22 Delicious Lomo Saltado Recipes for Every Occasion

Venture into the vibrant world of Peruvian cuisine with our roundup of 22 delicious Lomo Saltado recipes, perfect for every occasion! Whether you’re craving a quick weeknight dinner, a festive dish to impress your guests, or just a hearty comfort meal, we’ve got you covered. Each recipe brings a unique twist to this classic stir-fry, promising flavors that will transport your taste buds straight to the heart of Peru. Keep reading to discover your next favorite dish!

Classic Peruvian Lomo Saltado

Ready to shake up your dinner routine? This Classic Peruvian Lomo Saltado is a fiery stir-fry that’s all about bold flavors and quick cooking. Grab your skillet—it’s time to turn up the heat.

Ingredients

• Beef sirloin – 1 lb, sliced into strips
• Soy sauce – 3 tbsp
• Red wine vinegar – 2 tbsp
• Vegetable oil – 2 tbsp
• Red onion – 1, sliced
• Tomato – 1, sliced
• French fries – 2 cups
• Cilantro – ¼ cup, chopped

Instructions

1. Marinate beef strips in soy sauce and red wine vinegar for 15 minutes. Tip: Don’t skip the marination—it’s key for tender meat.
2. Heat oil in a large skillet over high heat until smoking. Add beef and sear for 2 minutes per side. Tip: High heat ensures a perfect char.
3. Remove beef from skillet. In the same pan, sauté onions for 2 minutes until translucent.
4. Add tomatoes and cook for another 2 minutes until softened.
5. Return beef to the skillet. Toss everything together and cook for 1 minute. Tip: A quick toss keeps the veggies crisp.
6. Stir in French fries and cilantro. Serve immediately.

You’ll love the crispy fries soaking up the savory sauce, while the beef stays juicy. Try serving it over rice for an extra hearty meal.

Lomo Saltado with a Twist of Balsamic Vinegar

Never settle for boring stir-fry when you can jazz it up with balsamic vinegar. This Lomo Saltado twist is a flavor bomb waiting to explode in your mouth.

Ingredients

• Beef sirloin – 1 lb, sliced into strips
• Red onion – 1, sliced
• Tomato – 1, sliced
• Balsamic vinegar – 2 tbsp
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• French fries – 2 cups
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large pan over high heat until shimmering, about 1 minute.
2. Add beef strips, sear for 2 minutes without stirring to get a good crust.
3. Flip beef, add garlic, and cook for another 1 minute until fragrant.
4. Toss in red onion and tomato, stir-fry for 2 minutes until veggies soften.
5. Pour in soy sauce and balsamic vinegar, mix well to coat everything evenly.
6. Add French fries, gently fold into the mixture to avoid breaking them.
7. Season with salt, cook for 1 more minute to combine flavors.
8. Serve immediately while hot for the best texture and taste.

Delight in the crispy fries soaking up the tangy balsamic glaze, while the beef stays juicy and tender. Try topping it with a fried egg for an extra layer of richness.

Spicy Lomo Saltado with Aji Amarillo

Viral on every foodie’s feed, this Spicy Lomo Saltado with Aji Amarillo **hits different**. Bold flavors, quick steps, and that perfect sear—**let’s go**.

Ingredients

• Beef sirloin – 1 lb, sliced into strips
• Vegetable oil – 2 tbsp
• Red onion – 1, sliced
• Tomato – 1, sliced
• Aji amarillo paste – 2 tbsp
• Soy sauce – 2 tbsp
• White vinegar – 1 tbsp
• French fries – 2 cups
• Cilantro – ¼ cup, chopped

Instructions

1. Heat vegetable oil in a large pan over high heat until shimmering, about 1 minute.
2. Add beef sirloin strips, sear for 2 minutes without stirring to get a good crust.
3. Flip beef, cook for another 2 minutes, then remove from pan. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In the same pan, add red onion and tomato, stir-fry for 3 minutes until slightly softened.
5. Mix in aji amarillo paste, soy sauce, and white vinegar, cook for 1 minute to blend flavors.
6. Return beef to the pan, toss everything together, and cook for 1 more minute. Tip: Keep the heat high to avoid steaming the ingredients.
7. Add French fries and cilantro, gently fold into the mixture, and serve immediately. Tip: For extra crispiness, bake the fries before adding.

Crispy fries soak up the spicy, tangy sauce, while the beef stays juicy. Serve it over rice or scoop it up with tortilla chips for a fun twist.

Vegetarian Lomo Saltado with Portobello Mushrooms

Switch up your taco night with this Vegetarian Lomo Saltado starring meaty Portobello mushrooms. It’s a Peruvian stir-fry with a bold, savory kick that’ll have you coming back for seconds.

Ingredients

• Portobello mushrooms – 4 cups, sliced
• Red onion – 1, thinly sliced
• Garlic – 3 cloves, minced
• Soy sauce – 3 tbsp
• White vinegar – 1 tbsp
• Vegetable oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cilantro – ¼ cup, chopped
• French fries – 2 cups, cooked

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced Portobello mushrooms to the skillet. Cook for 5 minutes without stirring to let them brown.
3. Stir mushrooms, then add red onion and minced garlic. Cook for another 3 minutes until onions soften.
4. Pour in soy sauce and white vinegar. Toss to coat evenly. Tip: The acid from the vinegar balances the richness of the mushrooms.
5. Season with salt and black pepper. Stir in chopped cilantro. Tip: Fresh cilantro adds a bright, herby note that cuts through the dish’s umami.
6. Gently fold in cooked French fries. Cook for 2 minutes just to warm through. Tip: The fries soak up the sauce, adding a crispy-yet-tender texture.

Dig into a plate where the mushrooms are juicy, the fries are crispy, and every bite is packed with umami. Serve it over rice or stuff it into a warm tortilla for a fusion twist.

Lomo Saltado Stir Fry with Quinoa

Alright, let’s dive into this flavor-packed Lomo Saltado Stir Fry with Quinoa. A quick, fiery stir fry that’s ready in minutes but tastes like it took hours.

Ingredients

• Beef sirloin – 1 lb, sliced thin
• Red onion – 1, sliced
• Tomato – 1, sliced
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• White vinegar – 1 tbsp
• Quinoa – 1 cup, cooked
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over high heat until shimmering.
2. Add beef sirloin, sear for 2 minutes without stirring to get a good crust.
3. Flip beef, cook for another 2 minutes, then remove from pan. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In the same pan, add remaining 1 tbsp oil, then sauté red onion and garlic for 1 minute until fragrant.
5. Add tomato, cook for 1 minute until slightly softened.
6. Return beef to pan, add soy sauce and vinegar, toss everything together for 30 seconds. Tip: High heat is key for that authentic stir-fry char.
7. Season with salt, give it one final toss, then remove from heat. Tip: Let it rest for a minute before serving to let flavors meld.
8. Serve hot over cooked quinoa.

Lomo Saltado Stir Fry with Quinoa is a juicy, tangy delight with a perfect bite from the quinoa. Try topping it with a fried egg for a breakfast twist or wrapping it in lettuce cups for a low-carb option.

Slow Cooker Lomo Saltado for Busy Weeknights

Unlock the flavors of Peru with minimal effort—this Slow Cooker Lomo Saltado turns a classic into a set-it-and-forget-it weeknight hero.

Ingredients

• Beef sirloin – 1.5 lbs, sliced into strips
• Vegetable oil – 2 tbsp
• Red onion – 1 large, sliced
• Garlic – 3 cloves, minced
• Tomato – 1 large, sliced
• Soy sauce – ¼ cup
• Red wine vinegar – 2 tbsp
• Beef broth – ½ cup
• Frozen fries – 2 cups
• Fresh cilantro – ¼ cup, chopped

Instructions

1. Heat vegetable oil in a skillet over high heat. Sear beef strips for 2 minutes per side until browned. Transfer to slow cooker.
2. In the same skillet, sauté red onion and garlic for 3 minutes until softened. Add to slow cooker.
3. Layer tomato slices over the beef and onions in the slow cooker.
4. Whisk together soy sauce, red wine vinegar, and beef broth. Pour over ingredients in the slow cooker.
5. Cover and cook on low for 6 hours or high for 3 hours.
6. 30 minutes before serving, bake frozen fries according to package instructions until crispy.
7. Stir chopped cilantro into the slow cooker just before serving.

Kick up the comfort with this dish—tender beef meets crispy fries, all soaked in a tangy, umami-rich sauce. Serve it straight from the slow cooker for a communal vibe or plate it up with a side of rice for extra heartiness.

Lomo Saltado Tacos with Avocado Crema

You’ve never had tacos like this before. Lomo Saltado Tacos with Avocado Crema mash up Peruvian stir-fry with Mexican street food for a flavor explosion.

Ingredients

• Beef sirloin – 1 lb
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Garlic – 2 cloves
• Cumin – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable oil – 2 tbsp
• Red onion – 1
• Tomato – 1
• Avocado – 1
• Sour cream – ½ cup
• Lime – 1
• Corn tortillas – 8
• Cilantro – ¼ cup

Instructions

1. Slice the beef sirloin into thin strips.
2. Marinate the beef with soy sauce, red wine vinegar, minced garlic, cumin, salt, and black pepper for 15 minutes.
3. Heat vegetable oil in a pan over high heat. Add the marinated beef and cook for 3-4 minutes until browned. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove the beef from the pan and set aside.
5. In the same pan, add sliced red onion and tomato. Cook for 2 minutes until slightly softened.
6. Return the beef to the pan and toss with the vegetables for 1 minute.
7. For the avocado crema, blend avocado, sour cream, and lime juice until smooth. Tip: Add a pinch of salt to enhance the flavors.
8. Warm the corn tortillas in a dry pan for 30 seconds on each side.
9. Assemble the tacos by placing the beef mixture on tortillas, drizzle with avocado crema, and garnish with cilantro. Tip: Serve immediately for the best texture.

Perfectly balanced with tender beef, creamy avocado, and a hint of lime. Try serving these tacos with a side of crispy sweet potato fries for an unforgettable meal.

Lomo Saltado Pizza with a Crispy Crust

Get ready to revolutionize your pizza night with this fusion masterpiece. Grab your apron—it’s time to blend Peruvian flair with Italian comfort in a dish that’s bold, crispy, and utterly irresistible.

Ingredients

• Pizza dough – 1 lb
• Beef sirloin – 8 oz, thinly sliced
• Red onion – 1, sliced
• Tomato – 1, sliced
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Olive oil – 2 tbsp
• Mozzarella cheese – 1 cup, shredded
• Cilantro – ¼ cup, chopped

Instructions

1. Preheat your oven to 475°F with a pizza stone inside for 30 minutes to ensure a crispy crust.
2. Heat 1 tbsp olive oil in a pan over high heat. Add beef sirloin and cook for 2 minutes until browned but still pink inside. Remove and set aside.
3. In the same pan, add remaining olive oil, red onion, and tomato. Cook for 3 minutes until slightly softened. Stir in soy sauce and red wine vinegar, then return beef to the pan for 1 minute. Remove from heat.
4. Roll out pizza dough on a floured surface to a 12-inch circle. Transfer to a parchment-lined baking sheet.
5. Spread the beef and vegetable mixture over the dough, leaving a 1-inch border. Sprinkle with mozzarella cheese.
6. Bake on the preheated pizza stone for 10-12 minutes until the crust is golden and the cheese is bubbly.
7. Garnish with chopped cilantro immediately after baking for a fresh, herby kick.

Just imagine the crunch of that golden crust against the tender, savory beef and melted cheese. Serve it with a side of aji verde sauce for an extra kick that’ll have everyone asking for seconds.

Lomo Saltado Burger with Sweet Potato Fries

Packed with bold flavors, this Lomo Saltado Burger twists a Peruvian classic into a handheld delight. Pair it with crispy sweet potato fries for a meal that’s both familiar and exciting.

Ingredients

• Ground beef – 1 lb
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Garlic – 2 cloves, minced
• Onion – 1, sliced
• Tomato – 1, sliced
• French fries – 2 cups
• Sweet potato – 1, cut into fries
• Burger buns – 4
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 400°F. Toss sweet potato fries with 1 tbsp vegetable oil and ¼ tsp salt. Spread on a baking sheet. Bake for 20 minutes, flipping halfway, until crispy.
2. Heat 1 tbsp vegetable oil in a pan over medium-high. Add onion and garlic, sauté for 2 minutes until fragrant.
3. Add ground beef, soy sauce, and red wine vinegar. Cook for 5 minutes, breaking into crumbles, until no pink remains.
4. Toast burger buns in the oven for 2 minutes until lightly golden.
5. Assemble burgers: layer beef mixture, tomato slices, and French fries on the bottom bun. Top with the other half.
6. Serve immediately with sweet potato fries on the side. Tip: For extra crispiness, soak sweet potato fries in cold water for 30 minutes before baking. Tip: Let the beef mixture rest for 2 minutes before assembling to absorb flavors. Tip: Use a potato ricer for evenly cut sweet potato fries.

Crunchy sweet potato fries contrast the juicy, umami-packed burger perfectly. Try drizzling with aji amarillo sauce for an extra kick.

Lomo Saltado Pasta with a Creamy Sauce

Unleash a fusion fiesta on your plate with this Lomo Saltado Pasta twist—bold flavors meet creamy comfort in under 30 minutes.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Vegetable oil – 2 tbsp
• Red onion – 1, sliced
• Garlic – 2 cloves, minced
• Tomato – 1, sliced
• Soy sauce – 3 tbsp
• Red wine vinegar – 1 tbsp
• Heavy cream – 1 cup
• Pasta – 8 oz
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat vegetable oil in a large pan over high heat until shimmering, about 1 minute.
2. Add beef sirloin, sear for 2 minutes per side without moving for a perfect crust.
3. Push beef to one side, add red onion and garlic, sauté for 1 minute until fragrant.
4. Stir in tomato, cook for 2 minutes until slightly softened.
5. Pour in soy sauce and red wine vinegar, toss everything together, cook for 1 minute.
6. Reduce heat to medium, add heavy cream, simmer for 3 minutes until slightly thickened.
7. Meanwhile, cook pasta in boiling salted water according to package instructions, drain.
8. Combine pasta with the creamy beef mixture, toss well to coat.
9. Season with salt and black pepper, serve immediately.

Perfectly al dente pasta swirled in a velvety sauce with juicy beef strips—top with fresh cilantro for a pop of color. Pair with a crisp white wine to cut through the richness.

Lomo Saltado Salad with a Lime Vinaigrette

Alright, let’s dive into a dish that’s a total game-changer for your salad game. A Lomo Saltado Salad with a Lime Vinaigrette is your ticket to a flavor-packed meal that’s as easy to make as it is delicious.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Red onion – 1, sliced
• Tomato – 1, sliced
• French fries – 2 cups
• Cilantro – ¼ cup, chopped
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over high heat for 2 minutes until smoking hot.
2. Add 1 tbsp olive oil to the skillet, then the beef sirloin. Cook for 3 minutes without stirring to get a good sear.
3. Stir the beef, add soy sauce, and cook for another 2 minutes until just done. Remove from skillet.
4. In the same skillet, add the remaining olive oil, red onion, and tomato. Cook for 2 minutes until slightly softened.
5. Return the beef to the skillet, add French fries, and toss everything together for 1 minute.
6. In a small bowl, whisk together lime juice, red wine vinegar, salt, and black pepper to make the vinaigrette.
7. Pour the vinaigrette over the beef mixture, add cilantro, and toss to combine.
8. Serve immediately while hot for the best texture and flavor.

Kick back and enjoy the crispy fries mingling with the juicy beef and tangy lime vinaigrette. Perfect as is or piled high on a toasted baguette for a next-level sandwich experience.

Lomo Saltado Spring Rolls with a Peanut Dipping Sauce

Bold flavors collide in this fusion twist on a Peruvian classic—crispy spring rolls stuffed with lomo saltado, dunked in a creamy peanut sauce. It’s a handheld party of textures and tastes that’ll have everyone reaching for more.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Garlic – 2 cloves, minced
• Spring roll wrappers – 10
• Vegetable oil – 2 cups, for frying
• Peanut butter – ½ cup
• Water – ¼ cup
• Lime juice – 1 tbsp

Instructions

1. Marinate beef with soy sauce, red wine vinegar, and garlic for 30 minutes.
2. Heat a pan over high heat, cook beef for 2 minutes per side until browned. Tip: Don’t overcrowd the pan to get a good sear.
3. Lay a spring roll wrapper flat, place 2 tbsp of beef in the center, fold sides, then roll tightly. Tip: Keep wrappers covered with a damp towel to prevent drying.
4. Heat oil to 350°F in a deep pan, fry rolls in batches until golden, about 2 minutes per side. Tip: Use a thermometer for perfect crispiness.
5. Whisk peanut butter, water, and lime juice until smooth for the dipping sauce.

Heavenly crispy outside gives way to juicy, savory beef inside. Serve these rolls with extra sauce for dipping or slice them open to reveal the colorful filling for an Instagram-worthy bite.

Lomo Saltado Quesadillas with Three Cheeses

Craving a fusion twist? These Lomo Saltado Quesadillas mash up Peruvian stir-fry with gooey three-cheese goodness.

Ingredients

• Flank steak – 1 lb
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Garlic – 2 cloves
• Red onion – 1
• Tomato – 1
• Flour tortillas – 4
• Monterey Jack cheese – 1 cup
• Cheddar cheese – 1 cup
• Queso fresco – ½ cup
• Vegetable oil – 2 tbsp

Instructions

1. Slice flank steak into thin strips.
2. Marinate steak with soy sauce, red wine vinegar, and minced garlic for 15 minutes.
3. Heat 1 tbsp oil in a pan over high heat. Add steak, cook for 2 minutes per side. Remove.
4. In same pan, add 1 tbsp oil. Sauté sliced red onion and tomato for 3 minutes.
5. Return steak to pan. Mix well, cook for 1 minute.
6. Heat a clean pan over medium heat. Place tortilla, sprinkle half with cheeses, top with steak mix, fold.
7. Cook quesadilla for 2 minutes per side until golden and cheese melts.
8. Repeat with remaining tortillas and filling.

Just imagine: crispy tortillas hugging juicy steak, melted cheeses, and a tangy kick. Serve with a side of creamy avocado or a spicy mayo dip for extra flair.

Lomo Saltado Empanadas with a Flaky Crust

Yum, you’re about to mash up two classics into one epic bite. These Lomo Saltado Empanadas pack all the stir-fry vibes into a flaky, golden crust—game changer.

Ingredients

• Flour – 2 cups
• Butter – 1/2 cup, cold
• Water – 1/4 cup, ice cold
• Salt – 1/2 tsp
• Beef – 1 lb, thinly sliced
• Onion – 1, sliced
• Tomato – 1, sliced
• Soy sauce – 2 tbsp
• Vinegar – 1 tbsp
• Oil – 2 tbsp

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add water, stirring until dough forms. Chill for 30 minutes.
3. Heat oil in a pan over high heat. Add beef, cook until browned, about 3 minutes. Remove beef, set aside.
4. In the same pan, add onion and tomato. Cook for 2 minutes. Return beef to pan, add soy sauce and vinegar. Cook for another 2 minutes, then remove from heat.
5. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
6. Place 2 tbsp of beef mixture on each circle. Fold dough over filling, press edges to seal. Crimp with a fork.
7. Bake for 20 minutes or until golden brown. Let cool for 5 minutes before serving.

Rich flavors burst through the flaky crust, with the beef staying juicy inside. Serve these empanadas with a side of spicy mayo for an extra kick.

Lomo Saltado Nachos with Homemade Tortilla Chips

Jump into flavor town with these Lomo Saltado Nachos—a Peruvian twist on your favorite snack. Crispy homemade chips meet juicy stir-fry, all loaded up for the ultimate bite.

Ingredients

• Flour tortillas – 4
• Vegetable oil – ½ cup
• Beef sirloin – 1 lb, thinly sliced
• Red onion – 1, sliced
• Tomato – 1, sliced
• Soy sauce – 2 tbsp
• Vinegar – 1 tbsp
• Cilantro – ¼ cup, chopped
• Salt – 1 tsp

Instructions

1. Preheat oven to 350°F. Cut tortillas into triangles.
2. Heat oil in a pan over medium-high heat. Fry tortilla triangles until golden, about 2 minutes per side. Drain on paper towels and salt immediately.
3. Increase heat to high. Add beef to the pan, searing for 1 minute per side. Remove and set aside.
4. In the same pan, sauté onion and tomato for 2 minutes. Tip: Don’t overcrowd the pan to get a good char.
5. Return beef to pan. Add soy sauce and vinegar, stir-frying for another minute. Tip: The sauce should coat the beef lightly, not pool at the bottom.
6. Arrange chips on a baking sheet. Top with beef mixture and cilantro. Bake for 5 minutes to meld flavors. Tip: Serve immediately for the crispiest chips.

Dig into layers of crunch, savor, and spice. Perfect for game day or a bold weeknight upgrade—dive in with both hands.

Lomo Saltado Stuffed Peppers with a Side of Rice

Elevate your dinner game with this fusion twist—juicy Lomo Saltado meets vibrant stuffed peppers, all hugged by fluffy rice.

Ingredients

• Bell peppers – 4
• Beef sirloin – 1 lb, sliced
• Soy sauce – 2 tbsp
• Red onion – 1, sliced
• Tomato – 1, sliced
• Garlic – 2 cloves, minced
• White rice – 2 cups, cooked
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Cut tops off bell peppers; remove seeds. Place on baking tray.
3. Heat oil in pan over high heat. Add beef; cook for 2 minutes until browned.
4. Add onion, tomato, garlic; cook for 3 minutes. Tip: Keep the heat high for a perfect sear.
5. Stir in soy sauce and salt; cook for 1 minute. Remove from heat.
6. Stuff peppers with beef mixture. Bake for 20 minutes until peppers soften.
7. Serve hot with white rice. Tip: Let peppers rest for 5 minutes for easier handling.

Whip this up for a dish that’s bursting with textures—crisp-tender peppers, savory beef, and fluffy rice. Try topping with a fried egg for extra richness.

Lomo Saltado Meatballs in a Rich Tomato Sauce

Fire up your skillet for a twist on a classic that’s bold, saucy, and packed with flavor. These meatballs marry the zest of Lomo Saltado with the comfort of a rich tomato sauce—perfect for dunking.

Ingredients

• Ground beef – 1 lb
• Red onion – 1, finely chopped
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Tomato paste – 2 tbsp
• Beef broth – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat a large skillet over medium-high heat with 1 tbsp olive oil.
2. Combine ground beef, half the chopped onion, minced garlic, soy sauce, red wine vinegar, salt, and black pepper in a bowl. Mix until just combined.
3. Form the mixture into 12 equal-sized meatballs. Tip: Wet your hands to prevent sticking.
4. Add meatballs to the skillet, browning on all sides, about 2 minutes per side. Remove and set aside.
5. In the same skillet, add remaining olive oil and onion. Sauté until translucent, about 3 minutes.
6. Stir in tomato paste, cooking for 1 minute to deepen the flavor.
7. Pour in beef broth, scraping up any browned bits from the pan. Tip: This adds depth to your sauce.
8. Return meatballs to the skillet, simmering in the sauce for 10 minutes, until cooked through. Tip: Cover to keep them juicy.

Meaty and tender, these Lomo Saltado Meatballs soak up the tangy, umami-rich sauce. Serve over crispy fries or with crusty bread to mop up every last drop.

Lomo Saltado Wraps with Fresh Vegetables

Transform your taco night with these Lomo Saltado Wraps—quick, flavorful, and packed with fresh veggies.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Garlic – 2 cloves, minced
• Red bell pepper – 1, sliced
• Red onion – 1, sliced
• Tomato – 1, sliced
• Flour tortillas – 4
• Vegetable oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Marinate beef with soy sauce, red wine vinegar, garlic, and salt for 15 minutes.
2. Heat 1 tbsp oil in a pan over high heat. Add beef, sear for 2 minutes per side. Remove.
3. In the same pan, add remaining oil. Sauté bell pepper and onion for 3 minutes until soft.
4. Return beef to pan. Add tomato, cook for 1 minute.
5. Warm tortillas in a dry pan for 30 seconds each.
6. Divide beef mixture among tortillas. Fold and serve immediately.

Zesty and vibrant, these wraps offer a juicy crunch with every bite. Try drizzling with aji verde for an extra kick.

Lomo Saltado Fried Rice with a Fried Egg on Top

Craving a twist on classic comfort food? This Lomo Saltado Fried Rice with a Fried Egg on Top merges Peruvian flair with your favorite takeout in under 30 minutes.

Ingredients

• White rice – 2 cups, cooked and cooled
• Beef sirloin – 1 lb, thinly sliced
• Soy sauce – 2 tbsp
• Red onion – 1, sliced
• Tomato – 1, sliced
• Vegetable oil – 2 tbsp
• Eggs – 2
• Salt – ½ tsp

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering, about 1 minute.
2. Add beef sirloin, sear for 2 minutes per side until browned. Tip: Don’t overcrowd the pan to get a perfect sear.
3. Push beef to one side, add red onion and tomato, stir-fry for 2 minutes until slightly softened.
4. Mix in cooked rice and soy sauce, stir-fry for 3 minutes until everything is well combined and rice is heated through.
5. In a separate pan, heat remaining 1 tbsp vegetable oil over medium heat. Crack eggs into the pan, fry for 2 minutes until whites are set but yolks are still runny. Tip: Cover the pan for the last 30 seconds to ensure whites are fully cooked.
6. Season eggs with salt, place on top of the fried rice. Tip: For extra flavor, drizzle a little more soy sauce over the eggs before serving.

Every bite is a mix of savory beef, tangy tomatoes, and creamy egg yolk. Serve it straight from the skillet for a rustic, shareable meal that’s as Instagram-worthy as it is delicious.

Lomo Saltado Sliders with Mini Brioche Buns

Zesty meets savory in these Lomo Saltado Sliders—a Peruvian stir-fry twist on your favorite mini sandwich. Grab your mini brioche buns and let’s dive into a flavor-packed bite that’s as fun to make as it is to eat.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Garlic – 2 cloves, minced
• Red onion – 1, sliced
• Tomato – 1, sliced
• Mini brioche buns – 6
• Vegetable oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Marinate beef slices in soy sauce, red wine vinegar, minced garlic, salt, and black pepper for 15 minutes.
2. Heat vegetable oil in a pan over high heat until shimmering, about 1 minute.
3. Add marinated beef to the pan, searing for 2 minutes per side for medium-rare. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove beef from pan, set aside. In the same pan, add sliced red onion and tomato, stir-frying for 3 minutes until slightly softened.
5. Return beef to the pan, tossing with onions and tomatoes for 1 minute to combine flavors. Tip: A splash of water can deglaze the pan, picking up all the tasty bits.
6. Toast mini brioche buns lightly for 1 minute in a dry pan or oven at 350°F until golden. Tip: Brushing the buns with a little butter before toasting adds extra richness.
7. Assemble sliders by piling the beef and vegetable mixture onto the toasted buns.

Lomo Saltado Sliders bring a juicy, tangy punch with every bite, thanks to the tender beef and vibrant veggies. Serve them with a side of crispy sweet potato fries for an unforgettable meal that’s sure to impress.

Lomo Saltado Pot Pie with a Buttery Crust

Revolutionize your dinner game with this fusion twist on comfort food—think juicy stir-fry meets flaky pastry in one epic bake.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Red onion – 1, sliced
• Tomato – 1, sliced
• Soy sauce – 2 tbsp
• White vinegar – 1 tbsp
• Flour – 2 cups
• Butter – 1 cup, cold and cubed
• Salt – 1 tsp
• Ice water – 6 tbsp

Instructions

1. Preheat oven to 375°F.
2. Season beef with salt, then sear in a hot pan over high heat for 2 minutes per side. Remove and set aside.
3. In the same pan, sauté onion and tomato for 3 minutes until softened.
4. Add soy sauce and vinegar, simmer for 2 minutes. Tip: Deglaze the pan to capture all the flavorful bits.
5. Return beef to the pan, toss to combine, then remove from heat.
6. For the crust, mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
7. Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
8. Roll out dough on a floured surface to fit your pie dish.
9. Fill the dish with the beef mixture, then cover with the dough. Crimp edges to seal and cut slits on top.
10. Bake for 30 minutes until golden brown. Tip: Place a baking sheet underneath to catch any drips.

Hearty and rich, the filling’s bold flavors contrast beautifully with the buttery, crisp crust. Serve it straight from the dish for a show-stopping centerpiece at your next gathering.

Lomo Saltado Kebabs with a Chimichurri Sauce

You’ve never had kebabs like this before. Lomo Saltado meets chimichurri in a fusion that’s bold, bright, and begging to be devoured.

Ingredients

• Beef sirloin – 1 lb, cut into 1-inch cubes
• Red onion – 1, cut into 1-inch pieces
• Red bell pepper – 1, cut into 1-inch pieces
• Soy sauce – 2 tbsp
• Red wine vinegar – 1 tbsp
• Garlic – 2 cloves, minced
• Cumin – 1 tsp
• Olive oil – 2 tbsp
• Parsley – ½ cup, finely chopped
• Cilantro – ½ cup, finely chopped
• Lime juice – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a bowl, mix beef, soy sauce, red wine vinegar, garlic, and cumin. Let marinate for 15 minutes.
3. Thread beef, onion, and bell pepper onto skewers alternately.
4. Brush skewers with olive oil. Grill for 10 minutes, turning halfway, until beef is medium-rare.
5. For chimichurri, blend parsley, cilantro, lime juice, olive oil, and salt until smooth.
6. Serve kebabs drizzled with chimichurri sauce.

Expect juicy, charred kebabs with a herby, tangy kick. Perfect over rice or with a side of grilled veggies for a complete meal.

Conclusion

Great flavors await in our roundup of 22 Lomo Saltado recipes, perfect for any event or cozy night in. We’ve gathered a variety of takes on this classic dish to suit every taste. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning your top picks on Pinterest. Happy cooking!