Chicago Girl Meets World: Travel Blog

One of the best parts of traveling is discovering new dishes, and when I visited Peru, Lomo Saltado quickly became my favorite. This vibrant and flavorful dish is a perfect fusion of Peruvian and Chinese influences and is typically served with both French fries and rice—because who wants to choose just one, right? As soon as I returned home, I couldn’t wait to recreate this dish. It’s surprisingly easy to make and delivers bold flavors with just a few key ingredients.

The only ingredient that may seem a bit unusual for this dish is aji amarillo paste. Aji amarillo is a bright yellow Peruvian chili pepper, and the paste is a key component in many Peruvian dishes. It adds a subtle heat and a unique, slightly fruity flavor to your cooking. You can easily find it online, especially on sites like Amazon. If you’re a fan of spice, like me, you’ll love it, but if you’re not, you can control the heat by adjusting the amount you use.

Ingredients:

• 2 tablespoons canola oil, divided
• ¾ lb sirloin steak, cut into large cubes
• Salt, to taste
• Black pepper, to taste
• ½ red onion, sliced
• 1 large tomato, sliced
• 2 cloves garlic, minced
• 1 tablespoon aji amarillo paste (more or less to taste)
• 2 tablespoons soy sauce
• 1 tablespoon fresh lime juice (about 1 small lime)
• 1 tablespoon fresh cilantro, chopped (can use dried if fresh isn’t available)
• French fries, for serving
• White rice, for serving

Directions:

1. Cook the Steak: Heat 1 tablespoon of canola oil in a large pan over high heat. Add the steak cubes, season with salt and pepper, and cook until browned, about 4-5 minutes. Remove the steak from the pan and set it aside.
2. Sauté the Vegetables: In the same pan, heat the remaining tablespoon of oil. Add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato slices, minced garlic, and aji amarillo paste, cooking for another 5-7 minutes, until the tomatoes release some of their juices but still stay intact.
3. Add Soy Sauce and Lime: Stir in the soy sauce and lime juice, letting it cook for another minute. This will bring all the flavors together.
4. Combine Steak and Cilantro: Return the cooked steak to the pan and stir in the chopped cilantro. Cook for an additional minute, just to heat everything through.
5. Serve: Serve your Lomo Saltado with a side of rice and crispy French fries. It’s the perfect combination of salty, savory, spicy, and fresh.

Yield: This recipe makes 2 servings.

Final Thoughts:

Lomo Saltado is the kind of dish that makes you feel like you’re on a mini vacation in your own kitchen. The balance of flavors—savory beef, tangy lime, the richness of the soy sauce, and the bold kick from the aji amarillo paste—is simply unbeatable. It’s a great dish for dinner with family or friends and has a little bit of everything: meat, vegetables, spice, and carbs, all in one. I hope you enjoy making this dish as much as I did. Happy cooking!