National Dish Peru: Lomo Saltado (Recipe)
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Fancy trying something new and craving a hearty dish from Peru? Then Lomo Saltado is exactly what you are after. This lively stir-fry brings together tender strips of beef sirloin, onions, tomatoes and a splash of lime juice for a plate that is bursting with flavour. Quick and easy to put together, it makes a brilliant lunch or dinner when you want something satisfying on the table in a hurry.
About Lomo Saltado
Lomo Saltado is a much-loved national dish from Peru, celebrated for its bold flavours and its clever blend of influences. At its heart lies marinated beef sirloin, quickly seared and then tossed with sliced onions, ripe tomatoes and strips of red pepper. A finish of soy sauce and fresh lime juice gives it that unmistakable savoury-tangy edge. Simple yet deeply satisfying, it is a wonderful introduction to the flavours of Peru and comes together in a matter of minutes.
Ingredients (serves 1–2)
- 250 g marinated beef sirloin
- 1/2 onion, sliced
- 1 red pepper, cut into strips
- 2 tomatoes, sliced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp chopped coriander
- 1 pinch of salt
Shopping for the ingredients
You can pick up everything you need for lomo saltado at a well-stocked supermarket or at an Asian or Latin American speciality shop. Try to buy a good marinated beef sirloin, as it forms the backbone of the dish. If you cannot find a ready-marinated steak, an unmarinated cut works just as well — simply marinate it yourself at home before cooking.
Preparing the dish
Before you start cooking, it pays to get all your ingredients ready. Slice the onions, tomatoes and red pepper into the size and shape you prefer. If you are using an unmarinated steak, make a quick marinade from olive oil, lime juice, soy sauce, salt and pepper. Leave the meat to soak up the flavours for around 30 minutes so it turns out tender and full of taste.
Step-by-step instructions
- Heat a large pan over medium heat, add the olive oil and sear the marinated steak for about 4–5 minutes per side, until cooked through.
- Add the onions, tomatoes and red pepper, then stir-fry everything together for a further 5 minutes.
- Pour in the lime juice, soy sauce and coriander, and mix well so the flavours combine.
- Let it all simmer together for another 5 minutes, until the vegetables are tender.
- Serve the lomo saltado with rice or potatoes.
Gluten-free / lactose-free version
Lomo saltado is naturally lactose-free, which makes it a great choice for anyone avoiding dairy. To make it fully gluten-free, swap the regular soy sauce for a gluten-free tamari, as standard soy sauce often contains wheat. Serve it alongside plain rice or potatoes rather than bread, and everyone at the table can tuck in without a second thought.
Tips for vegans and vegetarians
If you are vegan or vegetarian, simply replace the beef sirloin with a plant-based meat substitute. Hearty vegetables such as mushrooms or aubergines also make a lovely addition, giving the lomo saltado extra body and variety. Choose a plant-based soy sauce and fresh herbs to keep the flavours authentic, and you will still get all the savoury depth of the original.
More tips and tricks
To get the very best from your lomo saltado, keep the heat high and the cooking quick so the beef stays juicy and the vegetables retain a little bite. A squeeze of extra lime just before serving lifts the whole dish and adds a welcome freshness. If you like a bit of heat, toss in a sliced chilli or a spoonful of ají amarillo paste for a more traditional Peruvian kick.
Adapting the recipe to your taste
Lomo saltado is wonderfully flexible and easy to tweak to your own liking. Add more chilli for a fierier plate, or hold back for something milder. You can vary the vegetables too — spring onions or extra peppers work beautifully. Serve it over rice, with potatoes, or even both in true Peruvian style, and you have a dish that fits your taste exactly.
Ingredient substitutions
If you are missing an ingredient or two, there are plenty of easy swaps. Chicken in place of beef turns the dish into a lighter Pollo Saltado, while a plant-based protein keeps things vegan. No lime to hand? A little lemon juice does the job. Substitutions like these let you adapt the recipe to whatever is in the cupboard.
Drink pairing ideas
Lomo saltado pairs perfectly with a non-alcoholic Pisco Sour or a glass of freshly squeezed lemonade or orange juice. For something distinctly Peruvian, try a cooling glass of Chicha Morada, the deep-purple corn drink that balances the savoury richness of the meat beautifully.
Serving and presentation ideas
Presentation adds to the enjoyment of lomo saltado. Serve the sizzling stir-fry piled generously over a bed of white rice, with a portion of golden fried potatoes alongside for the classic look. Scatter a little extra coriander over the top and add a wedge of lime on the plate. A colourful bowl of Zarza Criolla makes a fresh and vibrant accompaniment.
A bit of history
Lomo saltado dates back to the 19th century and is one of the finest examples of chifa — the fusion of Chinese and Peruvian cooking that grew out of Cantonese immigration to Peru. The stir-fry technique and soy sauce reveal its Chinese roots, while the tomatoes, onions and ají show off local ingredients. Today it stands as a proud staple of Peruvian cuisine and is enjoyed across Latin America.
More recipe ideas
Summary: Lomo Saltado
Lomo saltado is a delicious national dish from Peru made with marinated beef sirloin, onions, tomatoes, red pepper and lime juice. It is a quick, simple recipe that comes together in minutes, making it ideal for a fast lunch or dinner. With easy vegan swaps and refreshing drink pairings to match, this Peruvian classic is well worth a place in your kitchen — give it a try and let its bold flavours surprise you.
