen fries (cooked until crispy) or homemade ones are perfectly acceptable.
• **Red Onion:** Sliced for a pungent, slightly sweet crunch.
• **Tomatoes:** Fresh plum tomatoes, cut into wedges, add sweetness and acidity.
• **Aji Amarillo Paste:** A crucial Peruvian chili paste for authentic flavor and a mild kick.
• **Soy Sauce:** For savory depth and umami.
• **Red Wine Vinegar:** Adds tanginess that brightens the dish.
• **Garlic & Ginger:** Fresh aromatics for a pungent base.
• **Cilantro:** Freshly chopped cilantro for a vibrant, herbaceous finish.

Instructions

Prepare the French Fries:

Cook the French fries according to package directions, either by frying, baking, or air frying, until they are golden brown and crispy. Set aside and keep warm. This is a crucial step for your **lomo saltado recipe** because the crispy fries are a key component.

Marinate and Sear the Beef:

Pat the thinly sliced beef dry with paper towels. In a bowl, toss the beef with a little oil, salt, and pepper. Heat a wok or large skillet over very high heat. Add a bit more oil. Once smoking, add the beef in a single layer (in batches if necessary to avoid overcrowding). Sear quickly for 1-2 minutes per side until browned, then remove and set aside.

Sauté Vegetables and Build Sauce:

In the same hot wok, add a little more oil if needed. Add the sliced red onion and cook for 1-2 minutes until slightly softened but still with a bite. Add the minced garlic, grated ginger, and aji amarillo paste, and stir-fry for 30 seconds until fragrant. Stir in the soy sauce and red wine vinegar, scraping up any browned bits from the bottom of the pan. Bring the sauce to a quick simmer. This creates the delicious sauce for your **lomo saltado recipe**.

Combine and Finish:

Return the seared beef to the wok. Add the tomato wedges and cooked French fries. Toss everything together quickly to combine and coat with the sauce. Stir in the fresh cilantro. Serve immediately with a side of fluffy white rice. This is the perfect **recipe of lomo saltado** to make at home.

You Must Know

The secret to an authentic **lomo saltado recipe** lies in using high heat and cooking quickly, much like a traditional Chinese stir-fry. This “wok hei” or breath of the wok gives the dish its characteristic smoky flavor. Also, ensure your beef is sliced thinly against the grain for maximum tenderness. Don’t overcook the beef or the vegetables; they should still have a slight crispness. A good quality aji amarillo paste is also crucial for that unmistakable Peruvian flavor. This attention to detail will elevate your **peruvian lomo saltado recipe** from good to absolutely incredible. This is a must-try **beef lomo saltado recipe** for any home cook.

Storage Tips

While **lomo saltado recipe** is best enjoyed fresh due to the crispy fries, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the fries will soften significantly. To reheat, gently warm in a pan on the stovetop or in the microwave.

Ingredient Substitutions and Variations

This **lomo saltado recipe** is versatile. If aji amarillo paste is hard to find, you can substitute with a small amount of yellow bell pepper purée mixed with a tiny pinch of cayenne or another mild chili paste, though the flavor will be slightly different. For a vegetarian version, substitute beef with firm tofu or portobello mushrooms. You can also add other vegetables like bell peppers or green onions. This is a great **lomo saltado recipe** that can be easily adapted to your liking. For a great complement, check out our delicious Chocolate Chip Banana Bread Recipe (okay, a dessert, but still delicious). For more professional cooking and health tips, you can explore resources from Serious Eats.

Serving Suggestions

Serve this vibrant **lomo saltado recipe** traditionally with a generous side of fluffy white rice. The rice is perfect for soaking up the delicious, savory sauce. Some people also enjoy a fried egg on top. For a complete Peruvian meal, pair it with a fresh limeade or a traditional chicha morada.

Cultural and Historical Notes

Lomo Saltado is a prime example of “Chifa” cuisine, a fusion of Chinese and Peruvian culinary traditions. It emerged in Peru in the late 19th and early 20th centuries with the arrival of Chinese immigrants who adapted their stir-frying techniques to local Peruvian ingredients. The name “Lomo Saltado” translates to “sautéed tenderloin,” reflecting its quick-cooking method. It has since become one of Peru’s most iconic and beloved dishes, showcasing the country’s rich multicultural heritage. This **lomo saltado del peru** is a testament to culinary fusion.

Seasonal Adaptations

This **lomo saltado recipe** is fantastic year-round. In the summer, you can use fresh, ripe tomatoes straight from the garden. In colder months, it’s a warming and hearty meal that brings a taste of sunshine to your table. The fresh cilantro and vibrant vegetables always make it feel light and delicious, regardless of the season.

Three Helpful Notes about This Recipe

• Ensure your wok or pan is extremely hot for proper stir-frying and smoky flavor.
• Do not overcrowd the pan; cook beef in batches if necessary.
• Add French fries at the very end to retain their crispness.

Success Stories

I’ve heard so many enthusiastic responses from readers who have tried this **lomo saltado recipe**. Many have said they were thrilled to recreate the authentic flavors of Peru in their own kitchens, with comments like, “This **recipe of lomo saltado** tastes exactly like what I had in Lima!” It consistently delivers a dynamic and incredibly flavorful meal that earns rave reviews every time.

Freezer Meal Conversion

While the cooked **lomo saltado recipe** itself doesn’t freeze well due to the fries, you can freeze the thinly sliced and marinated beef for up to 1 month. When ready to cook, thaw the beef overnight in the refrigerator, prepare fresh fries and vegetables, and proceed with the stir-frying steps. This makes for a quicker meal prep solution.

Pro Tips

• Cut your beef against the grain into thin strips for maximum tenderness.
• Use a large wok or cast-iron skillet for best results, allowing for high heat and quick cooking.
• Adjust the amount of aji amarillo paste to control the spice level according to your preference.

Common Recipe Questions

how to make lomo saltado recipe

To make a **lomo saltado recipe**, you’ll sear thinly sliced beef in a hot wok, then stir-fry with onions, garlic, ginger, and aji amarillo paste. Add soy sauce, red wine vinegar, tomatoes, and cooked French fries. Finish with fresh cilantro and serve with rice.

what kind beef is lomo saltado recipe

The best kind of beef for a **lomo saltado recipe** is typically sirloin steak or flank steak. These cuts are tender when thinly sliced against the grain and cook quickly over high heat, which is essential for a good stir-fry.

what is lomo saltado

**Lomo Saltado** is a popular Peruvian stir-fry dish that combines marinated, thinly sliced beef (lomo) with sautéed onions, tomatoes, and French fries (saltado means “stir-fried”). It’s a flavorful fusion of Peruvian and Chinese culinary traditions.

peruvian lomo saltado recipe

A **peruvian lomo saltado recipe** is an authentic version of this classic dish, emphasizing traditional Peruvian ingredients like aji amarillo paste and a specific stir-frying technique. It typically includes tender beef, crispy fries, and a savory, tangy sauce.

lomo saltado recipes

**Lomo saltado recipes** are diverse but generally feature stir-fried beef, onions, tomatoes, and French fries in a flavorful sauce. Variations might include different cuts of beef, additional vegetables, or adjustments to the sauce ingredients.

What You’ll Need

→ Beef & Marinade

1.5 lbs sirloin or flank steak, thinly sliced

1 tbsp vegetable oil, plus more for frying

Salt and black pepper to taste

→ Vegetables & Aromatics

2 red onions, sliced into thick wedges

2 plum tomatoes, cut into thick wedges

3 cloves garlic, minced

1 tsp grated fresh ginger

→ Sauce

2 tbsp aji amarillo paste

1/4 cup soy sauce

2 tbsp red wine vinegar

→ Accompaniments

1 lb frozen French fries, cooked until crispy

1/4 cup chopped fresh cilantro

Fluffy white rice, for serving

→ Tools

Wok or large skillet

Tongs or spatula

Cutting board and knife

Small bowl for sauce

Steps to Follow

1. Cook French fries according to package directions; keep warm.
2. Sear thinly sliced beef in a hot wok in batches; set aside.
3. In the same wok, stir-fry red onion, garlic, ginger, and aji amarillo paste.
4. Add soy sauce and red wine vinegar; bring to a simmer.
5. Return beef to the wok. Add tomato wedges and cooked fries; toss quickly.
6. Stir in fresh cilantro. Serve immediately with white rice.

Extra Handy Tips

Slice the beef when it’s partially frozen for easier, thinner cuts.

Prepare all your ingredients (mise en place) before starting to stir-fry, as the cooking is very fast.

For an extra smoky flavor, use a touch of smoked paprika in the beef seasoning.

Tools You’ll Need

• Wok or large skillet
• Tongs/spatula
• Cutting board/knife
• Measuring spoons/cups

Allergy Details

This **lomo saltado recipe** contains soy (from soy sauce) and may contain gluten (check soy sauce and aji amarillo paste labels for gluten-free options). It is important to verify ingredient labels and consult a healthcare professional if you have allergies.