Let’s spice up your dinner routine! Lomo saltado, Peru’s beloved stir-fry, gets a creative makeover in these 18 recipes. Whether you’re craving quick weeknight meals or want to impress with bold flavors, we’ve got twists that blend tradition with modern flair. Ready to turn up the heat? Dive in and discover your new favorite dish!
Classic Peruvian Lomo Saltado with Aji Amarillo
Oozing with sizzling steak strips, tangy tomatoes, and fiery aji amarillo, this Peruvian stir-fry is a flavor bomb waiting to explode in your kitchen. Grab your wok—we’re making lomo saltado in under 30 minutes flat. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs sirloin steak, sliced into 1/4-inch strips
– 3 tbsp soy sauce
– 2 tbsp white vinegar
– 1 tbsp aji amarillo paste
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp black pepper
– 2 tbsp vegetable oil, divided
– 1 large red onion, sliced into 1/2-inch wedges
– 2 large tomatoes, sliced into 1/2-inch wedges
– 1/4 cup fresh cilantro, chopped
– 4 cups cooked white rice
– 1 tbsp lime juice
Instructions
1. Combine 1.5 lbs sirloin steak strips, 3 tbsp soy sauce, 2 tbsp white vinegar, 1 tbsp aji amarillo paste, 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp black pepper in a bowl. Marinate for 10 minutes at room temperature.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the marinated steak strips in a single layer. Sear for 2 minutes without stirring to develop a brown crust.
4. Flip the steak strips and cook for 1 more minute until browned but still pink inside. Transfer to a plate.
5. Add 1 tbsp vegetable oil to the same wok. Heat for 30 seconds over high heat.
6. Add 1 large red onion wedges. Stir-fry for 2 minutes until slightly softened but still crisp.
7. Add 2 large tomato wedges. Stir-fry for 1 minute until tomatoes just begin to release juices.
8. Return the cooked steak and any accumulated juices to the wok. Toss everything together for 30 seconds to combine.
9. Remove from heat. Stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice.
10. Serve immediately over 4 cups cooked white rice.
Dive into tender, juicy steak strips coated in that addictive aji amarillo sauce—it’s spicy, tangy, and utterly craveable. The tomatoes and onions stay crisp-tender, adding fresh bursts to each bite. For a fun twist, stuff the mixture into warm tortillas or pile it over crispy french fries instead of rice.
Lomo Saltado Stir-Fry with Red Wine Reduction
Buckle up for a flavor explosion that blends Peruvian tradition with weeknight ease. This Lomo Saltado Stir-Fry gets a luxe upgrade with a rich red wine reduction, creating a saucy, savory masterpiece ready in under 30 minutes. It’s the ultimate high-reward, low-effort dinner that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1.5 lbs sirloin steak, cut into 1-inch strips
– 3 tbsp soy sauce, divided
– 2 tbsp red wine vinegar
– 1 tsp ground cumin
– 3 tbsp vegetable oil, divided
– 1 large red onion, sliced into 1/2-inch strips
– 2 large tomatoes, cut into wedges
– 1 tbsp cornstarch mixed with 2 tbsp water
– 1/4 cup chopped fresh cilantro
– Cooked white rice, for serving
Instructions
1. In a bowl, combine steak strips with 2 tbsp soy sauce, red wine vinegar, and cumin. Let marinate for 5 minutes.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add marinated steak in a single layer and sear undisturbed for 2 minutes to develop a brown crust.
4. Flip steak strips and cook for another 2 minutes until browned on all sides. Transfer to a plate.
5. Add remaining 1 tbsp oil to the same skillet over medium-high heat.
6. Add sliced red onion and cook for 3 minutes, stirring occasionally, until slightly softened.
7. Add tomato wedges and minced garlic, cooking for 2 minutes until tomatoes begin to release juices.
8. Pour red wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Bring wine to a boil, then reduce heat to medium and simmer for 4 minutes until reduced by half.
10. Stir in remaining 1 tbsp soy sauce and the cornstarch slurry. Cook for 1 minute until sauce thickens.
11. Return cooked steak and any accumulated juices to the skillet, tossing to coat in the sauce.
12. Remove from heat and stir in chopped cilantro.
Forget boring stir-fries—this dish delivers tender beef with a glossy, deeply savory sauce that clings to every bite. The red wine reduction adds a sophisticated richness that balances the bright acidity from the tomatoes and vinegar. Serve it piled high over fluffy rice to soak up every last drop of that incredible sauce.
Garlic Butter Lomo Saltado with Crispy Fries
You won’t believe how this Peruvian stir-fry gets a garlic butter glow-up. Grab your skillet—we’re making Lomo Saltado with crispy fries that’ll crush your takeout cravings.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs sirloin steak, sliced into thin strips
– 4 medium russet potatoes, cut into ½-inch fries
– 2 tbsp vegetable oil
– 1 large red onion, sliced
– 2 medium tomatoes, sliced into wedges
– 4 cloves garlic, minced
– ¼ cup soy sauce
– 2 tbsp red wine vinegar
– 4 tbsp unsalted butter
– 2 tbsp fresh cilantro, chopped
– 1 tsp ground cumin
– ½ tsp black pepper
– ½ tsp salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the potato fries with 1 tbsp vegetable oil, ½ tsp salt, and ¼ tsp black pepper on the baking sheet.
3. Bake the fries for 20–25 minutes, flipping halfway, until golden and crispy.
4. Pat the steak strips dry with paper towels to ensure a good sear.
5. Heat a large skillet or wok over high heat and add 1 tbsp vegetable oil.
6. Sear the steak strips for 2–3 minutes until browned, then remove and set aside.
7. In the same skillet, add the sliced red onion and cook for 3–4 minutes until softened.
8. Add the tomato wedges and cook for 2 minutes until slightly tender.
9. Stir in the minced garlic and ground cumin, cooking for 30 seconds until fragrant.
10. Return the steak to the skillet and pour in the soy sauce and red wine vinegar.
11. Cook for 2 minutes, stirring constantly, to let the sauce reduce slightly.
12. Add the unsalted butter and remaining ¼ tsp black pepper, stirring until melted and combined.
13. Remove from heat and fold in the chopped cilantro.
14. Serve the garlic butter steak mixture hot over the crispy baked fries.
Vibrant and sizzling, this dish delivers tender steak with a rich, buttery sauce that clings to every fry. The crispy potatoes soak up the savory juices, creating a perfect bite every time—try topping it with a fried egg for an extra indulgent twist.
Spicy Soy-Glazed Lomo Saltado with Bell Peppers
Outrageously good fusion alert! This Peruvian stir-fry gets a fiery Asian twist with a sticky soy glaze. Grab your wok—we’re making restaurant-quality lomo saltado in 30 minutes flat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs sirloin steak, sliced into thin strips
– 2 tbsp vegetable oil
– 1 large red onion, sliced
– 2 bell peppers (1 red, 1 yellow), sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sriracha
– 1/2 tsp ground cumin
– 1/4 cup fresh cilantro, chopped
– Cooked white rice, for serving
Instructions
1. Pat the sirloin steak strips completely dry with paper towels.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering (about 400°F).
3. Add half the steak strips in a single layer—don’t overcrowd. Sear for 90 seconds without moving.
4. Flip each steak strip and sear for another 60 seconds until browned. Transfer to a plate.
5. Repeat with remaining steak strips using the same method.
6. Add remaining 1 tbsp oil to the hot wok.
7. Add sliced red onion and bell peppers. Stir-fry for 3-4 minutes until slightly charred but still crisp.
8. Add minced garlic and grated ginger. Stir-fry for 45 seconds until fragrant.
9. Return all seared steak strips to the wok.
10. In a small bowl, whisk together soy sauce, rice vinegar, honey, sriracha, and ground cumin.
11. Pour the sauce mixture over the steak and vegetables.
12. Toss everything together vigorously for 1-2 minutes until the sauce thickens and coats everything evenly.
13. Remove from heat and stir in chopped cilantro.
14. Serve immediately over hot white rice.
Zesty, sticky sauce clings to tender steak and crisp-tender peppers. The ginger-garlic kick balances the sweet-spicy glaze perfectly. For a fun twist, stuff the mixture into warm flour tortillas with avocado slices.
Lomo Saltado Tacos with Fresh Lime Crema
Craving a fusion fiesta? Combine Peruvian stir-fry with taco night for a bold, savory-sweet explosion. Crispy fries meet juicy steak, all wrapped in warm tortillas with a zesty lime crema that cuts through the richness perfectly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp white vinegar
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 2 tbsp vegetable oil
– 1 large red onion, sliced
– 1 large tomato, sliced
– 1 jalapeño, sliced
– 2 cups frozen French fries
– 8 small flour tortillas
– 1/2 cup sour cream
– 2 tbsp fresh lime juice
– 1/4 cup chopped cilantro
– Salt
Instructions
1. Preheat your oven to 425°F and spread the frozen French fries on a baking sheet in a single layer. Bake for 15-20 minutes until golden and crispy, flipping halfway through.
2. While fries bake, combine the sliced flank steak, soy sauce, white vinegar, minced garlic, ground cumin, and smoked paprika in a bowl. Toss to coat evenly and let marinate for 10 minutes.
3. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the marinated steak and cook for 3-4 minutes until browned, stirring occasionally. Remove steak from skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp vegetable oil. Add sliced red onion and cook for 2 minutes until slightly softened. Add sliced tomato and jalapeño, cooking for another 2 minutes until vegetables are tender but still crisp.
5. Return the cooked steak to the skillet with the vegetables. Add the baked French fries and toss everything together for 1 minute to combine.
6. In a small bowl, mix sour cream, fresh lime juice, and chopped cilantro until smooth to create the lime crema.
7. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Assemble tacos by filling each warm tortilla with the steak-fry mixture, then drizzle generously with the lime crema. Sprinkle with salt to finish.
Perfectly balanced, these tacos offer a crunchy, savory bite with a bright, creamy finish from the lime crema. Serve them immediately while hot, or let guests build their own for a fun, interactive meal that’s sure to impress.
Lomo Saltado Fried Rice with Scallions
Mash up two comfort classics for a weeknight win. This Peruvian-Chinese fusion dish swaps rice for fries in a sizzling stir-fry. Get ready for crispy, savory, and seriously satisfying bites.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs sirloin steak, thinly sliced
– 1.5 cups long-grain white rice, cooked and cooled
– 2 tbsp vegetable oil, divided
– 1 large red onion, sliced
– 2 medium tomatoes, sliced
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp white vinegar
– 1 tsp ground cumin
– 4 scallions, chopped
– Salt to taste
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
2. Add sliced sirloin steak in a single layer and sear without moving for 2 minutes to develop a brown crust.
3. Flip steak pieces and cook for another 1 minute until browned but still pink inside, then transfer to a plate.
4. Add remaining 1 tbsp oil to the same skillet and reduce heat to medium-high.
5. Add sliced red onion and cook for 3 minutes, stirring occasionally, until slightly softened.
6. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
7. Add sliced tomatoes and cook for 2 minutes until they begin to release their juices.
8. Return the seared steak and any accumulated juices to the skillet.
9. Add soy sauce, white vinegar, and ground cumin, stirring to coat everything evenly.
10. Add cooked and cooled rice, breaking up any clumps with a spatula.
11. Cook for 4-5 minutes, stirring frequently, until rice is heated through and slightly crispy in spots.
12. Stir in chopped scallions and cook for 1 final minute.
13. Taste and add salt only if needed, as soy sauce provides plenty of seasoning.
Perfectly balanced between tender steak and crispy rice, each bite delivers umami richness with bright acidity. Serve immediately in shallow bowls, or for extra flair, top with a fried egg and extra scallions for a complete meal.
Smoky Chipotle Lomo Saltado with Sweet Potatoes
Kick your weeknight dinner into high gear with this Peruvian stir-fry remix. Smoky chipotle meets tender steak and crispy sweet potatoes in a dish that’s ready to dominate your feed. Grab your skillet and let’s fire it up.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs flank steak, sliced into 1/2-inch strips
– 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
– 1 large red onion, sliced into 1/4-inch strips
– 2 large tomatoes, sliced into 1/4-inch wedges
– 3 tbsp vegetable oil, divided
– 3 tbsp soy sauce
– 2 tbsp white vinegar
– 2 tbsp chipotle peppers in adobo sauce, minced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped
– 4 cups cooked white rice
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tablespoon of vegetable oil, then spread them in a single layer on the baking sheet.
3. Roast the sweet potatoes for 20 minutes, flipping halfway through, until they are crispy and fork-tender.
4. While the sweet potatoes roast, pat the flank steak strips completely dry with paper towels to ensure a good sear.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
6. Add the steak strips in a single layer, working in batches if needed to avoid crowding, and sear for 2 minutes per side until browned.
7. Transfer the seared steak to a clean plate and set aside.
8. Reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil to the same skillet.
9. Add the sliced red onion and cook for 3 minutes, stirring frequently, until it begins to soften.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Add the tomato wedges, minced chipotle peppers, ground cumin, and black pepper to the skillet.
12. Cook the mixture for 3 minutes, stirring gently, until the tomatoes start to break down.
13. Pour the soy sauce and white vinegar into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
14. Return the seared steak and any accumulated juices to the skillet, stirring to coat everything in the sauce.
15. Add the roasted sweet potatoes to the skillet and toss gently to combine, heating through for 1 minute.
16. Remove the skillet from the heat and stir in the chopped fresh cilantro.
Make this your new go-to for a flavor-packed dinner. The tender steak and crispy sweet potatoes soak up the smoky, tangy sauce perfectly. Serve it piled high over fluffy white rice for a complete meal that’s as vibrant as it is satisfying.
Lomo Saltado Quesadillas with Oaxaca Cheese
Elevate your taco Tuesday with this Peruvian-Mexican mashup. Marinate juicy steak in zesty spices, sizzle it with peppers and onions, then melt it all into a cheesy, crispy quesadilla. Your taste buds won’t know what hit them.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 8 flour tortillas (8-inch)
- 2 cups shredded Oaxaca cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- In a bowl, combine the sliced flank steak, soy sauce, red wine vinegar, cumin, smoked paprika, and black pepper. Let it marinate for 15 minutes at room temperature.
- Heat 1 tablespoon of vegetable oil in a large skillet over high heat until shimmering, about 1 minute.
- Add the marinated steak to the skillet in a single layer. Cook without stirring for 2 minutes to develop a sear.
- Flip the steak and cook for another 2 minutes until browned but still slightly pink inside. Transfer to a plate.
- Add the remaining 1 tablespoon of vegetable oil to the same skillet. Tip: Using the same skillet builds flavor from the steak drippings.
- Add the sliced red bell pepper and onion. Cook over high heat, stirring occasionally, for 4-5 minutes until softened and charred at the edges.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Return the cooked steak to the skillet with the vegetables. Stir to combine and remove from heat.
- Heat a clean skillet or griddle over medium heat. Place one flour tortilla in the skillet.
- Sprinkle 1/4 cup of shredded Oaxaca cheese evenly over the tortilla. Tip: Spread the cheese to the edges for maximum melt and crispiness.
- Spoon a generous portion of the steak and vegetable mixture over half of the tortilla.
- Sprinkle another 1/4 cup of Oaxaca cheese over the steak mixture.
- Fold the empty half of the tortilla over the filling. Press down gently with a spatula.
- Cook for 2-3 minutes until the bottom is golden brown and crispy. Tip: Check for browning by lifting an edge with the spatula.
- Carefully flip the quesadilla using the spatula. Cook for another 2-3 minutes until the second side is golden brown and the cheese is fully melted.
- Transfer to a cutting board and repeat with the remaining tortillas, cheese, and filling.
- Cut each quesadilla into wedges. Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side.
Delight in the crispy, golden tortilla giving way to the juicy, savory steak and melted Oaxaca cheese. The charred peppers and onions add a sweet smokiness, while a squeeze of lime brightens every bite. Serve these straight from the skillet with a side of creamy avocado crema for dipping.
Lomo Saltado Sliders with Caramelized Onions
Let’s skip the small talk and jump straight into these flavor-packed sliders. Lomo saltado gets a fun, handheld twist—think juicy steak, crispy fries, and sweet caramelized onions all hugged by soft slider buns. It’s a Peruvian-American mashup that’s perfect for game day or a quick weeknight win.
Serving: 8 sliders | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced against the grain
– 2 tbsp soy sauce
– 1 tbsp red wine vinegar
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 2 tbsp vegetable oil, divided
– 2 large yellow onions, thinly sliced
– 1 tsp granulated sugar
– 1/4 cup water
– 8 slider buns
– 1 cup frozen French fries, cooked according to package directions
– 1/4 cup fresh cilantro, chopped
Instructions
1. In a medium bowl, combine the sliced flank steak, soy sauce, red wine vinegar, minced garlic, ground cumin, and smoked paprika. Toss to coat evenly and let marinate for 10 minutes at room temperature.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and granulated sugar, stirring to coat.
3. Cook the onions for 15–20 minutes, stirring occasionally, until they turn golden brown and caramelized. Add 1/4 cup water to deglaze the pan, scraping up any browned bits, then remove onions and set aside.
4. In the same skillet, heat the remaining 1 tablespoon of vegetable oil over high heat. Add the marinated steak in a single layer, working in batches if needed to avoid overcrowding.
5. Sear the steak for 2–3 minutes per side until browned and cooked to medium-rare (internal temperature of 135°F). Tip: Do not move the steak for the first minute to develop a good crust.
6. Return all cooked steak and any juices to the skillet. Add the cooked French fries and caramelized onions, tossing gently to combine and heat through for 1–2 minutes.
7. Toast the slider buns lightly in a toaster or under a broiler for 1–2 minutes until golden. Tip: Watch closely to prevent burning.
8. Assemble the sliders by spooning the steak mixture onto the bottom buns, topping with chopped fresh cilantro, and covering with the top buns. Serve immediately.
9. Vibrant and satisfying, these sliders deliver a crispy, juicy bite with a hint of smokiness from the paprika. For a creative twist, drizzle with a spicy aji amarillo mayo or serve alongside a simple tomato-cucumber salad to cut through the richness.
Lomo Saltado Nachos with Avocado Salsa
Craving a fusion fiesta? Combine Peruvian lomo saltado with classic nachos for a bold, shareable feast. This mashup layers crispy tortilla chips with marinated steak, sautéed veggies, and melty cheese—topped with a zesty avocado salsa for the ultimate crowd-pleaser.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp white vinegar
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tbsp vegetable oil
– 1 red onion, sliced
– 1 red bell pepper, sliced
– 1 tomato, chopped
– 8 oz tortilla chips
– 1 cup shredded Monterey Jack cheese
– 1 avocado, diced
– 1/4 cup chopped cilantro
– 1 lime, juiced
– 1 jalapeño, seeded and minced
Instructions
1. In a bowl, combine 1 lb flank steak, 2 tbsp soy sauce, 1 tbsp white vinegar, 2 cloves minced garlic, and 1 tsp ground cumin. Marinate for 15 minutes at room temperature.
2. Preheat oven to 400°F. Arrange 8 oz tortilla chips in a single layer on a baking sheet.
3. Heat 1 tbsp vegetable oil in a large skillet over high heat until shimmering, about 1 minute.
4. Add the marinated steak to the skillet. Cook for 3–4 minutes, stirring occasionally, until browned and cooked through. Remove steak and set aside.
5. In the same skillet, add 1 sliced red onion and 1 sliced red bell pepper. Sauté for 4–5 minutes until softened and slightly charred.
6. Return the cooked steak to the skillet. Add 1 chopped tomato and cook for 1 minute, stirring to combine.
7. Spoon the steak mixture evenly over the tortilla chips on the baking sheet.
8. Sprinkle 1 cup shredded Monterey Jack cheese over the top. Bake at 400°F for 5–7 minutes until the cheese is melted and bubbly.
9. While baking, make the avocado salsa: In a bowl, combine 1 diced avocado, 1/4 cup chopped cilantro, juice of 1 lime, and 1 minced jalapeño. Gently mix until combined.
10. Remove the nachos from the oven. Top with the avocado salsa and serve immediately.
Get ready for a textural explosion—crispy chips meet juicy steak and creamy avocado salsa. The savory soy-marinated beef pairs perfectly with the bright, tangy salsa, making every bite irresistible. Serve these nachos straight from the baking sheet for a fun, interactive meal that’s sure to disappear fast.
Lomo Saltado Empanadas with Chimichurri Dip
Fusing Peruvian flair with handheld convenience, these Lomo Saltado Empanadas pack a punch. Sauté marinated steak strips with onions and tomatoes, then tuck the savory filling into flaky pastry pockets. Serve them hot with a vibrant chimichurri dip for a flavor explosion in every bite.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb sirloin steak, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp red wine vinegar
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 2 tbsp vegetable oil
– 1 large red onion, sliced
– 2 medium tomatoes, sliced
– 1/4 cup fresh cilantro, chopped
– 12 empanada dough discs (store-bought or homemade)
– 1 egg, beaten
– 1 cup fresh parsley, packed
– 1/4 cup fresh oregano leaves
– 3 cloves garlic
– 1/4 cup red wine vinegar
– 1/2 cup olive oil
– 1/2 tsp red pepper flakes
– 1/2 tsp salt
Instructions
1. In a bowl, combine soy sauce, 1 tbsp red wine vinegar, 2 minced garlic cloves, cumin, and smoked paprika. Add sliced steak, toss to coat, and marinate for 15 minutes at room temperature.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add marinated steak and cook for 3-4 minutes until browned, stirring occasionally.
3. Add sliced red onion to the skillet and cook for 2 minutes until slightly softened. Tip: Don’t overcrowd the pan to ensure proper browning.
4. Add sliced tomatoes and cook for 1-2 minutes until they release their juices. Remove from heat and stir in chopped cilantro.
5. Preheat oven to 400°F and line a baking sheet with parchment paper.
6. Place empanada dough discs on a clean surface. Spoon 2 tbsp of the steak mixture onto the center of each disc.
7. Brush edges of each disc with beaten egg. Fold dough over filling to create a half-moon shape, pressing edges to seal. Tip: Use a fork to crimp edges for a tight seal.
8. Arrange empanadas on the prepared baking sheet. Brush tops with remaining beaten egg. Bake for 18-20 minutes until golden brown and crispy.
9. While empanadas bake, make chimichurri: In a food processor, combine parsley, oregano, 3 garlic cloves, 1/4 cup red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until finely chopped but not pureed, about 10 pulses. Tip: Let chimichurri sit for 10 minutes to allow flavors to meld.
10. Remove empanadas from oven and let cool for 5 minutes before serving with chimichurri dip.
Vibrant and satisfying, these empanadas feature a crispy, flaky crust that gives way to a juicy, savory filling with tender steak and caramelized vegetables. The bright, herbaceous chimichurri cuts through the richness perfectly—try serving them as a game-day appetizer or pairing with a simple green salad for a complete meal.
Lomo Saltado Pizza with Mozzarella and Aji Panca
Ditch the delivery—this Peruvian-Chinese-Italian mashup brings steakhouse vibes straight to your kitchen. Think juicy strips of marinated steak, crispy fries, and melty mozzarella piled onto a golden crust, all kissed with smoky aji panca. It’s the fusion pizza you didn’t know you needed.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound sirloin steak, thinly sliced
– 2 tablespoons soy sauce
– 2 tablespoons white vinegar
– 2 cloves garlic, minced
– 1 tablespoon aji panca paste
– 1 tablespoon vegetable oil
– 1 large red onion, sliced
– 1 large tomato, sliced
– 2 cups frozen french fries
– 1 pound pizza dough
– 1 cup pizza sauce
– 2 cups shredded mozzarella cheese
– 2 tablespoons chopped cilantro
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. In a bowl, combine the sirloin steak, soy sauce, white vinegar, minced garlic, and aji panca paste; let marinate for 15 minutes.
3. Heat vegetable oil in a large skillet over high heat until shimmering, about 1 minute.
4. Add the marinated steak to the skillet and cook for 2–3 minutes per side until browned but still pink inside; remove and set aside.
5. In the same skillet, add the sliced red onion and tomato; cook for 3–4 minutes until softened.
6. Cook the frozen french fries according to package instructions until crispy, then set aside.
7. On a floured surface, stretch the pizza dough into a 12-inch round.
8. Spread the pizza sauce evenly over the dough, leaving a ½-inch border.
9. Sprinkle 1 cup of shredded mozzarella cheese over the sauce.
10. Arrange the cooked steak, onion-tomato mixture, and french fries on top.
11. Top with the remaining 1 cup of mozzarella cheese.
12. Transfer the pizza to the preheated stone or baking sheet and bake for 10–12 minutes until the crust is golden and cheese is bubbly.
13. Remove from the oven and sprinkle with chopped cilantro.
14. Let the pizza rest for 2 minutes before slicing.
15. Use a pizza cutter to slice into 8 pieces.
Unleash a riot of textures: the crisp crust gives way to tender steak and gooey cheese, while the fries add a fun crunch. Serve it straight from the oven with extra aji panca on the side for dipping, or pair it with a cold beer to balance the smoky heat.
Lomo Saltado Stuffed Peppers with Quinoa
Whip up a fusion feast that’s seriously crave-worthy. This Peruvian-Chinese mashup packs bold flavor into every bite—think juicy steak, crispy fries, and fluffy quinoa all stuffed into sweet peppers. Get ready to level up your weeknight dinner game.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 large bell peppers
– 1 lb sirloin steak, sliced into thin strips
– 1 cup quinoa
– 2 cups water
– 2 tbsp olive oil
– 1 medium red onion, sliced
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp white vinegar
– 1 cup frozen French fries
– 1 medium tomato, chopped
– 1 tbsp fresh cilantro, chopped
– Salt to taste
Instructions
1. Preheat your oven to 400°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish and bake for 15 minutes until slightly softened.
4. Rinse the quinoa under cold water in a fine-mesh strainer to remove bitterness.
5. In a medium saucepan, combine the quinoa and 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
6. Heat 1 tbsp olive oil in a large skillet over high heat.
7. Add the sirloin steak strips and sear for 3-4 minutes until browned on all sides, then remove from the skillet and set aside.
8. In the same skillet, add the remaining 1 tbsp olive oil and sauté the red onion and garlic for 2-3 minutes until fragrant.
9. Add the soy sauce and white vinegar to the skillet, stirring to deglaze the pan.
10. Return the steak to the skillet, add the chopped tomato, and cook for 2 minutes until the tomato softens.
11. Bake the frozen French fries according to package instructions until crispy, about 15-20 minutes at 400°F.
12. Fluff the cooked quinoa with a fork and mix it into the skillet with the steak mixture.
13. Gently fold in the baked French fries and chopped cilantro.
14. Stuff the baked bell peppers with the quinoa and steak mixture, packing it tightly.
15. Bake the stuffed peppers at 400°F for 10 minutes until heated through.
Just savor that perfect combo of tender steak, fluffy quinoa, and crispy fries all hugged by sweet peppers. The soy-vinegar sauce adds a tangy kick that makes every mouthful pop. Serve these beauties with a side of creamy avocado or a zesty lime crema for an extra flavor boost.
Lomo Saltado Pasta with Creamy Rocoto Sauce
Mash up Peruvian and Italian flavors with this fusion dish that’s guaranteed to blow up your feed. Sear marinated steak strips, toss with pasta and a creamy rocoto sauce, and top with crispy fries for a viral-worthy dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb flank steak, cut into thin strips
– 2 tbsp soy sauce
– 1 tbsp red wine vinegar
– 1 red onion, sliced
– 1 red bell pepper, sliced
– 12 oz fettuccine pasta
– 1 cup heavy cream
– 2 tbsp rocoto pepper paste
– 1 cup frozen French fries
– Salt to taste
– Fresh cilantro, chopped for garnish
Instructions
1. In a bowl, combine flank steak strips with soy sauce, red wine vinegar, and minced garlic. Marinate for 10 minutes.
2. Heat vegetable oil in a large skillet over high heat until shimmering. Add marinated steak strips and sear for 2–3 minutes per side until browned. Remove steak and set aside.
3. In the same skillet, add sliced red onion and red bell pepper. Sauté over medium-high heat for 5 minutes until softened.
4. Meanwhile, cook fettuccine pasta according to package instructions in salted boiling water until al dente, about 8–10 minutes. Drain and set aside.
5. Bake frozen French fries in a preheated oven at 425°F for 15–20 minutes until crispy and golden brown.
6. In the skillet with onions and peppers, pour in heavy cream and rocoto pepper paste. Stir over medium heat for 3–4 minutes until the sauce thickens slightly.
7. Add cooked pasta and seared steak strips to the skillet. Toss everything together for 2 minutes until well coated and heated through.
8. Season with salt as needed, then divide the pasta mixture among serving plates.
9. Top each serving with crispy French fries and garnish with fresh chopped cilantro.
Rely on the creamy rocoto sauce to deliver a spicy kick that balances the savory steak and tender pasta. The fries add a satisfying crunch, making each bite a textural adventure—serve it family-style for a fun, interactive meal that’s perfect for sharing on social media.
Lomo Saltado Burgers with Spicy Mayo
A Peruvian classic gets a juicy American twist—swap the stir-fry for a bun and fire up the grill. Imagine tender steak strips, crispy fries, and a spicy mayo kick, all smashed between a toasted brioche. It’s a flavor bomb that’ll have you skipping the takeout line.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, sliced into thin strips
– 2 tbsp soy sauce
– 1 tbsp white vinegar
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 tbsp vegetable oil
– 1 large red onion, sliced
– 1 large tomato, sliced
– 2 cups frozen French fries
– 4 brioche buns
– ½ cup mayonnaise
– 1 tbsp sriracha sauce
– ¼ cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Preheat oven to 425°F and spread frozen French fries on a baking sheet in a single layer. Bake for 15–20 minutes until golden and crispy, flipping halfway through for even browning.
2. In a bowl, combine sliced flank steak with soy sauce, white vinegar, ground cumin, and smoked paprika. Let marinate for 10 minutes at room temperature to boost flavor absorption.
3. Heat vegetable oil in a large skillet over high heat until shimmering, about 1–2 minutes. Add marinated steak strips and sear for 2–3 minutes per side until browned but still pink inside.
4. Push steak to one side of the skillet. Add sliced red onion and tomato to the empty side, cooking for 2–3 minutes until slightly softened but still crisp.
5. Toast brioche buns in the oven or a toaster for 1–2 minutes until lightly golden—this prevents sogginess from the juicy fillings.
6. In a small bowl, mix mayonnaise and sriracha sauce until smooth to create the spicy mayo.
7. Assemble burgers: Spread spicy mayo on both halves of each toasted bun. Layer steak strips, cooked onions and tomatoes, and a handful of baked French fries on the bottom bun. Sprinkle with fresh cilantro and a pinch of salt.
8. Top with the other bun half and press gently to hold everything together. Serve immediately while hot.
Kick back and savor the crunch of fries against the tender steak, all wrapped in a soft, buttery bun. The spicy mayo adds a creamy heat that ties the Peruvian-inspired flavors together perfectly—try stacking extra fries on the side for a messy, shareable feast.
Lomo Saltado Spring Rolls with Sweet Chili Sauce
Lomo saltado gets a crispy makeover in these fusion spring rolls. Imagine tender steak, charred peppers, and savory soy sauce wrapped tight and fried golden. Dip them in sweet chili sauce for a flavor explosion that’s seriously addictive.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced
– 1 red bell pepper, sliced into thin strips
– 1 yellow onion, sliced into thin strips
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp white vinegar
– 1 tsp ground cumin
– 1/2 tsp black pepper
– 2 tbsp vegetable oil, divided
– 12 spring roll wrappers
– 1 egg, beaten
– 1 cup sweet chili sauce
– Vegetable oil for frying
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced flank steak to the skillet and cook undisturbed for 2 minutes to develop a sear.
3. Flip the steak and cook for another 2 minutes until browned but still slightly pink inside.
4. Transfer the steak to a plate, leaving any juices in the skillet.
5. Add the remaining 1 tbsp vegetable oil to the skillet and heat for 30 seconds.
6. Add sliced red bell pepper and yellow onion, cooking for 4 minutes until slightly charred at the edges.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Return the steak to the skillet and add soy sauce, white vinegar, ground cumin, and black pepper.
9. Toss everything together and cook for 1 minute, then remove from heat and let cool for 10 minutes.
10. Lay a spring roll wrapper on a clean surface with one corner pointing toward you.
11. Place 2 tbsp of the cooled filling in the center of the wrapper.
12. Fold the bottom corner over the filling, then fold in the sides tightly.
13. Brush the top corner with beaten egg and roll up firmly to seal.
14. Repeat with remaining wrappers and filling.
15. Heat 2 inches of vegetable oil in a deep pot to 350°F, using a thermometer to check.
16. Fry 3-4 spring rolls at a time for 3-4 minutes, turning occasionally, until golden brown and crispy.
17. Drain on a wire rack or paper towels.
18. Serve immediately with sweet chili sauce for dipping.
Ready to devour? The wrappers shatter with each bite, revealing juicy steak and smoky veggies inside. For a fun twist, slice them into bite-sized pieces and skewer with toothpicks as party appetizers—the sweet chili sauce clings perfectly to every crispy edge.
Lomo Saltado Lettuce Wraps with Peanuts
Lomo saltado gets a fresh twist with these lettuce wraps. Load crispy lettuce cups with savory stir-fried steak, peppers, and onions, then top with crunchy peanuts for a satisfying crunch. This Peruvian-inspired dish comes together in minutes for a vibrant weeknight meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 2 tbsp soy sauce
– 2 tbsp white vinegar
– 1 tbsp vegetable oil
– 1 red bell pepper, sliced into strips
– 1 yellow onion, sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 head iceberg lettuce, leaves separated
– ¼ cup roasted peanuts, chopped
– 2 tbsp fresh cilantro, chopped
Instructions
1. In a medium bowl, combine sliced flank steak with soy sauce and white vinegar. Marinate for 10 minutes at room temperature.
2. Heat vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add marinated steak to the hot skillet in a single layer. Cook without stirring for 2 minutes to develop a sear.
4. Flip steak pieces and cook for another 2 minutes until browned on both sides. Transfer steak to a clean plate.
5. In the same skillet, add sliced red bell pepper and yellow onion. Cook over high heat for 4 minutes, stirring occasionally, until vegetables are slightly charred but still crisp.
6. Add minced garlic and ground cumin to the skillet. Cook for 30 seconds until fragrant.
7. Return cooked steak to the skillet with vegetables. Toss everything together for 1 minute to combine flavors.
8. Arrange iceberg lettuce leaves on a serving platter. Spoon the steak and vegetable mixture evenly among the lettuce cups.
9. Top each lettuce wrap with chopped roasted peanuts and fresh cilantro.
10. Serve immediately while the steak mixture is hot and the lettuce is crisp.
Ready to devour? The warm, savory steak contrasts beautifully with the cool, crisp lettuce, while peanuts add a satisfying crunch to every bite. For a fun twist, set up a DIY wrap station with extra toppings like lime wedges or avocado slices.
Lomo Saltado Meatballs in Tomato-Cilantro Broth
Every weeknight dinner just got a major upgrade. Elevate your ground beef game with these Peruvian-inspired meatballs simmered in a vibrant, herbaceous broth. Forget boring spaghetti—this is comfort food with a bold, modern twist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb ground beef (85% lean)
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp vegetable oil
– 1 (14.5 oz) can diced tomatoes
– 4 cups low-sodium beef broth
– 1/4 cup chopped fresh cilantro
– 1 tbsp soy sauce
– 1 tbsp red wine vinegar
Instructions
1. Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. In a medium bowl, combine 1 lb ground beef, 1/2 cup finely chopped yellow onion, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Gently mix the ingredients with your hands until just combined—overmixing can make the meatballs tough.
4. Form the mixture into 16 equal-sized meatballs, about 1.5 inches in diameter.
5. Add 1 tbsp vegetable oil to the preheated pot and swirl to coat the bottom.
6. Carefully place the meatballs in the pot, leaving space between them to ensure even browning.
7. Sear the meatballs for 2–3 minutes per side until deeply browned on all sides, then transfer them to a plate.
8. Pour the entire can of diced tomatoes into the pot, scraping up any browned bits from the bottom with a wooden spoon.
9. Add 4 cups low-sodium beef broth, 1/4 cup chopped fresh cilantro, 1 tbsp soy sauce, and 1 tbsp red wine vinegar to the pot.
10. Bring the broth to a simmer over medium heat, then reduce the heat to low.
11. Gently return the seared meatballs to the pot, submerging them in the broth.
12. Cover the pot and simmer the meatballs for 15 minutes, or until they reach an internal temperature of 160°F on an instant-read thermometer.
13. Stir in the remaining fresh cilantro just before serving to preserve its bright flavor and color.
14. Taste the broth and adjust seasoning with a pinch more salt if needed, but avoid over-salting since the soy sauce adds saltiness.
The tender, juicy meatballs soak up the tangy, tomato-cilantro broth, creating a rich yet refreshing bite. Serve it over steamed rice or with crusty bread to soak up every last drop of that flavorful liquid.
Summary
Ranging from classic to creative, these 18 spicy Lomo Saltado recipes offer a world of flavor to explore in your kitchen. We hope you’re inspired to fire up the stove and try a new twist on this beloved dish! Don’t forget to leave a comment with your favorite version and share this roundup with fellow food lovers on Pinterest. Happy cooking!
