Lomo Saltado Recipe: Peruvian Beef Stir Fry

Introduction

Lomo Saltado is one of Peru’s most iconic dishes, a bold and flavorful Peruvian beef stir fry that beautifully combines Chinese culinary techniques with local Peruvian ingredients. This fusion of cultures, known as Chifa cuisine, resulted in a dish that is beloved both in Peru and around the world. If you’re looking for a quick, hearty, and satisfying meal that delivers an explosion of taste, then Lomo Saltado is your perfect choice.

In this article, we’ll take a deep dive into the rich history of this dish, explore its key ingredients, and provide a step-by-step guide to cooking it perfectly at home. Additionally, we’ll cover helpful variations, serving tips, and expert insights to elevate your cooking experience. Get ready to master the best Lomo Saltado recipe with a touch of authenticity and irresistible flavor!

The History Behind Lomo Saltado

The origins of Lomo Saltado date back to the late 19th and early 20th centuries when Chinese immigrants arrived in Peru. They brought their cooking techniques, primarily stir-frying, and merged them with traditional Peruvian ingredients. The result was a beautiful marriage of flavors that defines Chifa cuisine today.

Over the years, this Peruvian beef stir fry has evolved, yet it has retained its essential elements—juicy marinated beef, sautéed vegetables, soy sauce, vinegar, and crispy French fries. Its widespread popularity makes it a staple in Peruvian households and restaurants, representing the essence of Peru’s diverse culinary heritage.

Ingredients for Authentic Lomo Saltado

To make a truly authentic Lomo Saltado, you need a combination of essential Peruvian and Asian-inspired ingredients. Here’s what you’ll need:

For the Marinade:

• 1 lb (450g) beef sirloin, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced

For the Stir Fry:

• 2 tablespoons vegetable oil
• 1 red onion, sliced into thick wedges
• 2 medium tomatoes, cut into wedges
• 1 small aji amarillo (Peruvian yellow chili), sliced (optional)
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1/4 cup beef broth (optional, for extra sauce)
• Handful of fresh cilantro, chopped
• Salt and pepper to taste

For the Accompaniments:

• 2 cups French fries (homemade or store-bought)
• 2 cups cooked white rice

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How to Make Lomo Saltado: Step-by-Step Instructions

Now that you have your ingredients ready, let’s walk through the Lomo Saltado recipe step by step.

Step 1: Marinate the Beef

Marinating the beef is crucial for flavor development. In a bowl, combine the soy sauce, red wine vinegar, minced garlic, and black pepper. Add the sliced beef and let it marinate for at least 20 minutes (for best results, let it sit for an hour).

Step 2: Prepare the Fries and Rice

While the beef marinates, prepare the French fries by either deep-frying them until golden and crispy or using an air fryer for a healthier alternative. Cook the white rice according to package instructions.

Step 3: Sear the Beef

Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry for about 2-3 minutes until browned. Remove the beef and set aside.

Step 4: Sauté the Vegetables

In the same pan, add another tablespoon of oil and sauté the red onions, tomatoes, and aji amarillo for about 2 minutes. The onions should be slightly softened but still retain some crunch.

Step 5: Combine Everything

Return the beef to the pan and add oyster sauce, soy sauce, and red wine vinegar. Stir well and allow the flavors to blend. If you prefer a saucier dish, add a splash of beef broth.

Step 6: Add the Fries

Toss in the French fries and mix gently to coat them in the delicious sauce. Sprinkle with freshly chopped cilantro for an extra burst of flavor.

Step 7: Serve and Enjoy

Serve your Lomo Saltado hot, accompanied by fluffy white rice. Enjoy the perfect balance of textures and flavors in every bite!

Expert Tips for the Best Lomo Saltado

• Use the right cut of beef: Sirloin or tenderloin work best due to their tenderness and ability to absorb the marinade.
• Don’t overcook the tomatoes: They should be slightly softened but still hold their shape to maintain the dish’s balance.
• Stir-fry on high heat: This helps achieve the characteristic smoky flavor, known as wok hei in Chinese cuisine.
• Use homemade fries: While store-bought fries work, making your own adds a fresh, crispy element to the dish.
• Adjust spice levels: Aji amarillo is key for authenticity, but you can substitute it with jalapeño or omit it if you prefer a milder version.

Variations of Lomo Saltado

While the classic Lomo Saltado recipe is hard to beat, there are some creative variations to try:

• Chicken Saltado (Pollo Saltado): Swap beef for chicken breast or thighs.
• Vegetarian Lomo Saltado: Use portobello mushrooms or tofu instead of beef.
• Seafood Saltado: Substitute beef with shrimp or a mix of seafood for a coastal twist.
• Quinoa Lomo Saltado: Serve it over quinoa instead of rice for a healthier alternative.

What to Serve with Lomo Saltado

• A side of cancha (toasted Peruvian corn) for a crunchy contrast.
• A simple avocado salad for freshness.
• A Pisco Sour cocktail to enhance the meal’s authenticity.

Conclusion

Lomo Saltado is more than just a Peruvian beef stir fry—it’s a cultural treasure that encapsulates Peru’s rich history and diverse culinary influences. This dish brings together the best of Peruvian and Chinese cuisine, creating a hearty, flavorful, and satisfying meal. By following this detailed Lomo Saltado recipe, you can recreate an authentic and delicious version in your own kitchen. Whether you’re making it for a family dinner or a special occasion, it’s guaranteed to impress.

Now, it’s time to grab your ingredients, fire up the wok, and enjoy a taste of Peru at home. ¡Buen provecho!

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