Juicy beef, vibrant vegetables, crispy fries, and rice come together in this authentic Lomo Saltado recipe, a classic Peruvian stir-fry dish.
What Is Lomo Saltado? A Dish That Tells Peru’s Story
Lomo Saltado is more than a stir-fry; it’s a culinary masterpiece embodying Peru’s cultural diversity. The dish’s name, “jumping beef,” comes from the high-heat stir-fry method from Chinese culinary traditions. Introduced during the 19th century by Chinese immigrants in Peru, this recipe marries local ingredients like tomatoes and peppers with soy sauce and vinegar. The result is a flavorful combination of juicy beef, crispy vegetables, and umami-packed sauce that’s as vibrant as the culture it represents.
Why You’ll Fall in Love with Lomo Saltado
Lomo Saltado is a dish that checks every box: bold flavors, satisfying textures, and a quick, straightforward preparation process. It’s perfect for weeknight dinners when you need something fast, but it’s also impressive enough to serve on special occasions. The combination of tender beef, stir-fried veggies, crispy fries, and fluffy white rice is hearty and indulgent, making it a crowd-pleaser. Plus, the recipe is adaptable, allowing you to customize it with your favorite ingredients or dietary preferences.
Essential Ingredients for the Perfect Lomo Saltado
- Beef Sirloin or Ribeye: The heart of the dish. Choose high-quality beef for tender, juicy results.
- Tomatoes: Bring a juicy freshness and mild acidity that balance the richness of the sauce.
- Red Onion: Adds a touch of sweetness and a satisfying crunch to the stir-fry.
- Green Bell Pepper: Adds a crisp texture and vibrant flavor to the mix.
- Garlic: Infuses the dish with its bold, aromatic flavor.
- Soy Sauce: A key ingredient that ties the flavors together with its savory depth.
- White Vinegar: Adds a tangy brightness that balances the richness of the beef and sauce.
- Olive Oil: Helps achieve a perfect sear on the beef and keeps the vegetables glossy and flavorful.
- French Fries: These crispy potatoes add a delightful crunch that contrasts the tender beef and veggies.
- Cooked White Rice: A classic pairing that soaks up the rich sauce and completes the dish.
Tips for Making the Best Lomo Saltado
Master the High-Heat Stir-Fry Technique
Use a wok or large skillet over high heat to ensure the beef gets a good sear without overcooking. Stir-fry in small batches to avoid steaming the meat.
Keep the Veggies Crisp
Stir-fry the vegetables quickly to maintain their vibrant color and crisp texture.
Balance the Sauce
The combination of soy sauce and vinegar is what makes Lomo Saltado unique. Be mindful not to overpower the dish by using too much of either.
Serve It Fresh
Lomo Saltado is best enjoyed hot, straight from the wok, when the fries are crispy, and the sauce is at its peak flavor.
The Cultural Roots of this Dish: A Fusion of Peru and China
Lomo Saltado is a shining example of Peru’s rich culinary history, which reflects its diverse cultural influences. During the late 19th century, Chinese immigrants introduced stir-frying techniques and soy sauce to Peruvian cuisine. These elements blended seamlessly with local ingredients, resulting in a dish that’s both comforting and unique. Today, this dish is a staple of Peruvian households and restaurants, cherished for its bold flavors and versatility.
Variations and Customizations for Lomo Saltado
- Vegetarian Option: Replace the beef with tofu or portobello mushrooms for a plant-based twist.
- Pepper Swaps: Experiment with red, yellow, or orange bell peppers for a slightly sweeter flavor.
- Spicy Kick: Add sliced jalapeños or a dash of hot sauce to give the dish a fiery edge.
- Healthier Fries: Substitute traditional French fries with baked sweet potato fries for a lighter option.
Perfect Pairings for Lomo Saltado
Lomo Saltado is typically served with a side of fluffy white rice and crispy French fries, creating a complete meal. For drinks, a classic Pisco Sour is a fantastic choice, adding a tangy, refreshing complement to the savory flavors. For a non-alcoholic option, try a homemade limeade with a hint of mint.
Bring a Taste of Peru to Your Table
Lomo Saltado is a dish that bridges cultures, flavors, and traditions, making it an absolute must-try for food lovers. Whether you’re cooking for family, friends, or just yourself, this recipe delivers a flavorful adventure in every bite. Try it tonight and transport your taste buds straight to Peru. Share your results with us using the hashtag #FoodieRoam—we’d love to see your culinary creations!
Ingredients
Servings4 servings
- 1.1 lb (500 g) Beef steak (sirloin or ribeye) thinly sliced into strips
- 3 medium (250 g) Tomatoes sliced into wedges
- 2 small (190 g) Red onions thinly sliced
- 1 large (150 g) Green bell pepper cut into strips
- 2 cloves (10 g) Garlic minced
- 4 tbsp (60 ml) Soy sauce
- 2 tbsp (30 ml) White vinegar
- 4 tbsp (60 ml) Olive oil
- Salt and pepper to taste.
Side Dishes
- 1.3 lb (600 g) French fries (cooked until crispy)
- 2 cups (300 g) Cooked white rice
What will you need?
- Large skillet or wok
- Sharp knife
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Prep time10 minutes
Cook time20 minutes
Total time30 minutes
Instructions
- Wash and slice the tomatoes into wedges that can hold their shape during stir-frying. Thinly slice the red onion and green bell pepper into even strips for uniform cooking. Mince the garlic for an aromatic base.
- Thinly slice the sirloin or ribeye into strips approximately 1/4 inch thick. Season the beef generously with salt and pepper to enhance its flavor.
- Heat 2 tablespoons of olive oil in a wok or large skillet over high heat. Once the oil is shimmering hot, add the seasoned beef strips in a single layer. Sear for 2–3 minutes until the beef develops a golden-brown crust. Remove the beef from the pan and set aside.
- In the same pan, heat the remaining 2 tablespoons of olive oil. Add the sliced red onion and garlic, cooking for about 1–2 minutes until fragrant. Toss in the green bell peppers and stir-fry for another 2 minutes. Finally, add the tomato wedges and stir gently to combine, allowing the tomatoes to soften slightly without losing their shape.
- Return the seared beef to the wok with the vegetables. Add the soy sauce and white vinegar, stirring to coat all the ingredients evenly. Cook for an additional 2–3 minutes to let the sauce thicken slightly and the flavors meld.
- On a plate, arrange a portion of crispy French fries and a scoop of cooked white rice. Top with the stir-fried beef and vegetables, ensuring to drizzle some of the savory sauce over the rice. Serve immediately while the dish is warm and aromatic.
Our notes
Sear the beef quickly on high heat to lock in its juices.
Avoid overcooking the vegetables; they should remain crisp.
Serve immediately to preserve the dish’s vibrant textures and flavors.