Lomo Saltado - Peruvian Stir-fried Beef

Name: Lomo Saltado - Peruvian Stir-fried Beef
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 600 g beef (sirloin or tenderloin); 600 g potatoes, cut into fries; 100 g white rice; 1 large red onion, cut into thick slices; 2 pcs roma tomatoes, cut into wedges; 3 cloves garlic, minced; 2 tbsp aji amarillo paste (or yellow bell pepper); 4 tbsp soy sauce; 2 tbsp red wine vinegar; 0.5 bunch fresh cilantro, chopped; 2 tbsp vegetable oil (for wok); 500 ml vegetable oil (for fries); null to taste salt; null to taste freshly ground black pepper

Difficulty

medium

Time

1h 15m

Price Category

average

Calories

Medium

Lomo Saltado is an iconic Peruvian dish that reflects the influence of Chinese immigrant cuisine. This hearty and flavorful meal combines thinly sliced beef, onions, tomatoes, and spices, stir-fried at high heat in a wok. Traditionally served with crispy French fries and rice, it offers a complete and unforgettable dining experience. Prepare this uniquely flavored dish at home and travel to Peru with every bite!

Steps

Prepare Ingredients

Slice the beef into thin strips, season with salt and pepper. Cut potatoes into fries and soak in cold water for 15 minutes, then dry thoroughly. Slice the red onion into thick wedges, cut tomatoes into wedges, mince garlic, and roughly chop cilantro.

Fry the Potatoes

In a deep pan or fryer, heat enough vegetable oil to 170-180°C (340-350°F). Fry the potatoes in batches until golden brown and crispy, about 6-8 minutes. Remove with a slotted spoon, drain on paper towels, and season immediately with salt. Meanwhile, cook the white rice according to package instructions.

Sear the Beef

Heat 2 tbsp of vegetable oil in a large wok or skillet over very high heat. Add the beef (in batches if necessary) and sear quickly until browned on all sides but still pink inside, about 2-3 minutes. Remove the beef from the wok and set aside.

Stir-fry Vegetables

In the same wok, add a little more oil if needed. Add the minced garlic and aji amarillo paste (or yellow bell pepper) and stir-fry for 30 seconds until fragrant. Add the red onion and stir-fry for 1-2 minutes until slightly softened but still crisp. Then add the tomatoes and stir-fry for another 1 minute.

Finish the Dish

Return the seared beef to the wok. Pour in the soy sauce and red wine vinegar. Quickly toss everything together to coat all ingredients with the sauce, about 30 seconds. Remove from heat and stir in the fresh chopped cilantro.

Serve

Serve the Lomo Saltado immediately with the freshly fried potatoes and cooked rice. Enjoy!

	Per 100g	Per Serving 450g
Calories	250 kcal	1125 kcal
Protein	18g	81g
Fat	15g	67.5g
Carbohydrate	10g	45g
Fiber	1.5g	6.75g
Sugar	2g	9g

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beef

stir fried

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main course

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Latin American

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Lomo Saltado - Peruvian Stir-fried Beef

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Ingredients

Fry the Potatoes

Sear the Beef

Stir-fry Vegetables

Finish the Dish

Serve

Extra Tips

► For perfect stir-frying, ensure your wok or pan is extremely hot before adding the beef to get a good sear.

► Do not overcrowd the wok! If necessary, cook the beef and vegetables in batches to ensure they sear nicely instead of steaming.

► Prepare the fries and rice in advance or simultaneously with the stir-fry so everything is hot when served.

Nutrition