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Looking for a new and delicious dinner recipe? I’ve got you covered with this delicious Lomo Saltado recipe. You are going to be wondering where this recipe has been your whole life!

Cooking dinner can be such. a. drag. How are we supposed to make dinner for the rest of our lives and not get tired of what we eat! I mean, how many different ways can you do steak or chicken? I could keep going. But I won’t. Because you are here for a recipe! And I’m here to give it to you. My mom is from Peru and as such, has instilled in me the love of most Peruvian dishes. I won’t get into those bean dishes. I’m sorry, but I just can’t do beans. Anyway. Lomo Saltado. I’m back. This Lomo Saltado recipe is such a delicious spin on traditional stir fry. There are so many good flavors happening that you will be thanking me. Plus, it’s a pretty easy dinner idea that you can add to your list.

This post is my favorite Lomo Saltado recipe.

Authentic Lomo Saltado

If you don’t know what Lomo Saltado is, it’s basically a stir fry. A Peruvian stir fry. There is a lot of Chinese influence in Peruvian cooking, which is probably how this dish came to be. Every time we go to a Peruvian restaurant, I always order this so it was about time I just perfected my own recipe.

Materials

Do you ever go to make a meal and realize you don’t have the right equipment?? The worst. So here’s what you will need to make this recipe.

Rice Cooker or Medium Pot with lid

2 Skillets
Large Ziploc Bag

Meat

You can make this recipe with chicken if you prefer and it will taste just as good. The key though is to marinate. Marinating the meat is a game changer. We’ve done this dish before without a long marinade and it just wasn’t as good.

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Fries

Frying your own fries can seem like such a drag. And it is. But you get better fry texture so if you can, fry them. Also, if you don’t like soggy fries, I would recommend serving them separate from the lomo saltado and not mixed in. Most restaurants will mix them with the saltado, so for the restaurant feel, totally go for it. But since you’re making these at home, you can choose. Ha can you tell I don’t like soggy fries?

Rice

A lot of Peruvian dishes call for rice, this one included. It’s always a good addition to these meals, but can sometimes fall flat. That’s why we recommend making garlic rice (recipe below). It’s not too garlic-y but it’s super delicious with this meal and really complements the flavors in the lomo saltado.

Authentic Lomo Saltado — Peruvian Stir Fry

Recipe by SidCourse: MainCuisine: PeruivianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Marinate

minutes

Ingredients

Beef and Marinade

1 lb Beef Eye Round Steak, sliced into 1 inch strips
3 tbsp Distilled Vinegar

3 tbsp Soy Sauce
1 tbsp Honey

1 ½ tsp Paprika
1 ½ tsp Ground Cumin

1 ½ tbsp Aji Panca Sauce (or other Chili Paste)
Fries
2 cups vegetable oil for frying

3-4 medium potatoes, sliced
salt, to taste
Saltado

1 ½ tsp Minced Garlic
½ Medium Red Onion, sliced
2 Tomatoes, sliced and seeded
Cilantro for garnish
Garlic Rice
2 cups rice
3 ½ cups water
1 tbsp olive oil

2 tsp salt
½ tsp garlic powder

Directions

Marinade

In a large Ziploc bag, place all of the marinade ingredients: steak, vinegar, soy sauce, honey, paprika, cumin, and aji panca sauce. Seal the bag and mix well.
Place in the refrigerator and let marinade for at least 4 hours, but overnight is ideal.
Garlic Rice
In a rice cooker or pot, add all of the ingredients for the garlic rice: rice, water, olive oil, salt, and garlic powder. Mix well.
If cooking on stove top, bring mixture to boil and then reduce heat and cook for 20 minutes or until rice is cooked.

Fries
In a deep skillet, add vegetable oil over medium heat.
When the oil is hot, add the fries and cook until golden brown. Only put as many fries as will fit in the skillet without piling up on each other.
Place on a plate lined with paper towels to soak up grease and season with salt.
Cooking Steak and Vegetables

Using a separate skillet, preheat it to medium heat and add 2 tbsp of vegetable oil
Once hot, add the steak and brown on each side.
Add the leftover marinade from the bag and cook the steak for 2 minutes on each side.
Remove the steak from the pan and put it in a bowl while you cook the other items. Leave the marinade in the pan.
Add the minced garlic and onions to the pan and cook until softened.

Add the tomatoes and sauté until onions and tomatoes start to brown.
Add the stake back and add salt or pepper if needed.
Optional – Remove skillet from heat and add the fries, mixing them to cover them in the marinade.
Serve with rice and garnish with cilantro.