[{"data":1,"prerenderedAt":396},["ShallowReactive",2],{"recipe:lomo-saltado":3,"recipe:country:peru":190},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":73,"prepMinutes":74,"cookMinutes":74,"difficulty":75,"course":76,"diet":78,"mainIngredients":81,"ingredients":86,"instructions":143,"nutrition":165,"images":171,"keywords":181,"publishedAt":188,"updatedAt":188,"authorSlug":189},"lomo-saltado","Lomo Saltado (Peruvian Beef Stir-Fry)","Lomo saltado","LOH-moh sal-TAH-doh","peru","Lima","🥩","Peru's beloved beef stir-fry from the Chifa tradition: seared sirloin tossed with onion, tomato, ají and soy sauce, served over crisp fries with rice on the side.","Lomo saltado is strips of beef seared hard in a smoking-hot pan, then tossed with red onion, tomato wedges, ají amarillo chile, soy sauce and vinegar until everything is glossy and just softened — and the whole thing is piled over french fries, with white rice alongside. It tastes like a great stir-fry that took a detour through South America: smoky beef, sweet-sharp onion, juicy tomato, and a pan sauce that soaks into the fries. Yes, fries and rice together; that double carbohydrate is not a mistake, it is the dish. It comes together in under half an hour once everything is cut.","Lomo saltado is the flagship dish of Chifa, Peru's Chinese-Peruvian cooking tradition — and unlike many fusion stories, this one is well documented. Beginning around 1849, tens of thousands of Cantonese laborers arrived in Peru under contract to work plantations, guano fields and railways. When their contracts ended, many settled in Lima and opened small restaurants. They cooked the way they knew — over ferocious heat, in woks, with soy sauce and quick tossing — but stocked their kitchens with what Peru's markets sold: beef, red onions, tomatoes, ají amarillo chiles, and the potato, which is native to the Andes and grown there in thousands of varieties.\n\nOut of that collision came lomo saltado: a Cantonese stir-fry technique — \"saltado\" describes the tossing, the ingredients literally jumping in the pan — applied to a criollo flavor base, finished with soy sauce, and served over fried potatoes with rice. Even the word Chifa is generally traced to Cantonese roots meaning roughly \"to eat rice,\" and Lima's Barrio Chino, its Chinatown, remains one of the oldest in the Americas. Chifa restaurants today number in the thousands across Peru, and lomo saltado long ago escaped them into home kitchens, criollo restaurants and hotel menus alike — it is one of the first dishes Peruvians name when asked what to eat.\n\nThe dish rewards the same discipline as any stir-fry: a screaming-hot pan, meat in small batches, and vegetables cooked so briefly they keep their shape. The reward for that restraint is the jugo — the smoky, soy-sharpened pan juice that runs down into the fries and turns them into the best part of the plate.",[15,16,17,18],"True Chifa method: small batches in a smoking-hot pan so the beef chars instead of stewing.","The tomato and onion stay in distinct wedges, just softened — never cooked to a sauce.","A balanced jugo of soy, vinegar and ají amarillo that seasons the fries underneath.","Weeknight-fast once the cutting is done: about 15 minutes of actual cooking.",[20,21,22,23,24,25],"Get the pan genuinely smoking before the beef goes in. Lomo saltado made over timid heat is beef stew with fries — the char is the dish.","Cook the beef in two or three batches. Crowding the pan drops the temperature and the meat releases liquid instead of searing.","Cut the onion and tomato into thick wedges, not slices, so they hold their shape through the tossing and stay juicy inside.","Have everything cut, mixed and within arm's reach before you turn on the heat — the cooking moves too fast to chop mid-way.","Add the tomato last and toss for less than a minute; it should warm through and barely slump, never collapse.","If your fries are ready early, hold them in a low oven so they stay crisp under the jugo.",[27,31,35],{"original":28,"swap":29,"note":30},"Beef sirloin or tenderloin","Flank or skirt steak, sliced thin against the grain","Cheaper and very flavorful; just slice thinner and do not cook past medium or it toughens.",{"original":32,"swap":33,"note":34},"Ají amarillo","A yellow bell pepper strip plus a pinch of cayenne, or 1 tbsp ají amarillo paste from a jar","The jarred paste (sold in Latin groceries) is much closer to the real fruity heat than any fresh substitute.",{"original":36,"swap":37,"note":38},"Homemade fries","Good frozen fries, oven-baked or air-fried","A completely accepted shortcut in busy Peruvian kitchens — crispness matters more than pedigree.",[40,43,46],{"name":41,"description":42},"Pollo saltado","The same stir-fry made with chicken thigh strips — a standard Chifa menu item and slightly lighter.",{"name":44,"description":45},"Lomo saltado a lo pobre","\"Poor man's style,\" which paradoxically adds more: a fried egg on top and often fried plantain alongside.",{"name":47,"description":48},"Tacu tacu con lomo","The saltado served over tacu tacu — a griddled cake of refried beans and rice — instead of fries.",[50],"Steamed white rice on the side and a spoon of ají sauce, with chicha morada or a cold beer.","The beef mixture keeps 2–3 days refrigerated in a sealed container; reheat it fast in a hot pan so the vegetables do not turn to mush. Store fries separately and re-crisp them in a hot oven or air fryer — a microwave makes them limp. The assembled dish does not freeze well because tomato and fries both suffer.",[53,56,59,62,65],{"question":54,"answer":55},"Why does lomo saltado have both french fries and rice?","Because the dish is a genuine hybrid. The rice comes from its Cantonese side — Chifa cooking serves nearly everything with rice — and the fried potato from its Peruvian side, potatoes being native to the Andes. The fries also do a job: they catch the smoky soy pan juices, which Peruvians consider the best part of the plate.",{"question":57,"answer":58},"What is Chifa cuisine?","Chifa is Peru's Chinese-Peruvian cooking tradition, created by Cantonese immigrants who began arriving as contract laborers around 1849 and later opened restaurants in Lima. It applies wok technique and seasonings like soy sauce and ginger to Peruvian ingredients. Chifa restaurants are found in nearly every Peruvian town, and lomo saltado is the tradition's most famous dish.",{"question":60,"answer":61},"What cut of beef is best for lomo saltado?","\"Lomo\" means loin, so sirloin or tenderloin is traditional — tender cuts that stay juicy through a fast, violent sear. Flank or skirt steak sliced thin against the grain is a fine cheaper option. Whatever the cut, strips should be thick enough (about 1 cm) to char outside while staying pink inside.",{"question":63,"answer":64},"Is lomo saltado spicy?","Only mildly. Ají amarillo, the yellow Peruvian chile that flavors it, is fruity and gently warm rather than hot, and it is used in strips or as a spoonful of paste, not by the handful. Most of the dish's punch comes from soy sauce, vinegar and char. Diners who want real heat add ají sauce at the table.",{"question":66,"answer":67},"Can I make lomo saltado without a wok?","Yes — most Peruvian home cooks use a large heavy skillet. What matters is heat and space, not the vessel: get the pan smoking, cook the beef in batches so it sears instead of steaming, and keep the vegetables moving. Cast iron or carbon steel works especially well because it holds heat between batches.",[69,70,71,72],"Wok or large heavy skillet","Sharp knife","Tongs or a wok spatula","Oven or fryer for the fries",4,25,"medium",[77],"main",[79,80],"dairy-free","nut-free",[82,83,84,85],"beef-chuck","tomato","onion","soy-sauce",[87,92,96,99,102,106,109,113,118,121,126,129,135,139],{"ref":82,"qty":88,"unit":89,"name":90,"group":91},600,"g","beef sirloin or tenderloin, cut into strips about 1 cm thick","For the saltado",{"ref":84,"qty":93,"unit":94,"name":95,"group":91},1,"piece","large red onion, cut into thick wedges",{"ref":83,"qty":97,"unit":94,"name":98,"group":91},3,"ripe but firm tomatoes, cut into wedges and seeded",{"qty":93,"unit":94,"name":100,"note":101,"group":91},"ají amarillo chile, seeded and cut into thin strips","or 1 tbsp ají amarillo paste",{"ref":103,"qty":97,"unit":104,"name":105,"group":91},"garlic","clove","garlic, finely chopped",{"ref":85,"qty":97,"unit":107,"name":108,"group":91},"tbsp","soy sauce",{"ref":110,"qty":111,"unit":107,"name":112,"group":91},"vinegar",1.5,"red wine vinegar",{"ref":114,"qty":115,"unit":116,"name":117,"group":91},"cumin",0.5,"tsp","ground cumin",{"ref":119,"qty":115,"unit":116,"name":120,"group":91},"black-pepper","freshly ground black pepper",{"ref":122,"qty":123,"unit":124,"name":125,"group":91},"cilantro",0.25,"cup","cilantro leaves, roughly chopped",{"qty":97,"unit":107,"name":127,"noScale":128,"group":91},"neutral oil with a high smoke point",true,{"ref":130,"qty":131,"unit":89,"name":132,"note":133,"group":134},"potato",700,"potatoes, cut into fries","or 500 g good frozen fries","For serving",{"ref":136,"qty":137,"unit":89,"name":138,"group":134},"rice",300,"long-grain white rice, steamed",{"qty":140,"unit":141,"name":142,"noScale":128,"group":91},null,"to taste","fine salt",[144,148,151,156,159,162],{"title":145,"text":146,"tip":147},"Cook the rice and fries","Steam the rice, and fry or bake the fries until deep golden and crisp at the edges — they should rustle when shaken. Hold both warm; the stir-fry itself takes barely ten minutes.","A low oven (around 100°C) keeps fries crisp for 20 minutes without drying them out.",{"title":149,"text":150},"Season the beef and stage everything","Pat {qty:beef-chuck} of beef strips completely dry, then season with salt, the cumin and black pepper. Line up the onion, tomato, ají, garlic, and the soy sauce and vinegar within reach of the stove — once the pan is hot there is no time to fetch anything.",{"title":152,"text":153,"timerSeconds":154,"tip":155},"Sear the beef in batches","Heat the oil in a wok or heavy skillet until it just begins to smoke. Sear the beef in two or three batches, leaving it untouched for the first minute, until deeply browned at the edges but still pink inside, about 2 minutes per batch. Transfer each batch to a plate.",120,"If the pan stops sizzling loudly, it is overcrowded — pull some meat out and let the heat recover.",{"title":157,"text":158},"Flash the vegetables","In the same smoking pan, toss the onion wedges and ají strips for about 90 seconds, until the onion edges char in spots but the layers stay crunchy. Add the garlic and toss just until fragrant, a few seconds — it must not brown.",{"title":160,"text":161},"Bring it together","Return the beef and its juices, add the tomato wedges, and pour the soy sauce and vinegar down the hot side of the pan so they hiss and steam. Toss everything for under a minute, until the tomato is warmed and barely slumping and a glossy dark jugo pools at the bottom.",{"title":163,"text":164},"Assemble and serve","Pile the fries onto plates or fold them straight into the pan, tip the saltado and all its juices over them, and shower with cilantro. Serve immediately with the rice alongside, while the fries still have crunch under the jugo.",{"calories":166,"protein":167,"carbs":168,"fat":169,"fiber":170,"estimated":128},740,40,78,28,6,[172,175,177,179],{"src":173,"alt":174},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero.jpg","Peruvian lomo saltado — seared beef strips with onion and tomato wedges over french fries, rice alongside",{"src":176,"alt":174},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-16x9.jpg",{"src":178,"alt":174},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-4x3.jpg",{"src":180,"alt":174},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-1x1.jpg",[182,8,183,184,185,186,187],"lomo saltado","chifa","stir-fry","beef","fries","lima","2026-08-18","dishroute-kitchen",{"items":191,"total":318,"page":93,"limit":394,"hasMore":395},[192,217,243,264,286,293,313,332,356,375],{"slug":193,"title":194,"nativeName":195,"countrySlug":8,"region":9,"baseServings":73,"prepMinutes":196,"cookMinutes":197,"difficulty":75,"course":198,"diet":199,"mainIngredients":200,"images":205,"keywords":209,"publishedAt":216,"updatedAt":216,"authorSlug":189},"aji-de-gallina","Ají de Gallina (Creamy Yellow Chili Chicken)","Ají de gallina",20,45,[77],[],[201,130,202,203,204],"chicken","walnuts","parmesan","milk",[206],{"src":207,"alt":208},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero.jpg","Golden ají de gallina sauce with shredded chicken poured over boiled potato slices, rice, egg and a black olive",[210,211,212,213,214,215],"aji de gallina","peruvian chicken","aji amarillo","creamy chicken stew","criollo","walnut sauce","2026-08-19",{"slug":218,"title":219,"nativeName":220,"countrySlug":8,"region":221,"baseServings":73,"prepMinutes":222,"cookMinutes":223,"restMinutes":224,"difficulty":225,"course":226,"diet":228,"mainIngredients":230,"images":232,"keywords":236,"publishedAt":216,"updatedAt":216,"authorSlug":189},"peruvian-anticuchos","Anticuchos de Corazón (Grilled Beef Heart Skewers)","Anticuchos de corazón","Lima and the Andes",30,15,720,"easy",[227,77],"street-food",[79,229],"gluten-free",[110,103,114,130,231],"corn",[233],{"src":234,"alt":235},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero.jpg","Charred beef heart skewers glazed with dark red ají panca marinade beside grilled potato and corn",[237,238,239,240,241,242],"anticuchos","beef heart","peruvian street food","aji panca","grilled skewers","charcoal",{"slug":244,"title":245,"nativeName":246,"countrySlug":8,"region":9,"baseServings":73,"prepMinutes":247,"cookMinutes":74,"restMinutes":154,"difficulty":225,"course":248,"diet":250,"mainIngredients":251,"images":254,"keywords":258,"publishedAt":216,"updatedAt":216,"authorSlug":189},"causa-limena","Causa Limeña (Chilled Layered Potato Terrine)","Causa limeña",35,[249],"appetizer",[229],[130,252,253,201],"avocado","lime",[255],{"src":256,"alt":257},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero.jpg","Sliced causa limeña showing yellow potato layers around chicken filling and green avocado, topped with egg and olive",[259,260,261,262,212,263],"causa","causa limena","peruvian potato","cold appetizer","layered terrine",{"slug":265,"title":266,"nativeName":267,"countrySlug":8,"region":268,"baseServings":73,"prepMinutes":222,"cookMinutes":197,"difficulty":75,"course":269,"diet":271,"mainIngredients":273,"images":275,"keywords":279,"publishedAt":216,"updatedAt":216,"authorSlug":189},"chupe-de-camarones","Chupe de Camarones (Arequipa River Prawn Chowder)","Chupe de camarones","Arequipa",[270],"soup",[272,229],"pescatarian",[274,130,231,204],"shrimp",[276],{"src":277,"alt":278},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero.jpg","Wide bowl of orange Peruvian prawn chowder with potato, a corn round, cubes of white cheese and a poached egg",[280,281,282,283,284,240,285],"chupe de camarones","peruvian soup","arequipa","prawn chowder","picanteria","river prawns",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":73,"prepMinutes":74,"cookMinutes":74,"difficulty":75,"course":287,"diet":288,"mainIngredients":289,"images":290,"keywords":292,"publishedAt":188,"updatedAt":188,"authorSlug":189},[77],[79,80],[82,83,84,85],[291],{"src":173,"alt":174},[182,8,183,184,185,186,187],{"slug":294,"title":295,"nativeName":296,"countrySlug":8,"region":297,"baseServings":73,"prepMinutes":196,"cookMinutes":222,"difficulty":225,"course":298,"diet":300,"mainIngredients":302,"images":304,"keywords":308,"publishedAt":188,"updatedAt":188,"authorSlug":189},"papa-a-la-huancaina","Papa a la Huancaína (Potatoes in Ají Cheese Sauce)","Papa a la huancaína","Central highlands \u002F Lima",[249,299],"side",[301],"vegetarian",[130,303],"eggs",[305],{"src":306,"alt":307},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero.jpg","Sliced boiled potatoes covered in golden huancaína sauce with hard-boiled egg and black olives on lettuce",[309,8,212,310,311,249,312],"papa a la huancaina","potatoes","queso fresco","huancaina sauce",{"slug":314,"title":315,"nativeName":316,"countrySlug":8,"region":317,"baseServings":73,"prepMinutes":222,"cookMinutes":196,"restMinutes":318,"difficulty":75,"course":319,"diet":320,"mainIngredients":321,"images":323,"keywords":327,"publishedAt":188,"updatedAt":188,"authorSlug":189},"ceviche","Peruvian Ceviche (Classic Fish Ceviche)","Ceviche","Lima and the Pacific coast",10,[249,77],[272,229,79],[322,253,84],"white-fish",[324],{"src":325,"alt":326},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero.jpg","Bowl of Peruvian fish ceviche in milky leche de tigre with red onion, cilantro, sweet potato and corn",[314,8,328,329,253,330,331],"raw fish","leche de tigre","cevicheria","seafood",{"slug":333,"title":334,"nativeName":335,"countrySlug":8,"region":9,"baseServings":170,"prepMinutes":247,"cookMinutes":222,"restMinutes":336,"difficulty":75,"course":337,"diet":339,"mainIngredients":341,"images":345,"keywords":349,"publishedAt":216,"updatedAt":216,"authorSlug":189},"picarones","Picarones (Peruvian Squash and Sweet Potato Doughnuts)","Picarones",90,[338,227],"dessert",[301,340,79],"vegan",[342,343,344],"pumpkin","sweet-potato","flour",[346],{"src":347,"alt":348},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero.jpg","Stack of golden fried Peruvian picarones rings on a plate with dark chancaca syrup poured over them",[333,350,351,352,353,354,355],"peruvian dessert","chancaca","squash doughnuts","sweet potato fritters","street food","buñuelos",{"slug":357,"title":358,"nativeName":359,"countrySlug":8,"region":9,"baseServings":73,"prepMinutes":74,"cookMinutes":360,"restMinutes":224,"difficulty":225,"course":361,"diet":362,"mainIngredients":363,"images":364,"keywords":368,"publishedAt":216,"updatedAt":216,"authorSlug":189},"pollo-a-la-brasa","Pollo a la Brasa (Peruvian Charcoal-Style Roast Chicken)","Pollo a la brasa",60,[77],[],[201,85,103,114],[365],{"src":366,"alt":367},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero.jpg","Quartered Peruvian roast chicken with dark lacquered skin, thick-cut fries and a bowl of bright green ají sauce",[369,370,371,372,373,183,374],"pollo a la brasa","peruvian roast chicken","aji verde","huacatay","polleria","soy sauce marinade",{"slug":376,"title":377,"nativeName":378,"countrySlug":8,"region":268,"baseServings":73,"prepMinutes":197,"cookMinutes":360,"difficulty":379,"course":380,"diet":381,"mainIngredients":382,"images":385,"keywords":389,"publishedAt":216,"updatedAt":216,"authorSlug":189},"rocoto-relleno","Rocoto Relleno (Arequipa Stuffed Hot Peppers)","Rocoto relleno","hard",[77],[229],[383,130,303,204,384],"ground-beef","queso-fresco",[386],{"src":387,"alt":388},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero.jpg","Baked red rocoto pepper stuffed with spiced beef and melted cheese, sitting on a layered potato gratin",[390,391,282,392,284,393],"rocoto relleno","stuffed peppers","peruvian","pastel de papa",24,false,1787360051421]