Lomo saltado

Name: Lomo saltado
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Beef filet 1.1 lbs; Cluster tomatoes 6.7 oz; Red onions 4.4 oz; Fresh chili pepper (very spicy variety, Aji amarillo) 2 oz; Coriander to taste; Powdered cumin 1 tsp; White wine vinegar 1 ½ tbsp; Fresh scallion (the green part) ½ cup; Soy sauce 1.3 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Basmati rice 0.7 cup; Potatoes 0.6 lb; Peanut seed oil to taste

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Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Lomo saltado is a dish that really, I mean really, highlights what makes Peruvian cuisine so unique. It’s all about mixing Asian and South American traditions in a way that's super tasty. This isn’t just any stir-fry—lomo saltado gets its magic from combining local ingredients with Chinese cooking techniques. The beef? It is quickly seared over high heat to keep it tender and juicy. Then, it's tossed with onions, tomatoes and aji amarillo pepper, giving it a tangy kick you won't find anywhere else. It's a cool fusion: stir-fried meat and veggies meet crispy potatoes and fluffy white rice—right on one plate. That’s the heart of Chifa style—Peru’s way of making food feel both fresh and familiar.

In Lima and other cities, you know, every place has its own spin on this Peruvian beef stir-fry. Some like it more moist with extra sauce, while others keep the potatoes super crispy. And the soy sauce? It makes everything come together in such a rich, savory way. Thing is, the secret is in the speed—cooking fast locks in a golden color and keeps the veggies crunchy. It's easy to see why this traditional Peruvian dish is a favorite—there's something for everyone, whether you're into spicy food or crave something comforting and hearty. Plus, it's really a taste of cultural fusion, showing what happens when different culinary traditions meet up and share ideas with fresh, local ingredients. So, when you dig into a plate of lomo saltado, you're getting more than just a Peruvian beef dish—you're experiencing history, creativity and a big burst of flavor all at once. Whether you're in a bustling city restaurant or a cozy home kitchen, this dish brings a sense of adventure. Celebrating the multicultural heart of Peru? Absolutely.

INGREDIENTS

Beef filet 1.1 lbs (480 g)

Cluster tomatoes 6.7 oz (190 g)

Red onions 4.4 oz (125 g)

Fresh chili pepper 2 oz (55 g) - (very spicy variety, Aji amarillo)

Coriander to taste

Powdered cumin 1 tsp

White wine vinegar 1 ½ tbsp (20 g)

Fresh scallion ½ cup (35 g) - (the green part)

Soy sauce 1.3 tbsp (20 g)

Extra virgin olive oil to taste

Fine salt to taste

To Accompany: Basmati rice 0.7 cup (120 g); Potatoes 0.6 lb (250 g); Peanut seed oil to taste

Preparation

How to prepare Lomo saltado

To prepare lomo saltado, first bring a pot of salted water to a boil and cook the rice that will serve as the accompaniment 1. While the rice is cooking, cut the beef filet first into slices 2 and then into fairly large pieces 3.

Transfer the meat to a container, season with cumin 4 and a pinch of salt, and set aside while you prepare the rest of the ingredients. Split the aji amarillo lengthwise 5, remove the seeds inside, and cut it into strips 6.

Peel and cut the onion into thick slices 7. Slice the tomatoes 8 and cut the green part of the scallion into chunks 9.

Coarsely chop the cilantro 10. Finally, peel and cut the potatoes into wedges 11 and fry them in hot vegetable oil 12.

In a wok or non-stick pan, sear the meat with a drizzle of oil over very high heat for about 5 minutes to give it a quick cooking 13, then set it aside 14. In the same pan, add the onions 15.

Add the tomatoes 16 and the aji amarillo 17. Stir-fry everything for a few minutes, always over high heat, then add the seared meat 18.

First deglaze with vinegar 19 and then with soy sauce 20, and continue to stir-fry everything for another 7 minutes, stirring often. Finally, add the scallion 21.