Many people often wonder what lomo saltado is made of. At its core, it’s a stir-fry that brings together tender beef, sizzling onions and tomatoes, a touch of spice, and, best of all, crispy fries. Add a touch of tang from vinegar and depth from soy sauce, and serve it with a side of steaming white rice. The result? A plate that crackles, steams, and hits your senses all at once. Warm, savory, a little sharp, a bit spicy, and full of textures. Let’s get into the details and explore what ingredients build this dish.
What’s Inside Lomo Saltado?
Lomo saltado starts with beef. It can typically be made with thin slices of sirloin or tenderloin. Then, it is cooked expertly in a super hot pan. This technique ensures that the outside gets a sear while the inside remains tender and juicy. Then it is time for the sauce. Soy sauce gives salty umami, and vinegar adds a quick bite of acid. Garlic and ginger, of course, are essential ingredients that work quietly in the background.
In go thick wedges of red onion. They soften but don’t turn soggy, and give a hint of sweetness and a bit of crunch. Then follow the tomato wedges. They soften and release juice that is fresh, bright, and a bit sharp against the meat. Then you need to add a hint of heat: a little Aji Amarillo or a mild Chili that is enough to stir things up, not to burn.
Finally, the magic twist: fries. Crisp, golden fries, that are either stirred in or served beside, add crunch and starch that sing when mixed with beef and sauce. It is often served with a side of rice as well. The crunchy, the soft, the juicy, the tangy: it all lines up and makes Lomo Saltado a crowd favourite.
Ingredients of Lomo Saltado
The table below shows the key ingredients used to make this dish.
| Ingredient | What It Adds |
| Beef (sirloin, tenderloin, or similar) | Tender, juicy protein; seared quickly over high heat |
| Soy sauce & vinegar | Savory depth plus tangy balance |
| Garlic & ginger | Aromatic warmth; subtle complexity |
| Red onions | Sweetness, texture, and some crunch even after cooking |
| Tomatoes | Fresh acidity and juiciness to balance richness |
| Aji amarillo (or mild chilli) | Mild heat and a touch of regional flavor |
| Oil (for stir frying) | Enables the quick, high‑heat cooking that defines saltado |
| French fries | Crunchy texture, starch contrast |
| White rice | Absorbs sauce; soft base to ground all flavors |
Put these together the right way, and you get layers of rich and savory beef, tangy and fresh veggies, crispy fries, and soft rice, all balanced and alive.
Variations You Can Try
Lomo saltado isn’t a solid recipe. You can customize it to suit your taste.
- Swap beef for chicken or shrimp if you like something lighter; the cooking style stays the same.
- Use native potatoes instead of standard fries: cut into wedges, fry, or sauté.
- Adjust the heat: Add more chili for a bolder kick, or skip it if you prefer things mild.
- Switch up the sides: Quinoa or a fresh side salad instead of or alongside rice. Cauliflower rice could work if you want lighter fare.
- Garnish for freshness or color: A splash of lime juice, some chopped cilantro, or scallions are small touches that lift the dish.
These tweaks don’t compromise the spirit of lomo saltado; they allow you to add your own flair to it.
Why This Combo Works
There’s a logic behind the chaos of flavors. High‑heat cooking locks in meat juices and gives a slight char. Acid from vinegar and tomato cuts through fat. The onions soften but still hold texture. Crispy fries add a crunch against soft rice and tender beef. The chili warms without burning. Each component highlights another. This delicacy is all about balance, contrast, and a little surprise in each bite. That’s the genius of Lomo Saltado.
Conclusion
To sum up what lomo saltado is made of, it’s beef, soy sauce, vinegar, onions, tomatoes, a hint of chili, crispy fries, and rice. It’s a simple dish. But when you stir it all together, cook it fast and hot, you get something more: a melding of textures, flavors, aromas. Savory and salty, bright and fresh, soft and crisp. It’s a dish that is a treat to your senses.
If you find yourself gravitating towards trying out the original Lomo Saltado, you can visit Inca Paisa to get all the intricacies of this delicacy right.
