A Peruvian Classic — Lomo Saltado

Chinese cooking meets Peruvian cuisine in this traditional fusion dish that’s been in Peru since the 19th century. 

Lomo Saltado is a stir-fry dish made with steak, tomatoes, onions and fries, combined with classic Chinese flavors like soy and oyster sauce plus aji amarillo for a tangy kick. 

This dish was first seen in chifas, or small Chinese eateries, that opened during Peru’s mass migration of Chinese immigrants around the 1800s. It soon became a household classic by the mid-20th century and now appears in nearly every Peruvian restaurant around the world. 

It’s not only a restaurant favorite, but also an everyday meal and is often served at family gatherings and celebrations.

If you’d like to make this recipe for yourself, follow the steps below! 

Ingredients

For Stir Fry 

• 1lb tender steak, cut into strips (sirloin, filet etc.)
• 1/2 red onion, cut into thick strips 
• 2-3 plum tomatoes, cut into thick strips and deseeded 
• Homemade french fries 
• 1-2 tbsp minced garlic 
• 1 tsp cumin 
• 1 tsp paprika 
• 1 tsp oregano 
• Salt and pepper, to taste 
• Oil, to saute 
• Cilantro, to garnish

For Sauce 

• 5 tbsp soy sauce 
• 1 tbsp aji amarillo 
• 1 tbsp oyster sauce 
• 1 tbsp red wine vinegar 
• 1 tsp cornstarch, to thicken

Recipe 

1. In a bowl, add the steak and all your seasonings. Mix and set aside. 
2. In a wok over medium heat, add oil. When smoking hot, add the steak, cooking in batches until brown, about 2-3 minutes. Remove and set aside. 
3. Add oil as needed throughout the cooking process. 
4. Next, add the onions and saute for about 1-2 minutes, mixing. Add the garlic and continue to mix for another minute. 
5. Add the tomatoes and french fries and mix. 
6. Add the steak back and mix. 
7. Next, add the sauce and mix together. Cook until the sauce fully coats everything and is thickened, about 3-5 minutes. 
8. Serve over white rice and top with cilantro.
9. Enjoy!