Rediscovering Lomo Saltado: A Symphony of Flavors with a Modern Twist

Passthrough kitchens tell stories, but few dishes carry the nostalgic aroma of soy, garlic, and smoky beef quite like Lomo Saltado. During my recent trip to a bustling Peruvian cevicheria, I noticed how the dish’s sizzling, caramelized edges were almost hypnotic—the garlic scent mingled with charred beef and crisp fries.

What drew me in wasn’t just the flavors but the chaos of its preparation—tongs tossing marinated beef into a hot wok, the spoon clinking against the metal, and the vibrant red onions softening into a glossy finish. It’s comfort food that feels alive, bursting with the cacophony of sizzling, spattering, and the smell of heaven.

WHY I LOVE THIS RECIPE?

• The way the vinegar hits just right, adding a punch of brightness that makes each bite lively.
• The mix of tender beef and crispy potatoes, a contrasting texture that keeps every forkful exciting.
• It’s a dish that bridges two worlds—classic Peruvian flavors with a twist that’s perfect for modern kitchens.
• Cooking it reminds me of messy family dinners, full of laughter and shared plates.
• In these times, it’s good to have a recipe that feels both familiar and daring.

As the days grow cooler, this dish becomes more than just a meal—it’s a reminder of how simple, flavorful ingredients can come together in an unpredictable, satisfying way. It’s also a celebration of culinary history, blended with contemporary flair.

In the end, Lomo Saltado symbolizes the warmth of shared moments and the boldness of flavors worth fighting for. It’s a dish that refuses to be dull, sparking joy with every spicy, smoky forkful.

Lomo Saltado

Lomo Saltado is a Peruvian stir-fry dish featuring tender strips of beef, sautéed red onions, and tomatoes, combined with soy sauce and vinegar for a tangy flavor. The beef is seared until browned, vegetables softened, and crispy French fries are mixed in at the end, resulting in a colorful dish with a savory-sour profile and a balance of crispy and tender textures.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Peruvian

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 500 grams beef sirloin or tenderloin thinly sliced
• 2 cups French fries cooked and crispy
• 1 large red onion sliced into wedges
• 2 ripe tomatoes sliced into wedges
• 3 cloves garlic minced
• 3 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons vegetable oil
• salt to taste salt
• black pepper to taste black pepper

Equipment

• Wok or large sauté pan
• Chef's knife

Method

 

1. Start by heating a wok or large sauté pan over medium-high heat and add a tablespoon of vegetable oil. Once shimmering, add the sliced beef and sear until browned on all sides, about 2-3 minutes. Remove from the pan and set aside.
   500 grams beef sirloin or tenderloin
2. In the same pan, add a little more oil if needed and toss in the minced garlic. Cook until fragrant, about 30 seconds, until you smell the aromatics and see the garlic lightly sizzling.
   500 grams beef sirloin or tenderloin
3. Add the sliced red onions to the pan and stir-fry for 2 minutes until they start to soften and become translucent, with a little caramelization at the edges.
   500 grams beef sirloin or tenderloin
4. Return the seared beef to the pan and pour in the soy sauce and red wine vinegar. Stir well to coat the meat and vegetables evenly, cooking for another 2 minutes so flavors meld.
   500 grams beef sirloin or tenderloin
5. Add the sliced tomatoes and cook just until they soften, about 1 minute, allowing their juices to mingle with the other ingredients.
   500 grams beef sirloin or tenderloin
6. Fold in the cooked crispy French fries, gently mixing everything together so they stay crispy and absorb some flavors without breaking apart.
   500 grams beef sirloin or tenderloin
7. Season with salt and black pepper to taste, adjusting the seasoning during the final stir. Let everything cook together for another minute for a harmonious flavor.
   500 grams beef sirloin or tenderloin
8. Transfer the hot stir-fry to a serving platter, ensuring the beef remains tender, and the vegetables are vibrant. Serve immediately with extra fries or rice if desired.

Notes

For best results, prep all ingredients before cooking. Use high heat to achieve good searing and caramelization. Feel free to add a touch of chopped cilantro or a dash of lime for extra freshness.

Beyond the stir-fried beef and tangy sauce, this dish is about the story it tells—of vibrant markets, of family gatherings, of a patchwork of traditions. Each ingredient comes together quickly, so it’s perfect for nights when time is tight but flavor still reigns supreme.

Midweek and craving something extraordinary? This Lomo Saltado offers the kind of comfort that elevates everyday eating—roots and modernity wrapped into one fiery, flavorful package.

Elias Carter

Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.

Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.