Lomo Saltado (Peruvian): Origin, Nutrition & Chef Tips

Lomo Saltado is a traditional Peruvian stir-fry made with beef, red onions, tomatoes, soy sauce, vinegar, and ají amarillo — a mild, fruity yellow chili. It’s typically served with both French fries and white rice, combining crispy, savory, and tangy flavors in one satisfying dish.

What Is Lomo Saltado?

This dish blends Peruvian ingredients with Chinese stir-fry technique. The word “Lomo” means beef loin or tenderloin, and “Saltado” means “stir-fried” or “jumped.” The method comes from Chifa cuisine, a Chinese-Peruvian fusion born in the 19th century when Chinese immigrants introduced the wok and soy sauce to local ingredients like beef, potatoes, and chili peppers.

The flavor of Lomo Saltado is bold and comforting: the savory umami of seared beef and soy sauce blends with the sweetness of onions and tomatoes, balanced by the tang of vinegar and a gentle kick of ají amarillo. Each bite brings together crispy fries and fluffy rice, creating a rich and satisfying taste unlike any other stir-fry.

Is it spicy? Not really. The ají amarillo used is mild and more fruity than hot, adding flavor without overwhelming heat. Its warmth is subtle, and for those who crave more spice, it’s common to enjoy the dish with ají verde, a vibrant Peruvian green sauce served on the side.

Lomo Saltado Recipe

Ingredients

• 1 lb (450 g) beef sirloin or tenderloin, cut into thin strips
• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tbsp oyster sauce (optional for extra umami)
• 2 garlic cloves, minced
• 1 medium red onion, sliced into thick wedges
• 2 roma tomatoes, cut into wedges
• 1 tbsp ají amarillo paste (or to taste)
• Fresh cilantro for garnish (optional)
• French fries (fresh or frozen, cooked)
• Cooked white rice (for serving)
• Vegetable oil for stir-frying
• Salt and black pepper to taste

Nutrition Information (Per Serving)

• Calories: ~620 kcal
• Protein: 32g
• Carbohydrates: 50g
• Fat: 28g
• Saturated fat: 8g
• Cholesterol: 85mg
• Sodium: ~900mg (depending on soy sauce)
• Fiber: 4g
• Sugar: 5g

Note: Values are approximate and may vary based on portion size, sauces, and type of oil used.

How to Make Lomo Saltado (Step-by-Step for Beginners)

Lomo Saltado cooks quickly, but prepping everything in advance makes it much easier — especially if you're not used to cooking. Follow these simple steps:

Step 1: Prep All Your Ingredients

• Beef: Slice 1 lb of beef sirloin or tenderloin into thin strips (about ½ inch wide). Always cut against the grain to keep it tender.
• Onion: Cut 1 medium red onion into thick wedges. This helps it hold up in the pan.
• Tomatoes: Cut 2 roma tomatoes into wedges. Remove the seeds if you prefer less liquid.
• Garlic: Mince 2 cloves of garlic. Divide it into two equal parts — half for the marinade, half for cooking.
• Fries: Cook your French fries now. You can air-fry, bake, or fry them. Set them aside to stay warm.
• Rice: Make sure your rice is already cooked and warm. This dish comes together quickly and won’t wait for the rice to finish!

Step 2: Marinate the Beef

Place the sliced beef in a bowl and mix with:

• 1 tbsp soy sauce
• ½ of the minced garlic
• Black pepper to taste

Let it sit for 10–15 minutes. If you're using a tougher cut like flank or skirt steak, add ¼ tsp baking soda to help tenderize it.

Step 3: Prepare the Sauce

In a separate bowl, mix the following to create the stir-fry sauce:

• 1 tbsp soy sauce
• 1 tbsp oyster sauce (optional, adds umami)
• 1 tbsp red wine vinegar
• 1 tbsp ají amarillo paste (adjust to your spice level)

Stir well and set aside. This sauce will bring everything together at the end.

Step 4: Sear the Beef

• Heat 1 tbsp of vegetable oil in a large wok or skillet over high heat.
• Once the oil is hot and shimmering, add the beef in a single layer.
• Do not overcrowd the pan — if needed, cook in batches.
• Sear for 1–2 minutes per side until browned but not overcooked.
• Remove the beef from the pan and set aside on a clean plate.

Step 5: Stir-Fry the Vegetables

• If the pan is dry, add a splash more oil.
• Add the onion wedges and stir-fry for about 1 minute.
• Add the remaining garlic and stir for another 30 seconds.
• Gently add the tomato wedges and stir-fry for about 1 minute more.

The goal is for the veggies to soften slightly but still hold their shape. They should not be mushy.

Step 6: Combine and Finish

• Return the cooked beef to the pan.
• Pour in the prepared sauce and stir to coat everything evenly.
• Add your French fries now if you want them to soak in the flavor. If you prefer them crispy, serve them on the side.

Step 7: Serve It Hot

Serve your Lomo Saltado immediately over white rice. Garnish with fresh cilantro if you like. Optional: add a spoon of ají verde or a spicy green sauce on the side for an extra kick.

Chef Tips, Ingredient Swaps & How to Store Lomo Saltado

• Use a very hot pan or wok: Stir-frying only works when the pan is hot enough to sear. Wait until the oil shimmers before adding ingredients.
• Cook the beef in batches: If you overcrowd the pan, it will steam instead of sear. A good crust = better flavor.
• Don’t overcook the tomatoes: Add them last and cook for 1 minute max. They should be soft but still hold their shape.
• Fries in or on the side? If you want crispy fries, serve them on the side. If you like them soaked in sauce, stir them in right before serving.
• Pre-cooked rice saves time: Use leftover rice or make it earlier in the day. Lomo Saltado cooks fast, so the rice should be ready to go.

🔁 Ingredient Swaps and Variations

• Beef: Can’t find sirloin? Use skirt, flank, or ribeye. Even chicken or tofu works for a non-traditional but still tasty version.
• Ají amarillo: Use ají panca (sweeter, darker), or substitute with a blend of ¼ yellow bell pepper and ¼ Serrano pepper. Not the same, but it works!
• Oyster sauce: Optional. You can use hoisin sauce or just skip it if you don’t have any.
• No vinegar? Use fresh lime juice for acidity.
• Gluten-free? Use tamari instead of soy sauce, and check that your sauces are GF-certified.

❌ Common Mistakes to Avoid

• Overcrowding the pan: This ruins the sear and gives you steamed meat. Always cook in batches.
• Skipping the prep: Lomo Saltado moves fast once the pan is hot. Chop everything first!
• Overcooking the beef: It only needs 1–2 minutes per side. Remove it early and return it later.
• Too much sauce: It should coat the ingredients, not drown them. Stick to the recommended amounts or reduce gently.

🧊 How to Store Leftovers

• Fridge: Store in an airtight container for up to 2 days. The fries will soften, but the flavor holds up well.
• Reheating: Reheat in a hot pan for best texture. The microwave works, but it softens everything (especially the fries).
• Freezer: Not recommended. The tomatoes and fries don’t freeze well, and the beef can turn rubbery when thawed.

⏳ How Long Does It Last?

Because it contains tomato, this dish doesn’t keep for very long. You should eat it within 48 hours of cooking. After that, the texture and taste start to break down — especially the fries and tomatoes.

FAQs About Lomo Saltado

What kind of meat is best for Lomo Saltado?

The best cut is sirloin or beef tenderloin because it’s tender and cooks quickly. But you can also use skirt steak, flank steak, or even ribeye — just slice it thin and across the grain for better texture.

Can I make Lomo Saltado with chicken?

Yes! This dish works well with boneless chicken thighs or breast. Just cook them the same way, adjusting for doneness. It’s not traditional, but still delicious.

Is Lomo Saltado spicy?

Not really. The ají amarillo gives a mild, fruity heat, but it’s not “hot” like jalapeño or habanero. If you want more kick, add ají verde on the side or a few slices of spicy chili. If you're sensitive to spice, you can use less ají or skip it completely.

What does Lomo Saltado taste like?

It’s a mix of savory, tangy, and slightly sweet flavors. The soy sauce and beef give it a rich umami base, the vinegar brightens it up, and the tomatoes and onions bring in natural sweetness. The fries soak up the sauce, and the rice balances the whole dish.

How do you keep the fries from getting soggy?

Easy: serve them on the side instead of mixing them into the stir-fry. If you do mix them in (which is traditional), do it right before serving so they don’t sit too long in the sauce.

Can I make this dish ahead of time?

You can prep everything — slice the beef, chop the veggies, mix the sauce — ahead of time. But don’t cook it until you’re ready to eat. It only takes 15 minutes to stir-fry and is best fresh.

Is this dish gluten-free?

It can be! Just swap the soy sauce for tamari and make sure your other sauces (like oyster sauce) are labeled gluten-free. Always check the labels.

What can I serve with Lomo Saltado?

Traditionally, it’s served with white rice and fries. You can also pair it with quinoa, a green salad, or sweet potato fries. Want to go low-carb? Try it with cauliflower rice.

Can I freeze leftovers?

Technically yes, but it’s not recommended. The texture of the fries, tomatoes, and beef changes a lot after freezing. It’s much better fresh or stored in the fridge for up to 2 days.

Why is it called “Lomo Saltado”?

In Spanish, “lomo” means beef loin or tenderloin, and “saltado” comes from “saltar” — to jump. It refers to the way ingredients are tossed quickly over high heat, like in Chinese stir-fry. The dish comes from Chifa cuisine — a fusion of Chinese and Peruvian flavors.