Lomo Saltado

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

This robust entrée is the result of the fusion between Peruvian and Chinese cuisines. If you feel like making it, make sure you have everything ready to throw in the pan, because it cooks rather quickly. Dinner will be ready in just a few minutes.


  • 1 pound sirloin steak, cut in bite-size pieces
  • 2 garlic cloves, finely diced
  • 3 tablespoons


  1. Season the steak with salt, pepper, and garlic.
  2. Put a wok or a skillet over high heat. When very hot, add the oil and then meat, a few slices at a time so they turn golden brown instead of steaming. Transfer the cooked pieces to a bowl before adding more raw pieces to the wok. Repeat with all the steak.
  3. Add all the cooked steak pieces, onion, tomato