Lomo Saltado

Submitted by Mariaclaudia & Cristhian Moreno - added 9/5/26

⏱ 40 min 🍽 Serves 4

Lomo saltado comes from the blend of Chinese stir‑fry techniques with Peruvian ingredients during the late 1800s, when Chinese immigrants adapted their cooking to what they found in Peru. The name “saltado” refers to the way the ingredients are tossed and seared over very high heat, making them jump in the pan. For us, it’s simply one of the most representative dishes of Peruvian chifa cooking — fast, hot, and full of flavor.

Ingredients

• 600 g. beef sirloin or flank steak, cut into thick strips
• Salt and black pepper
• 1 tsp. ground cumin
• 3 Tbsp. vegetable oil
• 2 red onions, cut into thick wedges
• 3 tomatoes, cut into wedges
• 2 ají amarillo (Peruvian yellow chili pepper)
• 2 garlic cloves, minced
• 1/4 cup sillao — sillao (Peruvian-style soy sauce)
• 3 Tbsp. vinegar (white)
• A handful of chopped cilantro
• French fries (about 4 cups)
• Cooked white rice (for serving)

Instructions

1. Fry the potatoes until crispy and set aside.
2. Heat a large pan or wok over very high heat until it begins to smoke. This is essential for the saltado technique.
3. Add a little oil and sear the beef in batches, letting it brown quickly. Season with salt, pepper, and cumin. The meat should sizzle and “jump” — that’s the saltado effect.
4. Remove the beef. In the same pan, add a bit more oil and stir‑fry the red onion and garlic over high heat. Keep them moving so they char slightly without softening too much.
5. Add the ají amarillo and tomato. Toss them quickly; they should heat through but stay intact.
6. Return the beef to the pan and continue the saltado — fast tossing over high heat.
7. Add the vinegar and sillao, letting everything combine into a glossy sauce while still keeping the vegetables crisp.
8. Stir in the chopped cilantro and adjust seasoning.
9. Mix in the fries or serve them on the side.
10. Serve with white rice. In Peru, lomo saltado always comes with rice.