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How to Make Lomo Saltado, by Chef Ricardo Zarate

Lomo Saltado is one of the few extremely popular fusion dishes that combines the Chinese stir-fry tradition with signature Peruvian ingredients such as Cilantro, Peruvian yellow pepper ( also known as Aji Amarillo) and Roman tomato. According to Chef Ricardo Zarate, the Lomo Saltado is best served with white rice or french fries.

That said, here are some of the ingredients you might need;

  • I pound of sirloin beef steak, thinly sliced.
  • Finely diced garlic cloves (preferably two).
  • Salt and pepper (if desired ).
  • Vegetable oil- 3 tablespoons.
  • Plum tomatoes (two) chopped in thick slices.
  • 1 red onion, thickly sliced.
  • Soy sauce - 2 tablespoons.
  • Half a cup of beef stock.
  • Half a cup of fresh cilantro.
  • 4 tablespoons of red wine vinegar.)French fries (2 cups).


  • Start by seasoning the beef with salt, garlic and pepper as you deep fry the french fries. Now, remember that the french fries are to prepared separately as they are not part of the Lomo Saltado dish.
  • After that, you can proceed to put a pan or a wok over a high heat source. Then stir in the olive oil before adding the beef slices one at a time so that they brown thoroughly. Let it cook for about 10 to 15 minutes depending on how high the heat is.
  • Stir in the tomato, chilli, onion and pepper (not necessarily in that order ) as you stir it thoroughly for 2-3 minutes. However, bear in mind that you want the tomato and chilli to be crunchy and not mushy.
  • Stir in the soy sauce and vinegar on the sides of the pan or wok, then mix everything completely. Add in the Lomo Saltado sauce (beef broth), and taste for seasoning.
  • Turn off the source of heat to add the chopped cilantro.
  • Serve with the french fries while still hot and saucy.

Chef Zarate released his first cookbook in 2015, titled "The fire of Peru", where you can access many of his delicious recipes.

How to Cut Fish Fillet the Right Way as told by Chef Ricardo Zarate