# Lomo Saltado

Lomo saltado is a popular, traditional Peruvian stir fry.

- Cuisine: Peruvian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 150 g Lomo, huachalomo or cadera
- 8 cdas salsa de soya clara (sillao claro)
- 4 cdas vinagre blanco o tinto
- 6 cdas salsa de ostión
- 1 tomate maduro
- cantidad necesaria papa amarilla cocida y fria
- al gusto sal
- al gusto aceite vegetal
- cebolla en gajos
- ají amarillo en tiras
- cebolla china
- culantro
- al gusto pimienta negra (opcional)
- arroz

## Instructions

1. Cut the lomo into bite-sized cubes of about 2.5 cm each.
2. Keep the beef refrigerated until it's time to use.
3. Prepare the Lomo Saltado sauce.
4. Add 8 tablespoons of clear soy sauce or 'sillao'.
5. Add 4 tablespoons of red or white vinegar.
6. Add 6 tablespoons of oyster sauce.
7. Mix all the sauce.
8. Always use 'sillao' light, not the common one.
9. Always use mature tomatoes.
10. Remove the tomato skin.
11. Cut the tomatoes into quarters, remove the seeds, and cut into segments.
12. Cook the potatoes in vapor for the fried potatoes.
13. Cut them into quarters.
14. Refrigerate the potatoes after cutting.
15. Fry the potatoes in abundant oil for 5 to 6 minutes over medium-high heat.
16. Remove the fried potatoes and add salt.
17. Add salt to the lomo.
18. Add the oil to the pan.
19. Add the lomo cut in cubes.
20. Sear and saute the meat.
21. Reserve the lomo.
22. In the same pan, add the vegetable oil, the onion and the yellow pepper.
23. Saute and reincorporate the meat.
24. Add the lomo saltado sauce and saute.
25. Add the tomato and the chinese onion and saute.
26. Add culantro and pepper.
27. Serve over fried potatoes.
28. Add the cooking juices and rice.
29. Prepare on a wok, heat the wok and add the oil and the lomo.
30. Saute and reserve the lomo.
31. Add the onion and the yellow pepper.
32. Add the lomo saltado, tomato, chinese onion, culantro and pepper.
33. Serve inmediately over fried potatoes and rice.
34. Decorate with coriander leaves.

## Equipment

- knife
- cutting board
- measuring cup
- spoon
- pan
- wok

## Tips

- The 'sillao' has to be light, to avoid making the prepartion too dark and not giving the flavour
- To keep the potatoes from breaking, cook them at vapor
- Add pepper at the end to keep it from burning

## Source

- Original video: https://youtu.be/xhnZ-UXaYTM?si=KtGyYBzWwoxCxrkY
- Recipe page: https://www.cliprecipe.com/recipe/e4f70362-8b1c-4538-a451-28c8819b108a
- Extracted: 2025-06-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt