Peruvian Lomo Saltado

Lomo Saltado

Sauteed Beef Tenderloin

Lomo Saltado is one of the most popular Peruvian dishes and symbolizes like no other the fusion of Peruvian ingredients with Asian techniques of preparing food. Lomo Saltado is made of sliced beef stir stir-fried with red onions, tomatoes, yellow Peruvian chilies (aji amarillo), soy sauce, vinegar and cilantro.

Mixed with French fries and served with rice Lomo Saltado can be found in simple restaurants and up-scale places alike.

LimaEasy's Recipe for Lomo Saltado

Ingredients for 3 to 4 persons

  • 500g beef tenderloin or sirloin
  • 2 tablespoons soy sauce
  • 2 red onions
  • 2 aji amarillo / yellow Peruvian chili pepper (optional, but highly recommended) if you can't get it you can use any other mild yellow, orange or red chili pepper
  • 2 tomatoes
  • 2 tablespoons balsamic vinegar
  • 500g potatoes
  • deep-frying oil
  • 1 – 2 tablespoons soy sauce
  • 1 – 2 tablespoons red wine vinegar
  • Fresh chopped cilantro
  • dash of lime juice
  • Salt and pepper to taste


Cut meat into small pieces and place in a bowl. Add 2 tablespoons of soy sauce and a little bit of pepper, stir. Let marinate.

Cut onions lengthwise into strips, deseed tomatoes and cut as well lengthwise into strips, deseed the aji amarillo (or other chili pepper) and cut in thin strips. Place onions, tomatoes and chili into a bowl, add the balsamic vinegar, stir and let marinate.

Peel potatoes and cut into French fries, fry until cross. Set aside.

Preheat a big sauté pan or wok, add the meat and stir-fry over high heat for about 2 to 3 minutes. Reserve the juice. Add the onions, tomatoes and aji and after a minute the reserved juice, 1 to 2 tablespoons of soy sauce and red wine vinegar. Stir-fry until the vinegar is evaporated and the onions and tomatoes start to soften (but they should stay al dente). Add fresh chopped cilantro, a dash of lime juice and prepared French fries. Serve with rice.

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