How to make Lomo Saltado‎?

How to make Lomo Saltado‎?

This dish from Lima reflects the influence of Chinese immigrants, and is a Peruvian take on the stir-fry. It just took second place in a new list of the Gastronomic Wonders of Peru.

Using strips of beef and wedges of tomato and red onion, it’s cooked in a mix of red wine vinegar and soy sauce, and served with potato fries and rice. It’s a very popular dish, available in most restaurants. In some rural eateries, it’s all they serve.

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1 kg of beef steak
½ kg of Roma or egg tomatoes
½ kg of red onions
Red wine vinegar
6 tablespoons of soy sauce
1 kg of large yellow potatoes for fries
2 yellow chilies (aji amarillo) finely sliced
2 cloves of garlic finely chopped
vegetable oil for frying


Cut the beef into thin bite-sized strips, slice the tomatoes and onions into wedges of roughly the same size (each egg tomato should yield about six long wedges).

Skin the potatoes and cut them into fries. Heat a large wok or fry pan with vegetable oil, add the garlic and chili and stir fry for about a minute. Add the steak strips and brown them for another couple of minutes. Set the meat aside, add a touch more oil to the pan, and turn the heat down to medium.

Stir fry the onion for a minute (don’t overcook them), then add a tablespoon of red wine vinegar, and cook until the vinegar evaporates. Remove the onion, and repeat the same process with the tomato wedges. In another pan, spread a half-inch layer of vegetable oil, and raise to a high heat. Cook the chips until golden, then drain on paper towel. Recombine all the ingredients in the wok on a high heat, and add the soy sauce. Mix everything together gently on a medium heat for another two minutes and serve with boiled rice. Serves 6

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Authored by: Rick Hind

Rick Hind is an Australian journalist who took the plunge two years ago with his partner Anna to explore a new continent and learn Spanish along the way. In the last two years he’s trekked in the Cordillera Blanca and Huayhuash, explored the Amazon in an open canoe, hiked through Patagonia, tangoed in Buenos Aires and learned to surf in Lima. Peruvian cuisine has captured his heart, and he’s still trying to master ceviche, rocoto relleno and make the perfect pisco sour.

There are 2 comments for this article
  1. Leonard Stephen Feinman at 2:22 pm

    What is the preferred cut of beef for this recipe? I have tried several cuts, but can’t find the most tender one that is also low in fat.

  2. Rick Vecchio at 8:36 am

    Hello Leonard,

    “Lomo de res” is filet mignon, and that is what is used to make Lomo Saltado in the fancier restaurants in Peru. In less expensive restaurants and most households here, less expensive cuts of beef are more often used (e.g. shoulder, top round, etc.) after marinating to tenderize.


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