Peruvian Lomo Saltado: The Ultimate Steak And Fries Stir-Fry

Lomo Saltado is one of Peru’s most iconic dishes—a delicious union of Chinese stir-fry technique and Peruvian flavors that brings together succulent steak, sautéed vegetables, and crispy fries in a vibrant, savory sauce. Loved throughout Latin America, this classic dish is a mouthwatering example of fusion cuisine at its best. In this comprehensive guide, you’ll learn about its origins, the essential ingredients, detailed step-by-step instructions, expert tips, and creative variations to make your Lomo Saltado truly unforgettable.

What Is Lomo Saltado?

Lomo Saltado is a traditional Peruvian stir-fry that typically features juicy strips of steak, tender onions, ripe tomatoes, and crispy French fries, all tossed together in a savory, slightly tangy sauce that blends local and Asian influences. Served over fluffy white rice, it’s a comforting and flavorful main course that reflects Peru’s rich culinary heritage and diverse cultural history.

Origins and Cultural Fusion

Born from the Chifa cuisine—the Chinese-Peruvian culinary tradition—Lomo Saltado beautifully showcases the fusion of Cantonese stir-frying techniques and Peruvian staple ingredients. The result is a dish that is as familiar as it is exotic, balancing umami, tang, and spice with every bite. Over time, Lomo Saltado has earned its place as a beloved staple, enjoyed in homes and restaurants across Peru and Latin America.

Essential Ingredients

To create an authentic Lomo Saltado, you’ll need the following ingredients. Each plays a key role in the dish’s signature flavor and texture:

• Beef Steak: Top round, sirloin, or tenderloin, sliced into thin strips for quick, even cooking.
• French Fries: Homemade or frozen fries, pre-cooked until crispy.
• Red Onion: Cut into thick wedges for a crunchy, sweet counterpoint to the beef.
• Tomatoes: Ripe, plum or Roma tomatoes cut into wedges, preferably deseeded for less moisture.
• Garlic Paste: Freshly minced or paste for deep flavor.
• Aji Amarillo Paste (Peruvian yellow chili): For a subtle kick and vibrant color.
• Soy Sauce: Adds umami depth and nods to the dish’s Asian heritage.
• Red Wine Vinegar: Offers acidity and brightness that balances the richness of the beef.
• Cilantro: Chopped fresh, for garnish and a pop of herbal freshness.
• Salt and Black Pepper: Essential seasonings for the beef and vegetables.
• Cooked White Rice: Traditionally served with Lomo Saltado, for soaking up all the savory juices.

Preparing Lomo Saltado: Step-by-Step Guide

Making Lomo Saltado at home is easier than you might think. Follow these steps for an authentic and flavorful meal:

1. Marinate and Prep the Beef

• Slice the steak into thin, even strips for quick and consistent cooking.
• Toss the beef in a bowl with garlic paste, a pinch of cumin, salt, pepper, and a drizzle of soy sauce. Let it marinate for at least 15 minutes to allow the flavors to penetrate the meat.

2. Prepare the French Fries

• Cut potatoes into fries if making from scratch. Fry or bake until golden and crispy.
• If using frozen fries, cook according to package directions and set aside while you prep the rest of the dish.

3. Stir-Fry the Beef

• In a large wok or heavy skillet, heat a tablespoon of oil over high heat.
• Add the marinated beef and cook for 2–3 minutes, stirring frequently, until browned but still tender.
• Remove the beef with a slotted spoon and set aside to avoid overcooking.

4. Sauté the Vegetables

• Add a bit more oil to the pan if needed. Toss in sliced red onion and sauté until just beginning to soften, about 2 minutes.
• Add tomato wedges and cook for another minute. The tomatoes should soften but not collapse, maintaining some texture.

5. Bring It All Together

• Return the cooked beef to the pan, add aji amarillo paste, and mix well to coat.
• Pour in soy sauce and red wine vinegar, stirring as the mixture thickens into a glossy sauce.
• Fold in the French fries and chopped cilantro, tossing gently to coat everything in the sauce. The fries will absorb flavor while staying slightly crisp on the outside.

6. Serve and Enjoy

• Dish up the Lomo Saltado immediately, serving it over a bed of fluffy white rice.
• Garnish with extra cilantro and, if desired, a wedge of lime for a final burst of freshness.

Ingredient Variations and Substitutions

Lomo Saltado is a flexible recipe, and you can adapt it to suit your taste and what you have on hand:

• Protein: Substitute chicken for beef to make Pollo Saltado, or try tofu or mushrooms for a vegetarian version.
• Fries: Sweet potato fries or yucca fries add a different twist.
• Peppers: Use jalapeño or another mild chili if aji amarillo is unavailable.
• Sauces: Oyster sauce or a splash of Worcestershire can deepen the umami.
• Vinegar: Apple cider vinegar or rice vinegar can stand in for red wine vinegar if needed.

Tips for the Best Lomo Saltado

• Use High Heat: Quick, high-heat cooking is the secret to flavorful browning and crisp-tender vegetables.
• Don’t Overcook: Sear the beef just until browned; overcooking can make it tough.
• Batch Cooking: If doubling the recipe, cook the beef in batches to avoid crowding the pan and steaming the meat.
• Freshness Matters: Use ripe, firm tomatoes and fresh cilantro for the brightest flavor.

Serving Suggestions

Lomo Saltado is traditionally served with white rice on the side. For a more festive meal, consider these accompaniments:

• Peruvian Green Sauce (Aji Verde): For extra heat and a creamy complement.
• Pickled Red Onions: Adds tang and crunch.
• Grilled Vegetables: Such as asparagus or bell peppers, for a colorful plate.

Frequently Asked Questions (FAQs)

What does “lomo saltado” mean?

“Lomo” refers to beef tenderloin or steak, while “saltado” means sautéed or stir-fried. The name literally translates as “stir-fried beef.”

Is Lomo Saltado spicy?

Lomo Saltado is mildly spicy thanks to the aji amarillo paste, but you can adjust the heat by adding more or less chili or swapping in a milder pepper.

Can I use pre-cooked fries?

Yes, using pre-cooked or frozen fries is a time-saving shortcut and works well in the recipe—just make sure they’re crispy before adding them to the stir-fry.

What’s the best cut of beef for Lomo Saltado?

Sirloin, top round, or tenderloin are excellent choices as they remain tender and flavorful when stir-fried quickly over high heat.

How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to restore crispness to the fries.

Nutritional Overview

Please note: Nutritional values will vary depending on your exact ingredients and portion sizes.

Why You’ll Love This Recipe

• Bold, balanced flavor: A perfect marriage of savory, tangy, and spicy notes.
• Textural contrast: Crispy fries, tender beef, and juicy vegetables in every bite.
• Quick and easy: Ready in about 30 minutes, perfect for a weeknight dinner.
• Customizable: Easy to adapt to different dietary needs and tastes.

Conclusion

Lomo Saltado is a dish that celebrates the best of Peruvian fusion cuisine. With its irresistible combination of tender beef, golden fries, fresh vegetables, and a zesty, savory sauce, it’s no wonder this recipe is a favorite both in Peru and around the world. Whether you’re a seasoned cook or new to Peruvian food, Lomo Saltado is a straightforward and rewarding dish to master. Give it a try, and bring a taste of Peru’s diverse culinary heritage to your table!

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

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