Salted loin, recipe from Peru👈

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Loin stuffed with dates

¡LThe lomo saltado recipe is a classic of Peruvian gastronomy! A country that can boast emblematic ruins like those of Machu Picchu, wonderful landscapes in the Lachay National Reserve or in Lake Titicaca and award-winning gastronomy around the world.

Peru has won the awards five times World travel awards from 2012 to 2016, such as “The best culinary destination in South America”. In the 2021 editionogre once again takes the award as the best culinary destination in the world.

The ceviche, potatoes a la huancaína, or ají de gallina, They are part of the most famous Peruvian recipes. In Periodista Digital we will tell you step by step the lomo saltado.

History of the loin jump

This recipe is a fusion of oriental and latin flavors. In Peru, slaves were emancipated in 1954, and plantation owners began doing so first look for alternatives to work on their farms. Between 1849 and 1874, more than 100,000 Chinese citizens arrived in Peru as cheap labor.

Chinese immigration

The Chinese who arrived in Peru were called ‘coolie’‘, they settled in different cities such as Lima, where They created their own neighborhoods. Asian culture mixed with Latin emerging recipes such as lomo saltado or wonton soup.

According to the Dictionary of the Traditional Peruvian cuisine, by Sergio Zapata Hacha, lomo saltado in the 1920s, was served with beef tenderloin and fries. It was a version of ‘lomito a la vaca’, a dish that It appeared in Peruvian cookbooks in the late 19th century.

saltado loin dish

Later Chinese immigrants from Canton, introduced to Peru wok cooking technique and added the vegetables that are part of the current recipe.

Lomo saltado, recipe from Peru

Lomo saltado, recipe from Peru


  • Beef steaks – 600 g
  • Beef broth – 150 ml
  • Yellow pepper – 1 unit (or one chilli)
  • Red pepper -1 unit
  • Red onion – 1 unit
  • Fresh onion – 1 stalk
  • Tomatoes – 2 units
  • Cloves of garlic – 1 unit
  • Apple cider vinegar – 3 tsp
  • Soy sauce – 4 tbsp
  • Chopped cilantro – 1 tbsp
  • Chopped chives – to taste
  • Dried oregano – 1 tbsp
  • Black pepper – 1 tsp
  • Cumin – ¼ tsp
  • Salt to taste
  • Sunflower oil – 2 tbsp

To accompany

  • White rice – 600 g
  • French fries – 400 g


  1. We remove the meat from the fridge about 15 minutes before, We cut it into elongated strips of about 3 cm and let it rest. In most meat recipes, it tastes better if it rests than if we use it straight from the refrigerator.Lomo saltado, recipe from Peru
  2. Once the meat has rested for a few minutes. We add the different spices that will give such a special flavor to our lomo saltado. Add the garlic pieces, cumin, dried oregano, salt and pepper.Lomo saltado, recipe from Peru
  3. Add three teaspoons of apple cider vinegar (only one if it’s wine, because it’s stronger).Lomo saltado, recipe from Peru
  4. Let this mixture rest. covering with a cloth for 15 minutes.
  5. In a pan, add oil with a delicate flavor, better if it is sunflower you can use olive oil but it gives more flavor to the stew. When the oil ‘sizzles’, add the meat. Brown it on the outside for a few minutes on each side.Lomo saltado, recipe from Peru
  6. This step is done in such a way that the meat, being golden on the outside, keep the juices insideotherwise they would be lost during cooking.
  7. After having lightly browned the meat, remove it from the pan and set aside.
  8. Then cut the onion, pepper and chilli or chilli into small pieces. Chilli is not easy to find in stores in Spain, but online if you have “chili paste”.Lomo saltado, recipe from Peru
  9. Chilli is not the same but to give it a spicy flavor it is worth it as a substitute. But if you have the opportunity, use the yellow pepper better.
  10. In the same pan we cook the meat in, we sauté these ingredients for 50 seconds. Add the soy sauce and beef stock.Lomo saltado, recipe from Peru
  11. Then we incorporate again the meat that we had reserved. Stir and after a few seconds add the chives and a little chopped coriander.Lomo saltado, recipe from Peru
  12. Cook the meat for four minutes, if the broth evaporates, add a little more to make it juicy.
  13. This lomo saltado is accompanied by good fries and rice.
  14. In order for the potatoes to have more flavor, we fry them in the pan where we prepare the meat. Add plenty of oil so that the potatoes get enough oil.Lomo saltado, recipe from Peru
  15. Contrary to popular belief, adding a little oil does not make the potatoes absorb less, they suck and we need to add more. If you add more oil, the potatoes are fried first, then you let them rest on a plate with kitchen paper.Lomo saltado, recipe from Peru
  16. At the time of plating place the lomo saltado on a plate, and accompany it with the french fries and the white rice that we have previously cooked. You will not leave hungry with this dish! saltado loin dish

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Elena Bellver

Web content writer and SEO, Copywriter and Community Manager. She is the curator of cooking recipes for Periodista Digital.