Peruvian Lomo Saltado is a dish that brings excitement to any dinner table. This quick, flavorful stir-fry beautifully blends the savory essence of Chinese wok-style cooking with the bright, bold spices of Peruvian cuisine. It’s a colorful, aromatic meal that’s as vibrant to look at as it is to taste.
This recipe is perfect for busy weeknights when you want something fast, hearty, and unique. With just a handful of everyday ingredients, you’ll create a restaurant-quality dish in the comfort of your own kitchen. The beef cooks up tender and juicy, while the vegetables remain crisp and fresh.
Whether you’re already a fan of Peruvian food or trying it for the first time, this easy Lomo Saltado will win you over. It’s rich, tangy, and slightly spicy—perfect for those who love bold flavors without fuss. Bonus: it’s great for meal prepping and reheats beautifully!
💖 Why You’ll Love This Easy Peruvian Lomo Saltado Recipe
- Quick and Satisfying: Ready in under 35 minutes, perfect for weeknights.
- Flavor Explosion: Juicy beef, tangy vinegar, umami-rich soy sauce, and the spicy warmth of aji amarillo.
- Nutritious Balance: Packed with protein, vitamins A & C from bell peppers, and antioxidants from onions and tomatoes.
- Culturally Rich: A true reflection of Peruvian-Chinese culinary fusion.
- Family-Friendly: Customizable spice level, and pairs wonderfully with rice or bread.
🍽️ What is Beef Loin?
Beef loin is the tender, flavorful section cut from the back of the cow, prized for its balance of leanness and juiciness. It’s often used in quick-cook dishes like stir-fries because it stays tender without long marinating.
Nutrition Highlights:
- High in protein for muscle health.
- Rich in iron and zinc, supporting energy and immunity.
Fun Fact: Lomo Saltado originated in Peru in the late 19th century, a result of Chinese immigrants blending traditional Peruvian ingredients with Cantonese cooking techniques.
🛒 Key Ingredients & Substitutions
- Beef Loin (1.5 lbs): Use sirloin or tenderloin. Sub with chicken or tofu for variations.
- Soy Sauce (2 tbsp): Brings umami. Swap with tamari or coconut aminos for gluten-free.
- Red Wine Vinegar (2 tbsp): Adds acidity. Can sub with apple cider vinegar.
- Vegetable Oil (2 tbsp): Neutral oil for high-heat cooking. Use avocado or canola oil.
- Cumin & Paprika (1 tsp each): Earthy warmth and subtle spice.
- Salt & Black Pepper: Essential seasonings.
- Aji Amarillo Paste: Spicy Peruvian chili paste. Sub with Sriracha + yellow mustard (1:1).
- Cilantro: For fresh herbal brightness.
👩🍳 Chef’s Tips for Success
- High Heat is Key: Use a very hot skillet or wok for proper searing.
- Avoid Overcrowding: Cook beef in batches if needed to avoid steaming.
- Slice Thin: Uniform beef strips cook evenly and quickly.
- Don’t Overcook Veggies: Keep peppers and onions slightly crisp for contrast.
- Balance Your Sauce: Taste and adjust soy, vinegar, and aji to your liking.
📢 More Recipes You’ll Love
If you enjoyed this Easy Peruvian Lomo Salteado, try these other delicious and easy recipes:
- Quick Beef Stir-Fry with Broccoli (20 Min!)
- Easy Chicken Tacu Tacu (Peruvian Rice & Beans!)
- Simple Spicy Shrimp Stir-Fry (Bold & Fast!)
- Peruvian Roast Chicken with Green Sauce (Aji Verde!)
- Fast Vegetable Lo Mein (Better Than Takeout!)
- Beef Stew with Chocolate and Chili
🤤 Your New Favorite Side Dish Awaits!
Ready to wow your family tonight? Try this Lomo Saltado with a side of fluffy white rice or crusty bread—either way, it’s a dinner you’ll crave again and again. Give it a go and bring a taste of Peru to your kitchen tonight!
Description
A delightful fusion of Peruvian and Chinese cuisine, this dish marries juicy beef, onions, tomatoes, and peppers in a savory soy sauce glaze.
Ingredients
Main Ingredients
Instructions
Sautéing the Beef Loin
-
Searing the Beef
Heat a large skillet over high heat. Add vegetable oil and sear thinly sliced beef loin until browned on all sides, about 2-3 minutes. Remove from skillet and set aside.
Make sure not to overcrowd the pan to achieve a nice sear on the beef. -
Cooking the Vegetables
In the same skillet, add more oil if needed. Sauté onions, tomatoes, and bell peppers until slightly softened, about 3-4 minutes.Keep the vegetables slightly crunchy for texture.
Combining the Ingredients
-
Bringing It All Together
Return the seared beef to the skillet. Add soy sauce, vinegar, and aji amarillo paste. Stir well to combine and cook for another 2-3 minutes.Adjust the seasoning according to your taste preferences. -
Finishing Touches
Sprinkle chopped cilantro over the dish and mix gently. Serve the Peruvian Lomo Salteado hot over a bed of rice or with crusty bread.The cilantro adds a fresh herbal note to the dish.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 441kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 10.4g52%
- Trans Fat 0.1g
- Cholesterol 134.4mg45%
- Sodium 529.1mg23%
- Potassium 597.8mg18%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 35.2g71%
- Calcium 54.1 mg
- Iron 3.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. ____ (*Keep in mind that these are approximate values and may vary slightly depending on the brands and exact proportions of ingredients used. For more precise measurements, it’s best to use a specific nutritional calculator or product labels for the ingredients you’re using.)
Note
- For a spicier kick, add a diced jalapeño or serrano pepper along with the bell peppers.
- Serve the Lomo Salteado over a bed of fluffy white rice or with crusty bread to soak up the flavorful sauce.
- If you can't find aji amarillo paste, you can substitute with a mix of equal parts Sriracha and yellow mustard.
- To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce.
- Feel free to customize the veggies based on what you have on hand or your preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the beef from becoming tough.
