Lomo Saltado

With tender beef stir-fried with garlic, onions, peppers, and tomatoes, Lomo Saltado is an awesome mashup of Peruvian and Chinese cuisine. Topped with crisp French fries, it's irresistibly good!

What is Lomo Saltado?

The US has Chinese-American cuisine, India has Indo-Chinese, and an inflow of Chinese immigrants into Peru during the late 19th century developed Chifa cuisine. Chifa is a distinctive subset of Peruvian cuisine which borrows Chinese strategies and substances like stir-frying and soy sauce, and applies them to domestically obtainable components, generating a magical mashup that provides two worlds together.

Lomo Saltado is probably the most famous dish representing the genre and the identify practically translates to “jumped loin.” “Lomo,” or loin, is a reference to the reduce of meat that is generally utilized. “Saltado,” on the other hand is a reference to the cooking method, as stir-frying entails “jumping” the ingredients close to the pan.

With regional as nicely as household variations there are as a lot of recipes for this dish as there are cooks that make it.

Lomo Saltado is a stir-fry of beef, peppers, tomatoes and onions.

The Sauce

There are so many regional versions of this dish, it is challenging to pinpoint the exact substances that go into a conventional Lomo Saltado, so I’ll preface every little thing I compose under by declaring that this is my variation of the classic and may vary from how your regional Chifa or grandma helps make theirs.


The predominant seasoning in Lomo Saltado is soy sauce, which is what gives the Asian taste to what would or else be a stir-fry of Peruvian substances. I utilized a common darkish soy sauce, but there’s a truthful sum of wiggle room right here to make changes based on what you can get and what your tastes are. In addition to the soy sauce, I like to include a little bit of oyster sauce, which provides some umami to the sauce and it eliminates the need to insert MSG (supplied you are utilizing a actual oyster sauce).


Pisco is a Peruvian brandy that’s created in wine-making locations of Peru. Whilst it has not been until comparatively just lately that Peruvian wine has manufactured a splash in the US, the winemaking sector there dates back again as considerably as the conquest of the Inca Empire by the Spanish in the sixteenth century. Wine was originally distilled into brandy as an additive utilised to maintain wine, but it quickly got it’s personal title and location in the pantheon of the world’s great spirits. Simply because the flavor of pisco may differ so a lot by the grapes utilised make it, there are four distinctive designations of Peruvian pisco: Puro (created from a one varietal), Aromáticas(manufactured from a Muscat varietal), Mosto Verde(manufactured from partially fermented grapes), Acholado (a mix of many versions).

I employed Pisco Aromáticas as I adore the fruity fragrance it imparts, but other kinds will work, and if you simply cannot uncover Pisco in close proximity to you can substitute a grape-dependent brandy such as Grappa.


While not all versions of Lomo Saltado use vinegar, for me it is a have to. It is not ample to make the dish overtly bitter, but it assists deliver the tangy ingredients these kinds of as the tomatoes and peppers into the fold while adding another dimension to the flavor profile of the dish.

One considerable departure from standard recipes is that I like to time the french fries with vinegar and salt. This not only helps the salt stick to the potatoes, but it also results in a great style distinction that tends to make issues pop.


To appreciate the flavor of all the elements (and to make it kid-friendly), I stored the spices to a least, employing some black pepper in the marinade and cilantro to complete the dish off. I’ve seen versions of Lomo Saltado that are spiced with almost everything from cumin to oregano to Ají Amarillo paste, and this is an region you can experiment with to locate the right harmony of spices for you.

To modify the warmth level, I served this with a bottle of Marie Sharp’s so that every person could customise it to their liking. I know this scorching sauce is from Belize, but it transpires to be one particular of my favorites.

The Meat

As the name indicates, Lomo Saltado is typically created with beef loin. Whilst harder cuts are likely to be far more flavorful, they require to be cooked low and gradual in order to make them far more tender. Considering that stir-fries are cooked scorching and fast, you want to use a relatively tender minimize of meat.

With beef, there’s usually a direct correlation amongst tenderness and cost, the far more tender a minimize, the a lot more it’s most likely going to expense. That’s why my suggestion right here is to use the most tender cut of beef that you can manage. I used a handful of items of tenderloin.

Lomo Saltado, or

The Veggies

The purpose with the vegetables is to include texture and flavor contrasts, which is why it is crucial to not


Like most stir-fries, this a single begins with ginger and tons of garlic. I like to mince up my ginger as finely as possible due to the fact it tends to be each potent and stringy, but I like to depart my garlic in rougher chunks, which retains it from burning and generates these wonderful pockets of garlicky goodness.


As with numerous elements in our present day pantry, chili peppers are indigenous to South America. They ultimately made their way to China, the place they are broadly employed in Sichuan cuisine, but such as them in Lomo Saltado is not only tasty, it’s a symbolic representation of the chili pepper’s journey all around the entire world and back again.

The classic pepper to use is the Ají Amarillo, which is a lengthy yellow pepper that’s sweet and moderately spicy, but it is tough to discover refreshing outside of South America, so I have substituted yellow bell peppers. These can be augmented with far more potent varieties of chili peppers to bring the warmth, or do what I did and provide the finished dish with some very hot sauce.


Red onions are the way to go below for equally their color and sweetness. When cutting these for Lomo Saltado, I like to slice them in the direction of the main so that they type wedges.


Tomatoes are an additional ingredient indigenous to Peru, and they make a fantastic addition to complete off this stir-fry. For most dishes, I’d advocate employing the ripest tomatoes you can uncover, but because you really do not want the tomatoes to disintegrate, a firmer tomato is the way to go here. You will also want to get rid of the seeds, as the liquid around them will make the dish too watery.

French Fries

If you completed studying the very last section questioning about the potatoes, really do not fret, I have not overlooked the most crucial element. Although it may possibly audio a bit odd to the uninitiated, Lomo Saltado is finished with a generous sprinkling of French Fries on top!

This combo is excellent on multiple stages the most apparent of which is that all potatoes can trace their roots to Peru. Yep, you read through that correct, the french fry, mashed potatoes, baked potatoes, and potato chips, did not exist prior to the ancestors of the Inca domesticated them.

Furthermore, for anybody that is at any time poured chili on your fries, or trapped some potato chips in a sandwich, you know the synergy that exists in between fried potatoes and savory foodstuff. I have extended been a supporter of throwing fries into other foods, and it is great to see a dish in which they are an integral part and not just an afterthought.

With tender beef marinated in soy sauce and pisco, Lomo Saltado is a delicious Peruvian-Chinese stir-fry that's loaded with potatoes, onions, tomatoes, and garlic.

How to make Lomo Saltado

Like most stir-fries, this a single commences with marinating the meat. Meat has a inclination to expel liquid as it cooks, which tends to make it extremely tough to time in a fast stir-fry. By marinating it beforehand, you can make sure that it’s seasoned to its main.

Since stir-fries are cooked very hot and rapidly, you’ll want to prepare all the other elements that are likely into it and have them around your stove, so that you can incorporate them in 1 after the other. Cooking the stir-fry also slowly, or not having every little thing prepared will outcome in issues obtaining overcooked, or even burnt.

I usually start off frying the potatoes just before I commence the stir-fry, this provides them just sufficient time to cook dinner by way of and crisp up. I also prep the sauce for the fries so I can toss them as I drain them.

Like most stir-fries, Lomo Saltado is cooked in phases. It commences with ginger and garlic, and then the meat gets speedily browned prior to being taken off from the pan. The explanation for this is that leaving the beef in the pan whilst you stir-fry the veggies will lead to it to get overcooked, which will make it challenging and dry by cooking it in this get, and transferring the meat out of the pan, the browned juices from the beef coat the vegetables, imparting a fantastic savory taste to them.

Once all the veggies are cooked (but nevertheless crisp), the beef receives included again in, alongside with the tomatoes. This gets tossed jointly with the remaining sauce and plated up with the french fries and some cilantro on prime.

Lomo Saltado Video clip

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