Lomo saltado is the canonical chifa dish: beef strips stir-fried in a wok with red onion, tomato, aji amarillo and soy sauce, served with French fries and white rice.

Lomo saltado emerged from the 1849-1874 Chinese contract-labour wave that settled around Calle Capon in Lima's Barrio Chino. Cantonese wok technique met Peruvian aji and the Spanish-introduced beef and tomato; the French fries arrived in the 20th century. Now the most-ordered Peruvian dish nationwide.

Where to eat Lomo Saltado in Lima

5 editor picks for Lomo Saltado in Lima, ranked by editorial score. All Lima signature dishes · Lomo Saltado across every city.

Make it at home

Serves Serves 230 minEasy

Ingredients

  • 400g sirloin or tenderloin, cut in 1cm strips
  • 1 red onion, cut in thick wedges
  • 2 tomatoes, cut in thick wedges
  • 1 aji amarillo, deseeded and sliced
  • 3 cloves garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 1 tbsp ginger, grated
  • 2 tbsp vegetable oil
  • Coriander, chopped, for garnish
  • 300g potatoes cut in chips and fried
  • Cooked white rice to serve

Method

  1. Heat a wok or large skillet over very high heat until smoking.
  2. Add oil, then beef in one layer. Sear 60 seconds without moving, then toss to seal all sides.
  3. Add garlic, ginger, aji amarillo and onion. Stir-fry 90 seconds until onion is just translucent at the edge.
  4. Add tomato wedges, soy sauce and vinegar. Toss 30 seconds.
  5. Remove from heat immediately. The tomato should hold its shape; the onion should still have crunch.
  6. Plate with chips on the side and rice. Garnish with coriander.

Editor tip. The wok must be smoking hot; cool wok turns it into stew. Sear in batches if your pan is small.

Common allergens: Gluten, Soy.