Are you ready to take your taste buds on a wild ride? Look no further than Lomo Saltado, a Peruvian dish that’s gained worldwide popularity for its bold flavors and textures. This stir-fry classic typically features thinly sliced beef, onions, tomatoes, and French fries, all cooked in a savory soy-based sauce. But why stick to the original when you can give it a twist?
In this article, we’ll explore 18 creative Lomo Saltado recipes that add a spicy kick to the traditional dish. From sweet and sour variations to bold and zesty twists, these innovative recipes will inspire you to think outside the box (or wok) and try something new. Whether you’re a fan of Asian-fusion flavors or Latin-inspired cuisine, we’ve got you covered with our collection of spicy Lomo Saltado recipes.
Classic Peruvian Lomo Saltado with Fries
Classic Peruvian Lomo Saltado with Fries: A flavorful fusion of Asian-inspired stir-fry and Latin American flair.
Ingredients:
– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color)
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– 1 bag French fries, cooked according to package instructions
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add onion and garlic; stir-fry until softened, about 2-3 minutes.
4. Add bell peppers and cook until tender-crisp, about 2-3 minutes.
5. Add soy sauce and oyster sauce (if using); stir-fry for an additional minute.
6. Return beef to the pan; stir-fry until combined with the vegetables.
7. Serve immediately over cooked French fries; garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Spicy Soy-Glazed Lomo Saltado
A modern twist on the classic Peruvian dish, this Spicy Soy-Glazed Lomo Saltado adds a depth of flavor with a sweet and spicy glaze. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 1/4 cup soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tsp Gochujang (Korean chili paste)
– 1 tsp grated ginger
– 1 clove garlic, minced
– 1/4 cup chopped scallions, for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, honey, rice vinegar, Gochujang, ginger, and garlic.
3. Add the beef strips to the marinade and toss to coat. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Remove the beef from the marinade and place it on a baking sheet lined with parchment paper. Discard any remaining marinade.
5. Bake the beef for 12-15 minutes, or until cooked through.
6. Glaze the beef with any remaining marinade and serve immediately. Garnish with chopped scallions.
Cooking Time: 20-25 minutes
Lomo Saltado Stir-Fry with Bell Peppers
This classic Peruvian dish combines tender beef strips, crunchy vegetables, and savory soy sauce for a flavorful stir-fry. Perfect for a quick weeknight dinner or a crowd-pleasing party favorite.
Ingredients:
– 1 lb beef strips (loin or ribeye)
– 2 bell peppers (any color), sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup soy sauce
– 1 cup vinegar
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– Cooking oil for stir-frying
Instructions:
1. Heat 2 tbsp of cooking oil in a large skillet or wok over medium-high heat.
2. Add the beef strips and cook until browned, about 3-4 minutes. Remove from pan.
3. In the same pan, add the sliced bell peppers and onion. Cook until vegetables are tender-crisp, about 5 minutes.
4. Add the garlic, soy sauce, vinegar, and oyster sauce (if using) to the pan. Stir-fry for 1 minute.
5. Return the beef strips to the pan and stir-fry until coated with the sauce.
6. Season with salt and pepper to taste.
7. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Garlic Butter Lomo Saltado with Rice
This recipe combines the bold flavors of Peruvian lomo saltado with the richness of garlic butter, served over a bed of fluffy rice. Perfect for a quick and satisfying dinner.
Ingredients:
– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter
– 1 cup cooked white rice
– 1/2 cup soy sauce
– 1/4 cup vinegar
– 2 tsp olive oil
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Cook the beef strips in a pan with 1 tbsp olive oil until browned, about 3-4 minutes.
2. Add garlic, butter, soy sauce, and vinegar to the pan. Stir well to combine.
3. Simmer for an additional 2-3 minutes or until the sauce has thickened slightly.
4. Serve the beef strips over cooked white rice.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Lomo Saltado Tacos with Avocado Salsa
Experience the bold flavors of Peruvian-Chinese cuisine in a vibrant taco twist. This recipe combines the classic lomo saltado dish (stir-fried beef strips, onions, and tomatoes) with crispy tacos and a creamy avocado salsa.
Ingredients:
For Lomo Saltado:
– 1 lb beef strips (such as flank steak or skirt steak)
– 2 medium onions, sliced
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vinegar
– 1 teaspoon oregano
– Salt and pepper to taste
For Avocado Salsa:
– 3 ripe avocados, diced
– 1 lime, juiced
– 1/4 red onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Prepare the lomo saltado by marinating the beef strips in soy sauce, vinegar, oregano, salt, and pepper for at least 30 minutes.
2. Cook the beef and onions in a wok or large skillet until caramelized and cooked through. Add tomatoes and cook until softened.
3. Warm tortillas according to package instructions.
4. Assemble tacos by filling tortillas with lomo saltado mixture.
5. Prepare Avocado Salsa by combining all ingredients in a bowl and stirring until smooth.
6. Serve tacos with avocado salsa on top.
Cooking Time: 20-25 minutes
Sweet and Sour Lomo Saltado
Lomo saltado is a popular Peruvian-Chinese dish that combines the flavors of beef, vegetables, and sweet and sour sauce. This recipe adds an extra layer of sweetness to create a harmonious balance of flavors.
Ingredients:
– 1 lb beef strips (loin or ribeye)
– 2 cups mixed bell peppers (green, red, yellow)
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup sweet and sour sauce (homemade or store-bought)
– 1 tsp soy sauce
– 1 tsp oyster sauce (optional)
– Salt and pepper to taste
– Cooking oil for stir-frying
Instructions:
1. Heat 2 tbsp of cooking oil in a wok or large skillet over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add mixed bell peppers and onion to the pan; stir-fry for 2-3 minutes or until tender.
4. Add garlic and stir-fry for an additional minute.
5. Return the beef strips to the pan and pour in sweet and sour sauce, soy sauce, and oyster sauce (if using).
6. Stir-fry everything together for about 1-2 minutes, or until the sauce is well combined with the ingredients.
7. Season with salt and pepper to taste.
8. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Lomo Saltado with Quinoa and Fresh Herbs
This vibrant stir-fry combines the bold flavors of Peruvian cuisine with the nutty goodness of quinoa and a pop of freshness from herbs. A perfect fusion dish for adventurous eaters!
Ingredients:
– 1 lb beef strips (sirloin or ribeye)
– 2 cups cooked quinoa
– 2 tablespoons soy sauce
– 1 tablespoon vinegar
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (red, yellow, green)
– Fresh cilantro and parsley leaves for garnish
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. Slice beef into thin strips and season with soy sauce, vinegar, and a pinch of salt.
3. Heat oil in a wok or large skillet over medium-high heat. Add beef and cook until browned, 3-4 minutes. Remove from pan.
4. Add onion and garlic to the pan; cook until softened, 2-3 minutes.
5. Add bell peppers and cook until tender-crisp, 2-3 minutes.
6. Return beef to the pan; stir in cooked quinoa.
7. Season with salt and pepper to taste.
8. Garnish with fresh herbs and serve hot.
Cooking Time: 15-20 minutes
Crispy Lomo Saltado Empanadas
Experience the fusion of Peruvian and Latin American flavors with these crispy empanadas filled with savory lomo saltado. A twist on the classic dish, this recipe combines tender beef strips with onions, tomatoes, and aji amarillo peppers in a flaky pastry.
Ingredients:
– 1 package empanada dough (homemade or store-bought)
– 1 lb beef strips (lomo saltado), cooked and diced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 tomatoes, diced
– 1/4 cup aji amarillo peppers, chopped
– 1 egg, beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté the onion, garlic, tomatoes, and aji amarillo peppers until tender.
3. Add the cooked beef strips and stir to combine. Season with salt and pepper.
4. Roll out the empanada dough to desired thickness.
5. Place a tablespoon of the beef mixture onto one half of the dough, leaving a 1/2-inch border. Fold the other half over and press edges to seal.
6. Brush tops with beaten egg and sprinkle with salt.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Lomo Saltado Pizza with Mozzarella
This recipe combines the flavors of Peruvian lomo saltado with the classic comfort of pizza, featuring tender beef strips, crispy potatoes, and melted mozzarella cheese.
Ingredients:
– 1 lb pizza dough
– 1/2 cup tomato sauce
– 8 oz beef strips (sirloin or ribeye)
– 1 large potato, peeled and thinly sliced
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp soy sauce
– 1 tsp vinegar
– Salt and pepper to taste
– 8 oz mozzarella cheese, shredded
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Roll out pizza dough to a thickness of about 1/4 inch.
2. In a pan, heat oil over medium-high. Add beef strips and cook until browned, about 3-4 minutes per side. Set aside.
3. In the same pan, add potato slices and cook until crispy, about 5 minutes. Remove from heat.
4. Spread tomato sauce evenly on the pizza dough, leaving a small border. Top with cooked beef, potatoes, onion, garlic, soy sauce, and vinegar.
5. Sprinkle mozzarella cheese over the top and bake for 15-20 minutes or until crust is golden brown.
6. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Lomo Saltado Burger with Spicy Mayo
This recipe combines the classic flavors of Lomo Saltado, a popular Peruvian dish, with the comfort of a juicy burger. The spicy mayo adds an extra layer of creaminess and heat.
Ingredients:
– 1 lb ground beef
– 2 slices of lomo saltado (beef strips marinated in soy sauce, vinegar, and spices)
– 4 hamburger buns
– 1/4 cup Spicy Mayo (see below for recipe)
– Lettuce, tomato, and cheese (optional)
Spicy Mayo Recipe:
– 1/2 cup mayonnaise
– 1 tsp sriracha sauce
– 1 tsp lime juice
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Form ground beef into patties and cook for 3-4 minutes per side, or until cooked through.
3. Meanwhile, slice the lomo saltado into thin strips and sauté in a pan with some oil until crispy.
4. Assemble the burgers by placing a patty on each bun, topping with sautéed lomo saltado, Spicy Mayo, lettuce, tomato, and cheese (if using).
5. Serve immediately.
Cooking Time: 15-20 minutes
Lomo Saltado Pasta with Tomato Cream Sauce
This Peruvian-inspired pasta dish combines the flavors of lomo saltado (beef and vegetables) with a rich tomato cream sauce, all wrapped up in a comforting bowl of noodles. Perfect for a weeknight dinner or date night treat.
Ingredients:
– 8 oz pasta of your choice
– 1 lb beef strips (sirloin or ribeye work well)
– 2 cups mixed vegetables (bell peppers, onions, tomatoes, and mushrooms)
– 2 cloves garlic, minced
– 1 cup tomato cream sauce (homemade or store-bought)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, cook beef strips over medium-high heat until browned. Remove from heat and set aside.
3. In the same skillet, sauté mixed vegetables and garlic until tender.
4. Add cooked beef back into the skillet and stir in tomato cream sauce. Season with salt and pepper to taste.
5. Combine cooked pasta with beef and vegetable mixture. Garnish with fresh cilantro leaves.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Lomo Saltado Lettuce Wraps
Get ready to elevate your mealtime with this Peruvian-inspired twist on traditional lettuce wraps! Lomo saltado is a popular dish that originated from Chinese immigrant cooks in Peru, and we’re putting its signature flavors into a fresh and easy wrap.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– 4 large lettuce leaves
– Sliced scallions and/or cilantro for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add beef, onion, garlic, and bell peppers; cook until beef is browned and vegetables are tender.
3. Add soy sauce and oyster sauce (if using); stir-fry for 1-2 minutes.
4. Warm lettuce leaves by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble wraps by placing beef mixture onto lettuce, then garnish with scallions/cilantro.
6. Serve immediately.
Cooking Time: Approximately 15-20 minutes
Lomo Saltado Nachos with Cheese Sauce
Elevate your nacho game with the bold flavors of Lomo Saltado, a popular Peruvian dish. Thinly sliced beef, sautéed onions, and crispy potatoes are the perfect combination to top your tortilla chips with melted cheese.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 2 large onions, thinly sliced
– 2-3 large potatoes, peeled and cut into wedges
– 1 cup vegetable oil
– 1 cup nacho cheese sauce
– 8-10 tortilla chips
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook beef strips and onions in a pan with 2 tablespoons of vegetable oil until the beef is browned and the onions are caramelized.
3. Toss potato wedges with remaining 2 tablespoons of vegetable oil and bake for 20-25 minutes, or until crispy.
4. Arrange tortilla chips on a baking sheet and top with cooked beef mixture, potatoes, and cheese sauce.
5. Bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
6. Serve immediately, adding your desired toppings.
Cooking Time: Approximately 35-40 minutes
Lomo Saltado Skewers with Chimichurri
Experience the bold flavors of Peru’s national dish, Lomo Saltado, in a fun and easy-to-eat skewer format. This recipe combines tender beef strips, crispy vegetables, and tangy chimichurri sauce for a flavorful and impressive appetizer or snack.
Ingredients:
– 1 lb beef strips (such as sirloin or ribeye)
– 1/2 cup mixed bell peppers (green, red, yellow)
– 1/4 cup onion
– 1 tablespoon olive oil
– 1 teaspoon soy sauce
– 1 teaspoon vinegar
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Chimichurri sauce (see below for recipe)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread beef, bell peppers, and onion onto skewers.
3. Brush with olive oil and season with soy sauce, vinegar, garlic powder, salt, and pepper.
4. Grill for 8-10 minutes per side, or until cooked through.
5. Serve with Chimichurri sauce (see below) and enjoy!
Chimichurri Sauce:
– 1 cup parsley
– 1/2 cup oregano
– 2 cloves garlic, minced
– 1 tablespoon red pepper flakes
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Lomo Saltado Fried Rice
This recipe combines the flavors of Peruvian Lomo Saltado with the comfort of fried rice, perfect for a quick and delicious meal. With its savory beef strips, crispy vegetables, and rich soy sauce, this dish is sure to please.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced beef strips (Lomo Saltado style)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan.
3. Add diced onion and minced garlic; cook until onion is translucent.
4. Add mixed vegetables and cook until tender-crisp.
5. Add cooked rice to the pan, breaking up any clumps with a spatula.
6. Stir in soy sauce and oyster sauce (if using). Cook for 2-3 minutes or until heated through.
7. Return beef strips to the pan; stir-fry everything together.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Lomo Saltado Stuffed Peppers
Elevate your dinner game with this creative take on traditional Lomo Saltado, featuring tender beef strips cooked in a savory soy-ginger sauce, wrapped in vibrant bell peppers.
Ingredients:
– 4 large bell peppers (any color)
– 1 lb beef strips (sirloin or ribeye)
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup soy sauce
– 1/4 cup chicken broth
– 2 tbsp sugar
– 1 tsp ground ginger
– Salt and pepper to taste
– Cooked white rice for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast bell peppers by placing them on a baking sheet, drizzling with oil, and seasoning with salt. Roast for 30-40 minutes or until skin is blistered.
3. In a large skillet, cook beef strips in oil until browned, then set aside.
4. In the same skillet, sauté onion and garlic until softened.
5. Add soy sauce, chicken broth, sugar, and ginger to the skillet; stir to combine.
6. Add cooked beef back into the skillet, stirring to coat with the Lomo Saltado sauce.
7. Stuff each roasted bell pepper with the beef mixture and serve with cooked white rice (optional).
Cooking Time: 45-50 minutes
Lomo Saltado Quesadillas with Sour Cream
Experience the bold flavors of Lomo Saltado, a classic Peruvian dish, reimagined as a quesadilla. This recipe combines tender beef strips, crispy vegetables, and creamy sour cream in a crispy tortilla.
Ingredients:
– 1 lb beef strips (sirloin or ribeye), sliced into thin strips
– 2 cups mixed bell peppers (green, red, yellow)
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons vinegar
– 1 tablespoon vegetable oil
– 4 large tortillas
– Sour cream, for serving
– Optional: chopped cilantro, scallions, or sriracha
Instructions:
1. Cook beef strips with soy sauce, vinegar, and garlic until tender.
2. Sauté bell peppers, onion, and remaining garlic until crisp-tender.
3. Warm tortillas in a dry skillet or microwave.
4. Assemble quesadillas by placing cooked beef and vegetables onto half of each tortilla, then fold in half.
5. Cook quesadillas in a large skillet with oil over medium-high heat until crispy and melted.
6. Serve hot with sour cream and your choice of garnishes.
Cooking Time: 20-25 minutes
Lomo Saltado Meatballs in Tomato Sauce
Discover the bold flavors of Peruvian-Chinese cuisine with this twist on traditional meatballs, served in a rich tomato sauce. This recipe combines the comfort of meatballs with the excitement of Lomo Saltado’s signature flavors.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup soy sauce
– 2 tablespoons Worcestershire sauce
– 1 tablespoon sesame oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, soy sauce, Worcestershire sauce, sesame oil, onion, and garlic. Mix well with your hands until just combined.
3. Form into meatballs and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until cooked through.
4. In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the tomato sauce and bring to a simmer.
5. Add the cooked meatballs to the skillet and simmer for 5-7 minutes, coating with the tomato sauce.
6. Serve hot, garnished with chopped cilantro and steamed rice if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your meal routine with these 18 creative Lomo Saltado recipes! This classic Peruvian dish typically features marinated beef strips stir-fried with onions, tomatoes, and aji amarillo peppers. But we’ve taken it to the next level by adding unique twists like soy glaze, bell peppers, garlic butter, tacos, pizza, and even meatballs. Whether you’re in the mood for something sweet and sour or crispy and savory, there’s a Lomo Saltado recipe here that’s sure to satisfy your cravings.
