HomeLunchLomo Saltado (Peruvian Beef Stir Fry) Recipe

Lomo Saltado (Peruvian Beef Stir Fry) Recipe

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Lomo Saltado Recipe: Peruvian Beef Stir Fry


Lomo Saltado is a beloved Peruvian dish that beautifully blends the flavors of Chinese stir-fry with the bold ingredients of South American cuisine. This tantalizing fusion of marinated beef, vibrant vegetables, and aromatic spices creates a harmonious and mouthwatering delight. In this recipe, we’ll guide you through the process of preparing this flavorful Lomo Saltado dish that’s sure to become a favorite in your home.

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Ingredients You’ll Need

For the Marinade

  • 1 pound of beef sirloin, thinly sliced into strips
  • 2 cloves of garlic, minced
  • 1 teaspoon of cumin powder
  • 1 teaspoon of paprika
  • Salt and black pepper to taste
  • 2 tablespoons of soy sauce
  • 2 tablespoons of red wine vinegar

For the Stir-Fry

  • 2 tablespoons of vegetable oil
  • 1 red onion, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 tomatoes, cut into wedges
  • 1 jalapeño pepper, thinly sliced (adjust to your spice preference)
  • 1/4 cup of fresh cilantro leaves, chopped
  • 4 servings of cooked white rice (to serve as a base)

Cooking Instructions

Marinating the Beef

  1. In a bowl, combine the thinly sliced beef, minced garlic, cumin powder, paprika, salt, black pepper, soy sauce, and red wine vinegar. Toss the beef to ensure it’s evenly coated with the marinade. Let it marinate for at least 30 minutes to allow the flavors to meld.

Stir-Frying the Ingredients

  1. Heat the vegetable oil in a large skillet or wok over high heat.
  2. Once the oil is hot, add the marinated beef slices to the skillet. Stir-fry the beef for 2-3 minutes until it’s browned on the outside but still tender on the inside. Remove the beef from the skillet and set it aside.
  3. In the same skillet, add the sliced red onion, yellow and red bell peppers, and jalapeño pepper. Stir-fry these vegetables for 2-3 minutes until they begin to soften and become slightly charred.
  4. Return the cooked beef to the skillet and toss it with the sautéed vegetables.
  5. Add the tomato wedges and stir-fry for another 1-2 minutes until the tomatoes just start to soften.
  6. Finally, sprinkle the fresh cilantro over the stir-fry and give it a quick toss to incorporate the cilantro’s aromatic flavor.

Serving Your Lomo Saltado

  1. Serve your Lomo Saltado hot, over a bed of cooked white rice, creating a beautiful contrast of flavors and textures.
  2. Garnish with additional cilantro leaves for a burst of freshness.


Lomo Saltado is a delightful marriage of Peruvian and Chinese culinary traditions, resulting in a dish that’s bursting with flavor and vibrancy. The tender beef, colorful vegetables, and zesty spices come together in perfect harmony, making each bite a culinary adventure. Whether you’re exploring Peruvian cuisine for the first time or revisiting an old favorite, Lomo Saltado is sure to satisfy your taste buds and leave you craving more.

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1. Can I use a different cut of beef for Lomo Saltado?

While sirloin is the traditional choice, you can use other tender cuts like ribeye or flank steak if you prefer.

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2. Is there a vegetarian version of Lomo Saltado?

Yes, you can make a vegetarian version using tofu or mushrooms instead of beef. Marinate and stir-fry them in the same way as the beef.

3. What can I substitute for red wine vinegar?

If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as alternatives.

4. How spicy is Lomo Saltado?

The level of spiciness can be adjusted by controlling the amount of jalapeño pepper you use. Remove the seeds and membranes for a milder flavor, or include them for extra heat.

5. Can I use brown rice instead of white rice?

Certainly, you can use brown rice for a healthier twist, although it will have a slightly different texture and flavor.

Enjoy your homemade Lomo Saltado, and savor the delightful fusion of flavors in every bite!

Source: oliveandmango.com

Yield: 4

Creamy Brown Butter Tortellini

Creamy Brown Butter Tortellini

Creamy Brown Butter Tortellini is an elegant and indulgent dish that brings together the rich, nutty flavor of brown butter with a luscious cream sauce, perfectly coating tender tortellini. This recipe is ideal for a special dinner or a comforting meal at home. Follow this guide to create a dish that is sure to impress your family and friends.

Prep Time 10 minutes
Cook Time 15 minutes


  • 4 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 6 cloves of garlic, minced or pressed
  • 2 tablespoons fresh chopped sage leaves
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/4 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 20 ounce store-bought fresh cheese tortellini
  • 1/3 cup freshly grated parmesan cheese, plus more for serving
  • 1/2 teaspoon red pepper flakes- optional
  • 1/4 teaspoon ground nutmeg
  • kosher salt & freshly ground black pepper, to taste


  1. Brown the butter. In a large, deep skillet or heavy-bottomed pot that is lightly colored on the inside (so you can see the butter transformation), melt the butter over medium heat. Once the butter melts, it will get foamy, and you will hear it bubbling as it cooks. Then it will take on a clear, light golden color. Note: Do not leave the pot unattended during the browning process as it can burn very quickly. Then the butter will turn deep brown and have a nutty aroma with brown bits on the bottom, about 5-7 minutes.
  2. Add in the flavor agents. Toss the chopped shallot into the pan and sauté until the shallot becomes translucent and starts to turn golden brown, about 2-3 minutes. Add in the garlic, stirring often until fragrant, about 1 minute. Then sprinkle in the fresh chopped sage leaves, cooking until the herbs are fragrant, about 1 minute.
  3. Bring it all together & simmer. Pour in the broth, cream, and wine. Stir everything together until fully combined. Then add in the fresh tortellini and carefully stir together to combine with the sauce. Cover the skillet with a lid to simmer for about 5-7 minutes.
  4. Finish sauce & season. Uncover the skillet and give everything a good stir. At this stage the sauce will be somewhat thin. Sprinkle in the grated parmesan cheese, red pepper flakes (if using), ground nutmeg, and salt/pepper- to taste, and stir together to combine. Remove the skillet from the heat- let the dish sit for 1-2 minutes. The residual heat will continue cooking the dish and the sauce will thicken. 
  5. Serve this creamy brown butter tortellini immediately with extra grated parmesan on top, if desired. Enjoy!
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