Lomo Saltado is one of Peru’s most iconic dishes, combining the flavors of traditional Peruvian cuisine with influences from Chinese stir-frying techniques. This fusion dish features juicy strips of beef, sautéed with onions, tomatoes, and flavorful seasonings, and served with crispy fries and rice. It’s the perfect marriage of tender meat, tangy vegetables, and crispy potatoes, all tied together with a savory, slightly tangy sauce.
In this guide, you’ll learn how to make an authentic Lomo Saltado at home, with step-by-step instructions on choosing the best ingredients and mastering the stir-frying technique. Whether you’re new to Peruvian food or a fan of international cuisine, Lomo Saltado is a crowd-pleaser that you can easily recreate in your own kitchen.
Ingredients for Lomo Saltado
The ingredients for Lomo Saltado are simple and easy to find, but the quality of the beef and the balance of flavors are what make this dish truly special. Here’s what you’ll need:
For the Beef Stir-Fry
- 1 lb (450g) sirloin steak or beef tenderloin: Cut into thin strips.
- 2 tablespoons soy sauce: Adds savory flavor and depth.
- 1 tablespoon red wine vinegar: For tanginess in the sauce.
- 2 tablespoons vegetable oil: For stir-frying the beef and vegetables.
- 1 large red onion: Sliced into thick wedges.
- 2 tomatoes: Cut into wedges, seeds removed.
- 1 tablespoon aji amarillo paste (optional but traditional): For heat and flavor.
- 1/4 cup fresh cilantro: Chopped, for garnish.
- Salt and pepper to taste.
For the Sides
- 2 large potatoes: Cut into thick fries.
- 1 cup cooked white rice: Traditional accompaniment for serving.
Step-by-Step Guide to Making Lomo Saltado
Step 1: Prepare the Beef and Marinade
- Slice the Beef: Cut the sirloin steak or beef tenderloin into thin strips, about 2-3 inches long. Thinner slices ensure that the beef cooks quickly and evenly.
- Marinate the Beef: In a bowl, combine the beef strips with soy sauce, red wine vinegar, salt, and pepper. Toss to coat the beef and let it marinate for at least 15-20 minutes while you prepare the other ingredients.
Step 2: Prepare the Fries
- Cut the Potatoes: Peel the potatoes and slice them into thick, rustic fries, about 1/2 inch thick.
- Fry the Potatoes: Heat about 1 inch of oil in a large skillet or deep pan over medium heat. Once the oil is hot (about 350°F/175°C), add the potato slices in batches and fry until golden and crispy, about 5-7 minutes per batch. Remove the fries with a slotted spoon and drain on paper towels. Season with salt while they’re still hot.
- Keep Warm: Keep the fries warm in a low oven while you prepare the stir-fry.
Step 3: Stir-Fry the Beef
- Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat until it starts to shimmer.
- Sear the Beef: Add the marinated beef strips to the hot pan in batches to avoid overcrowding, and sear the meat for about 1-2 minutes on each side. You want the beef to be browned on the outside but still tender inside. Remove the beef from the pan and set aside.
Step 4: Stir-Fry the Vegetables
- Sauté the Onions: In the same skillet, add a little more oil if necessary, and stir-fry the red onion wedges over medium-high heat for about 2-3 minutes, or until they start to soften but still have a bit of crunch.
- Add the Tomatoes: Add the tomato wedges to the pan and sauté for an additional 1-2 minutes. The tomatoes should soften slightly but still hold their shape.
- Season the Vegetables: Stir in aji amarillo paste (if using) for heat, and season the vegetables with salt and pepper to taste.
Step 5: Combine the Beef and Vegetables
- Return the Beef to the Pan: Add the seared beef back into the skillet with the sautéed onions and tomatoes.
- Deglaze the Pan: Add a splash of soy sauce and red wine vinegar to the pan, stirring to combine. This will create a delicious, slightly tangy sauce that coats the beef and vegetables.
- Simmer for a Minute: Let the mixture cook for about 1 minute, allowing the flavors to meld together and the sauce to thicken slightly.
Step 6: Assemble and Serve
- Plate the Fries: Arrange a serving of the crispy fries on each plate.
- Add the Stir-Fry: Spoon the beef, onions, and tomatoes over the fries, allowing the sauce to soak into the potatoes.
- Garnish and Serve: Garnish the dish with fresh cilantro and serve with a side of white rice. Enjoy immediately while everything is hot and flavorful!
Tips for Making the Perfect Lomo Saltado
1. Use High-Quality Beef
Lomo Saltado is best when made with tender cuts of beef like sirloin or tenderloin. These cuts cook quickly and stay juicy, making them perfect for stir-frying. Be sure to slice the beef thinly for even cooking.
2. Stir-Fry Over High Heat
The key to a great stir-fry is cooking over high heat. This ensures that the beef gets a good sear without overcooking, and the vegetables retain some crunch. Work in batches to avoid overcrowding the pan, which can cause the ingredients to steam rather than sear.
3. Don’t Overcook the Tomatoes
The tomatoes in Lomo Saltado should be slightly soft but not mushy. Add them toward the end of the cooking process to keep their shape and ensure they add a fresh, tangy flavor to the dish.
4. Balance the Sauce
The soy sauce and vinegar create a savory, tangy sauce that’s essential to the dish. Taste as you go, adjusting the seasoning to suit your preference. If you like a spicier dish, add more aji amarillo or a pinch of chili flakes.
5. Serve with Fries and Rice
Lomo Saltado is traditionally served with both fries and white rice. The combination of crispy potatoes, tender beef, and fluffy rice makes this dish hearty and satisfying. The fries soak up the savory sauce, adding texture and flavor.
Variations of Lomo Saltado
1. Chicken Lomo Saltado
For a lighter version, substitute the beef with chicken breast or thighs. Cut the chicken into thin strips and cook them in the same way as the beef, adjusting the cooking time as needed.
2. Vegetarian Lomo Saltado
To make a vegetarian version, replace the beef with tofu or portobello mushrooms. Stir-fry the tofu or mushrooms until crispy, and follow the same recipe for the vegetables and sauce.
3. Lomo Saltado with Quinoa
For a healthier twist, serve your Lomo Saltado with quinoa instead of rice. Quinoa is a nutrient-rich grain that pairs well with the bold flavors of the dish and adds extra protein.
FAQs About Lomo Saltado
1. Can I make Lomo Saltado without a wok?
Yes! While a wok is ideal for stir-frying, you can use a large skillet or frying pan. Just make sure the pan is large enough to allow the beef and vegetables to sear properly.
2. What can I substitute for aji amarillo paste?
If you can’t find aji amarillo paste, you can substitute it with sriracha or another mild chili paste for heat. Alternatively, use chili flakes or a splash of hot sauce.
3. Can I make Lomo Saltado ahead of time?
Lomo Saltado is best enjoyed fresh, as the fries can become soggy if left sitting for too long. However, you can prepare the beef and vegetables ahead of time and quickly stir-fry them just before serving.
4. Can I bake the fries instead of frying them?
Yes! For a healthier option, you can bake the fries in the oven. Toss the potato slices in a bit of oil, spread them out on a baking sheet, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway through until crispy.
5. Is Lomo Saltado gluten-free?
To make Lomo Saltado gluten-free, simply use a gluten-free soy sauce or tamari in place of regular soy sauce. The rest of the ingredients are naturally gluten-free.
Conclusion
Lomo Saltado is a delicious fusion of Peruvian and Chinese flavors, offering a satisfying combination of tender beef, tangy vegetables, and crispy fries. Whether you’re serving it for a weeknight dinner or a special occasion, this flavorful dish is sure to become a favorite. By following this guide, you’ll be able to recreate an authentic Lomo Saltado in your own kitchen, bringing a taste of Peru’s culinary heritage to your table.