Lomo Saltado Recipe

Learn how to make this tasty Peruvian Lomo Saltado recipe of stir-fried beef with peppers and onions in an umami soy-beef sauce for an incredible weeknight meal. My family could not stop eating this, and we loved the sauce.

I’ve been eating more beef lately and exploring different cooking methods. If you want to try new beef recipes, check out my Sous Vide Steak or osso buco.

Lomo Saltado

Lomo saltado is a classic Peruvian dish of large-diced beef pan-seared with peppers and onions and then coated in a soy-beef sauce. It’s commonly served with rice and French fries. The word lomo saltado translates to beef stir-fry. This recipe has some variations, including using herbs in the sauce and spices with the beef.

During the 19^th and 20^th centuries, Peru saw an influx of Chinese and Japanese immigrants, which greatly affected culture and cuisine. This is why you see soy sauce, hoisin, and oyster sauce in Peruvian food. The mash-up of ingredients makes for seriously delicious fare and great, simple-to-prepare dishes like this one.

Ingredients and Substitutions

• Beef — This recipe offers many options, including beef tenderloin, skirt steak, flank steak, top and bottom sirloin, short ribs, strip sirloin, or hanger steak.
• Potatoes – You can use russet or Yukon Gold potatoes.
• Rice – Any long-grain rice will work.
• Tomatoes — In-season tomatoes are best. Use 15 ounces of drained canned diced tomatoes.
• Peppers — The classic pepper to use is an aji amarillo. However, this is hard to find in the US, so a combination of yellow bell pepper and a jalapeno works exceptionally well.
• Onions — You can use red, white, yellow, or sweet onions. In addition, garlic cloves and green onions are used. Substitute the garlic cloves for ½ teaspoons of dry granules or powder.
• Soy – Any good shoyu will work. You can also use coconut aminos if you’re soy-free.
• Vinegar – White wine, distilled, apple cider, or red wine vinegar is okay.
• Oyster Sauce — This will add unique flavors to the sauce. You may also be able to find a vegan option.
• Stock – Beef stock is the best to use. However, Chicken stock or brodo will also work.
• Herbs – I finished the dish with fresh cilantro and dry oregano. One tablespoon of dry cilantro can be substituted.
• Oil — Any neutral-flavored cooking oil is perfect for the lomo saltado and French fries. Avoid using olive oil.

How to Make Lomo Saltado

Start by toasting the rice over low heat for 5 to 6 minutes or until it becomes milky white.

Add the boiling water to the pot. Season it with salt. Cover with a lid and cook over low heat for 12 to 15 minutes. Fluff the rice, add back on the lid, and set aside.

Slice the beef tenderloin into 1” cubes and place it in a large bowl. Mix it with two tablespoons of avocado oil, salt, pepper, and cumin, then set it to the side.  

Fill a large pot halfway full with oil and heat over medium heat until it reaches 350°.

Peel and slice the potatoes into large French fries. Add them to the hot oil and cook for 2 minutes.

Remove them and place them on a sheet tray lined with parchment paper.

Whisk together the soy, oyster sauce, vinegar, and beef stock in a small bowl.

Drop the fries back in the oil at 350° and cook for 4 to 5 minutes or until golden brown.

Season them with salt and toss together in a large bowl. I like to transfer them to a sheet tray lined with parchment paper and keep them in the oven on a middle rack at 225° to keep them warm and crispy.

Add 2 tablespoons of avocado oil to a large skillet and heat over high until it smokes lightly.

Place in the beef immediately, spread it around the pan and cook untouched for 90 seconds.

Stir-fry the beef for 30 seconds, then set it on a large plate to the side. Add 1 more tablespoon of avocado oil to the pan, return it to the burner over medium heat, and stir-fry the onions for 2 minutes.

Place in the peppers and stir-fry for 30 seconds before stirring in the garlic.

Set the vegetables to the side. Return the pan to the burner, add the soy-beef stock mixture, and cook for 2 minutes.

Add the beef and veggies, tomatoes, oregano, cilantro, and green onions.

Serve the lomo saltado with rice and French fries.

Make-Ahead and Storage

Make-Ahead: You can prepare everything for this recipe 2 days before cooking. Once it is cooked, it’s meant to be eaten immediately.

How to Store: Cover and store the lomo saltado in the fridge for up to 4 days. You can freeze this covered for up to 3 months.

How to Reheat: Place the desired amount of lomo saltado into a small pan over medium heat and cook while stirring until hot. You can reheat the rice in the microwave. Add the fries to a sheet tray lined with parchment paper and bake in a preheated oven at 350° for 6 to 10 minutes or until hot.

Chef Notes + Tips

• Whenever a to-temperature steak is reheated, it will always cause it to climb in internal doneness.
• If you’re using garlic granules or powder, whisk it in the soy-beef stock sauce before adding it to the pan.
• Reducing the sauce will help concentrate the flavors more and make it more delicious.
• Watch the video to see how I thinly slice and cook steak from other cuts of beef.

More Beef Recipes

• Loco Moco
• Patty Melt
• Reverse Sear Steak
• Pot Roast
• Tomahawk Steak

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Lomo Saltado Recipe

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5 from 4 votes

Learn how to make this tasty Peruvian Lomo Saltado recipe of stir-fried beef with peppers and onions in a soy-beef sauce for a delicious meal.

Servings: 4

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Ingredients 

US CustomaryMetric

• 1 cup long-grain rice
• 2 cups water minus 2 tablespoons, boiling
• 1 ½ pounds beef tenderloin
• 5 tablespoons avocado oil
• ½ teaspoon ground cumin, optional
• 2 pounds russet potatoes
• ½ peeled red onion, cut into wedges
• 1 seeded julienne yellow bell pepper
• 1 seeded julienne jalapeño
• 2 finely minced garlic cloves
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon distilled white vinegar
• ½ cup beef stock
• 3 seeded thickly sliced Roma tomatoes
• 3 tablespoons minced fresh cilantro
• 1 teaspoon dry oregano, optional
• 3 green onions, cut into 1” long pieces (optional)

Instructions

• Preheat the oven to 225°
• Start by toasting the rice over low heat in a medium-sized pot (2 quarts) for 5 to 6 minutes or until it becomes milky white. Add the boiling water to the pot. Season it with salt while stirring everything together. Place on a lid and cook over low heat for 12 to 15 minutes or until the rice is cooked.
• Fluff the rice, add back on a lid, and set aside.
• Next, slice the beef tenderloin into 1” cubes and place it in a large bowl. Mix it with 2 tablespoons of avocado oil, salt, pepper, and cumin. Cover and set it to the side.
• Fill a large-sized pot (5 quarts) half way full with a neutral-flavored oil and heat over medium heat until it reaches 350°.
• Peel and slice the potatoes into large batonnets to resemble French fries. Add the sliced potatoes to the hot oil and cook for 2 minutes. You may need to do this in batches.
• Remove them and place them on a sheet tray lined with parchment paper and let them sit at room temperature.
• In a small-sized bowl whisk together the soy, oyster sauce, vinegar, and beef stock.
• Drop the fries back in the oil at 350° and cook for 4 to 5 minutes or until golden brown.
• Season them with salt and toss together in a large bowl. I like to transfer them to a sheet tray lined with parchment paper and keep them in the oven on a middle rack at 225° to keep them warm and crispy.
• Add 3 tablespoons of avocado oil to a large (12-inch) carbon-steel pan, cast-iron skillet, or a wok and heat over high until it smokes lightly. Add the beef and immediately spread it around the pan and cook untouched for 90 seconds. Then stir-fry the beef for 30 additional seconds and then set it to the side on a large plate.
• Add 1 more tablespoon of avocado oil to the pan, return it to the burner over medium heat, and stir-fry the onions for 2 minutes. Add the peppers and stir-fry for 30 seconds before stirring in the garlic. Cook it just until fragrant.
• Set the vegetables to the side right on top of the beef, return the pan to the burner, add the soy-beef stock mixture, and cook for 2 minutes to reduce it.
• Add back in the beef and veggies along with tomatoes, oregano, cilantro, and green onions. Mix to combine. Serve the lomo saltado with rice and French fries.

Notes

Make-Ahead: You can prepare everything for this recipe 2 days before cooking. Once it is cooked, it’s meant to be eaten immediately.

How to Store: Cover and store the lomo saltado in the fridge for up to 4 days. You can freeze this covered for up to 3 months.

How to Reheat: Place the desired amount of lomo saltado into a small pan over medium heat and cook while stirring until hot. You can reheat the rice in the microwave. Add the fries to a sheet tray lined with parchment paper and bake in a preheated oven at 350° for 6 to 10 minutes or until hot.

Whenever a to-temperature steak is reheated, it will always cause it to climb in internal doneness.

If you’re using garlic granules or powder, whisk it in the soy-beef stock sauce before adding it to the pan.

Reducing the sauce will help concentrate the flavors more and make it more delicious.

Watch the video to see how I thinly slice and cook steak from other cuts of beef.

Course: Main Course

Cuisine: Peruvian

Author: Chef Billy Parisi