> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Lomo Saltado — Peruvian Chinese Stir Fry in Lard - URL: https://thefoodiekitchen.net/lomo-saltado/ - Published: 2026-02-05T11:00:00.000Z - Updated: 2026-09-15T04:23:16.000Z - Description: Peruvian-Chinese lomo saltado — wok-seared beef, tomatoes, onions and chips cooked in lard. The Lima street food cooked the authentic way. - Author: Savannah Ryan - Tags: Asian Recipes Lomo saltado is Peru's great fusion dish — beef stir-fried with tomatoes, peppers, and soy sauce, served over rice and chips simultaneously. It reflects the chifa cuisine born from Chinese immigration to Peru in the 19th century: wok technique, soy sauce, and ginger meeting Peruvian ají amarillo, beef, and the country's extraordinary potato culture. The high-heat wok cooking in lard produces the signature dish's sear and flavour in a way that vegetable oil cannot match. ## Wok Hei and Lard Lomo saltado cooked in a restaurant wok over a jet burner reaches temperatures that a domestic hob cannot approach. The result — wok hei, the smoky, slightly charred quality of restaurant Chinese and Peruvian-Chinese cooking — requires both extreme heat and a fat that can withstand it. Lard, with a smoke point above 370°F, handles the temperatures a domestic hob can achieve better than any seed oil and produces a cleaner, more flavourful result. Cast iron helps — it retains heat better than stainless steel and reduces the temperature drop when cold ingredients hit the pan. ## The Ají Amarillo Ají amarillo — yellow chilli — is the defining spice of Peruvian cooking. It has a fruity, slightly tropical heat that is different from any other chilli variety. Available in paste form in Latin grocery stores and online, it is the ingredient that distinguishes authentic lomo saltado from a beef stir-fry with soy sauce. Do not substitute — the dish is meaningfully different without it. ## Serves 2 · Prep 15 min · Cook 12 min Serves 2 Prep 15 min Cook 12 min ### Ingredients - 400g beef sirloin or tenderloin, cut into strips - 2 tbsp lard - 2 tomatoes, deseeded and cut into wedges - 1 red onion, cut into wedges - 1 ají amarillo pepper, sliced, or 2 tbsp ají amarillo paste - 3 garlic cloves, minced - 2 tbsp soy sauce - 1 tbsp red wine vinegar - Fresh coriander - Salt and pepper - To serve: cooked white rice and French fries (cooked in tallow) ### Method 1. Season beef strips with salt and pepper. 2. Heat a wok or large cast iron pan over the highest heat until smoking. Add lard. 3. Cook beef in batches, 1-2 minutes per batch — do not crowd. Set aside. 4. Add onion wedges and cook 2 minutes until lightly charred at the edges. 5. Add garlic and ají amarillo. Cook 30 seconds. 6. Add tomato wedges and cook 1 minute. 7. Return beef to the pan. Add soy sauce and vinegar. Toss everything together over high heat for 1 minute. 8. Serve immediately over rice with chips alongside and coriander scattered over. ## The French Fries Lomo saltado is served with both rice and French fries — a combination that seems excessive until you eat it and understand that the chips are there to soak up the soy and vinegar sauce from the stir-fry. Cook the chips in beef tallow for the most authentic result. Tallow-fried chips alongside tallow-seared beef with the South American aromatics is a combination of considerable quality. Frequently Asked Questions Can I use chicken instead of beef? Yes — chicken lomo saltado (lomo saltado de pollo) substitutes boneless thigh meat cut into strips. It is slightly lighter but follows the same technique. What if I cannot find ají amarillo? Ají amarillo paste is available online from Latin food suppliers. In a genuine emergency, a combination of yellow bell pepper and a fresh habanero approximates the fruity heat profile, though the flavour is not identical. Do I have to serve it with chips and rice? The chips and rice combination is the traditional and correct serving. But lomo saltado over just rice is also excellent. The chips are not optional — they absorb the sauce. Shop This Recipe Fourth and Heart Ghee Grass-fed ghee, USDA certified. The ghee used across The Foodie Kitchen. [Get on Amazon →](https://www.amazon.com/dp/B07B48Y2D7?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Savannah Ryan · Amazon Savor Exotics 20 rare global dishes in their original fats — Ethiopian, Mongolian, Peruvian, Kenyan and Georgian. [Get on Amazon →](https://www.amazon.com/dp/B0DSXX9X9M?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Related Recipes - [Chinese Fried Rice in Lard](https://thefoodiekitchen.net/chinese-fried-rice-lard/) - [Himalayan Yak Butter Tea](https://thefoodiekitchen.net/himalayan-yak-butter-tea/) - [Savor Exotics Cookbook](https://thefoodiekitchen.net/savor-exotics-cookbook/) - [What Are Seed Oils?](https://thefoodiekitchen.net/what-are-seed-oils/) 📌 **Follow on Pinterest:** [Exotic Global Recipes on Pinterest](https://www.pinterest.com/theefoodiekitchen/exotic-recipes/?ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [Facebook](https://www.facebook.com/profile.php?id=61572217094296) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)