Lomo Saltado (Peruvian Steak Stir-fry)
Serves 6 Time 1 hour 20 minutes Difficulty 3/5 Ingredients 13 Steps 7
Lomo saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price.
Ingredients
- 3 pounds (900 g) beef tenderloin or other tender steak
- ¼ cup red wine (e.g. Burgundy)
- 2 tablespoons crushed garlic
- 2 medium onions, cut in strips
- 4 tomatoes, seeds removed, puréed in a blender
- 5 potatoes peeled and cut into strips for frying
- 1 yellow Peruvian Chili Pepper (aji), cut into thin strips
- 1 tablespoon of vinegar
- 2 tablespoons of soy sauce
- Vegetable oil for frying
- Salt
- Pepper
- Culantro or cilantro
Steps
- Cut meat into thin strips. Marinate in wine 1 hour.
- Cook garlic in oil in a wok over medium heat. Add meat. Reserve juice.
- Add tomato purée, salt and pepper. Cook a few minutes.
- Add soy sauce, stirring meat.
- Add onions, aji strips, cilantro and vinegar. Add juice from the meat.
- Fry potatoes in a separate pan. Add to other ingredients.
- Serve with white rice.
Notes from the original
- Instead of puréeing the tomatoes, you can cut them into slices.
- You may omit the wine and use a greater quantity of vinegar.
- Using a different kind of hot pepper changes the flavor of this dish completely.
- You may choose not to marinate the beef.
Source. Adapted from “Cookbook:Lomo Saltado (Peruvian Steak Stir-fry)” by Wikibooks contributors, revision of 2025-07-13, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Lomo saltado.JPG by No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims)., CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.