Lomo Saltado is a classic Peruvian dish made with strips of beef sautéed with onions, tomatoes, soy sauce, and vinegar. Influenced by Chinese immigrants in Peru, it reflects the country’s unique fusion cuisine known as
chifa
. Traditionally served with both rice and crispy French fries, it delivers a satisfying contrast of textures and flavors in every bite.
Ingredients (Serves 4)
500 g beef sirloin, cut into strips
Salt and freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon red wine vinegar
2 tablespoons vegetable oil
1 large red onion, sliced into wedges
2 ripe tomatoes, sliced into wedges
2 cloves garlic, minced
1 yellow chili (ají amarillo), sliced (optional)
Fresh cilantro, chopped
Cooked white rice, for serving
French fries, freshly fried
Instructions
Season the beef strips with salt and pepper. Heat a wok or large pan over high heat until very hot. Add oil and quickly sear the beef in batches to avoid overcrowding, cooking just until browned but still tender inside. Remove and set aside. In the same pan, sauté garlic briefly, then add onions and cook until slightly softened but still crisp. Toss in tomatoes and chili, stirring quickly over high heat.
Return the beef to the pan and pour in soy sauce and vinegar. Stir-fry everything together for 1–2 minutes, allowing the sauce to coat the ingredients while maintaining a smoky flavor. Remove from heat, sprinkle with fresh cilantro, and serve immediately over rice with crispy fries either mixed in or on the side.
Tips for Authentic Flavor
Cook over very high heat for a smoky “wok hei” effect.
Keep vegetables slightly crisp for texture contrast.
Use fresh tomatoes for natural sweetness and juiciness.
Add fries at the end to keep them crispy.
Serve immediately — Lomo Saltado is best enjoyed hot and fresh from the pan.