Lomo Saltado is a vibrant and flavorful Peruvian dish that exemplifies the fusion of indigenous and Asian culinary influences. Originating from the Chinese-Peruvian community known as “Chifa,” this stir-fry combines tender strips of beef with onions, tomatoes, and French fries, all sautéed together and typically served alongside white rice. The harmonious blend of savory, spicy, and slightly tangy flavors has made Lomo Saltado a staple in Peruvian households and a favorite among food enthusiasts worldwide.

Full Recipe:

Ingredients

For the Stir-Fry:

• 1 pound (450g) sirloin steak, cut into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 medium red onion, thinly sliced
• 2 medium tomatoes, seeded and chopped
• 1-2 ají amarillo peppers, seeded and minced (optional, for added heat)
• 1 cup frozen French fries, cooked according to package instructions
• Fresh cilantro, chopped, for garnish

For Serving:

• Steamed white rice

Directions

1. Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, red wine vinegar, ground cumin, chili powder, salt, and pepper. Mix well and let it marinate for at least 15 minutes to allow the flavors to meld.

2. Sauté the Beef: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in batches, ensuring not to overcrowd the pan. Sauté until the beef is browned but not fully cooked through. Remove the beef from the skillet and set aside.

3. Cook the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the sliced red onions until they become translucent, about 2-3 minutes. Add the chopped tomatoes and minced ají amarillo peppers (if using), cooking for an additional 2 minutes until the tomatoes soften.

4. Combine Ingredients: Return the browned meat to the skillet with the vegetables. Gently toss to combine and cook for another 2-3 minutes, allowing the beef to finish cooking and the flavors to meld. Adjust seasoning with salt and pepper as needed.

5. Add French Fries: Fold in the cooked French fries, mixing gently to incorporate.

6. Serve: Spoon the Lomo Saltado onto serving plates alongside steamed white rice. Garnish with chopped fresh cilantro.

Nutritional Facts (per serving, based on 4 servings)

• Calories: Approximately 550 kcal
• Protein: 38 g
• Carbohydrates: 60 g
  • Dietary Fiber: 4 g
  • Sugars: 6 g
• Fat: 15 g
  • Saturated Fat: 2 g
• Cholesterol: 50 mg
• Sodium: 800 mg
• Potassium: 900 mg
• Vitamin A: 10% DV
• Vitamin C: 25% DV
• Calcium: 4% DV
• Iron: 20% DV

The Origins of Lomo Saltado

The origins of Lomo Saltado can be traced back to the Chinese migration to Peru, which began in the mid-1800s. Chinese laborers, often called “coolies,” were brought to Peru to work on the railroads and in the sugar and cotton industries. Over time, they settled in Peru, bringing with them a rich culinary tradition that incorporated stir-frying, soy sauce, and various spices and seasonings.

As the Chinese immigrants adapted to their new environment, they began to incorporate local Peruvian ingredients, such as potatoes, corn, and beef, into their cooking. This fusion resulted in the creation of Chifa cuisine, a blend of traditional Chinese cooking techniques and Peruvian ingredients. Lomo Saltado was born from this culinary marriage, combining stir-frying with the use of native Peruvian vegetables and proteins, such as beef.

The key to Lomo Saltado’s success lies in the way it merges flavors and textures. The stir-fried beef, seasoned with soy sauce and vinegar, pairs beautifully with fresh vegetables, while the addition of French fries brings an unexpected but delightful crunch to the dish. This combination of ingredients reflects Peru’s diversity, making Lomo Saltado a symbol of the nation’s multicultural heritage.

The Ingredients That Make Lomo Saltado Unique

The heart of Lomo Saltado lies in its balance of flavors and textures. The dish is composed of simple, yet flavorful ingredients that each play a vital role in creating its distinctive taste. The primary component of Lomo Saltado is beef, typically sirloin, which is tender and quick to cook, making it perfect for stir-frying. The beef is marinated in a combination of soy sauce, red wine vinegar, cumin, and chili powder, which gives the dish a savory depth and a hint of tanginess.

Vegetables, such as onions, tomatoes, and sometimes ají amarillo (a type of yellow chili pepper), are essential in adding freshness and color to the dish. The onions are stir-fried until they become soft and translucent, while the tomatoes add juiciness and sweetness, balancing out the richness of the beef. The optional addition of ají amarillo adds a mild heat and a unique, fruity flavor that sets Lomo Saltado apart from other stir-fried dishes.

The dish is often accompanied by French fries, which provide a satisfying contrast to the tender beef and vegetables. These crispy fries are incorporated into the stir-fry, absorbing the savory sauce and adding a crunchy texture to every bite. The final touch is a generous helping of steamed white rice, which serves as the perfect base to soak up the flavorful sauce.

The Cooking Technique: Stir-Frying Meets Peruvian Tradition

The cooking method for Lomo Saltado is crucial in achieving the dish’s signature taste and texture. Stir-frying is the technique that unites all the ingredients, and it is a technique that is deeply rooted in Chinese cooking. Stir-frying involves cooking ingredients quickly over high heat in a small amount of oil, which helps preserve their flavor, color, and texture. This quick cooking process is essential in ensuring that the beef remains tender and juicy, while the vegetables retain their freshness and crunch.

The key to perfecting Lomo Saltado lies in the timing. The beef is first marinated to ensure that it absorbs the soy sauce and vinegar flavors before being seared in a hot skillet or wok. After the beef is browned, the vegetables are added to the pan and stir-fried until they are just tender, but still vibrant and crisp. The final step involves adding the French fries to the pan, allowing them to absorb the flavorful sauce before serving the dish with a side of rice.

This method of cooking ensures that each component of the dish is perfectly cooked, with the beef remaining juicy and tender, the vegetables staying crisp, and the French fries providing a satisfying crunch. It is the balance of flavors and textures that makes Lomo Saltado such a memorable dish.

The Cultural Significance of Lomo Saltado

Lomo Saltado is not just a dish; it is a cultural symbol of Peru’s diversity and history. The dish represents the fusion of two very different culinary traditions—Chinese and Peruvian—and the way these traditions have come together to create something entirely new. The influence of Chinese immigrants on Peruvian cuisine is evident not only in Lomo Saltado but also in many other dishes, such as Arroz Chaufa (Peruvian fried rice) and Pollo Saltado.

Chifa cuisine, of which Lomo Saltado is a key dish, is now considered a cornerstone of Peruvian food culture. It has become so ingrained in the national identity that it is no longer seen as foreign or unusual but rather a quintessential part of Peru’s gastronomic heritage. Lomo Saltado, in particular, is a dish that can be found in restaurants, markets, and homes across Peru. It is enjoyed by people from all walks of life, making it a unifying dish that brings together Peruvians of different backgrounds.

Lomo Saltado’s popularity has also extended beyond Peru’s borders. It is now a favorite in many Latin American countries and among the global diaspora. The dish has become an ambassador for Peruvian cuisine, allowing people around the world to experience the flavors and traditions of Peru, even if they have never set foot in the country.

Nutritional Benefits of Lomo Saltado

Lomo Saltado offers a well-balanced combination of protein, vegetables, and carbohydrates, making it a filling and satisfying meal. The beef provides a good source of protein, which is essential for muscle growth, repair, and overall body function. The vegetables, particularly the tomatoes and onions, contribute important vitamins and antioxidants, such as vitamin C and lycopene, which support immune function and skin health.

The French fries in Lomo Saltado provide carbohydrates, which give the body energy, while the rice serves as an additional source of complex carbohydrates. However, the dish can be high in calories and fat due to the French fries and the amount of oil used in cooking, so it is best enjoyed in moderation or as part of a balanced meal plan.

For those looking to make the dish lighter, there are ways to adjust the recipe. For example, you can swap out the French fries for baked potatoes or even roasted vegetables to reduce the fat content. You can also opt for leaner cuts of beef, such as flank steak, to make the dish healthier without sacrificing flavor.

Conclusion

Lomo Saltado is more than just a delicious dish; it is a culinary reflection of Peru’s rich cultural history. The fusion of Chinese and Peruvian ingredients creates a unique and flavorful dish that has become a beloved part of Peruvian cuisine. Its combination of tender beef, sautéed vegetables, crispy French fries, and aromatic spices makes it a satisfying and memorable meal.