Easy Lomo Saltado Recipe: The Ultimate Peruvian Beef Stir Fry with Crispy Fries

Dive into the vibrant flavors of Peru right from your kitchen with this incredible Lomo Saltado recipe. This iconic Peruvian beef stir fry, a true testament to the country’s rich culinary fusion, is not only quick to prepare but also bursting with savory goodness. Imagine tender, thinly sliced steak, perfectly seared and stir-fried with crisp onions and juicy tomatoes, all brought together in a harmonious sauce. The unique twist? It’s famously served alongside (or even mixed with!) golden, crispy French fries. If you’ve ever dreamt of the ultimate steak and potatoes dish, Lomo Saltado delivers an experience unlike any other.

Lomo Saltado is more than just a dish; it’s a culinary journey that excites every taste bud. The name itself, “Lomo Saltado,” rolls off the tongue as delightfully as the dish tastes. Each bite is an explosion of savory, perfectly seared steak, complemented by the slight crunch of fresh onion petals and the sweet tang of ripe tomatoes. Traditionally, it’s served over a warm bed of fluffy white rice, creating a comforting and substantial meal. For those looking to lighten things up, cauliflower rice makes a fantastic, low-carb alternative without compromising on flavor, especially when paired with those irresistible hot and crispy French fries.

My first encounter with this exquisite Peruvian steak stir fry was at a charming local restaurant renowned for its authentic preparation. From the very first bite, I was captivated, meticulously dissecting the symphony of flavors dancing on my palate. It was an instant favorite, inspiring me to recreate that magic at home. This recipe is the culmination of that passion, designed to bring the authentic taste and experience of Lomo Saltado directly to your dinner table, proving that restaurant-quality Peruvian cuisine is truly within reach for any home cook.

@littlespicejar Peruvian Lomo Saltado Full recipe linked in my profile and on littlespicejar.com #lomosaltado #lomosaltadoaloperuano #beefrecipes #stirfry #quickrecipes #easyrecipes #summerrecipes #onepanmeal #onepotmeal ♬ Chill Vibes – Tollan Kim

When it comes to enjoying Lomo Saltado, one element is non-negotiable: French fries. This steak stir fry is famously, and deliciously, served with these golden potato sticks. Honestly, it’s hard to imagine a more perfect pairing than tender steak and crispy potatoes. However, the method of serving the fries sparks a lively debate among Lomo Saltado enthusiasts. Some insist that the French fries must be tossed directly into the stir fry, allowing them to soak up the savory sauce and soften slightly. Others, myself included, prefer to keep them on the side, preserving their coveted hot and crispy crunch. Both approaches are authentic and widely practiced!

My personal preference leans towards serving the fries on the side. I’m a firm believer in the power of texture, and I cherish that satisfying crunch with every bite. Keeping them separate ensures they remain perfectly crisp, offering a delightful contrast to the succulent beef and tender vegetables. However, if you enjoy softer, sauce-laden fries, feel free to toss them into the pan during the final stages of cooking. Whichever way you choose, the combination of steak, onions, tomatoes, and fries is undeniably exquisite and makes for an unforgettable meal.

What is Lomo Saltado? The Story Behind This Iconic Peruvian Dish

At its heart, Lomo Saltado is a beloved Peruvian stir-fry dish featuring succulent beef, fresh vegetables, and a tantalizing sauce. The name itself, “Lomo Saltado,” translates literally to “sautéed loin” or “jumped loin,” referring to the quick, high-heat cooking method characteristic of stir-frying. This culinary masterpiece is a cornerstone of Chifa cuisine, a unique and delicious fusion born from the significant immigration of Chinese Cantonese laborers to Peru in the late 19th and early 20th centuries.

Chifa cuisine represents a remarkable blend of Chinese cooking techniques, such as stir-frying in a wok (saltar), and traditional Peruvian ingredients. Lomo Saltado perfectly exemplifies this synthesis. It typically combines thinly sliced beef (often sirloin or tenderloin) with staple Peruvian produce like red onions, juicy tomatoes, and the indispensable aji amarillo chili pepper paste, all brought together with common Chinese condiments like soy sauce and vinegar. The result is a savory, tangy, and slightly spicy dish that beautifully showcases the cultural melting pot of Peru.

Beyond its core components, Lomo Saltado is traditionally accompanied by two key elements: fluffy white rice, which soaks up the rich sauce, and golden French fries, adding a delightful texture and completing the hearty meal. This dish is not just food; it’s a cultural statement, a testament to how diverse traditions can intertwine to create something truly extraordinary and universally appealing. It’s a taste of history, innovation, and pure comfort all in one.

Essential Ingredients for Authentic Lomo Saltado

Crafting the perfect Lomo Saltado requires a careful selection of fresh, high-quality ingredients. Each component plays a vital role in building the dish’s signature flavor profile:

• Beef: The choice of beef cut is crucial for Lomo Saltado. While many cuts work well, the key is to slice them thinly and against the grain to ensure tenderness. Popular choices include filet mignon for a luxurious touch, sirloin for a balance of flavor and tenderness, or more economical options like skirt steak or flank steak. Consistency in slice size is also important, ensuring even cooking and preventing some pieces from becoming overcooked while others are still raw.
• Low Sodium Soy Sauce: Soy sauce forms the base of the savory stir-fry sauce. Opting for low-sodium soy sauce is highly recommended. Regular soy sauce can make the dish overly salty, especially when combined with other savory ingredients like oyster sauce. Low sodium allows you to control the seasoning more precisely and build layers of flavor without overwhelming the palate.
• Garlic: Freshly minced garlic provides an aromatic foundation for both the beef marinade and the stir-fry itself. Its pungent, sweet notes are indispensable, adding depth and warmth to the entire dish. Don’t skimp on the garlic – half is for the marinade, and the other half goes into the hot pan with the vegetables.
• Oyster Sauce: This rich, savory condiment is a staple in many Asian stir-fries and lends a fantastic umami punch to Lomo Saltado. Along with soy sauce, oyster sauce adds a complex sweetness and depth that elevates the overall flavor profile, creating a truly irresistible sauce.
• Red Wine Vinegar: A splash of red wine vinegar is essential for balancing the richness of the beef and the savoriness of the sauces. Its bright acidity cuts through the fat and salt, adding a tangy counterpoint that makes the dish taste incredibly fresh and vibrant. It’s just the right amount to brighten the flavors without making the dish taste overly vinegary.
• Aji Amarillo Paste: This is a cornerstone ingredient in Peruvian cuisine, a vibrant yellow chili pepper known for its fruity, slightly spicy flavor. While fresh aji amarillo peppers can be hard to find outside of Peru, a good quality aji amarillo paste is readily available in most international or Latin American grocery stores, or online. Its distinct flavor is integral to Lomo Saltado, providing a unique warmth and depth. If you absolutely cannot find the paste, a passable substitute can be made by blending a quarter of a finely grated serrano pepper with a quarter of a finely grated yellow bell pepper, though the authentic flavor of aji amarillo is truly irreplaceable.
• Red Onion: Red onions are preferred for Lomo Saltado due to their vibrant color, crisp texture, and slightly sweet flavor when cooked. It’s important to cut them into thicker wedges or petals, roughly ½ inch thick. This ensures they maintain some structure and a pleasant crunch even after being stir-fried over high heat, rather than dissolving into the sauce.
• Tomatoes: Roma tomatoes are an excellent choice for this recipe due to their firm flesh and relatively low seed count. Like the onions, they should be cut into wedges (about 6-7 pieces per tomato, depending on size). The tomatoes soften slightly and release their sweet, tangy juices during the stir-fry, contributing to the sauce and adding a fresh element to the dish.
• Cilantro: Freshly chopped cilantro is added right at the end, just before serving, to provide a burst of fresh, herbaceous flavor. Its bright, citrusy notes complement the rich stir-fry beautifully. While cilantro is traditional, sliced scallions (green onions) can also be used, or a combination of both, depending on your preference.
• Cornstarch: A small amount of cornstarch is used as a thickening agent for the sauce. When dissolved in the liquid ingredients, it creates a luscious, glossy sauce that perfectly coats the beef and vegetables, ensuring every bite is rich with flavor. It’s just enough to give a hint of body without making the sauce overly thick or gloopy.

Choosing the Best Beef Cuts for Your Lomo Saltado

The success of your Lomo Saltado largely hinges on the quality and preparation of the beef. Fortunately, this versatile dish accommodates several different cuts, allowing you to choose based on preference, availability, and budget. My go-to Peruvian restaurant often opts for luxurious filet mignon, which yields exceptionally tender results. However, excellent Lomo Saltado can also be made with more accessible cuts like:

• Sirloin Steak: A popular choice, sirloin offers a good balance of tenderness and robust beefy flavor, making it ideal for stir-frying.
• Skirt Steak: Known for its rich flavor, skirt steak is best when sliced thinly against the grain to maximize tenderness.
• Flank Steak: Similar to skirt steak, flank steak is lean and flavorful. It also benefits greatly from thin slicing against the grain.
• Tenderloin (Lomo): As the name “Lomo Saltado” implies, tenderloin is a classic choice, providing ultimate tenderness and a refined texture.

Regardless of the cut you choose, the most important technique is to slice the meat thinly and uniformly. Aim for pieces that are roughly the same size to ensure they cook evenly and quickly in the hot wok or skillet. Cutting against the grain is also paramount; this shortens the muscle fibers, resulting in a more tender and enjoyable chew, regardless of the initial toughness of the meat.

Step-by-Step: How to Make Authentic Lomo Saltado at Home

Bringing the vibrant flavors of Lomo Saltado to your kitchen is simpler than you might think. Follow these clear steps for a delicious, restaurant-quality meal:

1. Marinate the Beef for Flavor and Tenderness: Begin by thinly slicing your chosen beef cut against the grain. In a bowl, combine the beef with a tablespoon of low-sodium soy sauce and roughly half of your minced garlic. Toss to ensure every piece is coated. Allow this to marinate for 5-7 minutes while you prepare the remaining ingredients. This brief marinade infuses the beef with initial flavor. For particularly tough cuts of meat, here’s a pro tip: add a tiny pinch (about ¼ teaspoon) of baking soda to the marinade. This natural tenderizer works wonders by raising the meat’s pH, which helps break down muscle fibers and results in a noticeably more tender stir-fry. If using baking soda, extend the marinade time to about 30 minutes for best results.
2. Prepare the Signature Sauce: While the beef is marinating, prepare the essential Lomo Saltado sauce. In a small bowl or a mason jar, combine the remaining 4 tablespoons of low-sodium soy sauce, oyster sauce, red wine vinegar, aji amarillo paste, and cornstarch. Whisk vigorously or shake the jar until all ingredients are thoroughly combined and the cornstarch is fully dissolved. Set this flavorful sauce aside, ready for the final stir-fry stage.
3. The Sizzling Stir Fry: Heat a cast iron skillet, a traditional wok, or a cast iron braiser over high heat until it’s smoking slightly. Add about a tablespoon or two of cooking oil; it should shimmer, indicating it’s hot enough. Add your marinated beef in batches – avoid overcrowding the pan, as this will steam the meat instead of searing it. Sear each side for 1-2 minutes until beautifully browned and caramelized. The goal is a quick sear to lock in juices and develop flavor. Remove the seared beef to a plate and set aside, continuing with remaining batches, adding more oil if needed. Once all the beef is seared, add another splash of oil if the pan is dry. Toss in the thick red onion wedges and sauté for about 1 minute until they begin to soften and become translucent. Next, add the remaining minced garlic and the tomato wedges, continuing to sauté for another minute until fragrant and the tomatoes just begin to release their juices. Finally, return the seared beef back into the pan. Drizzle the entire contents with your prepared Lomo Saltado sauce. Toss everything quickly and vigorously to combine, ensuring the beef and vegetables are evenly coated in the rich, glossy sauce. If you prefer your French fries softened and saucy, this is the moment to add them to the pan and toss them with the stir fry. Otherwise, keep them crispy on the side. Garnish generously with fresh sliced scallions or chopped cilantro before serving immediately over a generous portion of fluffy white rice.

Achieving Restaurant-Quality Peruvian Steak Stir Fry at Home: Expert Tips

Recreating the magic of restaurant-style Lomo Saltado is entirely achievable with a few insider tips that professional chefs use:

• Precision in Slicing the Beef: This is arguably the most critical step for tender beef. Always slice the meat *against the grain*. This technique shortens the muscle fibers, which prevents the meat from becoming chewy and ensures every bite is melt-in-your-mouth tender. Aim for uniform, thin slices, about ¼-inch thick, for even cooking and optimal texture.
• The Baking Soda Secret for Tougher Cuts: If you’re using a more economical or inherently tougher cut of beef (like flank or skirt steak), marinating it with a small amount of baking soda is a game-changer. Along with soy sauce and garlic, add about ¼ teaspoon of baking soda per pound of beef and let it marinate for at least 30 minutes, or up to an hour. The alkalinity of baking soda subtly alters the meat’s pH, causing the protein fibers to relax and separate. This chemical tenderization dramatically improves the texture, making even tougher cuts surprisingly tender and easier to chew, mimicking the softness of more expensive cuts.
• Freezing for Easier Slicing: For perfectly thin and uniform slices, especially with softer cuts, place the fresh steak in the freezer for 15-20 minutes before slicing. This brief chill will firm up the meat slightly, making it much easier to achieve clean, precise cuts with your knife, yielding those perfect, restaurant-style strips.
• Master the Art of Mise en Place: “Mise en place” is a French culinary term meaning “everything in its place.” For stir-frying, this concept is non-negotiable. Lomo Saltado cooks incredibly fast over high heat, often in a matter of minutes. There’s no time to chop vegetables or mix sauces once the cooking begins. Ensure all your ingredients are prepped, measured, and laid out within arm’s reach before you even turn on the stove. This meticulous preparation guarantees a smooth, stress-free cooking process and prevents anything from burning while you scramble for the next ingredient.
• High Heat is Your Friend: A key to authentic stir-fry is searing, not steaming. Use a wok or a heavy-bottomed cast iron skillet heated to a very high temperature. This creates that delicious caramelized crust on the beef and gives the vegetables a slight char while keeping them crisp-tender. Don’t overcrowd the pan; cook the beef in batches to maintain high heat and achieve that perfect sear.

Explore More Peruvian Flavors: Other Recipes to Try

If you’ve enjoyed the rich tastes of Lomo Saltado, you’ll love diving deeper into Peruvian cuisine. Here are a couple of other popular recipes worth exploring:

• Pollo a La Brasa (Peruvian Roasted Chicken): A mouth-watering, juicy roasted chicken marinated in a secret blend of Peruvian spices.
• Aji Verde (Peruvian Green Sauce): The addictive creamy green sauce, perfect for dipping, spreading, or drizzling over almost anything!

Lomo Saltado is more than just a meal; it’s an experience that captures the heart and soul of Peruvian cuisine. With its rich history rooted in Chifa traditions and its irresistible blend of savory, tangy, and fresh flavors, it’s a dish that truly stands out. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe provides all the guidance you need to create a mouth-watering Lomo Saltado that will impress your family and friends. So gather your ingredients, fire up your wok, and get ready to enjoy one of Peru’s most celebrated and delicious contributions to the culinary world!