Name: El Pollo Inka’s Peruvian Lomo Saltado (Copycat) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Peruvian
Ingredients: 1 lb sirloin steak; salt and pepper; 3 tbsp Vegetable Oil; 1 small red onion; 3 plum tomatoes; 2 tbsp soy sauce; 3 tbsp red wine vinegar; ⅓ cup beef stock; 2 tsp cumin; salt and pepper; ½ cup fresh cilantro; 2 Green Onions; 2 cups french fries; For Aji Sauce:; ½ head iceberg lettuce; 1 Jalapeno; ½ cup mayonnaise; ¼ lemon; ½ bunch cilantro leaves; ¼ tsp salt

Experience the vibrant flavors of Peru with this tantalizing dish, known for its bold combinations and unique blend of ingredients. Lomo Saltado is a delightful fusion of stir-fried beef, vegetables, and crispy french fries, all coming together in a harmonious balance of savory and tangy tastes. This recipe brings the authentic taste of El Pollo Inka right to your home.

Photos of El Pollo Inka’s Peruvian Lomo Saltado (Copycat) Recipe

Some ingredients in this recipe might not be staples in every household. Red wine vinegar and beef stock are essential for the sauce, while cumin adds a distinct warmth to the dish. Aji sauce requires iceberg lettuce, jalapeno, and cilantro leaves, which might not be in your pantry. Ensure you check your local supermarket for these items.

Ingredients for El Pollo Inka's Peruvian Lomo Saltado

Sirloin steak: A tender cut of beef perfect for stir-frying.

Salt: Enhances the flavor of the dish.

Pepper: Adds a mild heat and depth of flavor.

Vegetable oil: Used for frying and cooking.

Red onion: Provides a mild, slightly sweet flavor.

Plum tomatoes: Adds a juicy, tangy taste and texture.

Soy sauce: Brings a savory umami flavor.

Red wine vinegar: Adds acidity and depth to the sauce.

Beef stock: Enhances the meaty flavor of the dish.

Cumin: Adds a warm, earthy flavor.

Cilantro: A fresh herb that adds a bright, citrusy note.

Green onions: Adds a mild, fresh onion flavor.

French fries: Provides a crispy texture and hearty element.

Iceberg lettuce: Used in the aji sauce for a fresh crunch.

Jalapeno: Adds a bit of heat to the aji sauce.

Mayonnaise: Brings creaminess to the aji sauce.

Lemon: Adds a fresh citrusy tang to the aji sauce.

Salt: Enhances all flavors in the aji sauce.

One reader, Kalli Trowbridge says:

This Peruvian lomo saltado recipe is a flavor explosion! The tender sirloin steak combined with the tangy soy sauce mixture and crispy french fries is simply divine. The aji sauce adds a perfect kick. A must-try for anyone looking to bring authentic Peruvian cuisine to their kitchen!

Kalli Trowbridge

Techniques Required for Peruvian Lomo Saltado

How to peel and cut potatoes: Use a vegetable peeler to remove the skin from the potatoes, then cut them into uniform sticks for even frying. How to soak potatoes: Place the cut potatoes in a bowl of cold water to remove excess starch, which helps them become crispier when fried. How to fry potatoes: Heat oil in a deep fryer or a large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, then drain on paper towels. How to season beef: Sprinkle salt and pepper evenly over the sirloin steak to enhance its flavor before cooking. How to cook beef: Heat a pan over very high heat, add oil, and cook the beef in batches to ensure even browning and proper cooking. How to chop vegetables: Cut the red onion into slices and the plum tomatoes into wedges, ensuring they are uniform for even cooking. How to make aji sauce: Combine iceberg lettuce, jalapeno, mayonnaise, lemon juice, cilantro leaves, and salt in a food processor and blend until smooth. Let the sauce sit in the fridge for a few hours to develop its flavors.

How To Make Copycat El Pollo Inka’s Peruvian Lomo Saltado

Learn to make a traditional Peruvian dish with this lomo saltado recipe. Strips of steak are cooked with fries, onions, tomatoes, and a special spicy sauce.

Preparation: 30 minutes

Cooking: 30 minutes

Total: 1 hour

Serves:

Ingredients

1lbsirloin steak,cut in thin slices
salt and pepper,for the meat
3tbspvegetable oil
1smallred onion,cut in thick slices
3plum tomatoes,cut in thick slices
2tbspsoy sauce
3tbspred wine vinegar
⅓cupbeef stock
2tspcumin
salt and pepper
½cupfresh cilantro,coarsely chopped
2green onions,sliced tip to tail, minus the root
2cupsfrench fries,freshly fried

For Aji Sauce:

½headiceberg lettuce,washed, torn and dried
1jalapeno,stem cut off
½cupmayonnaise
¼lemon,juiced
½bunchcilantro leaves
¼tspsalt

Instructions

To make french fries, peel and cut russet potatoes.
Soak them in water for as long as possible.
Drain, dry and fry.
Season the beef with salt and pepper.
Add soy sauce, vinegar, beef stock and cumin in a bowl together.
Put a pan over very high heat.
Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes.
Remove meat and repeat with second half.
Stir in the onion and cook for about 2 to 3 minutes.
Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.
Stir in soy sauce mixture.
Add salt and pepper to taste
Turn off the heat, toss with french fries
Add chopped cilantro, green onion and serve with brown rice and aji sauce

Aji Sauce:

Add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼ teaspoon salt to the food processor and combine until completely smooth.
Let sit for a few hours in the fridge.

Nutrition

Calories: 389.35kcal
Fat: 33.05g
Saturated Fat: 7.09g
Trans Fat: 0.05g
Monounsaturated Fat: 13.53g
Polyunsaturated Fat: 10.62g
Carbohydrates: 6.14g
Fiber: 1.95g
Sugar: 2.60g
Protein: 17.06g
Cholesterol: 66.47mg
Sodium: 536.90mg
Calcium: 56.13mg
Potassium: 514.65mg
Iron: 2.31mg
Vitamin A: 44.29µg
Vitamin C: 12.67mg

Technique Tip for Perfecting Peruvian Lomo Saltado

To achieve the perfect texture for your french fries, make sure to soak the russet potatoes in water for at least an hour. This helps to remove excess starch, resulting in crispier fries. After soaking, dry them thoroughly before frying to avoid oil splatters and ensure even cooking.

Time-Saving Tips for Making El Pollo Inka's Peruvian Lomo Saltado

Prep ingredients ahead: Chop the sirloin steak, red onion, and plum tomatoes in advance to streamline cooking.

Use pre-made fries: Save time by using store-bought french fries instead of making them from scratch.

Quick aji sauce: Blend the aji sauce ingredients the night before and let it sit in the fridge.

High heat cooking: Ensure your pan is very hot before adding the meat to reduce cooking time.

Batch cooking: Cook the meat in two batches to ensure even browning and faster cooking.

Substitute Ingredients For El Pollo Inka’s Peruvian Lomo Saltado (Copycat) Recipe

sirloin steak - Substitute with flank steak: Flank steak is a lean cut that absorbs marinades well and has a similar texture to sirloin.
vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying and sautéing.
red onion - Substitute with yellow onion: Yellow onions have a similar texture and slightly milder flavor, which works well in cooked dishes.
plum tomatoes - Substitute with Roma tomatoes: Roma tomatoes have a similar size and flavor profile, making them a good alternative.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity note.
beef stock - Substitute with chicken stock: Chicken stock can be used as a lighter alternative while still providing a rich flavor.
cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the dish similarly to cumin.
fresh cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can mimic the brightness of cilantro.
green onions - Substitute with chives: Chives offer a mild onion flavor that can serve as a good replacement for green onions.
french fries - Substitute with roasted potato wedges: Roasted potato wedges can provide a similar texture and flavor with a healthier preparation method.
iceberg lettuce - Substitute with romaine lettuce: Romaine lettuce has a similar crunch and can be used in the aji sauce for texture.
jalapeno - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile, making them a good alternative.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with a tangy flavor and is a healthier option.
lemon - Substitute with lime: Lime offers a similar acidity and citrus flavor that can be used in place of lemon.
cilantro leaves - Substitute with basil leaves: Basil leaves provide a fresh, aromatic flavor that can serve as a good alternative to cilantro.
salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content.

Best Way to Present El Pollo Inka's Peruvian Lomo Saltado

Select the finest cut of sirloin steak: Ensure the sirloin steak is of the highest quality, trimmed of excess fat, and cut into uniform strips for even cooking.
Perfectly cook the french fries: Peel and cut russet potatoes, soak them in water to remove excess starch, then fry until golden and crispy. Season immediately with salt.
Sear the steak to perfection: Season the steak with salt and pepper. Heat the pan to very high heat, add vegetable oil, and sear the steak in batches to ensure a perfect brown crust.
Create a balanced soy sauce mixture: Combine soy sauce, red wine vinegar, beef stock, and cumin in a bowl. This mixture will add depth and umami to the dish.
Sauté the red onion and plum tomatoes: Cook the red onion until slightly caramelized, then add the plum tomatoes and cook briefly to maintain their shape and freshness.
Incorporate the soy sauce mixture: Pour the soy sauce mixture into the pan, allowing it to coat the steak, onions, and tomatoes. Adjust seasoning with salt and pepper.
Toss with french fries: Turn off the heat and gently toss the french fries with the steak mixture to combine flavors without making the fries soggy.
Garnish with fresh cilantro and green onions: Add chopped cilantro and green onions for a burst of freshness and color.
Prepare the aji sauce: Blend iceberg lettuce, jalapeno, mayonnaise, lemon juice, cilantro leaves, and salt until smooth. Chill in the fridge for a few hours to let the flavors meld.
Plate with precision: Serve the lomo saltado over a bed of brown rice, ensuring an even distribution of steak, vegetables, and french fries. Drizzle with aji sauce and garnish with additional cilantro and green onions for a professional finish.

Essential Tools for Making Peruvian Lomo Saltado

Knife: To cut the sirloin steak, red onion, plum tomatoes, green onions, and cilantro.
Cutting board: Provides a safe surface for cutting the vegetables and meat.
Mixing bowl: To combine the soy sauce, red wine vinegar, beef stock, and cumin.
Large skillet or pan: For cooking the meat, onions, and tomatoes.
Tongs: To flip the meat while cooking.
Spatula: To stir the onions and tomatoes in the pan.
Measuring spoons: To measure out the soy sauce, red wine vinegar, cumin, and salt.
Measuring cup: To measure the beef stock.
Food processor: To blend the ingredients for the aji sauce.
Frying pan or deep fryer: To fry the French fries.
Colander: To drain the soaked potatoes.
Paper towels: To dry the potatoes before frying.
Serving dish: To serve the finished lomo saltado.
Refrigerator: To let the aji sauce sit and develop its flavors.
Peeler: To peel the russet potatoes.
Lemon squeezer: To extract juice from the lemon for the aji sauce.

How To Store and Freeze Peruvian Lomo Saltado

Here are the storing and freezing guidelines for El Pollo Inka's Peruvian Lomo Saltado (Copycat) Recipe:

Refrigerate any leftover Lomo Saltado in an airtight container for up to 3-4 days. The flavors will meld together even more, making it taste just as delicious (if not better!) when reheated.
To reheat, simply microwave the desired portion for 1-2 minutes until heated through. Alternatively, you can reheat it in a skillet over medium heat, stirring occasionally, until warmed.
If you want to freeze Lomo Saltado, it's best to store the beef, vegetables, and french fries separately. Allow each component to cool completely before transferring to freezer-safe containers or resealable bags.
Freeze the beef and vegetables for up to 2-3 months. When ready to enjoy, thaw them overnight in the refrigerator and reheat in a skillet over medium heat until warmed through.
For the best texture, it's recommended to make fresh french fries when serving the frozen Lomo Saltado. However, you can also freeze the fries separately for up to 1 month. To reheat, bake them in a preheated oven at 400°F (200°C) for 10-15 minutes, or until crispy and heated through.
The Aji sauce can be stored in an airtight container in the refrigerator for up to 1 week. Give it a good stir before using, as the ingredients may separate slightly over time.

How To Reheat Leftover Lomo Saltado

Reheat the french fries in the oven at 400°F (200°C) for 5-10 minutes until crispy and hot. Alternatively, you can reheat them in an air fryer at 375°F (190°C) for 3-5 minutes.
In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat.
Add the leftover sirloin steak, red onion, and plum tomatoes to the skillet. Stir-fry for 2-3 minutes until the vegetables are heated through and the meat is warmed.
In a small bowl, whisk together the soy sauce, red wine vinegar, beef stock, and cumin. Pour this mixture into the skillet and stir to coat the ingredients evenly. Cook for an additional 1-2 minutes until the sauce is heated and slightly thickened.
Season with salt and pepper to taste, if needed.
Remove the skillet from the heat and toss in the reheated french fries, chopped fresh cilantro, and sliced green onions.
Serve the reheated lomo saltado with warm brown rice and the prepared aji sauce. If the aji sauce has thickened in the refrigerator, stir in a little water or lemon juice to thin it out before serving.
For best results, reheat the lomo saltado and french fries separately to maintain their texture and flavor. Combining them just before serving will ensure a delicious and satisfying meal.

Random Fact About Peruvian Lomo Saltado

A unique aspect of lomo saltado is its fusion of Peruvian and Chinese culinary traditions, known as Chifa cuisine. This dish combines traditional Peruvian ingredients like cilantro and aji sauce with Chinese cooking techniques and flavors, such as the use of soy sauce and stir-frying.

Is Making Peruvian Lomo Saltado at Home Economical?

Analyzing the cost-effectiveness of this Peruvian Lomo Saltado recipe, the primary ingredients like sirloin steak, plum tomatoes, red onion, and cilantro are relatively affordable. The french fries and homemade aji sauce add minimal cost. For a household of 4, the approximate cost is around $20-$25 USD. Given the rich flavors and satisfying portions, this recipe rates a solid 8 out of 10 for cost-effectiveness.

Is This Peruvian Lomo Saltado Recipe Healthy or Unhealthy?

The Peruvian lomo saltado recipe, while delicious, may not be the healthiest option due to a few factors:

The recipe calls for frying the potatoes and cooking the meat in oil, which can add unnecessary fat and calories to the dish.
Soy sauce and beef stock are high in sodium, which can contribute to high blood pressure and other health issues when consumed in excess.
The aji sauce, while flavorful, is made with mayonnaise, which is high in fat and calories.

However, the recipe does include some healthy ingredients, such as:

Sirloin steak, which is a lean protein source
Onions and tomatoes, which provide fiber, vitamins, and minerals
Cilantro and green onions, which offer additional nutrients and flavor

To make this recipe healthier, consider the following suggestions:

Instead of frying the potatoes, try baking them in the oven with a light coating of olive oil and seasonings. This will reduce the fat content while still providing a crispy texture.
Use low-sodium soy sauce and beef stock to reduce the overall sodium content of the dish.
For the aji sauce, consider using a light or reduced-fat mayonnaise, or replace some of the mayonnaise with plain Greek yogurt for a protein boost and lower fat content.
Increase the amount of vegetables in the dish, such as adding bell peppers or zucchini, to boost the fiber and nutrient content.
Serve the lomo saltado with a side of brown rice or quinoa instead of white rice for added fiber and nutrients.

Editor's Thoughts on This Peruvian Lomo Saltado Copycat Recipe

This recipe for Peruvian Lomo Saltado captures the essence of traditional flavors with a modern twist. The combination of sirloin steak, soy sauce, and red wine vinegar creates a rich, savory profile, while the fresh cilantro and green onions add a burst of freshness. The inclusion of homemade french fries adds a delightful crunch. The aji sauce, with its creamy and spicy notes, complements the dish perfectly. Overall, this recipe offers a well-balanced and flavorful experience that stays true to its Peruvian roots.

Enhance Your El Pollo Inka’s Peruvian Lomo Saltado (Copycat) Recipe with These Unique Side Dishes:

Grilled Corn with Lime and Cotija: Imagine the smoky sweetness of grilled corn paired with the tangy zest of lime and the creamy, salty goodness of cotija cheese. This side dish will add a burst of flavor and a delightful crunch to your Peruvian lomo saltado experience.

Quinoa Salad with Avocado and Mango: A vibrant quinoa salad featuring the creamy richness of avocado and the tropical sweetness of mango. This dish not only complements the savory notes of the sirloin steak but also adds a refreshing contrast with its bright, fresh ingredients.

Peruvian Black Bean Soup: Warm up with a bowl of hearty black bean soup, infused with traditional Peruvian spices. This comforting dish provides a rich, earthy flavor that pairs beautifully with the bold, savory elements of the lomo saltado.

Sweet Plantains with Cinnamon and Honey: Indulge in the caramelized sweetness of fried plantains, drizzled with honey and a sprinkle of cinnamon. This side dish offers a delightful balance of sweet and savory, enhancing the overall dining experience with its unique texture and flavor profile.

Cucumber and Radish Salad with Mint: A crisp and refreshing cucumber and radish salad, accented with the cool, aromatic notes of fresh mint. This light and zesty side dish provides a perfect palate cleanser, ensuring each bite of your lomo saltado is as enjoyable as the first.

Alternative Recipes Similar to Peruvian Lomo Saltado

Peruvian Chicken Stir-Fry: Dive into the vibrant flavors of Peruvian cuisine with this delightful chicken stir-fry. Marinated chicken breast, colorful bell peppers, and onions come together in a savory soy sauce and vinegar blend, served over crispy potato wedges.

Beef Anticuchos: Experience the traditional street food of Peru with these marinated beef skewers. Tender pieces of beef heart or sirloin are seasoned with a zesty aji panca paste, grilled to perfection, and served with a side of corn on the cob and golden potatoes.

Peruvian Arroz Chaufa: Savor the fusion of Chinese and Peruvian flavors in this fried rice dish. Stir-fried rice with succulent pieces of chicken, scrambled eggs, and a medley of vegetables, all tossed in a savory soy sauce blend.

Seco De Carne: Indulge in this hearty Peruvian beef stew. Slow-cooked beef simmered in a rich cilantro and beer sauce, accompanied by tender potatoes and carrots, served with a side of fluffy white rice.

Aji De Gallina: Treat yourself to this creamy and spicy chicken dish. Shredded chicken in a luscious walnut and aji amarillo sauce, served over boiled potatoes and garnished with hard-boiled eggs and black olives.

Suggested Appetizers and Desserts to Serve with Peruvian Lomo Saltado

Appetizers:

Stuffed Avocado Boats: Delight your guests with these Stuffed Avocado Boats. Halve ripe avocados and fill them with a zesty mixture of diced tomatoes, red onions, and fresh cilantro. Add a touch of lime juice and a sprinkle of salt and pepper to enhance the flavors. For an extra kick, mix in some finely chopped jalapenos. These boats are not only visually appealing but also packed with nutrients, making them a perfect start to any meal.

Peruvian Ceviche: Introduce your guests to the vibrant flavors of Peruvian Ceviche. Fresh fish marinated in a tangy blend of lime juice, red onions, and cilantro creates a refreshing and light appetizer. Add a hint of heat with sliced chili peppers and balance it out with sweet corn kernels. Serve it chilled with crispy tortilla chips or plantain chips for a delightful contrast in textures. This dish is a fantastic way to showcase the rich culinary heritage of Peru.

Desserts:

Tres Leches Cake: Tres Leches Cake is a delightful treat that combines the richness of three different types of milk. Imagine a sponge cake soaked in a mixture of evaporated milk, condensed milk, and heavy cream. The cake absorbs all the flavors, becoming incredibly moist and tender. Top it off with a layer of whipped cream and a sprinkle of cinnamon for a dessert that is both indulgent and refreshing. This cake pairs wonderfully with fresh berries or a drizzle of caramel sauce, making it a versatile choice for any occasion.

Alfajores: Alfajores are delicate sandwich cookies filled with luscious dulce de leche. These buttery cookies have a melt-in-your-mouth texture that contrasts beautifully with the creamy, caramel-like filling. Roll the edges in shredded coconut for an added layer of flavor and texture. These treats are perfect for a sweet snack or a sophisticated dessert. Serve them with a cup of coffee or tea for an afternoon delight that will transport you straight to the heart of South America.

Why trust this El Pollo Inka’s Peruvian Lomo Saltado (Copycat) Recipe:

This recipe captures the authentic flavors of Peruvian cuisine with its perfectly seasoned sirloin steak and vibrant aji sauce. The combination of soy sauce, red wine vinegar, and cumin creates a rich, savory profile that is sure to impress. The addition of fresh cilantro and green onions adds a refreshing touch, while the crispy french fries provide a delightful contrast in texture. Trust this recipe for a delicious and satisfying meal that brings the taste of Peru to your table.

Want to share your experience making El Pollo Inka's Peruvian Lomo Saltado (Copycat) Recipe or discuss tips and tricks? Join the conversation in the World Cuisines forum!

FAQ:

How do I make the French fries crispy?

To make the French fries crispy, soak the cut potatoes in water for as long as possible, ideally a few hours. This helps remove excess starch. After soaking, drain and dry them thoroughly before frying. Fry them in hot oil until golden brown and crispy.

Can I use a different cut of beef?

Yes, you can use other cuts of beef like ribeye or flank steak if you prefer. Just make sure to slice the beef thinly against the grain for tenderness.

How spicy is the aji sauce?

The aji sauce has a mild to moderate level of spiciness, depending on the jalapeno you use. If you want it spicier, you can add more jalapeno or leave in some of the seeds. If you prefer it milder, remove the seeds and use only half a jalapeno.

Can I make this dish ahead of time?

You can prepare some components ahead of time, like the aji sauce and the French fries. However, it's best to cook the beef and vegetables right before serving to keep them fresh and flavorful.

What can I serve with lomo saltado besides rice?

Besides rice, you can serve lomo saltado with quinoa, a side salad, or even some roasted vegetables. The dish is quite versatile, so feel free to pair it with your favorite sides.