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  • Writer's pictureCecilia Tupac

How to make Peruvian Lomo Saltado

Updated: May 29

How to make Peruvian Lomo Saltado

Looking for a quick and easy Peruvian Lomo Saltado recipe? We've got you covered!


In this article, we'll share everything you need to know about one of Peru's most famous dishes, exploring its history and origins, and most importantly, how YOU can prepare a delicious Lomo Saltado in your own home!


What is Lomo Saltado?


One of the most well-known and cherished dishes of Peruvian cuisine is Lomo Saltado. Translating into English as "Jumping Beef," it is most simply described as a Chinese beef stir-fry, but this dish is much more than that!


Its roots date back to the 19th Century when Chinese immigrants brought new cooking techniques, such as quick wok stir-frying, and adapted their recipes with local Peruvian ingredients.


Lomo Saltado, therefore, is best described as one of Peru's many Chinese-Cantonese fusion dishes, which gave rise to the cuisine known as "Chifa" in Peru.


Adaptations of Lomo Saltado


Frying Lomo Saltado

Due to the popularity of this dish, many restaurants have made the effort to create alternative versions of Lomo Saltado, using different meats or providing vegetarian-friendly options.


Nowadays, you can find other variants including "Saltado de Champiñones" or "Pollo Saltado," as well as combinations with other popular dishes, such as "Lomo Saltado con Tallarines," "Tacu Tacu con Lomo Saltado," or "Lomo Saltado con Arroz Chaufa."


How to prepare Lomo Saltado


Peruvian Lomo Saltado Recipe

The secret behind this dish begins with a good quality steak and a delicious marinade. While sirloin steak is typically the preferred choice for Lomo Saltado, some Peruvian restaurants opt for tenderloin or strip steak.


We start by preparing the marinade, which consists of soy sauce, oyster sauce, garlic paste, vinegar, and a blend of key herbs and spices. The steak is then cut into small strips and allowed to soak in the marinade until it has absorbed all the flavourful juices.


Next, the marinated steak is quickly sautéed in a wok along with onions, tomatoes, and aji amarillo peppers over high heat, imparting the dish with its characteristic smoky flavour.


Served with french fries and white rice, this dish bursts with smoky and savoury flavours, making it one of Peru's most renowned and beloved dishes, commonly found on the menu of nearly every Peruvian restaurant.


Peruvian Lomo Saltado Recipe


Below is a step-by-step video showing you how you can easily prepare a delicious tasting Lomo Saltado in your own kitchen!



Lomo Saltado Ingredientes:


  • 500 gr of Beef Steak (Fillet, Sirloin or Skirt Steak work fine)

  • 3 Red Onions

  • 1 Orange Pepper (Or 2 Yellow Chili Peppers)

  • 4 Tomatoes

  • 1 Tablespoon of Garlic Paste

  • 1 teaspoon of dried oregano

  • 2 Tablespoons of Chopped Coriander

  • 1 Tablespoon of Oyster Sauce

  • 6 Tablespoons of Soy Sauce

  • 6 Tablespoons of Beef Stock

  • 2 Tablespoons of Pisco (or Rum if you can't find Pisco)

  • 2 Tablespoons of Vinegar (White or Red)

  • Salt, Pepper, and Cumin to taste

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