11 Iconic Lomo Saltado Recipes That Capture Real Peruvian Spirit

Lomo Saltado is a dish that beautifully embodies the rich flavors of Peru. With these 11 iconic recipes, each version offers a unique twist on a beloved classic. From traditional beef to creative vegetarian options, there’s something in this list for everyone’s taste. Let’s explore how these recipes capture the heart of Peruvian cuisine. Get ready to bring a touch of Peru into your kitchen.

Classic Lomo Saltado

Lomo Saltado is a beloved Peruvian dish that beautifully blends the flavors of Asian and South American cuisine. This stir-fry combines marinated strips of beef, typically sirloin, with onions, tomatoes, and a hint of soy sauce, all cooked together to create a savory, juicy meal. Served with a side of crispy fries and rice, Lomo Saltado is a dish that not only tantalizes the taste buds but also showcases the rich culinary heritage of Peru.

With its vibrant colors and hearty ingredients, it’s perfect for family gatherings or a special dinner. The origins of Lomo Saltado can be traced back to the influence of Chinese immigrants in Peru, who introduced stir-frying techniques that blended seamlessly with local ingredients. This dish is a great representation of how cultures can merge to create something unique and delicious.

Whether you’re a seasoned chef or a novice in the kitchen, making Classic Lomo Saltado is an approachable and rewarding endeavor that will transport you to the streets of Peru with every bite.

Ingredients (Serves 4-6):

• 2 lbs sirloin steak, cut into strips
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons vegetable oil
• 1 large red onion, sliced
• 2 large tomatoes, sliced
• 1-2 jalapeños or aji amarillo, sliced (optional for heat)
• 4 cloves garlic, minced
• Fresh cilantro, chopped (for garnish)
• Salt and pepper, to taste
• 4-6 servings of cooked white rice
• 4-6 servings of French fries

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the sirloin strips, soy sauce, and red wine vinegar. Toss the beef until fully coated and allow it to marinate for at least 15-20 minutes. This step helps to tenderize the meat and infuse it with flavor.
2. Prepare the Ingredients: While the beef is marinating, slice the onions, tomatoes, and jalapeños (if using). Mince the garlic. Having all your ingredients prepped in advance will make the cooking process smoother and quicker.
3. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, it’s time to add the marinated beef to the pan. Confirm it’s spread out in a single layer for even cooking.
4. Cook the Beef: Stir-fry the beef for about 3-4 minutes until browned and cooked to your desired level of doneness. Avoid overcrowding the pan; you may need to do this in batches if your skillet isn’t large enough.
5. Add Aromatics: Once the beef is cooked, push it to the side of the skillet and add the minced garlic and sliced onions to the pan. Sauté for 2-3 minutes until the onions become translucent and fragrant.
6. Incorporate Tomatoes and Peppers: Add the sliced tomatoes and jalapeños (if using) to the skillet. Stir everything together, allowing the tomatoes to soften and release their juices, about another 2-3 minutes. Season with salt and pepper to taste.
7. Finish Cooking: Mix the beef back into the vegetables and stir everything together for another minute. This allows the flavors to meld. Confirm that everything is heated through.
8. Serve: Plate the Lomo Saltado by placing a generous serving of the beef stir-fry alongside cooked white rice and crispy fries. Garnish with freshly chopped cilantro for added flavor and a pop of color.

Extra Tips: When making Classic Lomo Saltado, feel free to adjust the level of heat by adding more or less jalapeño or aji amarillo. For a richer flavor, consider using a combination of soy sauce and oyster sauce.

Additionally, if you want to elevate the dish, try serving it with a fried egg on top for a delicious twist. Always taste and adjust the seasoning before serving to confirm that the flavors are just right. Enjoy your culinary journey to Peru!

Vegetarian Lomo Saltado

Vegetarian Lomo Saltado is a delightful twist on the traditional Peruvian dish that beautifully combines the flavors of stir-fried vegetables with the essence of classic Lomo Saltado. This version replaces the typical beef with hearty, protein-rich vegetables such as mushrooms, tofu, or tempeh, making it a satisfying and nutritious option for vegetarians.

The dish is seasoned with typical Peruvian spices and served with rice and fries, ensuring that every bite is a burst of flavor and comfort. This vibrant stir-fry isn’t only quick to prepare but also allows you to enjoy the aromatic profiles of garlic, onions, and tomatoes, which are essential to its appeal.

The addition of soy sauce and vinegar brings a tangy kick, while the fresh cilantro adds a revitalizing finish. Vegetarian Lomo Saltado is perfect for any occasion, whether it’s a casual family dinner or a special gathering with friends.

Ingredients (Serves 4-6)

• 1 block (14 oz) firm tofu or tempeh, pressed and cubed
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow), sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup cooked rice
• 2 cups French fries (homemade or frozen)
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Tofu/Tempeh: Start by pressing the tofu or tempeh to remove excess moisture. Cut it into bite-sized cubes. If using tempeh, you might want to steam it for about 10 minutes to soften its texture.
2. Cook the Tofu/Tempeh: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu or tempeh and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the sliced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, being careful not to burn it.
4. Add the Vegetables: Stir in the sliced bell pepper and halved cherry tomatoes. Cook for about 3-4 minutes until the bell peppers are tender and the tomatoes start to soften.
5. Combine and Season: Return the cooked tofu or tempeh to the skillet. Add the soy sauce, red wine vinegar, cumin, paprika, salt, and pepper. Stir well to combine all the ingredients and cook for another 2 minutes, allowing the flavors to meld together.
6. Serve: In a serving dish, plate the cooked rice and top it with the vegetable mixture. Serve alongside crispy French fries and garnish with fresh cilantro.

Extra Tips

For an added depth of flavor, consider marinating the tofu or tempeh in a mixture of soy sauce, garlic, and spices for at least 30 minutes before cooking. This not only enhances the taste but also allows the protein to absorb more flavors.

Additionally, feel free to customize the vegetables based on what you have on hand—zucchini, carrots, or snap peas can be great additions. Enjoy your homemade Vegetarian Lomo Saltado!

Seafood Lomo Saltado

Seafood Lomo Saltado is a delightful twist on the traditional Peruvian dish Lomo Saltado, which typically features beef. This version incorporates a medley of fresh seafood, including shrimp, squid, and fish, tossed with vibrant vegetables and seasoned with a blend of spices and soy sauce. The combination of flavors creates a mouthwatering dish that captures the essence of both Peruvian and Asian cuisines.

Perfect for seafood lovers, Seafood Lomo Saltado isn’t only delicious but also visually appealing, with its colorful ingredients and enticing aroma.

Preparing Seafood Lomo Saltado is a great way to impress family and friends with your cooking skills. The dish is quick to make, with most of the cooking taking place in one pan, making cleanup a breeze. The key to a successful Seafood Lomo Saltado lies in using fresh ingredients and guaranteeing that the seafood is cooked just right, so it remains tender and flavorful.

Serve this dish over a bed of fluffy rice or with crispy fries, and enjoy a taste of Peru in the comfort of your home.

Ingredients (serves 4-6):

• 1 pound shrimp, peeled and deveined
• 1 pound squid, cleaned and sliced into rings
• 1 pound white fish fillets, cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 medium tomato, cut into wedges
• 1 bell pepper (red or yellow), sliced
• 3 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or fries (for serving)

Cooking Instructions:

1. Prepare the Seafood: Start by rinsing the shrimp, squid, and fish under cold water. Pat them dry with paper towels to remove excess moisture. This step is essential to guarantee that the seafood sears nicely in the pan and doesn’t steam.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, it should shimmer. Properly heating the oil is important as it helps to achieve a nice sear on the seafood and vegetables.
3. Sauté the Aromatics: Add the sliced onion and minced garlic to the skillet. Sauté for about 2-3 minutes, or until the onion becomes translucent and fragrant. This builds a flavorful base for your dish.
4. Add the Seafood: Introduce the shrimp, squid, and fish to the skillet. Cook for about 3-4 minutes, stirring gently to guarantee even cooking. The seafood should turn opaque and firm. Be careful not to overcook it, as it can become rubbery.
5. Incorporate Vegetables: Add the sliced bell pepper and tomato wedges to the pan. Stir everything together and cook for an additional 2-3 minutes, allowing the vegetables to soften slightly while retaining their crunch.
6. Season the Dish: Pour in the soy sauce and red wine vinegar, then sprinkle the cumin, paprika, salt, and pepper over the mixture. Toss everything together to evenly coat the seafood and vegetables with the seasonings. Let it cook for another minute to blend the flavors.
7. Serve: Remove the skillet from the heat and transfer the Seafood Lomo Saltado to a serving platter. Garnish with freshly chopped cilantro. Serve hot over cooked rice or alongside crispy fries.

Extra Tips:

When making Seafood Lomo Saltado, be sure to use the freshest seafood available, as this will greatly enhance the flavor of the dish. You can also customize the vegetables according to your preference; for instance, adding zucchini or snap peas can provide additional texture and taste.

Finally, if you want a bit more heat, consider adding sliced jalapeños or a dash of hot sauce to the mix. Enjoy your culinary adventure!

Lomo Saltado With Quinoa

Lomo Saltado is a beloved Peruvian dish that beautifully marries Asian and South American culinary traditions. This stir-fry features marinated strips of beef, sautéed with onions, tomatoes, and a savory sauce, typically served with rice or fries.

In this recipe, we put a twist on the classic by substituting traditional rice with quinoa, adding not only a nutty flavor but also a nutritional boost. Quinoa is a complete protein, making this dish not only delicious but also a healthy option for your family or guests.

Cooking Lomo Saltado with quinoa is straightforward and can be a delightful experience. The dish is rich in flavors and textures, making it visually appealing and satisfying. Pairing perfectly with the tender beef and vibrant vegetables, quinoa adds a wholesome element that elevates this traditional Peruvian dish to new heights.

Whether you’re hosting a dinner party or looking for a comforting family meal, this recipe will certainly impress.

Ingredients (serves 4-6 people):

• 1.5 lbs flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons vegetable oil
• 1 medium red onion, sliced
• 2 medium tomatoes, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 cup quinoa
• 2 cups beef broth or water
• Fresh cilantro, for garnish

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the thinly sliced flank steak with soy sauce, red wine vinegar, cumin, salt, and pepper. Let it marinate for at least 20 minutes to infuse the flavors into the meat.
2. Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium-sized pot, add the rinsed quinoa and beef broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for five minutes, then fluff with a fork.
3. Sauté the Vegetables: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced red onion and minced garlic, sautéing for about 2 minutes until the onions become translucent.
4. Cook the Beef: Add the marinated flank steak to the skillet and cook for about 5-7 minutes, stirring frequently until the beef is browned and cooked through.
5. Add Tomatoes and Bell Peppers: Stir in the sliced tomatoes and yellow bell pepper. Cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
6. Combine and Serve: Fluff the cooked quinoa and serve it on a platter. Top with the sautéed beef and vegetables. Garnish with fresh cilantro for a burst of color and flavor.

Extra Tips:

When preparing Lomo Saltado with quinoa, it’s crucial to confirm that your beef is sliced thinly against the grain for maximum tenderness.

You can also customize the vegetables according to your preference, adding items like zucchini or carrots if desired. For a spicier kick, consider adding sliced jalapeños or a dash of hot sauce.

Enjoy this vibrant dish fresh, but it can also be stored in the fridge for a couple of days, making for great leftovers.

Spicy Lomo Saltado

Spicy Lomo Saltado is a delicious fusion dish that combines the bold flavors of Peruvian cuisine with a kick of heat that will tantalize your taste buds. Traditionally made with marinated strips of beef, this dish is stir-fried with onions, tomatoes, and Peruvian spices, then served alongside crispy French fries and fluffy rice. The spicy version enhances the original recipe with the addition of chili peppers and spicy seasonings, making it perfect for those who enjoy a little extra heat in their meal.

This vibrant dish not only offers a delightful combination of textures and flavors, but it also showcases the rich culinary heritage of Peru. The spicy kick adds a new dimension to the savory and slightly sweet elements of the beef and vegetables. Whether you’re cooking for a family dinner or entertaining guests, Spicy Lomo Saltado is sure to impress with its colorful presentation and satisfying taste.

Ingredients (Serves 4-6):

• 1.5 pounds beef sirloin, sliced into thin strips
• 2 tablespoons vegetable oil
• 1 large red onion, sliced
• 2 large tomatoes, sliced
• 1-2 fresh jalapeño or serrano peppers, sliced (adjust to taste)
• 4 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups cooked white rice
• 4 cups French fries (homemade or frozen)
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the sliced beef with soy sauce, red wine vinegar, cumin, paprika, salt, and pepper. Let it marinate for at least 30 minutes to enhance the flavors. This step is essential as it tenderizes the meat and infuses it with a robust taste.
2. Cook the French Fries: Prepare your French fries according to package instructions if using frozen, or fry them fresh until crispy and golden brown. Set aside and keep warm. The fries will serve as a delicious companion to the Lomo Saltado.
3. Sauté the Onions and Peppers: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced red onion and jalapeños/serranos. Sauté for about 3-4 minutes until the onions are translucent and slightly caramelized. This step brings out the sweetness of the onions while adding a spicy aroma from the chilies.
4. Add the Garlic and Beef: Stir in the minced garlic and immediately add the marinated beef to the skillet. Cook for 5-7 minutes, stirring frequently, until the beef is browned and cooked to your desired level of doneness. The garlic will add a fragrant note to the dish.
5. Incorporate the Tomatoes: Once the beef is cooked, add the sliced tomatoes to the skillet. Stir gently and cook for an additional 2-3 minutes until the tomatoes are slightly softened but still hold their shape. This adds freshness to the dish and balances the spiciness.
6. Serve Together: On each plate, serve a generous scoop of the Spicy Lomo Saltado alongside a portion of French fries and a serving of white rice. Garnish with chopped cilantro for a burst of color and flavor.

Extra Tips: To achieve the best flavor in your Spicy Lomo Saltado, consider using a high-quality cut of beef, such as sirloin or flank steak. If you prefer a milder dish, feel free to reduce the amount of chili peppers or even omit them entirely. Additionally, feel free to add other vegetables like bell peppers or corn for extra color and nutrition. Enjoy your cooking and the delightful flavors of Peru!

Lomo Saltado Tacos

Lomo Saltado Tacos are a delicious fusion dish that combines the classic Peruvian stir-fry of lomo saltado with the vibrant and portable nature of tacos. The original lomo saltado features marinated strips of beef sautéed with onions, tomatoes, and other spices, served alongside rice and fries. By transforming this beloved dish into tacos, you get a fun, hand-held meal that retains all the flavors of the traditional recipe while adding a modern twist.

These tacos are perfect for gatherings, casual dinners, or even as a unique addition to a taco night. The juicy beef combined with fresh vegetables and the warm tortillas create a mouthwatering experience that will leave everyone craving more. With the right ingredients and a bit of time, you can whip up these Lomo Saltado Tacos that are sure to impress!

Ingredients (Serves 4-6)

• 1 pound flank steak, sliced into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 large tomato, sliced
• 1 jalapeño, sliced (optional)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn or flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Marinate the Beef: In a bowl, combine the sliced flank steak with soy sauce, red wine vinegar, cumin, garlic powder, salt, and pepper. Allow the beef to marinate for at least 20 minutes; this helps to enhance the flavors and tenderize the meat.
2. Sauté the Beef: In a large skillet or wok, heat the olive oil over medium-high heat. Add the marinated beef strips, making sure not to overcrowd the pan. Sauté for about 3-4 minutes, or until the beef is browned but not fully cooked through. Remove the beef from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add the sliced onion and sauté for about 2 minutes until they start to soften. Then, add the sliced tomato and jalapeño (if using) and cook for an additional 2-3 minutes, stirring occasionally. The vegetables should be tender but still vibrant.
4. Combine Ingredients: Return the beef to the skillet with the sautéed vegetables. Stir everything together and cook for an additional 2-3 minutes, allowing the beef to finish cooking and absorb the flavors of the vegetables. Adjust seasoning with more salt and pepper if needed.
5. Prepare the Tacos: Warm the tortillas in a dry skillet or microwave until pliable. Spoon the lomo saltado mixture onto each tortilla, adding a generous portion of the beef and vegetable mix.
6. Garnish and Serve: Top the tacos with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the tacos. Enjoy your Lomo Saltado Tacos immediately!

Extra Tips

When preparing Lomo Saltado Tacos, it’s important to have all your ingredients prepped and ready to go before you start cooking, as the process moves quickly.

You can also customize your tacos with additional toppings like avocado, sour cream, or cheese to suit your taste. For a more authentic Peruvian touch, consider serving the tacos with a side of fried plantains or a fresh salad.

Enjoy the vibrant flavors and the joy of sharing this unique dish!

Lomo Saltado Stir-Fry With Rice Noodles

Lomo Saltado is a beloved Peruvian dish that perfectly blends the flavors of Peru and China, showcasing a delightful fusion of ingredients and cooking techniques. Traditionally made with beef, onions, tomatoes, and spices, this version incorporates rice noodles to give it an exciting twist. The stir-fry method guarantees that each component maintains its texture and flavor, resulting in a dish that’s both hearty and satisfying.

This Lomo Saltado Stir-Fry with Rice Noodles isn’t just a meal; it’s an experience that brings together the vibrant flavors of fresh vegetables, tender beef, and savory sauces. The addition of rice noodles creates a wonderful base that absorbs the delicious juices from the stir-fry, while the balance of soy sauce, vinegar, and spices elevates the dish to new heights. Perfect for a family dinner or a casual gathering with friends, this recipe serves 4-6 people and is sure to impress.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 tomatoes, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Rice Noodles: Begin by cooking the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 10 to 15 minutes until they’re al dente. Once cooked, drain and set aside.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Make sure the oil is hot enough before adding the beef; this will help achieve a nice sear.
3. Sear the Beef: Add the sliced beef sirloin to the skillet in a single layer. Let it cook without stirring for about 2-3 minutes until browned on one side. Then, stir and cook for another 2-3 minutes until it’s browned on all sides. Remove the beef from the skillet and set it aside.
4. Sauté the Vegetables: In the same skillet, add the onion, garlic, and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are slightly softened. Then add the sliced tomatoes and continue to cook for an additional 2 minutes until the tomatoes are just beginning to break down.
5. Combine Ingredients: Return the beef to the skillet with the vegetables. Pour in the soy sauce, red wine vinegar, ground cumin, black pepper, and salt. Stir everything together and cook for another 2-3 minutes to allow the flavors to meld.
6. Add Rice Noodles: Gently fold in the cooked rice noodles, assuring they’re well coated with the sauce and mixed with the beef and vegetables. Cook for another 2 minutes until everything is heated through.
7. Serve: Once everything is well combined and heated, remove the skillet from heat. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips: When making Lomo Saltado Stir-Fry with Rice Noodles, feel free to customize the vegetables based on your preferences or what you have on hand. You can add ingredients like snap peas, carrots, or mushrooms for extra texture and flavor.

Additionally, for a spicier kick, consider adding sliced jalapeños or a drizzle of hot sauce. Always taste and adjust the seasoning before serving to verify the best balance of flavors!

Peruvian Lomo Saltado Bowl

Lomo Saltado is a popular Peruvian dish that beautifully blends the rich flavors of stir-fried beef with the comforting elements of rice and potatoes. This dish reflects the cultural fusion of Peru, marrying traditional Peruvian ingredients with Asian influences. The result is a vibrant, savory bowl filled with marinated beef, fresh vegetables, and a hint of soy sauce, served alongside fluffy rice and crispy fries. Perfect for family dinners or gatherings, this Lomo Saltado Bowl isn’t only delicious but also visually appealing.

To prepare a classic Peruvian Lomo Saltado Bowl, you’ll need an array of fresh ingredients that contribute to the dish’s hearty and wholesome flavor. The combination of tender beef, vibrant vegetables, and aromatic spices creates a mouthwatering experience that will transport your taste buds to Peru. Whether you’re preparing this dish for a special occasion or a casual weeknight meal, the Lomo Saltado Bowl is sure to impress.

Ingredients (Serves 4-6)

• 1 ½ lbs beef sirloin, sliced into strips
• 3 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• 1 medium red onion, sliced
• 2 cloves garlic, minced
• 1 medium tomato, sliced
• 1 medium yellow bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 cup beef broth
• Salt and pepper to taste
• 4 cups cooked white rice
• 4 cups French fries
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Marinate the Beef: In a bowl, combine the sliced beef sirloin with soy sauce, red wine vinegar, salt, and pepper. Allow it to marinate for at least 20-30 minutes to enhance the flavor of the meat.
2. Prepare the Vegetables: While the beef is marinating, slice the red onion, tomatoes, and bell peppers. Set aside the vegetables to have them ready for cooking.
3. Cook the Beef: Heat olive oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated beef strips. Cook until browned, about 3-5 minutes. Make sure not to overcrowd the pan; you may need to do this in batches.
4. Add Aromatics: Once the beef is browned, push it to one side of the skillet. Add minced garlic and sliced onions to the other side. Sauté for about 1-2 minutes until the onions are translucent and fragrant.
5. Incorporate Vegetables: Add the sliced tomatoes and bell peppers to the skillet. Stir everything together and cook for an additional 3-4 minutes, allowing the vegetables to soften slightly.
6. Add Broth: Pour in the beef broth and stir to combine all ingredients. Allow the mixture to simmer for another 5 minutes, letting the flavors meld together. Adjust seasoning with salt and pepper as needed.
7. Prepare the Bowls: To serve, place a generous scoop of cooked white rice in each bowl. Top with the beef and vegetable mixture from the skillet, making sure to include some of the flavorful broth. Arrange crispy French fries on the side or on top of the beef mixture for added texture.
8. Garnish and Serve: Finish each bowl with a sprinkle of fresh cilantro, if desired. Serve immediately while hot, and enjoy your delightful Peruvian Lomo Saltado Bowl!

Extra Tips

To elevate your Lomo Saltado Bowl, consider using a mixture of your favorite vegetables or adding a dash of chili flakes for a bit of heat. If you prefer a more traditional touch, you can use Peruvian aji amarillo sauce for an authentic flavor boost.

Don’t hesitate to adjust the ingredients to suit your taste preferences, and feel free to serve with a side of avocado or a fresh salad to balance the richness of the dish. Enjoy your culinary journey to Peru!

Lomo Saltado With Sweet Potato Fries

Lomo Saltado is a classic Peruvian dish that beautifully merges the flavors of stir-fried beef with traditional Chinese cooking techniques. This dish features marinated strips of sirloin or tenderloin beef, sautéed with onions, tomatoes, and a splash of soy sauce, creating a savory and slightly tangy flavor profile.

When paired with sweet potato fries, this meal not only offers a delightful contrast in flavors but also adds a touch of sweetness to balance the savory notes of the beef. Sweet potato fries serve as a perfect accompaniment to Lomo Saltado, providing a crispy texture and a vibrant color that brightens the plate.

This combination elevates the dish, making it not just a meal but an experience. Whether you’re hosting a dinner party or enjoying a cozy night in, Lomo Saltado with Sweet Potato Fries is sure to impress and satisfy.

Ingredients (Serves 4-6)

• 1.5 lbs sirloin or tenderloin beef, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon vegetable oil
• 1 medium red onion, sliced
• 2 medium tomatoes, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 2 green onions, chopped
• Salt and pepper to taste
• 2 large sweet potatoes, cut into fries
• 2 tablespoons olive oil
• Paprika (optional, for seasoning fries)

Cooking Instructions

1. Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, red wine vinegar, cumin, salt, and pepper. Let it marinate for at least 30 minutes to absorb the flavors.
2. Prepare the Sweet Potato Fries: Preheat the oven to 425°F (220°C). Toss the cut sweet potatoes with olive oil, salt, and a sprinkle of paprika if desired. Spread them out on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
3. Cook the Beef: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the marinated beef and cook for about 3-4 minutes, stirring frequently until browned but not overcooked. Remove the beef from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add a bit more oil if necessary, then add the sliced onions, bell peppers, and garlic. Stir-fry for about 3-5 minutes until the vegetables are tender yet crisp.
5. Combine Ingredients: Return the browned beef to the skillet with the vegetables. Add the sliced tomatoes and toss everything together, cooking for an additional 2-3 minutes to let the flavors meld. Adjust seasoning if needed.
6. Serve: Plate the Lomo Saltado alongside the sweet potato fries. Garnish with chopped green onions for an added touch of freshness.

Extra Tips

For the best results, verify that the beef is cut against the grain to maintain tenderness. If possible, use a high-quality soy sauce for a richer flavor.

You can also customize your sweet potato fries by adding different seasonings like garlic powder, cayenne pepper, or even a sprinkle of parmesan cheese for extra flavor. When serving, consider adding a side of rice for a more traditional touch, making it a complete and fulfilling meal.

Lomo Saltado Empanadas

Lomo Saltado Empanadas combine the traditional flavors of Peruvian lomo saltado with the delightful crispiness of empanada pastry. This dish offers a unique twist on a beloved classic, making it perfect for parties, appetizers, or a fun family meal. The savory stir-fried beef, tangy tomatoes, and vibrant onions are enveloped in a golden, flaky crust that will tantalize your taste buds and leave you craving more.

Making Lomo Saltado Empanadas is a rewarding culinary experience. The key is to prepare the filling with the right balance of flavors and to guarantee your empanada dough is rolled out to the perfect thickness for ideal crispiness. With a few simple steps, you’ll have a delicious dish that showcases the rich heritage of Peruvian cuisine while also satisfying your cravings for something hearty and satisfying.

Ingredients (Serves 4-6)

• 1 lb beef sirloin, cut into strips
• 1 medium red onion, sliced
• 2 medium tomatoes, diced
• 1/4 cup soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon aji amarillo paste (optional)
• 1/4 cup fresh cilantro, chopped
• 1 package of empanada dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste
• Oil for frying

Cooking Instructions

1. Prepare the Beef Filling: In a large skillet over medium-high heat, add a splash of oil. Once hot, add the strips of beef sirloin. Season with salt and pepper, and cook until browned, about 3-4 minutes. This quick cooking helps to maintain the tenderness of the meat.
2. Add Vegetables: Once the beef is browned, add the sliced onions to the skillet. Sauté for about 2 minutes until the onions become slightly translucent. Next, add the diced tomatoes to the mixture, followed by the soy sauce, white vinegar, and aji amarillo paste (if using). Stir everything well to combine, allowing the vegetables to soften and the flavors to meld for another 2-3 minutes.
3. Finish the Filling: Remove the skillet from heat and stir in the chopped cilantro. Allow the mixture to cool slightly before using it as a filling. This step is vital as it prevents the empanada dough from getting soggy.
4. Assemble Empanadas: Roll out the empanada dough on a lightly floured surface. Cut out circles of dough, about 4-6 inches in diameter. Place a spoonful of the lomo saltado filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch and extra sealing.
5. Fry the Empanadas: In a large pot or deep skillet, heat oil to 350°F (175°C). Gently place the empanadas in the hot oil, being careful not to overcrowd the pan. Fry each side for about 3-4 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
6. Serve: Transfer the empanadas to a serving platter and serve warm with your choice of dipping sauce, such as aji sauce or a tangy chimichurri.

Extra Tips

To guarantee your empanadas turn out perfectly, consider chilling the dough for about 30 minutes before rolling it out. This helps maintain its shape and makes it easier to handle.

If you prefer baking over frying, brush the empanadas with the beaten egg for a golden finish and bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes or until they’re golden and cooked through.

Additionally, feel free to customize the filling by adding other vegetables or spices based on your preference!

Lomo Saltado Sandwich

Lomo Saltado is a classic Peruvian dish that beautifully combines the flavors of marinated beef, fresh vegetables, and soy sauce, all stir-fried to perfection. When this vibrant dish is transformed into a sandwich, it offers a deliciously unique twist that’s perfect for lunch or a casual dinner. The Lomo Saltado Sandwich encapsulates the essence of the traditional dish while making it easy to enjoy on the go. The juicy, flavorful beef mingles with the crispness of fresh tomatoes and onions and is enveloped in soft bread, making each bite a delightful experience.

To create this sandwich, you’ll want to focus on using high-quality ingredients to enhance the flavors. The balance of savory and tangy notes from the marinade and fresh veggies is key. A good bread, like a crusty baguette or soft rolls, will also elevate the sandwich, providing the perfect vessel for all the delicious fillings. With just a few simple steps, you can have a satisfying Lomo Saltado Sandwich that’s sure to impress your family and friends.

Ingredients (Serves 4-6):

• 1 pound flank steak, sliced into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon vinegar (red wine or white)
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 medium red onion, sliced
• 1 large tomato, sliced
• 1 bell pepper (red or yellow), sliced
• 1 teaspoon cumin
• Salt and pepper, to taste
• 4-6 crusty rolls or baguettes
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the sliced flank steak with soy sauce, vinegar, garlic, cumin, salt, and pepper. Mix well and let it marinate for at least 15-30 minutes. This step is essential as it infuses the beef with flavor and tenderizes the meat.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Make sure the oil is hot enough before adding the beef, as this will help to achieve a good sear on the meat.
3. Cook the Beef: Add the marinated beef to the skillet in a single layer. Avoid overcrowding the pan, as this can cause the meat to steam instead of sear. Cook for about 2-3 minutes until browned, then flip the beef and cook for another 2-3 minutes. Transfer the beef to a plate once cooked.
4. Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Sauté for about 2-3 minutes until they start to soften. Then, add the sliced tomatoes and cook for another minute, allowing the vegetables to mix with the beef’s flavorful juices.
5. Combine Ingredients: Return the cooked beef to the skillet with the vegetables. Stir everything together and cook for an additional 1-2 minutes to heat through and integrate the flavors. Taste and adjust seasoning if necessary.
6. Assemble the Sandwich: Slice the rolls or baguettes in half and lightly toast them if desired. Spoon the Lomo Saltado mixture onto the bread, ensuring an even distribution of beef and vegetables. Garnish with fresh cilantro if desired, then close the sandwich.
7. Serve: Cut the sandwiches in half, if desired, and serve immediately while hot, allowing everyone to enjoy the savory and tangy flavors of the Lomo Saltado in a delightful sandwich form.

Extra Tips:

For an even more authentic flavor, consider adding a fried egg on top of the sandwich before serving. This not only adds richness but also enhances the traditional Peruvian experience. Additionally, feel free to customize your Lomo Saltado Sandwich with your favorite toppings, such as avocado or jalapeños, for an extra kick.

Finally, make sure to serve the sandwiches with a side of crispy fries or salad to complete your meal. Enjoy your culinary adventure!