We just got back from an incredible trip where we traveled most of Peru, and one of our favorite things we ate was the classic Peruvian lomo saltado.
This dish is a perfect cross between steak frites and beef stir fry.
After eating the dish a ton and learning from some chefs, we’re going to show you how to make the best lomo saltado recipe at home.
We’re going to step it up by using Omaha Steaks Butcher’s Cut Filet Mignons.
We love cooking special dishes with Omaha Steaks filet mignons because their master butchers trim each of the filets twice, they’re aged for at least 30 days, and they’re packed with lean tender flavor.
We are absolutely obsessed with our version of this Peruvian lomo saltado recipe because it’s better than a traditional stir fry, and everything is improved when you add french fries to the mix.
What is Lomo Saltado?
Lomo saltado is a classic Peruvian dish that we fell in love with while traveling through the country.
Lomo saltado translates to “sautéed beef”, and the stir fried beef is cooked in a Peruvian-Asian fusion sauce consisting of tomatoes, onions, soy sauce, vinegar, and more.
We also love it because it pulls inspiration from steak frites as well because it can be served with both rice and french fries.
Other recipes from Peru that might like could be Instant Pot Peruvian Soup or Peruvian Yellow Sauce.
How to make Lomo Saltado
An authentic lomo saltado recipe is traditionally made with strips of sirloin, although we stepped it up and made it with Omaha Steaks delicious filet mignons.
From there, you flash sear the steak strips in a pan or wok, add in veggies, and then toss everything in soy sauce and vinegar.
It’s a simple dish to make, but it will wow anyone looking to spice up their traditional stir fry.
Lomo Saltado Ingredients
Peruvian Lomo saltado doesn’t require many ingredients, but the ingredients all pack a flavor punch when stir fried together.
The lomo saltado sauce is formed in the pan by combining the soy sauce and vinegar together with beef stock, garlic, tomatoes, and onions.
When all of those ingredients are tossed and cooked in the pan together the flavor combines, and all that’s needed is to add back in the seared beef.
Lomo Saltado Recipe
Serves 2
- 2 Omaha Steaks filet mignon steaks, cut in thin slices, and seasoned with salt and pepper
- 2 tablespoons vegetable oil
- 1 red onion, cut in slices
- 3 roma tomatoes, cut in thick slices
- 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (or use yellow bell pepper)
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- ⅓ cup beef stock
- ¼ cup fresh cilantro, coarsely chopped
- 2 cups french fries, homemade or frozen
- 2 cups fluffy white rice
- 1 cup white hominy, drained
Steps
- Start by slicing your filet mignon steaks into strips. Season the beef with salt and pepper.
- Cook your frozen french fries in an oven as directed or use a separate skillet of oil to deep fry homemade french fries.
- Heat a wok or a skillet over high heat. Add the oil and saute and sear the sliced steak for about two minutes.
- Use tongs to remove the steak from the skillet and set aside.
- Add the onion and pepper to the skillet, and stir fry for about 2 to 3 minutes. Then add the tomatoes and saute for another minute.
- Add the garlic to the wok with the other veggies and saute for 1 minute.
- Next, stir in the soy sauce, vinegar, and beef broth and cook for 2 minutes. Add additional salt and pepper.
- Finally add the cooked steak back into the skillet and combine with the sauce.
- Mix the hominy with white rice (optional).
- Serve the lomo saltado by scooping the meat and veggies on a plate and serve with French fries and the rice. Spoon the remaining sauce over the fries, rice, and lomo saltado.
- Garnish with cilantro.
Lomo Saltado Recipe
Peruvian lomo saltado with ingredients you can find in America.
Ingredients
- 2 Omaha Steaks filet mignon steaks, cut in thin slices, and seasoned with salt and pepper
- 2 tablespoons vegetable oil
- 1 red onion, cut in slices
- 3 roma tomatoes, cut in thick slices
- 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (or use yellow bell pepper)
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- ⅓ cup beef stock
- ¼ cup fresh cilantro, coarsely chopped
- 2 cups french fries, homemade or frozen
- 2 cups fluffy white rice
- 1 cup white hominy, drained
Instructions
- Start by slicing your filet mignon steaks into strips. Season the beef with salt and pepper.
- Cook your frozen french fries in an oven as directed or use a separate skillet of oil to deep fry homemade french fries.
- Heat a wok or a skillet over high heat. Add the oil and saute and sear the sliced steak for about two minutes.
- Use tongs to remove the steak from the skillet and set aside.
- Add the onion and pepper to the skillet, and stir fry for about 2 to 3 minutes. Then add the tomatoes and saute for another minute.
- Add the garlic to the wok with the other veggies and saute for 1 minute.
- Next, stir in the soy sauce, vinegar, and beef broth and cook for 2 minutes. Add additional salt and pepper.
- Finally add the cooked steak back into the skillet and combine with the sauce.
- Mix the hominy with white rice (optional).
- Serve the lomo saltado by scooping the meat and veggies on a plate and serve with French fries and the rice. Spoon the remaining sauce over the fries, rice, and lomo saltado.
- Garnish with cilantro.
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This recipe was sponsored by Omaha Steaks, thanks for supporting the brands we love.
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