Lomo Saltado

One of our chef's favourites...



Prep time

1 hour 15 minutes

Cook time

15 minutes

A Peruvian street food sensation.


For the marinade
4 tbsps light soy sauce
1 ½ tsps ground cumin
2 tsps dried oregano
salt and pepper, to taste
For the stir fry
400g  beef steak
2 cloves garlic, crushed 
1 tbsp  vegetable oil
1 tsp smoked paprika
red onion (medium), chopped into large segments
1 tbsp chilli sauce
1 handful coriander leaves (optional)
1 bell pepper, core removed, cut into large segments
150g fresh tomatoes, chopped 


1. Add all the marinade ingredients into a mixing bowl including the beef and stir thoroughly. Cover with cling film then leave in the fridge to marinade for ideally 2 hours. 

2. Remove the mixing bowl from the fridge and allow the beef to stand for 20 minutes. Place a large pan or wok over a high heat and add the vegetable oil. Once hot, begin to cook the onions and pepper until both have begun to soften and browning has begun to appear on the peppers. 

3. Add half the tomatoes, smoked paprika and chilli sauce. Cook for 5minutes.

4. Remove the beef from the marinade and place to one side. Pour what remains of the marinade into the pan along with the garlic and remaining half of the tomatoes. Cook on medium heat for 2 minutes then remove from the heat.

5. Add the vegetable oil to a second pan over a high heat and fry the beef to your liking. Once done, remove the beef to a chopping board and rest for 10 minutes before cutting into strips.

6. Add the strips of beef to your stir fry, bring up to temperature and serve.

Chef’s tips

Aji amarillo is used traditionally to give heat to this dish but using chilli sauce made from scotch bonnets will have a similar effect. 

Serve with rice or chips. Fresh chopped coriander also works well as an optional garnish.

Vegan switch – replace the beef with sliced aubergine.


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