Peruvian Lomo Saltado (Stir-Fried Beef)

Serves 4 | Prep: 20 minutes | Cook: 15 minutes | Peru’s signature fusion dish

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 45g
• Carbs: 28g
• Fat: 15g
• Fiber: 5g

Ingredients

For the Beef:

• 2 lbs (900g) beef sirloin or tenderloin, cut into 1-inch strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the Stir-Fry:

• 3 tablespoons vegetable oil (divided)
• 2 large red onions, cut into thick strips
• 3-4 Roma tomatoes, cut into wedges
• 3 cloves garlic, minced
• 1 fresh aji amarillo pepper, minced (or 1 jalapeño + 1 tsp paprika)
• 1/4 cup soy sauce
• 2 tablespoons red wine vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon ground cumin
• 1/4 cup fresh cilantro, roughly chopped

For the Papas Fritas (French Fries):

• 2 large russet potatoes, cut into thick fries
• Oil for frying (or use frozen fries for convenience)
• Salt to taste

For Serving:

• 2-3 cups cooked white rice (bulking) or cauliflower rice (cutting)
• Lime wedges
• Extra cilantro
• Aji verde sauce (optional – see notes)

Instructions

Prepare the Beef:

1. Cut the Meat: Cut beef against the grain into strips about 1 inch wide and 3 inches long. Pat completely dry with paper towels.
2. Marinate: In a bowl, toss beef strips with soy sauce, red wine vinegar, cumin, black pepper, and salt. Let marinate for 15 minutes while preparing other ingredients.

Prepare the Potatoes:

1. Traditional Method: Cut potatoes into thick fries (1/2 inch thick). Heat oil to 350°F (175°C) and fry in batches until golden and crispy, about 8-10 minutes. Drain on paper towels and season with salt.
2. Oven Method (Healthier): Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tablespoons oil and salt. Bake for 25-30 minutes, flipping once, until golden and crispy.
3. Convenience Method: Use high-quality frozen fries, cooked according to package directions.

Make the Stir-Fry:

1. High Heat Setup: Heat a large wok or cast-iron skillet over high heat until smoking. This high heat is crucial for proper “saltado” technique.
2. Cook the Beef: Add 1 tablespoon oil to hot pan. Add marinated beef in a single layer (work in batches if necessary). Let sear undisturbed for 2 minutes until bottom develops a crust.
3. Stir and Toss: Using tongs or spatula, quickly stir and toss beef for another 1-2 minutes until browned but still pink inside. Remove beef and set aside.
4. Cook Onions: Add 1 tablespoon oil to same pan. Add red onion strips and stir-fry for 2-3 minutes until they start to soften but still have bite.
5. Add Aromatics: Add minced garlic and aji amarillo (or jalapeño), stir for 30 seconds until fragrant.
6. Add Tomatoes: Add tomato wedges and stir-fry for 1-2 minutes until they start to soften but still hold their shape.

Bring It Together:

1. Make Sauce: In a small bowl, whisk together soy sauce, red wine vinegar, oyster sauce, and cumin.
2. Combine Everything: Return beef to the pan with any accumulated juices. Add the sauce mixture and toss everything together for 1-2 minutes.
3. Add Fries: Gently fold in the cooked french fries, being careful not to break them.
4. Finish: Remove from heat, add fresh cilantro, and toss gently.

Serving Instructions

Traditional Peruvian Style:

• Serve immediately over white rice
• French fries integrated into the stir-fry
• Lime wedges on the side
• Small portion of aji verde sauce

For Cutting Phase:

• 6oz portion of the stir-fry
• Serve over cauliflower rice
• Skip the french fries or use baked sweet potato fries
• Extra vegetables on the side

For Bulking Phase:

• Full 8oz portion
• Serve over jasmine rice
• Include all the french fries
• Add sliced avocado

Pro Tips for Bodybuilders

1. Protein Focus: Use tenderloin or sirloin tip for leanest cuts (reduces fat to 8g per serving)
2. Carb Management:
   • Traditional: White rice + fries = 45g carbs
   • Modified: Cauliflower rice + sweet potato = 25g carbs
   • Cutting: Skip fries entirely = 15g carbs
3. High-Heat Technique: The key to authentic lomo saltado is extremely high heat and quick cooking – this preserves texture and prevents overcooking
4. Meal Prep Strategy:
   • Cook components separately
   • Combine just before eating to maintain textures
   • Fries don’t reheat well – make fresh or skip
5. Sodium Management: Use low-sodium soy sauce and reduce oyster sauce if watching sodium

Ingredient Substitutions

Essential (Don’t Skip):

• High Heat Cooking: This technique defines the dish
• Soy Sauce + Vinegar: The fusion element that makes it distinctly Peruvian-Chinese

Acceptable Substitutions:

• Beef Cuts: Flank steak, strip steak, or even chicken breast
• Aji Amarillo: Jalapeño + paprika (different flavor but workable)
• Red Onions: Yellow onions work but red are traditional
• Oyster Sauce: Extra soy sauce + 1 tsp sugar

Cultural & Historical Notes

Chifa Influence: Lomo Saltado represents Peru’s unique “Chifa” cuisine – the fusion of Chinese cooking techniques with Peruvian ingredients, created by Chinese immigrants in the 1800s.

Technique Importance: The “saltado” (meaning “jumped” or “stir-fried”) technique requires extremely high heat and quick movements – this is what creates the distinctive “wok hei” flavor.

National Dish Status: Along with ceviche, this is considered one of Peru’s most iconic dishes, found in every Peruvian restaurant worldwide.

Storage & Reheating

• Best Fresh: This dish is meant to be eaten immediately for optimal texture
• Component Storage: Store beef, vegetables, and rice separately for up to 2 days
• Reheating: Use high heat in a wok or skillet, add splash of soy sauce
• Fries: Make fresh when reheating – they don’t store well

Aji Verde Sauce (Optional)

Traditional Peruvian green sauce – blend together:

• 4 aji amarillo peppers (or 2 jalapeños + 1 tsp turmeric)
• 1/2 cup cilantro
• 2 cloves garlic
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• Salt to taste

This Peruvian masterpiece showcases the incredible fusion of Chinese technique with South American ingredients. The high-protein beef combined with the distinctive stir-fry method creates a unique flavor profile that’s both exotic and satisfying for serious athletes.