Lomo Saltado

Lomo Saltado is a classic Peruvian stir-fry that beautifully blends Asian and Latin flavors. Tender strips of beef are seared with onions, peppers, and tomatoes, then tossed with a savory, tangy sauce and crispy fries. Traditionally served alongside steamed white rice, it’s hearty, flavorful, and comforting.

Pair with: 2022 PlumpJack, CADE or Odette Reserve Cabernet Sauvignon

Lomo Saltado Recipe

Ingredients

Stock

  • 4 scallion whites
  • 2 Roma tomatoes, chopped
  • ½ cup cilantro (stems & leaves), chopped
  • 1–2 tbsp aji amarillo paste
  • 2 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 tbsp oyster sauce
  • 2 cups beef stock

Papas Fritas (Fries)

  • Russet potatoes, peeled
  • Neutral oil (canola or grapeseed)
  • Salt

Stir Fry

  • 1 lb beef tenderloin, cut into strips
  • Black pepper
  • Ground cumin
  • 2 tbsp cooking oil
  • ½ red onion, sliced
  • 1 yellow bell pepper, thinly sliced
  • 2–3 scallions, sliced
  • 8–10 cherry tomatoes, halved
  • 1 tbsp aji amarillo paste
  • 1 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 2 tbsp prepared lomo saltado stock
  • Optional: 1 tsp cornstarch + 1 tbsp water (slurry)

Instructions

Prepare the Stock

  1. In a pot, combine scallion whites, Roma tomatoes, cilantro, aji amarillo paste, soy sauce, red wine vinegar, oyster sauce, and beef stock.
  2. Bring to a boil, then reduce to a simmer for about 1 hour.
  3. Strain and reserve the reduced stock.

Make the Fries

  1. Parboil the potatoes until just tender. Cool, then cut into rustic fries.
  2. Fry in batches in neutral oil until golden and crispy.
  3. Season with salt; reserve a handful for garnish.

Cook the Stir Fry

  1. Heat a wok or cast-iron pan over high heat with the cooking oil.
  2. Season beef with black pepper and ground cumin; sear quickly until browned.
  3. Add red onion and yellow bell pepper; sauté briefly until softened.
  4. Deglaze with the lomo saltado stock, scraping up any browned bits.
  5. Add cherry tomatoes, scallions, aji amarillo paste, soy sauce, and red wine vinegar.
  6. Toss in most of the fries. If desired, add cornstarch slurry gradually to thicken.

Plate & Serve

  1. Serve the stir-fry with steamed white rice.
  2. Top with reserved crispy fries for extra crunch.

Tip: A ripping-hot pan helps sear the beef quickly without overcooking.

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