Main dishes · Peruvian cuisine
How to Make Lomo Saltado | Authentic Peruvian Beef Stir-Fry
Learn to make real Peruvian lomo saltado
- Total time50 min
- Servings2
- DifficultyIntermediate
Lomo saltado is one of the most iconic dishes of Peruvian cuisine, known for its exquisite combination of flavors and its history of cultural fusion. This dish is a true reflection of the culinary blend that defines Peruvian food, combining ingredients and techniques from the Andean tradition with influences from Chinese-Cantonese cooking.
The origin of lomo saltado goes back to the 19th century, when Chinese immigrants arrived in Peru looking for new opportunities. They brought their own cooking techniques and began mixing them with local ingredients, creating a unique fusion that gave rise to what we know today as chifa (Chinese-Peruvian cuisine). Lomo saltado is a perfect example of this fusion, where wok stir-frying meets traditional Peruvian ingredients such as beef, potatoes and ají amarillo.
The name “lomo saltado” refers to the cooking technique, which involves quickly stir-frying (saltear) the ingredients over high heat. This method, typical of Chinese cooking, preserves the texture and flavor of the ingredients, creating a juicy, aromatic dish. The beef, cut into strips, is cooked with onion, tomato and ají amarillo, and seasoned with soy sauce and vinegar, bringing Asian and Peruvian flavors together in perfect harmony.
Lomo saltado is usually served with French fries and white rice, making it a complete, balanced meal. The combination of textures (the tenderness of the beef, the crunch of the fries and the lightness of the rice) is one of the things that make this dish such a unique experience.
Besides being delicious, lomo saltado is also a symbol of Peru's cultural integration and culinary diversity. The dish has become popular not only in Peru but in many other countries, becoming an ambassador of Peru's rich food tradition around the world. In any Peruvian restaurant, at home or abroad, lomo saltado is an undisputed favorite, representing the rich cultural fusion that defines Peruvian cuisine.
If you'd like to explore more of Peru's wonderful cuisine, don't miss the other recipes and cooking secrets we share on our blog, where we celebrate the diversity and authenticity of Peruvian flavors.
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Lomo Saltado (Peruvian Beef Stir-Fry)
- Prep time
- 20 min
- Cook time
- 30 min
- Total time
- 50 min
- Servings
- 2
- Difficulty
- Intermediate
Best season: All year round
Ingredients for Lomo Saltado
How to Make Lomo Saltado
Cut the ingredients
- Cut the potatoes into sticks, thick or thin as you prefer; set aside.
- Cut the beef into not-too-small pieces, always against the grain.
- Cut the onion into thick wedges, separating the heart of the onion; set both aside.
- Cut the tomato into thick wedges too, with the skin on, removing the seeds (set both aside separately).
- Cilantro: cut off the stems and set them aside, then finely chop the leaves and set aside.
- Ají amarillo: cut into small sticks (remove the seeds).
- Green onion: separate the white and green parts and cut them into small sticks.
Don't forget to read our article on how to wash and clean vegetables properly (in Spanish).
Make the lomo saltado sauce base
- In a pan, put the sillao, oyster sauce, vinegar, stock, cilantro stems, onion heart, tomato trimmings and the white part of the green onion. Bring to a boil, then blend and set aside.
- At this point you can start frying the potatoes.
Stir-fry the lomo saltado
- In a pan with a little oil, add the beef seasoned with salt and pepper; if you can flambé it, even better. Then add the onion, tomato, ají amarillo and finally the green onion (don't fry it too long).
- Add the lomo saltado sauce base.
- Finally, with the heat off, add the finely chopped cilantro leaves.
Frequently Asked Questions about Lomo Saltado
What is the origin of lomo saltado?
Lomo saltado was born in Lima in the late 19th century, when Chinese immigrants (coolies) arrived in Peru and fused Chinese cooking techniques (wok, quick stir-frying, soy sauce) with Peruvian ingredients (beef, potatoes, ají). The result: the most iconic chifa (Chinese-Peruvian) dish. The name “saltado” comes from “saltear”, to cook over high heat while stirring constantly. It is THE perfect example of culinary fusion: an Asian technique + Latin American ingredients. Today it is considered one of Peru's national dishes, along with ceviche.
Which beef is used for lomo saltado?
The ideal beef is BEEF TENDERLOIN (fillet), hence the name “lomo saltado”. It must be a tender cut because it cooks quickly (2–3 minutes) over high heat. ALTERNATIVES if tenderloin is expensive: sirloin, strip loin or any tender cut of beef. AVOID tough stewing beef (it turns chewy). CUT: thin strips about 1 cm thick, AGAINST the grain (for maximum tenderness). TIP: freeze the beef for 15 minutes before cutting (it's easier to cut even strips). The beef should stay JUICY inside and browned outside; don't overcook it.
What is “lomo saltado sauce”?
Lomo saltado “sauce” is NOT a ready-made sauce; it forms DURING the stir-fry from a combination of sillao (soy sauce), vinegar, the juices released by the beef and tomato, and a pinch of sugar (optional). The resulting liquid is sweet-sour, salty and full of umami. SECRET: add the sillao and vinegar AT THE END (not at the beginning) so they keep their intense flavor without evaporating. It shouldn't be watery (reduce the liquid over high heat) or dry (add stock if needed). Perfect consistency: juicy but NOT pooling. That sauce soaks into the rice = perfection.