Lomo Saltado Recipe
Peru's iconic dish! Tender AAA Top Sirloin beef sautéed with red onions and juicy tomatoes, tossed with linguini pasta, and garnished with fresh cilantro.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef & Marinade
Vegetables & Aromatics
Pasta
Sauce & Finishing
Seasoning & Garnish
Method
Beef & Marinade
- 1
Marinate the beef
In a medium bowl combine 3 tbs soy sauce, 1 tbs red wine vinegar, 1 tsp minced garlic and 1 tsp ground black pepper. Add the sirloin strips and toss to coat. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).
Pasta
- 2
Cook the linguini
Bring a large pot of water to a rolling boil and add 1 tbs salt. Cook 8 oz linguini according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Vegetables & Aromatics
- 3
- 4
Sear vegetables quickly
Heat 1 tbs vegetable oil in a large heavy skillet or wok over high heat until shimmering. Add the onion wedges and the white parts of the scallions and stir-fry for 1–2 minutes until they begin to char at the edges but remain crisp. Add the green pepper (if using) and toss 30 seconds. Remove vegetables to a plate and keep warm.
Beef & Searing
- 5
Sear the beef
Wipe the skillet briefly if it has a lot of residue, then return to high heat. Add remaining 1 tbs vegetable oil and when it just begins to smoke, add the marinated beef in a single layer (work in batches if necessary). Sear without moving for 30–45 seconds, then stir and cook another 30–60 seconds until browned but still slightly pink inside (total 1–2 minutes per batch). Remove beef to a plate and keep juices in the pan.
Sauce & Finishing
- 6
Build the sauce
Reduce heat to medium-high. Add 1 tbs butter to the skillet and stir into the fond. Add 2 tbs soy sauce, 1 tsp Worcestershire sauce, 1 tsp aji amarillo paste, and 1 tbs beef stock (or 1 tbs pasta water) to deglaze, scraping up browned bits. Let the sauce bubble for 20–30 seconds to concentrate flavors.
- 7
Combine everything
Return the seared beef and the quick‑sautéed vegetables to the skillet along with the tomato wedges and the reserved linguini. Toss vigorously to combine, adding up to 1/2 cup of the reserved pasta water as needed to coat the pasta and create a silky sauce. Taste and adjust seasoning with up to 1 tsp kosher salt and additional ground black pepper to taste. Stir in the green parts of the scallions and chopped cilantro just before removing from heat.
- 8
Finish and serve
Plate the lomo saltado immediately, garnish with extra cilantro and serve with lime wedges on the side for squeezing over. Serve hot.