Lomo Saltado
A popular, traditional Peruvian dish. It is a stir fry that typically combines marinated strips of sirloin with onions, tomatoes, french fries, and other ingredients; and is typically served with rice.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Lomo Saltado is a quintessential Peruvian dish, a vibrant example of Chifa cuisine, blending traditional Peruvian ingredients with Chinese wok-cooking techniques brought by Chinese immigrants in the 19th and 20th centuries. It reflects the cultural fusion and culinary innovation that defines Peruvian gastronomy.
Lomo Saltado is a very popular dish that's ingrained in Peruvian culture. It's found everywhere, from high-end restaurants to small family-run eateries (called 'huariques'). It is an expression of Peruvian history and a testament to the country's ability to embrace diverse culinary influences.
Chifa Influence
Lomo Saltado exemplifies Chifa cuisine, a fusion of Peruvian and Chinese culinary traditions. The use of stir-frying techniques and soy sauce highlights the Chinese influence.
Everyday Meal
While served in restaurants, Lomo Saltado is also a common homemade dish, reflecting its accessibility and popularity among Peruvian families.
National Pride
Lomo Saltado is recognized as one of Peru's national dishes and is often featured in culinary tourism initiatives.
Lomo Saltado offers a harmonious blend of savory, tangy, and slightly spicy flavors. The tender beef is complemented by the sweetness of onions and tomatoes, the subtle heat of ají amarillo peppers, and a savory soy sauce-based sauce.
The dish features tender strips of beef tenderloin (lomo), stir-fried with red onions, tomatoes, and ají amarillo peppers. The ají amarillo provides a distinctive fruity and slightly spicy flavor. Soy sauce, vinegar (often red wine vinegar), garlic, and other spices create a flavorful sauce that coats the beef and vegetables. The dish is typically served with white rice and French fries, adding textural contrast and carbohydrate staples.
High Heat is Key
Use a wok or large pan over high heat to ensure the beef sears quickly and the vegetables remain crisp-tender. Avoid overcrowding the pan, which can lower the temperature and result in steamed ingredients.
Proper Beef Cut
Using beef tenderloin (lomo) is traditional for its tenderness, but sirloin can be a more affordable substitute. Cut the beef into even strips for consistent cooking.
Don't Overcook the Beef
The beef should be cooked quickly to medium-rare or medium, depending on preference. Overcooked beef will be tough.
Ají Amarillo Substitute
If you can't find ají amarillo peppers, you can use a paste or powder made from them. A mild chili pepper with a touch of fruitiness can also be a stand-in.
Fries Placement
Traditionally, the french fries are mixed directly into the stir-fry right before serving, allowing them to soak up some of the sauce. However, some prefer to serve them on the side to retain their crispness.
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