There’s a certain thrill that comes with discovering a new recipe that breathes life into your dinner routine. That moment hit me when I first tried Lomo Saltado, a vibrant and exciting Peruvian dish that seamlessly combines tender slices of steak with colorful vegetables and a hint of spice. As I stirred the sizzling sirloin along with onions and bell peppers, my kitchen transformed into a mini culinary escape.
This dish marries the rich flavors of Latin American cuisine with a delightful nod to Asian cooking, all while keeping the cooking time quick and convenient—a perfect solution for those evenings when you crave something special but don’t have hours to spare. Imagine a plate where juicy steak shares the spotlight with fresh tomatoes, and crispy French fries rest atop a bed of fluffy rice. It’s a flavorful adventure that speaks to both the heart and the palate.
Join me as we dive into the world of Lomo Saltado, where every bite promises warmth, excitement, and the comfort of home-cooked love.
Why is Lomo Saltado a must-try dish?
Unique Fusion: Lomo Saltado perfectly blends Latin and Asian culinary traditions, creating a dish that excites the palate.
Quick Cooking: This recipe is designed for busy nights, allowing you to whip up a delicious meal in no time.
Flavor Explosion: With juicy beef, fresh veggies, and a spicy kick from Aji Amarillo, every mouthful is a celebration.
Versatile Ingredients: Feel free to swap out beef for tofu or experiment with different vegetables for a personal touch.
Crowd-Pleaser: Whether you’re cooking for family or entertaining friends, this dish is sure to impress and satisfy.
Lomo Saltado Ingredients
• Discover the key components for a delicious Lomo Saltado!
For the Stir Fry
• Sirloin Steak – Primary protein source; use flank, ribeye, or tenderloin for an alternative.
• Soy Sauce – Infuses umami and richness into the marinade and stir fry sauce.
• Cumin – Adds warm, earthy notes to enhance the flavor profile.
• Oregano – Brings a lovely herbaceous aroma to the dish.
• Bell Peppers – Offers vibrant color and sweetness; feel free to substitute with other pepper varieties.
• Tomatoes – Fresh and juicy; opt for ripe, firm tomatoes for best flavor.
• Onions – Recommended options are red or yellow for a sweet undertone.
• Garlic & Ginger – These aromatics deepen the flavor complexity beautifully.
For the Sauce
• Aji Amarillo Paste – Crucial for that authentic spicy kick; can swap with another chili paste if necessary.
• Oil – Choose vegetable or canola oil suitable for high-heat frying.
For Garnishing
• Fresh Cilantro – Adds a refreshing touch; parsley can be used as a substitute if desired.
• French Fries – Traditional crunchy accompaniment, make fresh for best results!
Enjoy the delightful process of cooking Lomo Saltado, where every ingredient contributes to the enchanting taste of this fiery Peruvian beef stir fry!
How to Make Lomo Saltado
-
Marinate Steak: In a mixing bowl, combine soy sauce, cumin, oregano, and pepper. Add the sliced sirloin and let it marinate in the refrigerator for several hours to absorb all those wonderful flavors.
-
Prepare Stir Fry Sauce: Whisk together Aji Amarillo paste, soy sauce, vinegar, and salt in a small bowl. Set this aside—the sauce will bring all your ingredients together beautifully!
-
Sear Steak: Heat 2 tablespoons of oil in a large skillet over high heat. Add the marinated steak strips and cook for 3-4 minutes until browned on the outside. Remove them from the pan and keep them warm.
-
Sauté Vegetables: In the same skillet, add a splash more oil if needed. Sauté onions and bell peppers for about 2 minutes until they start to soften. Stir in garlic and ginger, cooking for another minute until fragrant.
-
Add Tomatoes: Toss in the juicy tomato slices and stir-fry for just 30 seconds until they’re warmed through.
-
Combine & Finish: Return the seared steak and any juices back to the pan. Pour in the stir-fry sauce, mixing well for about a minute. Garnish with freshly chopped cilantro. Optional: For an extra crunch, mix in crispy French fries before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Lomo Saltado is an excellent meal prep choice for busy home cooks! You can marinate the sirloin steak up to 24 hours in advance, allowing the flavors to deepen for a deliciously tender bite. Additionally, slice your vegetables (onions, bell peppers, and tomatoes) and store them in an airtight container for up to 3 days in the refrigerator to maintain their freshness. When you’re ready to cook, simply sear the marinated steak, sauté the prepped veggies, and finish them together with the sauce. This way, you can enjoy a flavorful, homemade meal with minimal effort, perfect for weeknight cooking!
What to Serve with Lomo Saltado?
There’s a world of flavors to explore that pairs perfectly with this exciting Peruvian dish, elevating your meal to new heights.
-
Fluffy Rice: This classic base soaks up the delicious stir-fry sauce, providing a comforting element to balance the flavors.
-
Crispy French Fries: A traditional accompaniment, their crunch contrasts beautifully with the tender beef and sautéed veggies.
-
Garlicky Green Beans: Their freshness and slight crunch complement the richness of the beef while adding a pop of color to your plate.
-
Mixed Green Salad: A light salad with zesty vinaigrette introduces a refreshing brightness, cutting through the heartiness of the dish.
-
Corn on the Cob: Sweet and juicy corn is a delightful contrast, enhancing the dish with a touch of natural sweetness.
-
Pisco Sour: For something refreshing to sip, this Peruvian cocktail will please your palate, echoing the flavors of Lomo Saltado.
-
Chocolate Flan: Indulge your sweet tooth with this rich dessert that offers a creamy ending, leaving you and your guests satisfied and happy to share this culinary adventure.
How to Store and Freeze Lomo Saltado
- Fridge: Store leftovers of Lomo Saltado in an airtight container for up to 3-4 days. Reheat gently in a skillet or microwave, being cautious not to overcook the beef.
- Freezer: For longer storage, freeze portions of Lomo Saltado in freezer-safe bags. They can last for up to 2-3 months. Thaw in the refrigerator before reheating.
- Reheating: When ready to enjoy, reheat the dish on the stove over low heat, adding a splash of soy sauce or water to maintain moisture. Avoid microwaving if possible, as it may compromise the beef’s texture.
- Fresh Fries Tip: For the best texture, refrain from freezing French fries. Instead, make fresh fries when serving or store leftovers separately in the fridge to enjoy later.
Lomo Saltado Variations & Substitutions
Customize your Lomo Saltado experience with these exciting twists for every palate. Each suggestion invites you to explore new flavors and textures!
- Beef Cut: Swap sirloin for flank, ribeye, or tenderloin for unique flavor profiles. Each cut brings its own richness to the dish.
- Vegetarian Delight: Replace steak with tofu or tempeh for a hearty vegetarian option. Ensure you season well for maximum flavor impact.
- Spice It Up: Add jalapeños or a splash of hot sauce to the stir fry for an extra kick. This spice boost will awaken your taste buds!
- Colorful Veggies: Experiment with zucchini, snap peas, or carrots to add crunch and color. These veggies bring freshness and vibrant appeal to your dish.
- Sticky Rice: Instead of traditional white rice, serve with jasmine rice or brown rice for a nutty flavor. This healthy swap does not compromise on taste.
- Herb Varieties: Swap fresh cilantro for parsley or mint to add a different aromatic twist. Each herb brings a unique fragrance enhancing your flavor experience.
- Saucy Flavor: Use teriyaki or sweet chili sauce instead of Aji Amarillo for a fusion twist. This will create a delightfully sweet and savory blend.
- Fries Variation: Try sweet potato fries or roasted potatoes as a side for a deliciously different texture and flavor alongside your stir fry.
Expert Tips for Lomo Saltado
-
Slice Against the Grain: To ensure maximum tenderness, always slice your sirloin steak against the grain before marinating.
-
High Heat Required: Use high heat to sear the steak quickly, achieving a beautiful brown crust while keeping it juicy inside. Avoid overcrowding the pan to prevent steaming.
-
Fresh Ingredients Count: For the best flavors, use fresh, ripe tomatoes and colorful bell peppers. They not only add taste but also enhance the visual appeal of your Lomo Saltado.
-
Adjust Spice Levels: If you’re sensitive to heat, start with less Aji Amarillo paste and gradually add more to suit your taste preferences.
-
Serve Immediately: This dish is best enjoyed hot and fresh. Serve your Lomo Saltado right after cooking to experience the delightful contrasts in texture and flavor.
Lomo Saltado Recipe FAQs
What should I look for when selecting beef for Lomo Saltado?
Absolutely! For the best results, choose a high-quality cut of beef such as sirloin, flank, ribeye, or tenderloin. Look for meat that is bright red with a bit of marbling, as this will ensure tenderness and flavor. Make sure it’s fresh without any dark spots or an off-putting smell—those are signs of spoilage.
How should I store leftovers of Lomo Saltado?
Very easy! You can store leftover Lomo Saltado in an airtight container in your refrigerator for up to 3-4 days. To ensure it stays delicious, make sure it’s completely cooled before sealing it. When you’re ready to reheat, warm it gently in a skillet over low heat to preserve that tender texture of the beef.
Can I freeze Lomo Saltado?
Yes, you can freeze Lomo Saltado! Portion it out into freezer-safe bags or containers, and it will last for up to 2-3 months. To freeze, let the dish cool before placing it in the freezer to prevent ice crystals from forming. When you’re ready to enjoy, thaw it in the refrigerator overnight, then reheat on the stove for the best results.
What if my Lomo Saltado turns out too soggy?
Don’t worry, it happens to the best of us! If your Lomo Saltado ends up a bit soggy, it might be due to excess moisture from the tomatoes. To fix this, try removing some of the tomatoes while cooking and sautéing the dish a bit longer without the lid. If you find your sauce is too runny, you can also stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) while cooking to thicken it.
Is Lomo Saltado suitable for people with dietary restrictions?
For sure! Lomo Saltado can easily be modified for various dietary needs. If you have a soy allergy, you can substitute soy sauce with tamari for a gluten-free option. If you’re looking for a vegetarian version, replace the beef with tofu or tempeh and make sure to use a vegetarian-friendly sauce. Always keep an eye out for allergens in any sauces and seasonings you use.
Can I add other vegetables to the Lomo Saltado?
The more the merrier! Feel free to experiment with other vegetables you might enjoy, such as zucchini, snap peas, or even carrots. Just be sure to cut them into similar sizes to ensure even cooking. This is a lovely way to enhance the color and nutritional profile of your dish while keeping in line with the vibrant spirit of Lomo Saltado.
Savor Lomo Saltado: Quick Peruvian Beef Stir Fry Delight
Ingredients
Equipment
Method
- Marinate the steak with soy sauce, cumin, oregano, and pepper. Refrigerate for several hours.
- Prepare the stir fry sauce by whisking together Aji Amarillo paste, soy sauce, vinegar, and salt.
- Heat oil in a skillet over high heat. Sear the marinated steak for 3-4 minutes until browned. Remove and keep warm.
- Sauté onions and bell peppers for 2 minutes. Add garlic and ginger, cooking for another minute.
- Add tomato slices and stir-fry for 30 seconds until warmed through.
- Combine steak with vegetables and pour in stir-fry sauce. Mix and garnish with cilantro.