18 Spicy Lomo Saltado Traditional Recipes

Spice up your dinner routine with our roundup of 18 Spicy Lomo Saltado Traditional Recipes! Perfect for home cooks looking to bring a burst of Peruvian flavor to their table, these dishes blend tender beef, vibrant veggies, and fiery spices for a meal that’s anything but ordinary. Whether you’re craving comfort food with a kick or eager to explore global cuisines, these recipes promise to deliver. Let’s get cooking!

Classic Lomo Saltado with French Fries

Bring a taste of Peru to your kitchen with this Classic Lomo Saltado, a stir-fry that beautifully marries tender beef, crispy French fries, and a savory soy sauce glaze.

Ingredients

• 1 lb beef sirloin, cut into thin strips
• 2 tbsp vegetable oil
• 1 large red onion, sliced into wedges
• 2 tomatoes, sliced into wedges
• 1 yellow chili pepper, sliced (optional for heat)
• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups French fries, cooked
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the beef strips and cook for 2-3 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir in the red onion, tomatoes, and yellow chili pepper. Cook for 2 minutes until vegetables start to soften.
3. Return the beef to the skillet. Add the soy sauce, red wine vinegar, sugar, salt, and black pepper. Stir-fry for another 2 minutes until everything is well combined and heated through.
4. Add the cooked French fries to the skillet, gently tossing to mix without breaking the fries. Cook for 1 minute to warm the fries.
5. Sprinkle with fresh cilantro before serving.

The magic of Lomo Saltado lies in its contrast of textures—succulent beef, crisp-tender veggies, and the unexpected crunch of French fries all in one bite.

Tip: For an authentic touch, serve your Lomo Saltado over a bed of white rice, letting the juices soak in for extra flavor.

Lomo Saltado with Aji Amarillo Sauce

Bring the vibrant flavors of Peru to your kitchen with this Lomo Saltado recipe, featuring a spicy Aji Amarillo sauce that’s sure to dazzle your taste buds.

Ingredients

• 1 lb beef sirloin, cut into thin strips
• 2 tbsp vegetable oil
• 1 red onion, sliced into wedges
• 2 tomatoes, sliced into wedges
• 1 yellow chili pepper (Aji Amarillo), seeded and minced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 cup French fries, cooked

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the beef strips and cook for 2-3 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red onion, tomatoes, yellow chili pepper, and garlic. Cook for 2 minutes until vegetables start to soften.
3. Return the beef to the skillet. Add 1 tbsp soy sauce, 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/2 tsp black pepper. Stir-fry for another 2 minutes.
4. Remove from heat and stir in the fresh cilantro. Serve immediately over a bed of French fries.

The magic of this dish lies in the quick stir-fry technique that locks in the beef’s juiciness while the Aji Amarillo pepper adds a unique, fiery kick. Perfect for when you’re craving something bold and comforting.

Tip: For an extra layer of flavor, let the beef marinate in the soy sauce and vinegar for 30 minutes before cooking.

Vegetarian Lomo Saltado with Mushrooms

Craving the bold flavors of Peruvian cuisine but keeping it vegetarian? This Mushroom Lomo Saltado swaps in hearty mushrooms for beef, delivering all the savory, tangy goodness you love.

Ingredients

• 2 tablespoons vegetable oil
• 1 large red onion, sliced into strips
• 2 large tomatoes, sliced into wedges
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 oz cremini mushrooms, sliced
• 1/4 cup cilantro, chopped
• 2 cups cooked white rice

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 minutes until golden. Remove and set aside.
2. In the same skillet, heat the remaining 1 tablespoon oil. Add the red onion and cook for 2 minutes until slightly soft. Stir in the garlic, cumin, paprika, salt, and pepper, cooking for 30 seconds until fragrant.
3. Add the tomato wedges, soy sauce, and vinegar. Cook for 2 minutes, then return the mushrooms to the skillet. Toss everything together and cook for another 2 minutes until heated through.
4. Remove from heat and stir in the cilantro. Serve immediately over cooked white rice.

The magic of this dish lies in the quick sear that locks in the mushrooms’ umami, perfectly balanced by the bright acidity of the vinegar and tomatoes.

Tip: For an extra kick, serve with a side of aji verde sauce.

Lomo Saltado Stir Fry with Bell Peppers

Craving a vibrant, flavorful stir-fry that brings a Peruvian twist to your weeknight dinner? This Lomo Saltado Stir Fry with Bell Peppers is a colorful, satisfying dish that’s sure to impress.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 1 large red onion, sliced
• 2 bell peppers (1 red, 1 yellow), sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• Cooked white rice, for serving

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the beef sirloin and cook for 2-3 minutes until browned. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir in the red onion, bell peppers, and minced garlic. Cook for 3-4 minutes until the vegetables are slightly softened.
3. Return the beef to the skillet. Add the soy sauce, white vinegar, cumin, salt, and black pepper. Stir everything together and cook for another 2 minutes until the beef is cooked through and the flavors are well combined.
4. Remove from heat and sprinkle with fresh cilantro. Serve immediately over cooked white rice.

The magic of this dish lies in the quick sear that locks in the beef’s juices, paired with the tangy, aromatic sauce that coats every bite. It’s a perfect example of how simple ingredients can create a meal that’s bursting with flavor.

Tip: For an authentic touch, serve with a side of crispy French fries mixed right into the stir-fry just before serving.

Quick Lomo Saltado with Soy Sauce

Craving a quick, flavorful stir-fry with a Peruvian twist? This Quick Lomo Saltado with Soy Sauce brings the vibrant flavors of Peru to your kitchen in no time.

Ingredients

• 1 tbsp vegetable oil
• 1 lb beef sirloin, thinly sliced
• 1 medium red onion, sliced
• 1 large tomato, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large skillet or wok over high heat. Add the beef sirloin and cook until browned, about 2-3 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the red onion, tomato, yellow bell pepper, and minced garlic. Stir-fry for about 3 minutes until the vegetables start to soften.
3. Return the beef to the skillet. Add the soy sauce, white vinegar, cumin, salt, and pepper. Stir everything together and cook for another 2 minutes until well combined and heated through.
4. Garnish with fresh cilantro before serving.

This dish stands out with its perfect balance of tangy vinegar and rich soy sauce, creating a mouthwatering sauce that coats every bite. Serve it over rice for a complete meal.

Tip: For an extra kick, add a splash of hot sauce or a sprinkle of red pepper flakes while cooking.

Lomo Saltado with Red Wine Reduction

Bring a taste of Peru to your kitchen with this vibrant Lomo Saltado, a stir-fry that marries juicy beef with a rich red wine reduction for a dish that’s bursting with flavor.

Ingredients

• 1 lb beef sirloin, cut into thin strips
• 2 tbsp vegetable oil
• 1 large red onion, sliced
• 2 tomatoes, sliced into wedges
• 1 yellow chili pepper, sliced (optional for heat)
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup red wine
• 2 tbsp soy sauce
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lb french fries, cooked

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over high heat. Add the beef strips and sear for 2-3 minutes until browned. Remove from pan and set aside.
2. In the same pan, add the remaining 1 tbsp vegetable oil. Sauté the red onion, tomatoes, yellow chili pepper, and minced garlic for 2 minutes until slightly softened.
3. Return the beef to the pan. Add the red wine vinegar, red wine, soy sauce, cumin, salt, and black pepper. Stir well to combine and cook for another 3-4 minutes, allowing the sauce to reduce slightly.
4. Remove from heat and stir in the fresh cilantro. Serve immediately over a bed of crispy french fries.

The magic of this dish lies in the red wine reduction, which adds a depth of flavor that perfectly complements the tender beef and crisp vegetables.

Tip: For an authentic touch, serve with a side of white rice to soak up the delicious sauce.

Lomo Saltado Tacos with Fresh Cilantro

Transform the classic Peruvian stir-fry into a taco night superstar with these Lomo Saltado Tacos, bursting with juicy beef, vibrant veggies, and a sprinkle of fresh cilantro for that perfect finish.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 1 large red onion, sliced
• 1 large tomato, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef sirloin and cook for 2-3 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red onion and cook for 2 minutes until slightly softened. Stir in the tomato and garlic, cooking for another 2 minutes.
3. Return the beef to the skillet. Add soy sauce, white vinegar, ground cumin, salt, and black pepper. Stir well and cook for 2 minutes until everything is heated through and flavors are combined.
4. Warm the flour tortillas according to package instructions. Spoon the beef mixture onto each tortilla, then top with fresh cilantro and a squeeze of lime juice.

The magic of these tacos lies in the quick sear of the beef and the tangy splash of lime, marrying the bold flavors of Lomo Saltado with the casual fun of taco night.

Tip: For an extra kick, add a dash of aji amarillo paste to the beef while cooking.

Lomo Saltado Pizza with Mozzarella Cheese

Transform the bold flavors of Peru’s beloved Lomo Saltado into a pizza that’s sure to wow your family with its fusion of tastes.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1 lb sirloin steak, thinly sliced
• 1 red onion, sliced
• 1 tomato, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp cumin
• 1 tsp paprika
• 1 cup shredded mozzarella cheese
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 475°F and lightly grease a baking sheet with 1 tbsp olive oil.
2. Roll out the pizza dough on the prepared baking sheet and brush with the remaining 1 tbsp olive oil.
3. In a large skillet over medium-high heat, cook the sirloin steak until browned, about 3 minutes per side. Remove and set aside.
4. In the same skillet, add the red onion, tomato, yellow bell pepper, and garlic. Cook for 5 minutes until softened.
5. Stir in the soy sauce, red wine vinegar, cumin, and paprika. Return the steak to the skillet and toss to combine.
6. Spread the steak and vegetable mixture over the pizza dough and top with mozzarella cheese.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
8. Garnish with fresh cilantro before serving.

The crispy crust paired with the juicy, flavorful steak and melted cheese creates a mouthwatering contrast that’s hard to resist.

Tip: For an extra kick, drizzle with aji amarillo sauce before serving.

Lomo Saltado Sandwich with Crusty Bread

Transform the classic Peruvian stir-fry into a hearty sandwich with this Lomo Saltado Sandwich recipe, perfect for a quick yet flavorful meal.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 1 large red onion, sliced
• 1 large tomato, sliced
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 crusty baguette, cut into 4 pieces and halved
• 1/4 cup mayonnaise
• 1/4 cup fresh cilantro leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the beef sirloin and cook for 2-3 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red onion and cook for 2 minutes until slightly softened. Add the tomato, soy sauce, red wine vinegar, cumin, salt, and black pepper. Cook for another 2 minutes.
3. Return the beef to the skillet and toss everything together for 1 minute until well combined and heated through.
4. Spread mayonnaise on the cut sides of the baguette pieces. Fill each with the beef mixture and top with cilantro leaves.

The crispy baguette contrasts beautifully with the juicy, savory filling, making every bite a delightful mix of textures and flavors.

Tip: For an extra kick, add a splash of hot sauce to the mayonnaise before spreading.

Lomo Saltado Pasta with Tomato Sauce

Transform the classic Peruvian stir-fry into a comforting pasta dish with this Lomo Saltado Pasta recipe, blending bold flavors with the ease of a weeknight dinner.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb sirloin steak, thinly sliced
• 1 medium red onion, sliced
• 1 medium tomato, sliced
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup beef broth
• 2 tbsp chopped cilantro

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the sirloin steak and cook for 2-3 minutes until browned. Remove from the skillet and set aside.
3. In the same skillet, add the red onion and tomato. Cook for 2 minutes until slightly softened.
4. Return the steak to the skillet. Add soy sauce, white vinegar, cumin, salt, and black pepper. Stir to combine and cook for 1 minute.
5. Pour in the beef broth and bring to a simmer. Add the cooked fettuccine and toss to coat evenly. Cook for another 2 minutes until the pasta is heated through.
6. Remove from heat and sprinkle with chopped cilantro before serving.

The fusion of Peruvian spices with pasta creates a uniquely savory dish that’s both hearty and vibrant, perfect for shaking up your pasta routine.

Tip: For an extra kick, add a diced jalapeño when cooking the onions and tomatoes.

Lomo Saltado Rice Bowl with Fried Egg

Transform your dinner routine with this Lomo Saltado Rice Bowl topped with a perfectly fried egg, blending Peruvian flavors with the comfort of a one-bowl meal.

Ingredients

• 1 cup white rice
• 2 tbsp vegetable oil, divided
• 1 lb sirloin steak, thinly sliced
• 1 red onion, sliced
• 1 tomato, sliced
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp cumin
• Salt and pepper to taste
• 2 eggs
• Fresh cilantro for garnish

Instructions

1. Cook the white rice according to package instructions and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the sirloin steak and cook for 2-3 minutes until browned. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté the red onion and tomato for 2 minutes until softened.
4. Return the steak to the skillet. Add 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tsp cumin, and salt and pepper to taste. Stir to combine and cook for another minute.
5. In a separate pan, fry the eggs to your liking.
6. Divide the rice between two bowls. Top with the steak mixture and a fried egg. Garnish with fresh cilantro.

The runny yolk from the fried egg adds a rich, creamy texture that perfectly complements the savory steak and tangy sauce.

Tip: For an extra kick, serve with a side of aji verde sauce.

Lomo Saltado Empanadas with Flaky Dough

Transform the bold flavors of Peru’s Lomo Saltado into handheld delights with these flaky empanadas, perfect for your next gathering or a cozy night in.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 tablespoon vegetable oil
• 1/2 pound sirloin steak, thinly sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 red onion, sliced
• 1 tomato, sliced
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat oven to 400°F. In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough forms. Wrap in plastic and chill for 30 minutes.
2. Heat oil in a skillet over medium-high. Cook steak with cumin and paprika until browned, about 3 minutes. Add onion and tomato; cook for 2 minutes. Stir in soy sauce and vinegar; remove from heat. Mix in cilantro.
3. Roll dough to 1/8-inch thickness. Cut into 6-inch circles. Spoon filling onto one half of each circle, fold over, and crimp edges with a fork.
4. Bake on a parchment-lined sheet for 20 minutes until golden. Let cool slightly before serving.

The flaky crust contrasts beautifully with the juicy, savory filling, making every bite a delightful mix of textures and flavors.

Tip: For extra flakiness, freeze the butter cubes before incorporating them into the dough.

Lomo Saltado Salad with Lime Dressing

Transform the classic Peruvian stir-fry into a vibrant Lomo Saltado Salad with a zesty lime dressing, perfect for a light yet satisfying meal.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp olive oil, divided
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 2 tomatoes, sliced
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 4 cups mixed greens
• 1/4 cup cilantro, chopped
• For the lime dressing: 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over high heat. Add the beef sirloin and cook for 2-3 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the red onion and red bell pepper for 3-4 minutes until slightly softened.
3. Add the tomatoes, soy sauce, red wine vinegar, cumin, paprika, salt, and pepper. Cook for another 2 minutes.
4. Return the beef to the skillet and toss everything together for 1 minute. Remove from heat.
5. In a large bowl, combine the mixed greens and cilantro. Add the beef and vegetable mixture on top.
6. Whisk together the lime juice, 2 tbsp olive oil, honey, salt, and pepper in a small bowl. Drizzle over the salad before serving.

The crisp greens and warm, spiced beef create a delightful contrast, while the lime dressing adds a refreshing tang that ties everything together.

Tip: For an extra kick, add a diced jalapeño to the dressing.

Lomo Saltado Wraps with Avocado

Transform the classic Peruvian stir-fry into a handheld delight with these Lomo Saltado Wraps, featuring tender beef, crispy fries, and creamy avocado all wrapped up in a warm tortilla.

Ingredients

• 1 lb flank steak, thinly sliced
• 2 tbsp olive oil
• 1 large red onion, sliced
• 2 tomatoes, sliced
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen french fries, cooked according to package
• 1 avocado, sliced
• 4 large flour tortillas
• Fresh cilantro leaves for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the flank steak and cook for 2-3 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Add the red onion and cook for 2 minutes until softened. Add the tomatoes, soy sauce, red wine vinegar, cumin, salt, and black pepper. Cook for another 2 minutes.
3. Return the steak to the skillet and add the cooked french fries. Toss everything together and cook for 1 minute to combine flavors.
4. Warm the tortillas according to package instructions. Divide the steak mixture among the tortillas, top with avocado slices and cilantro leaves, then fold into wraps.

The crispy fries add a surprising crunch to these wraps, while the avocado brings a smooth contrast to the bold flavors of the lomo saltado.

Tip: For an extra kick, serve with a side of aji verde sauce.

Lomo Saltado Nachos with Cheese Sauce

Transform your nacho night with a Peruvian twist by whipping up these Lomo Saltado Nachos with Cheese Sauce. It’s a fusion of flavors that’ll have everyone reaching for more.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp vegetable oil
• 1 large red onion, sliced
• 1 large tomato, sliced
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 bag (10 oz) tortilla chips
• 1 cup shredded Monterey Jack cheese
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the beef sirloin and cook until browned, about 3-4 minutes. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Sauté the red onion and tomato for 2 minutes. Stir in 1 tbsp soy sauce, 1 tbsp white vinegar, 1 tsp cumin, 1 tsp paprika, and salt and pepper to taste. Cook for another 2 minutes.
3. Return the beef to the skillet and toss everything together. Cook for 1 minute more, then remove from heat.
4. Preheat your broiler. Spread the tortilla chips on a baking sheet. Top with the beef mixture and 1 cup shredded Monterey Jack cheese. Broil for 2-3 minutes until the cheese is melted and bubbly.
5. Meanwhile, in a small saucepan, heat 1/2 cup heavy cream and 1/4 cup sour cream over low heat, stirring until smooth. Drizzle over the nachos before serving.
6. Garnish with 1/4 cup chopped cilantro and serve immediately.

The magic of these nachos lies in the savory-sweet beef paired with the creamy cheese sauce, a combo that’s irresistibly hearty and satisfying.

Tip: For an extra kick, add a diced jalapeño to the beef mixture while cooking.

Lomo Saltado Burger with Spicy Mayo

Transform the bold flavors of Peru’s lomo saltado into a juicy, satisfying burger with a spicy mayo kick—perfect for your next cookout.

Ingredients

• 1 lb ground beef
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 1 large red onion, sliced
• 1 large tomato, sliced
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 4 burger buns, toasted
• 1 tbsp vegetable oil

Instructions

1. In a bowl, mix the ground beef with soy sauce, red wine vinegar, cumin, garlic powder, smoked paprika, salt, and pepper. Form into 4 patties.
2. Heat vegetable oil in a skillet over medium-high heat. Cook the patties for 4 minutes per side, or until desired doneness.
3. In the same skillet, sauté the red onion slices for 2 minutes until slightly softened.
4. Combine mayonnaise and sriracha in a small bowl to make the spicy mayo.
5. Assemble the burgers by spreading spicy mayo on the bottom bun, then adding the beef patty, sautéed onions, and tomato slices. Top with the other half of the bun.

The fusion of Peruvian spices with the classic American burger creates a mouthwatering experience that’s both familiar and excitingly new.

Tip: For an extra authentic touch, serve with a side of crispy fries tossed in the same spices used in the burger.

Lomo Saltado Quesadillas with Sour Cream

Transform the bold flavors of Peruvian Lomo Saltado into a cheesy, comforting quesadilla that’s perfect for a quick weeknight dinner.

Ingredients

• 1 tbsp vegetable oil
• 1 lb sirloin steak, thinly sliced
• 1 medium red onion, sliced
• 1 medium tomato, sliced
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp ground cumin
• 1/2 tsp salt
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add sirloin steak and cook for 3-4 minutes until browned. Remove from skillet and set aside.
2. In the same skillet, add red onion and tomato. Cook for 2 minutes until slightly softened. Stir in soy sauce, white vinegar, ground cumin, and salt. Return the steak to the skillet and cook for another 2 minutes. Remove from heat.
3. Place a tortilla in a clean skillet over medium heat. Sprinkle 1/2 cup Monterey Jack cheese on half of the tortilla, top with 1/4 of the steak mixture, then fold the tortilla over. Cook for 2-3 minutes on each side until golden and cheese is melted. Repeat with remaining tortillas and filling.
4. Serve quesadillas with a dollop of sour cream and a sprinkle of chopped fresh cilantro.

The fusion of Peruvian spices with melty cheese creates a quesadilla that’s irresistibly flavorful and satisfying.

Tip: For an extra kick, add a sliced jalapeño to the steak mixture while cooking.

Lomo Saltado Spring Rolls with Sweet Chili Sauce

Transform the classic Peruvian stir-fry into a fun, finger-friendly appetizer with these Lomo Saltado Spring Rolls, served with a tangy sweet chili sauce for dipping.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 1 red onion, sliced
• 1 tomato, sliced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 spring roll wrappers
• 1 egg, beaten
• 1/2 cup sweet chili sauce
• Oil for frying

Instructions

1. In a bowl, marinate the beef with soy sauce, red wine vinegar, olive oil, minced garlic, cumin, salt, and black pepper for 15 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Add red onion, tomato, and jalapeño, cooking for another 2 minutes until vegetables are slightly softened. Remove from heat and let cool slightly.
3. Lay a spring roll wrapper on a clean surface. Place about 2 tablespoons of the beef mixture in the center. Fold the sides over the filling, then roll tightly from the bottom up, sealing the edge with beaten egg. Repeat with remaining wrappers and filling.
4. Heat oil in a deep fryer or large pot to 375°F. Fry the spring rolls in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.
5. Serve the spring rolls hot with sweet chili sauce for dipping.

The crispy exterior gives way to a savory, spiced beef filling, offering a delightful twist on traditional spring rolls. The sweet chili sauce adds a perfect balance of heat and sweetness.

Tip: For an extra crispy texture, double fry the spring rolls by frying once, letting them cool, and then frying again just before serving.

Conclusion

We hope this roundup of 18 spicy Lomo Saltado recipes inspires your next kitchen adventure! Each dish offers a unique twist on the traditional, promising bold flavors that’ll transport your taste buds. Don’t forget to share which recipe became your favorite in the comments below and pin this article to your Pinterest board for easy access. Happy cooking, and here’s to many delicious meals ahead!

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