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Lomo Saltado
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Lomo Saltado

Lomo Saltado is the signature embodiment of Peru's Chifa (Peruvian-Chinese) fusion cuisine. Strips of tender beef tenderloin or sirloin are flash-seared at scorching heat in a wok with red onions, ripe tomatoes, spicy Peruvian ají amarillo chilies, soy sauce, and red wine vinegar, then tossed with crispy fried potatoes.

Cooking at blistering wok temperatures is non-negotiable. The beef must be seared in small batches to achieve a smoky char ('wok hei') rather than boiling in its own juices. The vegetables are tossed for only two minutes so the red onions remain crisp and the tomatoes retain their structure before the pan is deglazed with vinegar and soy sauce.

Plate immediately alongside fluffy steamed white jasmine or Peruvian garlic rice and crispy golden French fries, garnished with freshly chopped cilantro.

If you appreciate classic Peruvian dishes, you may also enjoy exploring our authentic Ají De Gallina.

Difficulty: mediumPrep: 20 minCook: 20 minServes 4

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Ingredients

  • Beef sirloin (in strips)600 g
  • Red onion (in thick wedges)2 pieces
  • Tomatoes (in wedges)3 pieces
  • Ají amarillo1 piece
  • Soy sauce4 tbsp
  • Red wine vinegar2 tbsp
  • Garlic3 cloves
  • Chips600 g
  • Cooked rice400 g
  • CorianderTo taste
  • Neutral oil3 tbsp

Step-by-Step Instructions

5 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥣 Marinate

Marinate the beef in the soy, vinegar and garlic for fifteen minutes, then pat it dry: a wet surface will not scorch.

Step 2

Heat the pan until it smokes and sear the beef in two batches, ninety seconds each, leaving it alone for the first forty seconds. Set it aside.

Step 3🍳 Fry

In the same pan fry the onion and ají for ninety seconds — the onion should stay crisp inside.

Step 4🥣 Marinate

Return the beef, pour in what is left of the marinade, add the tomatoes and warm through for half a minute. Take it off and stir in the coriander.

Step 5✨ Serve

Serve with hot chips — some tossed into the pan so they take up the sauce — and a separate helping of rice.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Created in the late 19th and early 20th centuries by Chinese immigrants who settled in Lima, marrying Cantonese stir-fry technique with native Peruvian staples including potatoes, tomatoes, and ají amarillo peppers.

Dietary Substitutions

If Peruvian ají amarillo paste is unavailable, a fresh jalapeño or serrano chili combined with a pinch of sweet paprika can deliver pleasant heat and bright fruitiness.

Chef Technique Tips

Add the fried potatoes right at the very end just before removing the wok from heat, or plate them next to the beef, so they stay wonderfully crisp while soaking up the savory pan juices.

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