Lomo Saltado

Name: Lomo Saltado
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 600g beef sirloin or tenderloin, cut into 1 cm strips; 3 large potatoes (about 700g), cut into thick fries; 1 large red onion, cut into 1 cm-thick wedges; 2 medium Roma tomatoes, cut into wedges (or thick slices); 1 yellow ají amarillo pepper (or 1 red bell pepper + 1 tsp ají amarillo paste); 4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 3 tbsp soy sauce; 2 tbsp red wine vinegar; 30g fresh coriander, roughly chopped; 3 tbsp vegetable oil (plus 500ml for frying potatoes); 1 tsp salt; 1/2 tsp freshly ground black pepper; 400g white basmati rice, cooked; 1 lime, cut into wedges (optional)

Lomo saltado is one of Peru's most emblematic stir-fries, born from the chifa tradition — the fusion of Cantonese cooking with Peruvian ingredients that emerged in the nineteenth century through Chinese immigrant communities along the Pacific coast. Strips of beef sirloin are sautéed over extreme heat with red onion, ají amarillo, and tomatoes, then doused with soy sauce and a splash of vinegar. The dish arrives with two starches: crispy french fries folded directly into the wok alongside the meat, and a separate mound of white rice. The combination of Chinese technique, Peruvian peppers, and the dual carbohydrate is entirely its own thing — a fusion that no longer feels like fusion.

Total time40m

Active time30m

Servings4

DifficultyEasy

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

600g beef sirloin or tenderloin, cut into 1 cm strips
3 large potatoes (about 700g), cut into thick fries
1 large red onion, cut into 1 cm-thick wedges
2 medium Roma tomatoes, cut into wedges (or thick slices)
1 yellow ají amarillo pepper (or 1 red bell pepper + 1 tsp ají amarillo paste)
4 garlic cloves, minced
2 tbsp fresh ginger, grated
3 tbsp soy sauce
2 tbsp red wine vinegar
30g fresh coriander, roughly chopped
3 tbsp vegetable oil (plus 500ml for frying potatoes)
1 tsp salt
1/2 tsp freshly ground black pepper
400g white basmati rice, cooked
1 lime, cut into wedges (optional)

How to make it

1Season the beef strips with salt and pepper; let them rest for 10 minutes at room temperature — they will sear better at high heat.
2Heat 500ml of oil in a deep pan to 175°C; fry the potatoes for 6–7 minutes until golden and crisp; drain on a rack and salt lightly while hot.
3Heat a large wok or cast-iron pan over very high heat with 2 tbsp of vegetable oil — the oil should just begin to smoke; this is the critical step: the pan must be very hot for the Peruvian "wok hei" effect.
4Add the beef in a single layer; leave untouched for 30 seconds to sear, then stir-fry vigorously for 90 seconds — the beef should be browned outside but still pink in the centre; lift onto a plate.
5In the same wok, add 1 tbsp more oil; stir-fry the onion wedges and ají amarillo for 90 seconds — the onion should stay crisp, not soft.
6Add the garlic and ginger, stir-fry for 30 seconds until fragrant; add the tomatoes and cook for 1 minute — they should soften slightly but not break down.
7Pour the soy sauce and red wine vinegar around the edge of the pan (they will steam and create aromatic smoke); return the beef with its juices and add the fries; toss vigorously for 30 seconds, until everything is coated.
8Turn off the heat, scatter the chopped coriander, and toss once; serve immediately over warm basmati rice with lime wedges on the side.