Lomo Saltado: A Peruvian Stir-Fry That Combines Cultures

Lomo Saltado is a lively, flavorful Peruvian beef stir-fry that brings together the cooking styles of Peru and China. This well-loved dish usually features marinated strips of beef (like sirloin or tenderloin) quickly cooked with onions, tomatoes, sometimes aji amarillo, and finished off with French fries. The fries may be mixed right in or served on the side, and the meal is always completed with a pile of steamed white rice. The mix of juicy beef, crunchy vegetables, potatoes, and soft rice offers a filling and comforting plate that has become a favorite around the world.

What Is Lomo Saltado?

Simply put, Lomo Saltado is a fast beef stir-fry where marinated steak is cooked with a mix of vegetables. The name translates to “jumped loin,” which refers to the quick, high-heat method used. The appeal lies in tender steak, crisp onions, and tasty tomatoes, all brought together with a rich sauce. Lomo Saltado is more than just food; it shows what happens when different cultures meet in the kitchen.

Origins and Importance in Peru

Lomo Saltado stands out as a symbol of Peru’s history and its many cultural influences. It started as a major meal in “Chifa” cuisine, a unique mix of Chinese and Peruvian flavors and methods, which began when Chinese immigrants arrived in Peru over 100 years ago. These immigrants worked as laborers, opened “chifa” restaurants, and taught Peruvians about stir-frying and using the wok.

This dish highlights this cultural mix by using native Peruvian ingredients like potatoes and aji amarillo peppers, with Asian items like rice and soy sauce, all cooked by stir-frying. Both potatoes (from Peru) and rice (from Asia) are included as main sides-a clear sign of this blend. Lomo Saltado is now one of the best-known and loved dishes in Peru.

Lomo Saltado’s Chinese-Peruvian Roots

Lomo Saltado comes directly from the Chifa food tradition. Most Chinese immigrants arrived in Peru between 1849 and 1874, bringing with them their cooking skills like stir-frying and soy sauce. Over time, these techniques were mixed with local Peruvian foods. The word “saltado,” which means “jumped,” is related to the way this dish is quickly fried, and this kind of cooking was uncommon in local cuisines before Chinese influence.

Old cookbooks in Peru mention “lomo saltado,” though early on they didn’t list Asian ingredients. Still, the stir-fry method itself shows its Chinese background. As Chifa restaurants became common, Lomo Saltado grew into the tasty, beloved meal we know today-a great example of different cultures creating something new and delicious together.

What Ingredients Are Needed for Lomo Saltado?

To make traditional Lomo Saltado, you need fresh ingredients that give the dish its signature taste and texture. Sticking close to the classic ingredients will give you the most authentic result, but it’s easy to swap a few things as needed.

Main Ingredients

The key parts of Lomo Saltado are: thin slices of beef, red onions, tomatoes, and French fries. These are quickly fried together, along with a sauce made from soy sauce, red wine vinegar, and aji amarillo paste. Fresh cilantro or scallions are often added last. The result is a tasty and comforting mix.

Best Beef Cuts for Lomo Saltado

Choosing the right beef makes a big difference-you want meat that stays tender and juicy. Good options include:

• Filet Mignon (Tenderloin): Very tender, cooks fast, and feels fancy, though it’s usually milder in taste and more expensive.
• Sirloin: Easy to find, flavorful, and reasonably tender. Take care not to overcook to avoid toughness.
• Skirt Steak: Known for its strong beef flavor and pleasant chewiness. Soaks up marinades well.
• Flank Steak: Lean and good for stir-fries if sliced across the grain. Holds flavors well and stays tender that way.
• Tri-Tip: Less common but works great if sliced thinly.

No matter which cut you use, slice the beef thinly across the grain. This helps keep the meat tender. If the beef is tough, you can add a little baking soda to the marinade an hour before cooking to soften it up.

Vegetables and Other Flavors

Lomo Saltado uses the following important vegetables and seasonings:

• Red Onion: Cut into thick wedges to keep some crunch during frying and add sweetness.
• Tomatoes: Roma tomatoes work well. Cut them into wedges and keep them slightly firm for the best texture.
• Aji Amarillo: A Peruvian yellow pepper with mild heat and fruity taste. Use aji amarillo paste or substitute with sliced serrano and yellow bell pepper if you can’t get it.
• Garlic and Ginger: Both add a base layer of flavor. Garlic often goes in both the marinade and stir-fry.
• Cilantro/Scallions: Fresh chopped cilantro or sliced scallions go in at the end for a fresh, herbal touch.

Main Sauces and Spices

The sauce brings all the ingredients together and gives the dish its savory and slightly spicy character:

• Soy Sauce: Adds saltiness and depth. Using low-salt soy sauce helps you adjust the final seasoning more easily.
• Red Wine Vinegar: Balances the flavors with some tang. Apple cider vinegar works too.
• Oyster Sauce: Sometimes used to add a touch of sweetness and another layer of flavor.
• Cornstarch: Added to the sauce to thicken it a little so it sticks to everything.
• Salt and Pepper: Basic seasonings for the beef and for taste.
• Cumin and Oregano: Some recipes use these in the marinade for a more Peruvian note.

This mix of sauces and spices creates the signature Lomo Saltado sauce.

How to Make Lomo Saltado at Home

Cooking Lomo Saltado at home is fun and gives you a taste of Peru in your own kitchen. The actual cooking is quick, so make sure you have everything ready to go before you start.

Step-by-Step Instructions

1. Get Everything Ready: Slice your beef thinly across the grain. Cut your onions and tomatoes into wedges, mince garlic and ginger, and prepare the aji amarillo (paste or slices). Cook your fries ahead of time. Mix your sauce (soy sauce, vinegar, oyster sauce, aji amarillo paste, cornstarch) in a small bowl.
2. Marinate Beef: Toss the sliced beef with some soy sauce and half the garlic. Let it sit for about 5-7 minutes. If using a tougher cut, add a bit of baking soda and marinate for an hour.
3. Sear the Beef: Heat your wok or a heavy pan on high until very hot. Add a little oil, then add beef in batches (don’t crowd the pan). Cook for 1-2 minutes per side so it browns well, then set the cooked beef aside. Keep any juices.
4. Cook Onions and Aromatics: Add a bit more oil, then stir-fry the onions for 3-4 minutes until slightly soft and browned. Add the rest of the garlic and the tomatoes (plus extra vegetables if using), and cook until just softened.
5. Add Beef and Sauce: Put the seared beef and any juices back in. Pour in the sauce. Stir well until everything is coated and the sauce thickens a little.
6. Add Fries: You can toss the fries in for a sauce-soaked texture or serve them on the side for crispness. If mixing, do it right at the end.
7. Serve: Turn off the heat and stir in chopped cilantro or scallions. Add salt and pepper to taste, then serve over white rice and fries.

Once prepping is done, the cooking itself usually takes 10-20 minutes.

Tips for Stir-Fry Texture

• Use High Heat: Get your pan as hot as possible to sear the meat and keep the vegetables from steaming.
• Don’t Overcrowd: Fry ingredients in batches for best browning.
• Choose the Right Pan: A wok is traditional, but a large, heavy skillet works well too. Both hold heat well.
• Try for Wok Flavor: High heat and fast tossing give a hint of smokiness, even without a restaurant wok burner.
• Don’t Overcook Veggies: Keep onions and tomatoes thick so they stay firm after cooking.
• Keep Things Moving: Toss everything constantly to prevent sticking and keep the right texture.

How to Serve: Fries, Rice, and Ideas

• French Fries: Essential for this dish. Toss them in for a soft, saucy bite or serve on the side for a crunchier texture. In Peru, thick fries from yellow potatoes are popular.
• White Rice: Always served with Lomo Saltado (usually next to the stir-fry and fries). The rice soaks up the sauce and completes the meal.

Presentation Tips:

• Classic Plating: Put rice on one side, fries on the other, and the beef stir-fry in the middle. Pour some sauce over the rice and fries.
• Mix-In Fries: Toss fries into the stir-fry if you like them soft, then serve beside rice.
• Garnish: Add cilantro or scallions on top for color and flavor.
• Family Style: Serve from a big bowl or wok, with rice and fries on the side for people to help themselves.

However you serve it, the mix of flavors and textures makes Lomo Saltado very satisfying.

What Are Popular Variations of Lomo Saltado?

Lomo Saltado is easy to change to suit different tastes or diets. The stir-fry method works well with other proteins and vegetables, so many variations are enjoyed in Peru and beyond.

Chicken and Vegetarian Alternatives

Pollo Saltado (Chicken Saltado) swaps out beef for sliced chicken breast or thigh. The cooking steps don’t change, but the result is a lighter dish with the same great flavor.

For vegetarians, skip the meat and use hearty veggies or protein replacers. Portobello mushrooms, tofu, seitan, or jackfruit all work well. Add the usual onions, tomatoes, and aji amarillo, then stir-fry everything with the sauce. You still get the bright flavors and mix of textures.

Regional Styles and Chef Suggestions

• Change the Spices: Some cooks add extra cumin or oregano, or more/less chili to suit their taste.
• Different Proteins: You may find versions with pork, fish, or shrimp. There’s also “Saltado de Vainitas” (using green beans and chicken).
• Adjust the Sauce: Some add a bit of beef stock for more flavor or use different types of vinegar.
• Preparing the Fries: One method is to marinate half the fries with the beef for extra flavor, while keeping the rest crispy for two textures in one plate.
• Creative Uses: Use your stir-fry as a filling for empanadas, in stuffed peppers, or on top of risotto.

These changes show how flexible Lomo Saltado is, able to fit personal tastes and seasonal ingredients while staying true to its original style.

Nutritional Facts and Health Tips

Lomo Saltado is hearty and satisfying, and its nutrition depends on the ingredients and serving size. Knowing how the nutrition adds up can help you make choices that fit your needs.

General Nutrition Information

These numbers are only rough guides and can change based on your choices-leaner beef, homemade fries, and using less oil will reduce calories and fat.

Ways to Make Lomo Saltado Healthier

• Pick lean beef cuts (like sirloin or tenderloin) and trim the fat.
• Use as little oil as needed-nonstick pans help.
• Choose low-salt soy sauce and season with salt only at the end.
• Increase the amount or variety of vegetables for more fiber and nutrients and to help make the meal less calorie-heavy.
• Bake or air-fry the fries instead of deep frying, or use fewer fries altogether.
• Serve a smaller amount of rice, or try brown rice or cauliflower rice for fewer carbs and more fiber.
• Keep an eye on the sauce amount to keep sodium and calories in check.

With these changes, you can enjoy the classic flavors in a lighter meal.

Frequently Asked Questions about Lomo Saltado

Can You Make Lomo Saltado Ahead of Time?

The best Lomo Saltado is fresh, right after cooking, for its tender beef and crisp veggies. You can save time by slicing and marinating the beef (without baking soda unless the beef is tough) and prepping the vegetables ahead. The sauce can be mixed and stored in the fridge for up to a week. But only cook everything just before eating so you keep the best texture and flavor. Leftovers are tasty but will be softer.

Is Lomo Saltado Gluten-Free?

Lomo Saltado usually isn’t gluten-free because regular soy sauce contains wheat. To avoid gluten, use a gluten-free tamari or soy sauce. The main ingredients-meat, vegetables, rice, and homemade fries-are naturally gluten-free, but always check labels for store-bought sauces or frozen fries.

What Sides and Drinks Go Well with Lomo Saltado?

Lomo Saltado is a full meal, but you can add simple sides or drinks for variety:

• Extra Sides:
  • Aji Verde: Spicy green sauce for topping or dipping fries.
  • Green Salad: A plain salad with vinaigrette adds freshness.
  • Peruvian Corn: Big kernels of boiled or grilled corn for extra texture.
• Beverages:
  • Inca Kola: Classic Peruvian soft drink with a sweet, unique taste.
  • Chicha Morada: Purple corn drink with fruit and spices.
  • Beer: Light lagers or Peruvian beers work well.
  • Wine: Light reds like Pinot Noir or a dry white wine like Sauvignon Blanc are good choices.