Lomo Saltado, a Peruvian-inspired dish that has taken the world by storm. The combination of tender beef strips, crispy potatoes, and savory soy-based sauce is a match made in heaven. But why settle for just one way to make this dish when you can have 18? From classic recipes to creative twists, we’ve got you covered with our collection of Lomo Saltado recipes that are sure to delight your taste buds.
Whether you’re looking for a vegetarian option or a meat-lover’s dream come true, these recipes offer something for everyone. With flavors ranging from spicy and sour to savory and sweet, you’ll be spoiled for choice when it comes to deciding which one to try first.
Classic Peruvian Lomo Saltado
This iconic dish from Peru combines tender beef strips with a flavorful mixture of soy sauce, vinegar, garlic, and spices, served with crispy potatoes and onions.
Ingredients:
– 1 lb beef strips (flank steak or sirloin), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2-3 medium-sized potatoes, peeled and cut into wedges
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons vinegar (apple cider or white wine)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add onion slices and cook until caramelized, about 5 minutes.
4. Add potatoes to the pan and cook for an additional 2-3 minutes, or until they start to brown.
5. Add garlic, soy sauce, vinegar, cumin, salt, and pepper to the pan, stirring well to combine.
6. Return beef strips to the pan and stir to coat with the sauce. Cook for an additional 1-2 minutes, or until beef is cooked through.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: About 20-25 minutes
Spicy Lomo Saltado with Aji Amarillo
Experience the bold flavors of Peru with this spicy take on the classic lomo saltado. Tender beef strips, crispy vegetables, and a kick of heat from Aji Amarillo peppers come together in a dish that’s sure to tantalize your taste buds.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 large onions, thinly sliced
– 2 large bell peppers (any color), sliced
– 3-4 Aji Amarillo peppers, seeded and chopped
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tsp olive oil
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from skillet.
3. Add the onions and bell peppers to the skillet; cook until tender, about 5 minutes.
4. Add the chopped Aji Amarillo peppers and garlic; stir-fry for an additional minute.
5. Return the beef strips to the skillet and add soy sauce. Cook until heated through, about 1-2 minutes.
6. Serve hot over cooked rice or noodles.
Cooking Time: 15-20 minutes
Vegetarian Lomo Saltado with Tofu
Experience the bold flavors of Peru’s popular stir-fry dish, Lomo Saltado, reimagined with crispy tofu and a medley of colorful vegetables.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed bell peppers (red, yellow, green), sliced
– 1 cup snow peas, trimmed
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add the tofu and cook until golden, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Cook the bell peppers, snow peas, onion, and garlic until tender-crisp, about 5 minutes.
4. Add the cooked tofu back into the pan and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
5. Serve over cooked rice or noodles and enjoy!
Cooking Time: 15-20 minutes
Lomo Saltado with Garlic Fried Rice
This Peruvian-inspired dish combines the flavors of tender beef strips, savory vegetables, and aromatic garlic fried rice.
Ingredients:
– 1 lb beef strips (loin or sirloin)
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 cups cooked rice
– 2 cloves garlic, minced
– Salt and pepper to taste
– Soy sauce and vinegar for serving (optional)
Instructions:
1. Cook beef strips according to package instructions or grill until tender.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and cook until translucent.
3. Add garlic, bell peppers, and cooked beef. Stir-fry for 2-3 minutes.
4. In a separate pan, heat oil over low heat. Add minced garlic and stir constantly for 1 minute or until fragrant.
5. Mix cooked rice into the garlic pan, stirring to combine. Season with salt and pepper.
6. Serve beef and vegetable mixture over garlic fried rice. Garnish with soy sauce and vinegar if desired.
Cooking Time:
– Beef cooking time: 10-15 minutes
– Garlic fried rice preparation: 5 minutes
Total cooking time: 20-25 minutes
Lomo Saltado with Sweet Potato Fries
This recipe combines the flavors of Peru’s beloved Lomo Saltado with crispy sweet potato fries, making for a unique and delicious twist on traditional Chinese-Peruvian fusion cuisine.
Ingredients:
For Lomo Saltado:
– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp paprika
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
For Sweet Potato Fries:
– 2 large sweet potatoes, peeled and cut into fry shapes
– 1/2 cup vegetable oil
– Salt, to taste
Instructions:
1. In a bowl, whisk together soy sauce, olive oil, garlic, cumin, paprika, and cilantro. Add beef strips and marinate for at least 30 minutes.
2. Heat 1-2 inches of vegetable oil in a deep frying pan over medium-high heat. Fry sweet potato slices in batches until crispy, about 3-4 minutes per batch. Drain on paper towels.
3. Cook beef strips in a separate pan with some oil until browned and cooked through. Add salt and pepper to taste.
4. Serve Lomo Saltado with sweet potato fries, garnished with additional cilantro if desired.
Cooking Time: 45-50 minutes
Lomo Saltado Stir-Fry with Bell Peppers
A classic Peruvian dish gets a colorful twist with the addition of bell peppers! This recipe combines juicy beef strips, crispy potatoes, and crunchy vegetables in a savory soy sauce-based stir-fry.
Ingredients:
– 1 lb beef strips (loin or ribeye)
– 2 large bell peppers (any color), sliced
– 2 medium-sized potatoes, peeled and cubed
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook beef strips in a pan with 1 tablespoon of oil until browned, set aside.
2. In the same pan, add remaining oil, bell peppers, potatoes, and garlic. Stir-fry for 5 minutes or until vegetables are tender-crisp.
3. Add cooked beef back into the pan, along with soy sauce and oyster sauce (if using). Stir-fry for an additional minute to combine flavors.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Lomo Saltado with Chimichurri Sauce
A classic Peruvian dish gets a flavorful twist with the addition of tangy and herby chimichurri sauce.
Ingredients:
– 1 lb beef strips (loin or round)
– 2 tablespoons olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 cups French fries (your favorite brand)
– Salt and pepper to taste
– Chimichurri Sauce (see below)
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes per side.
3. Remove the beef from the skillet and set aside.
4. In the same skillet, add the sliced onion and minced garlic. Cook until softened, about 5 minutes.
5. Add the mixed bell peppers to the skillet and cook until tender, about 2-3 minutes.
6. Stir in the French fries and season with salt and pepper to taste.
7. Serve the beef strips on top of the vegetable mixture with chimichurri sauce spooned over.
Cooking Time: 20-25 minutes
Lomo Saltado Tacos with Lime Crema
Elevate your taco game with this fusion of Peruvian and Mexican flavors! Thinly sliced beef, sautéed onions, and crispy potatoes come together in a flavorful filling, topped with a zesty lime crema and crunchy cilantro.
Ingredients:
– 1 lb flank steak
– 2 large onions, thinly sliced
– 2 large potatoes, peeled and cut into 1/4-inch cubes
– 2 cloves garlic, minced
– 1 cup vegetable oil
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Lime crema (see below)
– Chopped cilantro, for garnish
Instructions:
1. Slice the beef into thin strips and season with salt, pepper, and cumin.
2. Heat 1/4 cup oil in a large skillet over medium-high heat. Cook the beef until browned, about 3-4 minutes per side. Transfer to a plate and set aside.
3. In the same skillet, cook the onions and potatoes until crispy, about 5-6 minutes. Add garlic and cook for an additional minute.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with beef, onion-potato mixture, and a dollop of lime crema.
Lime Crema:
– Mix together 1/2 cup sour cream, 1 Tbsp freshly squeezed lime juice, and 1 minced garlic clove.
Cooking time: approximately 20-25 minutes. Serve immediately!
Lomo Saltado with Quinoa and Avocado
This recipe is a flavorful twist on the classic Peruvian dish, featuring tender beef strips cooked with onions, tomatoes, and spices, served over quinoa and topped with creamy avocado. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups cooked quinoa
– 2 avocados, diced
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 2 tbsp vegetable oil
– 2 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Cook quinoa according to package instructions.
2. Heat oil in a large skillet over medium-high heat. Add beef, cooking until browned, about 3-4 minutes. Remove from pan.
3. In same pan, cook onions and garlic until softened, about 3 minutes. Add bell peppers and cook until tender, about 5 minutes.
4. Add cooked beef back into the pan, stirring in soy sauce and oyster sauce (if using). Cook for an additional minute.
5. Serve beef mixture over quinoa, topped with diced avocado. Garnish with cilantro.
Cooking Time: 20-25 minutes
Lomo Saltado with Soy-Ginger Glaze
This Peruvian-inspired dish combines the rich flavors of soy sauce and ginger with tender beef strips, crispy vegetables, and fluffy rice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb beef strips (flank steak or ribeye)
– 2 cups mixed bell peppers (any color), sliced
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 2 tbsp vegetable oil
– 1 cup cooked white rice
Instructions:
1. In a large skillet or wok, heat 1 tbsp of oil over medium-high.
2. Add beef strips and cook until browned, about 3-4 minutes per side. Remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp of oil. Add bell peppers and broccoli; cook until tender, about 5 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, and ginger. Pour glaze over vegetables and stir to combine.
5. Return beef strips to the pan and simmer for 2-3 minutes, allowing flavors to meld.
6. Serve with cooked white rice.
Cooking Time: 20-25 minutes
Lomo Saltado with Caramelized Onions
Experience the vibrant flavors of Peruvian cuisine with this classic recipe that combines tender beef strips, savory soy sauce, and sweet caramelized onions.
Ingredients:
• 1 lb beef strips (sirloin or ribeye)
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup soy sauce
• 1/4 cup vinegar
• 1 tsp sugar
• 2 tbsp vegetable oil
• Salt and pepper to taste
• Cooked white rice, for serving
Instructions:
1. Caramelize the onions: Heat 1 tbsp of oil in a large skillet over medium-low heat. Add onions and cook, stirring occasionally, until golden brown (about 20-25 minutes).
2. Prepare the beef: In a separate pan, heat the remaining 1 tbsp of oil over high heat. Add the beef strips and cook for 3-4 minutes on each side, or until cooked to your liking.
3. Assemble the Lomo Saltado: Slice the cooked beef into thin strips. Add soy sauce, vinegar, sugar, salt, and pepper to taste. Stir in the caramelized onions and garlic. Serve over white rice.
Cooking Time: 25-30 minutes
Lomo Saltado Lettuce Wraps
Get ready to wrap up a flavorful and healthy meal with this twist on the classic Peruvian dish, Lomo Saltado. This recipe replaces traditional noodles with crisp lettuce leaves, making it a perfect low-carb option.
Ingredients:
– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 2 cups mixed bell peppers (green, red, yellow)
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tsp olive oil
– Salt and pepper to taste
– 4-6 lettuce leaves (Romaine or Iceberg work well)
– Optional: chopped cilantro, scallions, or pickled ginger for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. Add sliced onion and bell peppers to the same pan. Cook until tender, about 5 minutes.
4. Add garlic and soy sauce to the pan, stirring well to combine. Return beef to the pan and stir to coat with the sauce.
5. Warm lettuce leaves by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble wraps by placing a portion of the Lomo Saltado mixture onto a warmed lettuce leaf.
Cooking Time: Approximately 15-20 minutes
Lomo Saltado with Coconut Rice
A Peruvian classic gets a creamy twist with this Lomo Saltado recipe, served with flavorful coconut rice.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 tbsp vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (bell, sweet, and hot)
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– 1 cup coconut rice (see below for recipe)
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add beef strips and cook until browned, about 3-4 minutes. Remove from skillet.
2. Add more oil if needed, then sauté onion and garlic until softened.
3. Add bell peppers and cook until tender, about 5 minutes.
4. Return beef to skillet and add soy sauce, oyster sauce (if using), salt, and pepper. Stir-fry for an additional 2-3 minutes.
5. Serve over coconut rice.
Coconut Rice Recipe:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 2 cups water
– Salt to taste
Combine rice, coconut milk, and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until liquid is absorbed.
Cooking Time: 25-30 minutes
Lomo Saltado with Pineapple Salsa
Experience the bold flavors of Peru with this popular stir-fry dish, now elevated with a sweet and tangy pineapple salsa. This quick and easy recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 1 cup soy sauce
– 1 tablespoon vinegar
– Salt and pepper to taste
– Pineapple Salsa ingredients: see below
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add beef, onion, and garlic; cook until beef is browned, about 3-4 minutes.
3. Add bell peppers; stir-fry for another 2-3 minutes.
4. In a small bowl, whisk together soy sauce and vinegar. Pour over the beef mixture.
5. Serve hot with Pineapple Salsa (recipe below).
Pineapple Salsa:
– 1 ripe pineapple, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Combine all ingredients in a bowl. Adjust seasoning as needed.
Cooking Time: 15-20 minutes
Lomo Saltado with Roasted Corn
Elevate your Peruvian-inspired dish with the addition of sweet and smoky roasted corn, complementing the savory beef strips and tangy aji amarillo sauce.
Ingredients:
– 1 lb beef strips (loin or ribeye), sliced into thin strips
– 2 medium onions, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 2 tbsp vegetable oil
– 2 cups roasted corn kernels (see note)
– 1/4 cup soy sauce
– 2 tbsp aji amarillo pepper paste (or substitute with sriracha)
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Preheat oven to 400°F (200°C). Roast corn kernels for 15-20 minutes, or until lightly charred.
2. Heat oil in a large skillet over medium-high heat. Add beef strips and cook for 3-4 minutes per side, or until cooked through. Transfer to plate.
3. In the same skillet, add onions and garlic; cook until softened (3-4 minutes).
4. Add bell peppers and cook until tender (5-6 minutes). Season with soy sauce, aji amarillo paste, salt, and pepper.
5. Serve beef strips with roasted corn, pepper mixture, and cooked rice or noodles.
Cooking Time: 30-40 minutes
Lomo Saltado with Crispy Plantains
A classic Peruvian dish that combines the savory flavors of beef strips, onions, tomatoes, and French fries with crispy plantain slices. This recipe is a twist on the traditional version by adding sweet plantains to balance out the bold flavors.
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 large onions, sliced
– 2 large tomatoes, diced
– 2 cups French fries
– 2 ripe plantains, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: soy sauce, vinegar, and chili flakes for added flavor
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from skillet.
3. Add the onions and garlic; sauté until softened, about 2 minutes.
4. Add the tomatoes; cook for an additional minute.
5. Add the French fries and cooked beef back into the skillet. Season with salt and pepper to taste.
6. Fry the plantain slices in a separate pan with a little oil until crispy, about 2-3 minutes per side.
7. Serve the Lomo Saltado hot with the crispy plantains on top.
Cooking Time: 15-20 minutes
Lomo Saltado with Spicy Aioli
Elevate your stir-fry game with this Lomo Saltado recipe, a Peruvian classic that combines juicy beef strips with crisp vegetables and a tangy, spicy kick. Serve with steamed rice or noodles for a well-rounded meal.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 2 tbsp vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 1 cup French beans, trimmed
– 2 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– Spicy Aioli ingredients:
+ 1/2 cup mayonnaise
+ 2 tbsp sriracha sauce
+ 1 tsp lime juice
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add beef, onion, and garlic; cook until beef is browned, about 3-4 minutes.
3. Add bell peppers and French beans; stir-fry for 2-3 minutes.
4. Season with soy sauce, oyster sauce (if using), salt, and pepper.
5. Prepare Spicy Aioli: mix mayonnaise, sriracha, and lime juice.
6. Serve Lomo Saltado hot with Spicy Aioli on the side.
Cooking Time: 15-20 minutes
Lomo Saltado with Herb-Marinated Steak
Experience the bold flavors of Peru with this twist on the classic Lomo Saltado dish, elevated by a fragrant herb marinade for tender steak.
Ingredients:
– 1.5 lbs flank steak
– 1/4 cup olive oil
– 2 tbsp chopped fresh oregano
– 2 tbsp chopped fresh thyme
– 1 tsp garlic powder
– Salt and pepper, to taste
– 2 large onions, sliced
– 2 cloves of garlic, minced
– 1 red bell pepper, sliced
– 1 cup soy sauce
– 1/4 cup vinegar
– 1/4 cup water
– 2 tbsp tomato paste
– Cooked white rice and French fries, for serving
Instructions:
1. Marinate steak in herb mixture for at least 30 minutes.
2. Heat oil in a wok or large skillet over medium-high heat. Add onions, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Remove steak from marinade, letting excess liquid drip off. Cook steak to desired doneness, about 4-6 minutes per side.
4. Add soy sauce mixture to wok or skillet, stirring to combine. Simmer for 2 minutes.
5. Serve steak with sautéed onions and bell peppers over white rice and French fries.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the bold flavors of Peru with these 18 savory Lomo Saltado recipes! From classic variations to innovative twists, this article showcases a diverse range of dishes that showcase the iconic Peruvian stir-fry. Discover how to add spicy kick with Aji Amarillo, swap beef for tofu, or try unexpected ingredients like sweet potato fries and caramelized onions. With options ranging from traditional Lomo Saltado to creative fusion recipes, you’re sure to find a new favorite dish in this mouthwatering collection.
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