Peruvian Lomo Saltado is a beloved chifa-inspired stir-fry that brings together seared beef, tomatoes, red onion, soy sauce, and vinegar in one fast, generous plate.
This version keeps the beef in a hot skillet long enough to brown, then adds the vegetables briefly so they stay juicy and distinct rather than turning soft.
Cut and measure everything before heating the pan. Lomo Saltado cooks quickly, and a very hot skillet helps the beef sear instead of steaming.
Serving Suggestions
Serve Lomo Saltado over or beside steamed white rice with golden French fries. A simple green salad or quick pickled onions make a fresh contrast.
Recipe Notes
Use a large skillet or wok and cook the beef in batches if needed. Aji amarillo paste adds classic Peruvian flavor; a mild yellow chile paste is a workable substitute.
Peruvian Lomo Saltado
Ingredients
Equipment
Method
- Toss the beef with half of the salt, the black pepper, 1 tablespoon soy sauce, and the vinegar. Let it stand for 10 minutes.
- Heat a large skillet or wok over high heat. Add 1 tablespoon oil and sear the beef in a single layer, working in batches if necessary, until browned. Transfer to a bowl.
- Add the remaining oil to the hot skillet, then add the onion and cook for 1 minute.
- Stir in the garlic, cumin, and aji amarillo paste and cook for 30 seconds.
- Add the tomatoes and cook for 1 to 2 minutes, just until they begin to soften but still hold their shape.
- Return the beef to the skillet. Add the remaining soy sauce and beef stock, then toss for 1 to 2 minutes until glossy.
- Fold in the cilantro and remove from the heat.
- Serve immediately with hot French fries and white rice.
Nutrition
Notes
- Slice the beef across the grain for the most tender texture.
- Keep the tomatoes in large wedges so they do not disappear into the sauce.
- Reheat leftovers in a hot skillet and add fresh fries just before serving.
