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Lomo Saltado

30 min

4 servings


gemiddelde waardering 5 uit 5, gebaseerd op 1 stemmen, beoordelingen

Lomo Saltado is a typical and popular wok dish from Peru. It includes red onion, tomato, spring onion, strips of steak and a spicy sauce and is traditionally served with chips and rice. The dish originated centuries ago. The origin of the dish lies with Chinese immigrants who emigrated to Peru in the eighteenth century. Because they had to make their traditional recipes with other ingredients, which are available in Peru, a mix was created between the two cuisines. The Chinese influence in this Peruvian dish provides a diversity of flavors and it is not without reason that this dish is so popular in Peru.

As with the Causa Limeña and the Ceviche, the 'Aji Amarillo', made from yellow Peruvian chili pepper, gives the dish a special taste. You can buy this essential ingredient at the toko (we bought it at Tjin's toko in Amsterdam) or on Mariëla's website.

Vegetarian? Mariëla gave us an alternative: replace the steak for mushrooms or tofu.

Recipes from:


Preparation method

Step 1: Preparation

  • Boil the rice and fry the fries in the deep fryer, oven or airfryer.

  • Cut the tomato into medium-sized strips and the red onion into thick slices.

  • Cut the spring onion into large pieces of about 5 centimeters and finely chop the fresh coriander (or parsley).

  • Pat the steak dry with a paper towel, cut into medium-sized strips and season with salt and pepper.

Step 2: Make the sauce

  • Prepare the beef stock.

  • Place the beef stock, soy sauce, red wine vinegar, aji amarillo paste and oyster sauce in a bowl and set aside.

Step 3: Wok

  • Heat the oil in a wok over medium heat until the pan is hot and smoking.

  • Stir-fry the steak pieces and remove the meat from the wok.

  • Add the onions, optionally with some extra oil, and stir-fry for 1 minute. Then add the tomato and stir fry for 1 minute again.

  • Then add the steak to the pan again along with the sliced ​​spring onion. Add the prepared sauce and cumin and let the mixture cook for 1 minute more.

Step 4: Serve the Lomo Saltado

  • Remove from the heat and add the coriander (or parsley) and the fried chips. Mix everything well.

  • Serve with the cooked rice.

Buen provecho! ('Enjoy your meal!')
Try this recipe and let us know what you think!Try this recipe and let us know what you think!
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According to Mariëla, the variety of ingredients provides special taste sensations in Peruvian cuisine. Would you like to read more about what is special about Peruvian cuisine? Then read on!


1 tbsp water

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