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Lomo Saltado (Saucy Sirloin Strips)

Delicious Peru Food - Main Dishes

It is almost guaranteed that any given restaurant in Peru will have the famous Lomo Saltado on its menu.

Stemming from a mixture of Chinese and Peruvian cooking and flavoring, this dish is one of my favorites when eating out. It is almost always going to be tasty, although there may be slight differences according to the chef's preference.

lomo saltado Peruvian sirloin strips

Probably the biggest difference when ordering this dish at a restaurant is the grade of beef used. Sirloin is the standard, but...who knows!

What makes this a special dish? It is definitely the sauce - the seasonings, the greens used, and the stir fry type cooking.

lomo saltado Peruvian sirloin strips

This dish is served as a "segundo" or main course and is often accompanied by soup and salad.
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Wash this one down with a Pilsner or other Peruvian Cerveza (beer).

Buen provecho.

lomo saltado Peruvian sirloin strips

Lomo Saltado* (Sirloin Strips Sauce) 

Recipe provided by

One of the best-known Peruvian dishes

Ingredients (serves six):

1 lb of beef tenderloin
3 white potatoes
1 fresh Peruvian yellow chili, seeded (or another mild yellow pepper)1/2 lb of onion

3 tomatoes
3 tablespoons vinegar
1 teaspoon minced garlic
salt and black pepper


  • After cutting the meat into strips about 3/4 inch wide by 3 inches long, saute  in hot oil. Remove from pan when done.
  • Cut the potatoes into French fry size pieces. Fry in the same hot oil and remove.


  • Add salt, pepper, cumin, and garlic to taste and allow to cool slightly.
  • Add the vinegar and heat again to a simmer


  • Cut the chili and onions in strips and add to the sauce along with the meat. Simmer.
  • When the meat is tender, add the fries and tomato (cut in slices.
  • Stir until heated and mixed.
Serve at once. This dish is normally accompanied by white rice.

About this recipe:

The Chinese influence has added greatly to the variety of flavors in the internationally-acclaimed Peruvian cuisine.

Brought over from Macau and Hong Kong in the mid 1800s as contract laborers, thee Chinese were intended to replace the slave labor previously prevalent.

Those who decided to stay at the end of their contract term (little more than slave labor), the mainly male Chinese workers intermarried with the local population or sent home for brides to build new lives in the less restrictive atmosphere of Peru.

Lomo Saltado has the authentic Asian-Peruvian flavor and taste.

Peru has a lot to be thankful to the Chinese and other Asians immigrants who have added a lot to the "ambiente" or special atmosphere of the Peruvian cities...especially the cooking.

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