# Peruvian Lomo Saltado

> Lomo saltado is strips of beef tossed over **very high heat** with onion, tomato, soy sauce and vinegar, then mixed with **fried potatoes** and served with rice.

**45 min · 4 servings · 520 kcal per serving**

This dish is proof that Peruvian cooking is not only Peruvian — the wok and the soy sauce arrived with Chinese migrants in the nineteenth century and married into Peru's yellow chilli and potatoes. The result takes **six minutes** on the highest heat you have. Crowding the pan is the only enemy: put all the beef in at once and it releases its water and stews, and the whole dish rests on that fast sear.

## Ingredients


### The beef
- 600 g — beef, cut in thick strips
- 1 tsp — cumin
- 3 tbsp — oil

### The vegetables
- 2 — red onions, cut in wide strips
- 3 — tomatoes, cut in wide wedges
- 1 — yellow or green chilli
- 3 cloves — garlic, crushed

### The sauce
- 3 tbsp — soy sauce
- 2 tbsp — red wine vinegar

### To serve
- 600 g — chips, fried
- 1/4 cup — coriander, chopped

## Method

1. **Getting ready** — Have everything cut and within reach of the hob **before you light it**. The cooking itself is six minutes and there is no time to chop.
2. **The potatoes** — Fry the chips until crisp and keep them hot. They go in at the end and soak up the sauce.
3. **The beef** — Heat the pan until it smokes and sear the beef **in two batches**, a minute and a half each, then lift it out.
4. **The vegetables** — In the same pan toss the onion, garlic and chilli for **two minutes**, then add the tomato for one. They need to keep some bite.
5. **Bringing it together** — Return the beef, pour in the soy and vinegar, and toss for **30 seconds** only. Scrape the base — all the flavour is there.
6. **Serving** — Off the heat, fold through the chips and coriander and serve at once with white rice.

## Tips

- The pan has to be smoking before the beef goes in. Anything less stews rather than sears.
- The chips go in at the last moment. Left sitting in the sauce they soften and lose their crispness.
- If you cannot find Peruvian yellow chilli, a green chilli with a pinch of paprika is a reasonable stand-in.

## FAQ

### Why did my beef release water?
The pan was not hot enough, or you put all the beef in at once. Fierce heat and small batches are the answer.

### Can I use oven chips?
You can, but fried ones give the crispness that stands up to the sauce. Oven chips soften faster.

### Can I make it with chicken?
You can, and it is called pollo saltado. Exactly the same method.

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Source: https://hanakoleah.com/en/recipes/peruvian-lomo-saltado
Edited by: Marwa Mohamed
Last updated: 2026-09-22