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Peruvian Lomo Saltado

Peruvian Lomo Saltado

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Our Loma Salado recipe is a traditional preparation of a very popular Peruvian dish. 

We learned about Lomo Saltado within minutes of arriving in Lima, Peru a stop on our way to hike the Inca Trail. From then on it has been one of our favorite fusion dishes that we recall as fondly as our time on that famous four-day hike. 

When we first arrived in Peru we did what we often do when arriving in a new country.  We asked the cab driver, who was taking us from the airport toward the center of Lima, “What should we eat in Peru?” His English was pretty non-existent, and our Spanish could use (a lot) of improvement. But despite that, we were able to understand a lot of what he was saying.

He rattled off a few dishes, and then stopped and paused. He glanced back at us and said, lovingly “Lomo Saltado” and rolled his eyes. “Mi favorito” he said.

We met several other people during those first days. Every one of them suggested that we try the ceviche (raw fish or seafood cooked in lime juice – Lima is known to have the best, anywhere).

We also sought out a Pisco Sour (the country’s national drink), Aji Galina (chicken with a creamy spicy sauce often served with French fries), and most especially, Lomo Saltado. We made it our mission to seek out each one. It wasn’t difficult. We started with the Lomo Saltado.

We found Lomo Saltado on almost every menu we read. When we finally ordered it, we felt a bit confused. It looked like a Chinese dish, and wait, are those French fries? It turns out that there is a large Chinese (specifically, Cantonese) population in Peru.

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Lomo Saltado Recipe

After the abolition of slavery in Peru, Chinese immigrants (called Coolies) were hired to perform the hard manual labor in the sugar cane fields and mines.

Today, there remains a vibrant Chinatown in Lima and a Chinese restaurant (locally referred to as “Chifas”) in every neighborhood. The Loma Saltado dish is a fusion of both cultures, and it is both unique and delicious.

Loma refers to the tenderloin section of meat (beef in this recipe) that is stir-fried over high heat with vegetables and mixed with French fries. As with all recipes, there are as many versions as there are people who make the dish themselves. Here is ours!

Here are some additional Peruvian recipes you might enjoy!

Yield: 4

Peruvian Lomo Saltado

Loma Saltado Recipe

Lomo Saltado Recipe - A Peruvian fusion favorite made with beef and potatoes in a stir-fry with Asian flavors and classic Peruvian Pisco Brandy.

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes


  • 1 Pound (0.5 kg) Beef loin
  • 1 Medium White Onion, cut in lengthwise strips
  • 2 Potatoes, such as Russet potatoes or Yukon Gold
  • 1/2 Red Bell Pepper, cut in lengthwise strips
  • 1/2 Chili Pepper, such as Serrano or Jalapeño pepper, cut into strips
  • 1 Medium Tomato, diced
  • 2 tablespoons (30 ml) Peruvian Pisco brandy*.
  • 4 Cups of cooked White Rice (optional)
  • Lemon and fresh cilantro as garnish.


  • 4 Garlic Cloves, minced
  • 1 tablespoon (2.5 cm) Fresh Ginger, minced
  • 1 Tablespoon (15 ml) Soy Sauce
  • 1 Tablespoon (15 ml) Red Wine Vinegar
  • 1 Tablespoon (16 g) Tomato Paste
  • 1/2 Teaspoon (1 g) Ground Cumin, optional


    Combine the marinade ingredients and set aside.

    Cut the beef tenderloin into 2.5 cm (1 inch) cubes. Mix it with the marinade and let it rest covered in the refrigerator for 1 to 2 hours.

    Cut the potatoes into slices in the shape of fries. Coat them with olive oil, season with salt and pepper and roast them on a baking sheet at 350 degrees for 15 minutes. Carefully flip them over and continue baking for 15 - 20 minutes, until they are golden brown. Set aside.

    Heat a nonstick skillet (or wok if you have one) over high heat, remove the meat from the liquid and sauté for 2 to 3 minutes, lightly browning the outside. You don't want the meat to overcook and become tough. Remove from the pan and set aside.

    Heat the olive oil in the skillet and add the onion and tomato when it has reached a high temperature (add additional oil if necessary to prevent sticking). Cook for 2 minutes, then add the minced garlic and chopped ginger. Stir for 30 seconds.

    Add the red bell pepper and chili pepper and sauté for 1 minute. Next, add the soy sauce, vinegar and tomato paste. Stir and then return the meat to the pan and cook for 1 minute.

    Add a splash of Pisco (which you can flambé for extra drama) and then add the potatoes.

    Let the flavors combine for 1 to 2 minutes.

    Serve with white rice on the side and garnish with cilantro and a lime wedge.


*White tequila can be substituted for Peruvian Pisco

Nutrition Information



Serving Size


Amount Per Serving Calories 361Total Fat 10.7gSaturated Fat 4gSodium 307mgCarbohydrates 24.7gFiber 4.1gSugar 4.6gProtein 36g

Here are some articles about travel in Peru that you might enjoy!

Melanie @ Nutritious Eats

Monday 22nd of August 2016

Love all the colors and flavors here. It's got most of my favorite ingredients!

Rebecca @ Strength and Sunshine

Monday 22nd of August 2016

All of those saucy flavors are calling me! What a great dish!


Wednesday 24th of August 2016

Thanks! It really is delicious.

Lane & Holly @ With Two Spoons

Sunday 21st of August 2016

This looks fantastic-makes me want to travel to Peru!


Wednesday 24th of August 2016

It a great place to visit! If you ever decide to go I have lots of recommendations for you.

Molly Kumar

Sunday 21st of August 2016

What a great looking Salad and I'm sure it would be so flavorful. I'm new to Peruvian flavors, so I look forward to trying this soon.

Oana @AdoreFoods

Saturday 19th of September 2015

We have tried Peruvian cuisine this summer in Canada for the first time. Absolutely loved it! So excited to find a Peruvian great looking recipe to try! Thanks for sharing it :)

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