Lomo Saltado

Lomo SaltadoWhat is Lomo Saltado? The US has Chinese-American cuisine, India has Indo-Chinese, and an influx of Chinese immigrants into Peru during the late 19th century created Chifa cuisine. Chifa is a unique subset of Peruvian cuisine which borrows Chinese techniques and ingredients like stir-frying and soy sauce, and applies them to locally available ingredients, creating … Continue reading “Lomo Saltado”


  • CourseEntree
  • CuisineLatin American
  • Yield2 servings
  • Cooking Time7 minutes
  • Preperation Time10 minutes
  • Total Time17 minutes


Lomo Saltado marinade
beef tenderloin sliced thinly
240 grams
soy sauce
2 tablespoons
2 tablespoons
oyster sauce
1 tablespoon
red wine vinegar
1 tablespoon
black pepper
1/2 teaspoon
For French Fries
vegetable oil (for frying)
potatoes (cut into 1/2-inch thick strips)
290 grams
red wine vinegar
1 tablespoon
1/2 teaspoon
cilantro (chopped)
For Stir-fry
vegetable oil (divided in 2)
2 tablespoons
garlic (~3 large cloves, crushed & chopped)
17 grams
ginger (finely minced)
8 grams
red onion (sliced into wedges)
100 grams
yellow bell pepper (~1/2 pepper, sliced)
100 grams
Aji Amarillo (or other spicy chili pepper, optional)
tomato (cut into thin wedges, seeds removed)
200 grams
Cilantro (for garnish)


  1. Add 1-inch of vegetable oil to a heavy bottomed pot and heat to 340 degrees F (170 C)
  2. To make the marinade for the Lomo Saltado, mix the soy sauce, pisco, oyster sauce, red wine vinegar, and black pepper together in a bowl.
  3. Add the sliced beef to a bowl and marinate with half of the sauce.
  4. To make the sauce for the fries, whisk together 1 tablespoon of red wine vinegar, 1/2 teaspoon of salt and some chopped cilantro.
  5. When the oil is up to temperature, add the potatoes and cook until the french fries are golden brown (about 7 minutes).
  6. To make the Lomo Saltado, add 1 tablespoon of oil to a large frying pan over high heat. When the pan is hot, add the marinated meat and stir-fry until the beef is almost (but not completely) cooked through. Transfer the beef into a bowl and set aside.
  7. Add the remaining tablespoon of oil to the frying pan and add the garlic and ginger. Saute until the aromatics are fragrant (about 30 seconds).
  8. Add the red onions and peppers and stir-fry until the onions are cooked through, but still hold their shape.
  9. Add the tomatoes and beef back into the pan and then add the remaining marinade. Toss to coat evenly. The Lomo Saltado is done when the sauce has caramelized around the ingredients. Do not overcook this; otherwise, the tomatoes will leach out a bunch of liquid, making your stir-fry watery.
  10. When the potatoes are done, drain and transfer them directly to the vinegar and cilantro sauce and toss them around to coat evenly.
  11. Plate the beef with rice and fried potatoes and then garnish with the cilantro. Enjoy it with your favorite hot sauce if you want to add some extra heat.