Introduction

Craving an explosion of unique flavors that dance on your palate? Peruvian cuisine is a captivating fusion of indigenous traditions and global influences, creating dishes that are both comforting and exciting. Among its most beloved creations is Lomo Saltado, a hearty and incredibly flavorful stir-fry that perfectly embodies the spirit of Peruvian food. Imagine tender strips of marinated beef, vibrant vegetables, and crispy fries all wok-tossed in a savory, tangy sauce. It’s a dish that’s as fun to make as it is to devour!

Recommended Kitchen Tools

To make this recipe easier and more efficient, here are some tools I recommend:

Large Wok or Skillet

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Sharp Chef’s Knife

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Cutting Board

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Why You’ll Love This Recipe

This Lomo Saltado recipe is a game-changer for several reasons: it’s remarkably easy to prepare, delivering authentic Peruvian taste without requiring obscure ingredients. The combination of tender beef, crisp-tender vegetables, and the satisfying crunch of fries, all coated in a sensational sauce, is simply irresistible. It’s a complete meal in one pan, making cleanup a breeze, and it’s guaranteed to impress your family and friends with its bold, delicious flavors.

Ingredients

1.5 lbs beef sirloin or tenderloin, cut into 1-inch strips
1/4 cup soy sauce
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp cumin
1/2 tsp black pepper
2 tbsp vegetable oil, divided
1 large red onion, cut into thick wedges
2 large tomatoes, cut into thick wedges
1-2 aji amarillo peppers (or substitute with bell pepper for less heat), seeded and cut into strips
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 lb french fries, cooked until crispy (frozen or homemade)
Salt to taste

Taste of the Andes: Easy & Authentic Peruvian Lomo Saltado Recipe

Instructions

In a medium bowl, combine the soy sauce, red wine vinegar, Worcestershire sauce, cumin, and black pepper. Add the beef strips and toss to coat. Let marinate for at least 15 minutes (or up to 1 hour in the refrigerator).
While the beef marinates, prepare your vegetables: cut the red onion and tomatoes into thick wedges, and slice the aji amarillo peppers (or bell pepper). Mince the garlic.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned but still slightly pink inside. Remove beef from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the red onion and aji amarillo (or bell pepper) strips. Stir-fry for 2-3 minutes until they begin to soften.
Add the minced garlic and tomato wedges to the wok. Stir-fry for another 1-2 minutes until the tomatoes are slightly softened but still hold their shape.
Return the seared beef to the wok. Add the cooked french fries. Toss everything together quickly to combine and heat through, about 1-2 minutes. Season with salt to taste.
Remove from heat. Stir in the fresh cilantro and parsley just before serving.

Tips

For the best flavor, marinate the beef for at least 15-30 minutes. Don’t over-marinate, as the vinegar can start to ‘cook’ the meat.
Ensure your wok or skillet is very hot before adding the beef to achieve a good sear. Cook in batches if needed to prevent steaming.
Don’t overcook the vegetables; they should remain crisp-tender for the best texture.
Use good quality french fries – either homemade or a good frozen brand – that are cooked to crispy perfection before adding them to the stir-fry.
Aji amarillo peppers are traditional and add a unique fruity heat. If you can’t find them, a yellow or orange bell pepper will work for color and a milder flavor, or add a pinch of cayenne pepper for heat.

Serving Suggestions

Serve immediately while the fries are still crispy. Lomo Saltado is traditionally served with steamed white rice on the side.
Garnish with extra fresh cilantro and a drizzle of aji amarillo sauce if desired.

Storage Tips

Lomo Saltado is best enjoyed fresh, as the fries can become soggy upon refrigeration. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently in a skillet or oven to try and retain some crispness, though the texture will be softer.

FAQ

What is Lomo Saltado?

Lomo Saltado is a popular Peruvian dish that translates to ‘jumped loin.’ It’s a hearty stir-fry made with marinated beef, onions, tomatoes, and french fries, typically served with rice.

What kind of beef should I use for Lomo Saltado?

Sirloin or tenderloin are excellent choices due to their tenderness. You want a cut that cooks quickly and remains succulent.

Can I make Lomo Saltado vegetarian?

Yes! You can substitute the beef with firm tofu or seitan, and ensure your Worcestershire sauce is vegetarian-friendly. The rest of the ingredients can remain the same.

Nutrition Information

Calories: 550 kcal
Protein: 40 g
Fat: 25 g
Carbohydrates: 45 g