How to make Lomo Saltado

Why cooks start here

Lomo Saltado is cooked the way chifa and home woks cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

Lomo Saltado, a beloved staple of Peruvian chifa cuisine, brings together the influences of Chinese immigrants and local ingredients. Traditionally prepared in a hot wok, this dish captures the essence of fusion cooking that characterizes many Peruvian homes. Often enjoyed during family meals, it celebrates the meeting of cultures with its vibrant, stir-fried ingredients. The result is a savory, tangy, and slightly spicy medley where the tender beef sirloin is perfectly complemented by juicy tomatoes and crisp red onions. Soy sauce and aji amarillo add depth and warmth, while red wine vinegar provides a subtle kick. Served alongside hot, fluffy white rice and crispy French fries, Lomo Saltado is a comfort dish that brings a satisfying blend of textures and flavors.