18 Spicy Lomo Saltado Recipes with a Twist

Zesty, vibrant, and packed with flavor, our collection of 18 Spicy Lomo Saltado Recipes with a Twist is here to revolutionize your weeknight dinners. Whether you’re craving the comfort of Peruvian cuisine or looking to spice up your meal routine, these innovative takes on the classic dish promise to delight your taste buds. Dive in and discover your next favorite recipe that’s sure to impress!

Classic Peruvian Lomo Saltado with Fries

Evening light filters through the kitchen window as I reminisce about the first time I tasted Lomo Saltado, a dish that perfectly marries the stir-fry traditions of China with the bold flavors of Peru. It’s a comforting reminder of how food can bridge worlds, with tender beef, crisp vegetables, and golden fries soaking up a savory sauce.

Ingredients

• 1 lb sirloin steak, cut into thin, bite-sized strips
• 2 large russet potatoes, peeled and cut into thick fries
• 1 large red onion, sliced into half-moons
• 1 large tomato, cut into wedges
• 2 cloves garlic, minced
• 1 tbsp fresh cilantro, chopped
• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp cumin
• 1/2 cup beef broth
• 2 tbsp vegetable oil
• Salt to taste

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the potato fries with 1 tbsp vegetable oil and a pinch of salt, then spread them out on the baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
2. While the fries bake, heat the remaining 1 tbsp vegetable oil in a large skillet over high heat. Add the steak strips in a single layer, searing for 1-2 minutes per side until browned but still pink inside. Remove and set aside.
3. In the same skillet, add the red onion and garlic, stirring for about 2 minutes until softened. Tip: Keep the heat high to get a nice char on the vegetables without overcooking.
4. Add the tomato wedges, soy sauce, red wine vinegar, and cumin to the skillet. Cook for another 2 minutes, allowing the tomatoes to soften slightly but still hold their shape.
5. Return the beef to the skillet, pour in the beef broth, and let everything simmer together for 1-2 minutes, just until the sauce thickens slightly. Tip: The broth should reduce to a glossy coating that clings to the beef and vegetables.
6. Gently fold in the baked fries and chopped cilantro, tossing everything together to combine. Serve immediately. Tip: For an authentic touch, serve the Lomo Saltado over a bed of white rice, allowing the flavors to meld beautifully.

Here, the fries soak up the rich, umami-packed sauce, adding a delightful contrast to the tender beef and vibrant vegetables. It’s a dish that invites you to savor each bite, preferably shared with good company under the soft glow of the evening sky.

Spicy Soy-Glazed Lomo Saltado

Amidst the quiet hum of the kitchen, the Spicy Soy-Glazed Lomo Saltado emerges as a vibrant dance of flavors, a testament to the beauty of fusion cuisine. It’s a dish that whispers stories of tradition while boldly embracing the new, inviting you to savor each moment of its creation.

Ingredients

• 1.5 lbs of tender beef sirloin, thinly sliced against the grain
• 3 tablespoons of rich soy sauce
• 2 tablespoons of golden honey
• 1 tablespoon of fiery sriracha sauce
• 2 cloves of garlic, minced to a fragrant paste
• 1 large red onion, sliced into crisp half-moons
• 2 ripe tomatoes, cut into juicy wedges
• 2 tablespoons of fresh cilantro, roughly chopped for a burst of color
• 1 tablespoon of smooth vegetable oil
• 1 teaspoon of ground cumin, for a warm depth
• Salt, just a pinch to harmonize the flavors

Instructions

1. In a small bowl, whisk together the soy sauce, honey, sriracha, and minced garlic until the honey is fully dissolved, creating a glossy, spicy glaze.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes, ensuring the beef will sear beautifully.
3. Add the beef slices to the skillet in a single layer, searing for 2 minutes per side until a golden crust forms, resisting the urge to stir too soon for the perfect sear.
4. Pour the prepared glaze over the beef, tossing to coat each piece evenly, then cook for an additional minute to let the flavors meld.
5. Introduce the red onion and tomato wedges to the skillet, stirring gently to combine, and cook for 3 minutes until the vegetables are just softened but still vibrant.
6. Sprinkle the ground cumin and a pinch of salt over the mixture, stirring once more to distribute the spices throughout the dish.
7. Remove from heat and garnish with the fresh cilantro, its bright green leaves offering a fresh contrast to the rich colors of the dish.

Completing this dish, the Spicy Soy-Glazed Lomo Saltado presents a symphony of textures, from the tender beef to the crisp vegetables, all enveloped in a sauce that balances heat with sweetness. Serve it over a bed of fluffy white rice or with a side of crispy fries for an unexpected twist that delights the senses.

Lomo Saltado Stir-Fry with Bell Peppers

Gently, the sizzle of the pan invites you into a moment of culinary meditation, where the vibrant colors of bell peppers meet the hearty embrace of beef in this Lomo Saltado Stir-Fry. It’s a dish that dances between the familiar and the exotic, a comforting yet adventurous meal for any night of the week.

Ingredients

• 1 lb flank steak, thinly sliced against the grain for tenderness
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp red wine vinegar, for a bright acidity
• 2 cloves garlic, minced to release their pungent aroma
• 1 tsp ground cumin, earthy and warm
• 1 large red onion, sliced into half-moons for sweetness
• 2 bell peppers (1 red, 1 yellow), sliced into strips for a colorful crunch
• 2 tbsp vegetable oil, for a high-heat sear
• 1 cup white rice, cooked to fluffy perfection
• Fresh cilantro leaves, for a burst of herbal freshness

Instructions

1. In a bowl, marinate the sliced flank steak with soy sauce, red wine vinegar, minced garlic, and ground cumin. Let it sit for 15 minutes to absorb the flavors.
2. Heat vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
3. Add the marinated steak to the skillet, spreading it out in a single layer. Sear for 2 minutes without stirring to achieve a golden crust, then stir-fry for another 2 minutes until just cooked through. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly seared.
4. Transfer the steak to a plate and set aside. In the same skillet, add a bit more oil if needed, then toss in the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they’re vibrant and slightly softened but still crisp. Tip: High heat is key to keeping the vegetables crisp and colorful.
5. Return the steak to the skillet with the vegetables, tossing everything together for 1 minute to combine the flavors. Tip: A final splash of soy sauce can be added here for extra depth.
6. Serve the stir-fry over a bed of fluffy white rice, garnished with fresh cilantro leaves.

Fork-tender beef mingles with the crisp sweetness of bell peppers and onions, all brought together by the umami-rich marinade. For an extra touch, serve with a side of creamy avocado slices to contrast the stir-fry’s vibrant flavors.

Garlic Butter Lomo Saltado with Rice

Yesterday, as the evening light faded, I found myself craving something that bridges the comfort of home with the excitement of something new. This dish, with its sizzling garlic butter and tender strips of beef, does just that, offering a warm embrace with every bite.

Ingredients

• 1.5 lbs of thinly sliced beef sirloin, marbled for tenderness
• 3 tablespoons of unsalted butter, creamy and rich
• 4 cloves of garlic, minced to release their pungent aroma
• 1 large red onion, sliced into half-moons for a slight crunch
• 2 ripe tomatoes, cut into wedges for a juicy burst
• 1 tablespoon of soy sauce, dark and savory
• 1 tablespoon of white vinegar, for a subtle tang
• 1 teaspoon of cumin, ground fresh for warmth
• 2 cups of cooked white rice, fluffy and steaming
• 2 tablespoons of fresh cilantro, chopped for a bright finish
• Salt, to enhance all the flavors

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add the unsalted butter to the skillet, letting it melt until it bubbles slightly, about 1 minute.
3. Stir in the minced garlic, cooking until golden and fragrant, about 30 seconds, being careful not to burn.
4. Increase the heat to high and add the beef slices, searing them for 2 minutes on each side until browned but still pink inside.
5. Reduce the heat to medium and add the red onion and tomato wedges, stirring gently to combine, cooking for 3 minutes until the onions are translucent.
6. Pour in the soy sauce and white vinegar, sprinkling the cumin over the top, and stir to coat everything evenly, cooking for another 2 minutes.
7. Season with salt, then remove from heat and garnish with fresh cilantro.
8. Serve immediately over the fluffy white rice, ensuring each plate gets a generous amount of the garlic butter sauce.

Somehow, the beef stays impossibly tender, while the rice soaks up every drop of that garlicky, buttery sauce. For an extra touch, try serving it with a side of crispy plantains to contrast the dish’s richness.

Lomo Saltado Tacos with Avocado Salsa

Evenings like these call for something that bridges the comfort of home with the excitement of new flavors. Lomo Saltado Tacos with Avocado Salsa is just that—a tender, savory stir-fry cradled in warm tortillas, topped with a creamy, bright salsa that dances on the palate.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp white vinegar, crisp and clean
• 1 tsp cumin, freshly ground for warmth
• 2 cloves garlic, minced to release their pungent aroma
• 1 red onion, sliced into half-moons for sweetness
• 1 red bell pepper, julienned for a crisp texture
• 2 ripe avocados, creamy and buttery
• 1 lime, juiced for a zesty kick
• 1/4 cup cilantro, chopped for a fresh finish
• 8 small flour tortillas, warmed to soft perfection
• 2 tbsp vegetable oil, for a high-heat sear
• Salt, to enhance all the flavors

Instructions

1. In a bowl, marinate the flank steak with soy sauce, white vinegar, cumin, and minced garlic. Let it sit for 15 minutes to absorb the flavors.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated steak in a single layer, searing for 2 minutes per side for a perfect crust.
3. Remove the steak and set aside. In the same skillet, add the red onion and bell pepper, stirring occasionally for 3 minutes until they start to soften but retain a bit of crunch.
4. Return the steak to the skillet, tossing everything together for 1 minute to combine the flavors.
5. For the avocado salsa, mash the avocados in a bowl with lime juice and cilantro. Season lightly with salt to taste.
6. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable and slightly toasted.
7. Assemble the tacos by dividing the steak mixture among the tortillas, topping each with a generous spoonful of avocado salsa.

How the steak’s juiciness contrasts with the creamy avocado salsa is nothing short of magical. Serve these tacos with an extra lime wedge on the side for those who love an extra zing, or alongside a cold, crisp beer to round out the meal.

Sweet and Sour Lomo Saltado

Amidst the quiet hum of the kitchen, the fusion of Peruvian and Chinese flavors in this dish whispers stories of culinary journeys. Sweet and Sour Lomo Saltado, a vibrant stir-fry, marries tender beef with a tangy glaze, inviting a moment of savoring the simple joys of cooking.

Ingredients

• 1 lb flank steak, sliced into thin strips against the grain
• 2 tbsp soy sauce, dark and robust
• 1 tbsp white vinegar, crisp and clean
• 1 tbsp granulated sugar, fine and sweet
• 2 tbsp vegetable oil, light and neutral
• 1 large red onion, cut into thick wedges
• 2 ripe tomatoes, firm and juicy, cut into wedges
• 1 yellow bell pepper, sliced into strips
• 2 cloves garlic, minced to a fragrant paste
• 1 tsp ginger, freshly grated and pungent
• 1/4 cup cilantro leaves, roughly chopped for a fresh finish

Instructions

1. In a bowl, combine the flank steak with soy sauce, white vinegar, and sugar. Let marinate for 15 minutes, allowing the flavors to meld.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated steak, spreading evenly. Sear for 2 minutes per side until browned but still pink inside. Remove and set aside.
3. In the same skillet, add a splash more oil if needed. Sauté garlic and ginger until fragrant, about 30 seconds, stirring constantly to prevent burning.
4. Add red onion, yellow bell pepper, and tomato wedges. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
5. Return the steak to the skillet, tossing everything together. Cook for an additional minute to reheat the steak and combine flavors.
6. Garnish with cilantro leaves before serving. Tip: For an extra layer of flavor, a splash of rice vinegar can be added at the end.

Velvety strips of steak cling to the bright vegetables, each bite a balance of sweet, sour, and savory. Serve over a bed of steamed rice or with crispy fries for a playful twist on the classic.

Lomo Saltado with Crispy Onion Rings

Amidst the quiet hum of the kitchen, the sizzle of beef meeting a hot pan fills the air, a prelude to the comforting embrace of Lomo Saltado with Crispy Onion Rings. This dish, a vibrant tapestry of flavors and textures, invites you to slow down and savor each bite, a testament to the joy of cooking with intention.

Ingredients

• 1.5 lbs of tender sirloin steak, thinly sliced against the grain
• 2 large yellow onions, one julienned and one sliced into thick rings
• 3 ripe tomatoes, cut into wedges
• 2 cloves of garlic, minced to a fragrant paste
• 1 tbsp of fresh ginger, finely grated
• 1/4 cup of soy sauce, rich and umami-packed
• 2 tbsp of red wine vinegar, for a bright acidity
• 1 tsp of cumin, freshly ground for warmth
• 1/2 cup of all-purpose flour, for dredging
• 1 cup of panko breadcrumbs, for extra crunch
• 1 large egg, beaten with a splash of water
• Vegetable oil, for frying
• Fresh cilantro, chopped for garnish
• Cooked white rice, steaming and fluffy

Instructions

1. Heat a large skillet over medium-high heat and add 2 tbsp of vegetable oil. Once shimmering, add the julienned onions and cook until translucent, about 3 minutes.
2. Add the minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds until fragrant.
3. Increase the heat to high and add the sliced sirloin, searing for 2 minutes per side until a golden crust forms.
4. Pour in the soy sauce and red wine vinegar, scraping the bottom of the pan to deglaze. Add the tomato wedges and cumin, cooking for another 2 minutes until the tomatoes just begin to soften.
5. While the beef cooks, prepare the onion rings by dredging them in flour, dipping in the beaten egg, and coating with panko breadcrumbs.
6. In a separate pan, heat 1 inch of vegetable oil to 375°F. Fry the onion rings in batches until golden brown, about 2 minutes per side, then drain on paper towels.
7. Serve the Lomo Saltado over a bed of fluffy white rice, topped with the crispy onion rings and a sprinkle of fresh cilantro.

Velvety strips of beef mingle with the sharpness of vinegar and the sweetness of onions, while the crispy onion rings add a delightful contrast in texture. For an extra touch, drizzle with a bit of the pan sauce or serve with a side of creamy avocado slices.

Cheesy Lomo Saltado Quesadillas

Today, as the light filters softly through the kitchen window, I find myself drawn to the comforting embrace of fusion cooking, where traditions blend and new favorites are born. This dish, a tender marriage of Peruvian zest and Mexican warmth, is a testament to the beauty of culinary experimentation.

Ingredients

• 1 lb thinly sliced sirloin steak, marinated in a vibrant mix of soy sauce and vinegar
• 2 large, ripe tomatoes, diced into juicy chunks
• 1 red onion, sliced into crisp, thin half-moons
• 1 yellow bell pepper, cut into sweet, tender strips
• 2 cloves of garlic, minced into fragrant bits
• 1 tbsp fresh cilantro, chopped for a burst of herbal freshness
• 4 large flour tortillas, soft and pliable
• 2 cups shredded Monterey Jack cheese, melty and mild
• 2 tbsp vegetable oil, for a slick, non-stick cooking surface
• Salt, to enhance the natural flavors

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the marinated sirloin slices to the skillet, spreading them out in a single layer to ensure even cooking. Sear for 2 minutes on each side, or until beautifully browned but still tender inside.
3. Transfer the seared steak to a plate, covering loosely with foil to keep warm. Tip: Letting the meat rest ensures it stays juicy.
4. In the same skillet, add the remaining tbsp of oil, then sauté the red onion, yellow bell pepper, and garlic until they begin to soften, about 3 minutes, stirring occasionally.
5. Add the diced tomatoes and cook for another 2 minutes, just until they start to release their juices but still hold their shape. Tip: Overcooking the tomatoes can make the filling watery.
6. Return the steak to the skillet, tossing everything together with the fresh cilantro. Cook for an additional minute to meld the flavors. Remove from heat.
7. Lay out the flour tortillas on a clean surface. Sprinkle half of each tortilla with a generous amount of Monterey Jack cheese, then top with the steak and vegetable mixture. Fold the tortillas over to create half-moons.
8. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese is fully melted. Tip: Pressing down lightly with a spatula helps the quesadilla hold together.

Rich in flavor and texture, these quesadillas offer a delightful crunch with every bite, the cheese pulling apart in the most satisfying way. Serve them with a side of creamy avocado salsa for a contrast in temperatures and a burst of freshness that elevates the entire dish.

Lomo Saltado Noodle Bowl with Sriracha

Gently, the aroma of sizzling beef and onions fills the kitchen, a comforting reminder of the simple pleasures in life. This Lomo Saltado Noodle Bowl with Sriracha is a harmonious blend of Peruvian and Asian flavors, offering a quick yet deeply satisfying meal.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp sriracha, fiery and vibrant
• 1 red onion, thinly sliced into half-moons
• 1 red bell pepper, julienned into crisp strips
• 2 cloves garlic, minced to a fragrant paste
• 8 oz wide rice noodles, soft and chewy
• 2 tbsp vegetable oil, high-smoke point
• 1 tbsp white vinegar, bright and tangy
• 1/4 cup cilantro leaves, fresh and citrusy
• 1 tsp cumin, earthy and warm

Instructions

1. Heat a large skillet over high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add 1 tbsp vegetable oil to the skillet, swirling to coat the bottom evenly.
3. Season the flank steak with cumin and a pinch of salt, then sear in the skillet for 2 minutes per side until deeply browned but still pink inside. Remove and set aside.
4. In the same skillet, add the remaining 1 tbsp vegetable oil, then sauté the red onion and bell pepper until they begin to soften, about 3 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
6. Return the beef to the skillet, along with soy sauce, sriracha, and white vinegar, tossing to combine. Cook for 1 minute to meld the flavors.
7. Meanwhile, cook the rice noodles according to package instructions until al dente, then drain.
8. Divide the noodles between two bowls, topping with the beef and vegetable mixture. Garnish with cilantro leaves.

Rich in flavor and texture, this dish offers a delightful contrast between the tender beef, crisp vegetables, and chewy noodles. Serve it with extra sriracha on the side for those who dare to turn up the heat.

Lomo Saltado Sliders with Aji Verde Sauce

Venturing into the heart of comfort food with a twist, these Lomo Saltado Sliders with Aji Verde Sauce blend the vibrant flavors of Peru into a bite-sized delight. The fusion of tender beef, crisp vegetables, and a creamy, spicy sauce wrapped in soft slider buns promises a journey of flavors with every bite.

Ingredients

• 1 lb flank steak, thinly sliced against the grain for tenderness
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp red wine vinegar, for a subtle tang
• 1 tsp ground cumin, aromatic and earthy
• 2 cloves garlic, minced to release their pungent aroma
• 1 red onion, sliced into half-moons for sweetness and crunch
• 1 red bell pepper, julienned for a pop of color and sweetness
• 1 tbsp vegetable oil, for high-heat cooking
• 6 slider buns, lightly toasted for a golden crust
• 1/2 cup mayonnaise, creamy and smooth
• 1/4 cup cilantro leaves, fresh and vibrant
• 1 jalapeño, seeded for mild heat
• 1 tbsp lime juice, freshly squeezed for brightness

Instructions

1. In a bowl, marinate the sliced flank steak with soy sauce, red wine vinegar, ground cumin, and minced garlic. Let it sit for 15 minutes to absorb the flavors.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated steak, spreading it in a single layer to ensure even cooking. Sear for 2-3 minutes per side until browned but still pink inside for medium-rare.
3. Remove the steak from the skillet and set aside. In the same skillet, add the sliced red onion and julienned red bell pepper. Cook for 3-4 minutes until they start to soften but retain some crunch.
4. Return the steak to the skillet with the vegetables, tossing everything together for 1 minute to combine the flavors.
5. For the Aji Verde sauce, blend mayonnaise, cilantro leaves, seeded jalapeño, and lime juice in a blender until smooth. Adjust the consistency with a teaspoon of water if needed.
6. Assemble the sliders by placing a generous amount of the steak and vegetable mixture on the bottom half of each toasted slider bun. Drizzle with Aji Verde sauce before covering with the top bun.

Momentarily, the first bite reveals the juicy steak, the crunch of peppers, and the creamy, spicy kick of the sauce. Serve these sliders with a side of sweet potato fries for a complete meal that’s as visually appealing as it is delicious.

Lomo Saltado Pizza with Mozzarella

Sometimes, the most comforting meals come from the fusion of two beloved dishes, creating something entirely new yet familiar. Lomo Saltado Pizza with Mozzarella is one such creation, blending the vibrant flavors of Peruvian stir-fry with the comforting embrace of a cheesy pizza.

Ingredients

• 1 pound of tender beef sirloin, thinly sliced against the grain
• 2 tablespoons of rich soy sauce
• 1 tablespoon of bold red wine vinegar
• 1 teaspoon of fragrant ground cumin
• 2 tablespoons of golden olive oil
• 1 large red onion, sliced into half-moons
• 2 ripe tomatoes, cut into wedges
• 1 tablespoon of fresh garlic, minced
• 1 teaspoon of fiery aji amarillo paste
• 1 pre-made pizza dough, room temperature
• 1 cup of shredded mozzarella cheese, creamy and mild
• 1/4 cup of fresh cilantro, roughly chopped
• Salt to taste

Instructions

1. In a bowl, marinate the beef slices with soy sauce, red wine vinegar, and ground cumin. Let it sit for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated beef and cook for 2-3 minutes until just browned. Remove and set aside.
3. In the same skillet, add the red onion and cook for 2 minutes until slightly softened. Add the tomatoes, garlic, and aji amarillo paste, cooking for another 3 minutes.
4. Preheat your oven to 475°F. Roll out the pizza dough on a floured surface to your desired thickness.
5. Spread the beef and vegetable mixture evenly over the dough, leaving a small border for the crust. Sprinkle with mozzarella cheese.
6. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Garnish with fresh cilantro before serving.

Delight in the contrast of textures, from the crisp crust to the juicy beef and vegetables, all brought together by the melt-in-your-mouth mozzarella. Serve with a side of creamy avocado slices for an extra layer of richness.

Lomo Saltado Empanadas with Chimichurri

Amidst the quiet hum of the kitchen, the fusion of Peruvian and Argentine flavors comes to life in these Lomo Saltado Empanadas with Chimichurri, a dish that whispers stories of culinary crossroads.

Ingredients

• 1 lb tender beef sirloin, thinly sliced against the grain
• 2 tbsp rich extra virgin olive oil
• 1 large red onion, julienned into crisp strips
• 2 ripe tomatoes, seeded and cut into hearty chunks
• 1 tbsp finely minced garlic, releasing its pungent aroma
• 1 tbsp aji amarillo paste, for a subtle, fruity heat
• 1/4 cup fresh cilantro leaves, roughly chopped for a burst of color
• 1 package (14 oz) pre-made empanada dough, thawed to room temperature
• 1/2 cup homemade chimichurri sauce, vibrant with parsley and oregano
• 1 egg, beaten for a golden glaze

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the beef sirloin, searing each side for 1 minute to lock in juices, then remove and set aside.
3. In the same skillet, sauté the red onion until translucent, about 3 minutes, stirring occasionally.
4. Stir in the garlic and aji amarillo paste, cooking for 30 seconds until fragrant.
5. Add the tomatoes and cilantro, cooking for another 2 minutes until the tomatoes soften slightly.
6. Return the beef to the skillet, tossing everything together for 1 minute, then remove from heat.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Roll out the empanada dough on a floured surface, cutting into 6-inch circles.
9. Spoon the beef mixture onto each circle, fold over, and crimp the edges with a fork to seal.
10. Brush each empanada with beaten egg for a glossy finish.
11. Bake for 20 minutes, or until the empanadas are golden and crisp.
12. Serve warm with a drizzle of chimichurri sauce on top or on the side for dipping.

Just out of the oven, these empanadas offer a delightful contrast between the flaky crust and the savory, juicy filling, with the chimichurri adding a fresh, herby brightness that ties it all together. Enjoy them as a hearty snack or pair with a simple salad for a complete meal.

Lomo Saltado Fried Rice with Scallions

Dusk settles softly outside, and the kitchen fills with the comforting sizzle of ingredients meeting heat, a reminder of the simple joys found in cooking. This dish, a harmonious blend of Peruvian and Chinese influences, transforms humble ingredients into something unexpectedly delightful.

Ingredients

• 2 cups of day-old jasmine rice, grains separate and slightly dry
• 1 lb of flank steak, thinly sliced against the grain for tenderness
• 3 tbsp of rich soy sauce, divided
• 2 tbsp of golden vegetable oil
• 1 large red onion, sliced into half-moons
• 2 ripe tomatoes, cut into wedges
• 2 cloves of garlic, minced to a fragrant paste
• 1 tbsp of fiery aji amarillo paste
• 1 bunch of fresh scallions, sliced diagonally for elegance
• 1 tbsp of apple cider vinegar, for a bright tang
• 1 tsp of finely ground black pepper

Instructions

1. In a bowl, marinate the sliced flank steak with 1 tbsp of soy sauce and black pepper. Let it sit for 15 minutes to absorb the flavors.
2. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact. Add 1 tbsp of vegetable oil, swirling to coat the surface.
3. Add the marinated steak in a single layer, searing for 2 minutes per side until a golden crust forms. Remove and set aside.
4. In the same wok, add the remaining oil and sauté the red onion and garlic until the onion turns translucent, about 3 minutes.
5. Stir in the aji amarillo paste and tomatoes, cooking until the tomatoes soften slightly, 2 minutes.
6. Add the day-old rice, breaking up any clumps with a spatula. Drizzle with the remaining soy sauce and vinegar, tossing to combine evenly.
7. Return the steak to the wok, mixing gently to avoid breaking the rice grains. Cook for another 2 minutes to meld the flavors.
8. Finish by folding in the scallions, reserving some for garnish, and remove from heat.

Combining the savory depth of soy-marinated beef with the fresh crunch of scallions, this dish offers a delightful contrast in textures. Serve it straight from the wok, perhaps with a side of creamy avocado slices to balance the heat.

Lomo Saltado Burritos with Black Beans

Wandering through the flavors of Peru and the heartiness of a classic burrito, this dish marries the vibrant stir-fry of Lomo Saltado with the comforting wrap of a burrito, all while black beans add a creamy, earthy depth.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, rich and umami-packed
• 2 tbsp red wine vinegar, for a tangy kick
• 1 tbsp aji amarillo paste, bringing a subtle heat
• 1 large red onion, sliced into half-moons
• 1 large tomato, cut into wedges
• 2 cloves garlic, minced to aromatic perfection
• 1 cup cooked black beans, creamy and tender
• 4 large flour tortillas, warm and pliable
• 2 tbsp vegetable oil, for a high-heat sear
• 1/4 cup fresh cilantro, chopped for a bright finish

Instructions

1. In a bowl, marinate the sliced flank steak with soy sauce, red wine vinegar, and aji amarillo paste for 15 minutes to infuse flavors deeply.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute, ensuring a perfect sear.
3. Add the marinated steak to the skillet, spreading evenly. Cook undisturbed for 2 minutes to develop a golden crust, then stir-fry for another 2 minutes until just cooked through.
4. Transfer the steak to a plate. In the same skillet, add the red onion and garlic, sautéing for 3 minutes until softened and fragrant.
5. Return the steak to the skillet, adding tomato wedges. Cook for 2 more minutes, allowing the tomatoes to soften slightly but retain their shape.
6. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, making them flexible for wrapping.
7. Divide the steak mixture and black beans evenly among the tortillas. Sprinkle with fresh cilantro before rolling tightly into burritos.

Offering a symphony of textures, the tender steak and creamy beans contrast beautifully with the crisp vegetables, all wrapped in a soft tortilla. Serve with a side of spicy mayo for an extra layer of flavor.

Lomo Saltado Skewers with Peanut Sauce

Perhaps it’s the way the golden hues of the skewers catch the light, or maybe it’s the aromatic whispers of cumin and garlic that dance through the air, but there’s something undeniably comforting about these Lomo Saltado Skewers with Peanut Sauce.

Ingredients

• 1.5 lbs tender beef sirloin, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large red onion, sliced into thick wedges
• 2 ripe roma tomatoes, quartered
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 cup chopped cilantro
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, combine the beef cubes with olive oil, minced garlic, cumin, and smoked paprika, ensuring each piece is evenly coated.
3. Thread the marinated beef, red onion wedges, and tomato quarters onto the soaked skewers, alternating between ingredients for a colorful presentation.
4. Grill the skewers for 3-4 minutes per side, or until the beef reaches your desired level of doneness and the vegetables are slightly charred.
5. While the skewers grill, whisk together peanut butter, soy sauce, lime juice, and honey in a small saucepan over low heat until smooth and warm.
6. Once the skewers are done, drizzle them generously with the warm peanut sauce and sprinkle with chopped cilantro.

Kick back and savor the contrast of the smoky, tender beef against the creamy, tangy peanut sauce. For an extra touch, serve these skewers over a bed of fluffy jasmine rice to soak up every last drop of sauce.

Lomo Saltado Stuffed Peppers

Gently, the aroma of sizzling beef and onions fills the kitchen, a reminder of the comforting fusion that Lomo Saltado Stuffed Peppers bring to the table. This dish, a playful twist on a Peruvian classic, marries the vibrant flavors of stir-fry with the sweet embrace of roasted bell peppers.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 large bell peppers, halved and seeds removed
• 1 medium red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tsp cumin
• 2 tbsp fresh cilantro, chopped
• 1 cup cooked white rice
• 2 tbsp vegetable oil
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C). Place the bell pepper halves on a baking sheet, cut side up, and drizzle with 1 tbsp of vegetable oil. Roast for 15 minutes until slightly softened.
2. While the peppers roast, heat the remaining 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the sliced flank steak and cook for 2-3 minutes until browned. Tip: Do not overcrowd the skillet to ensure a good sear.
3. Add the sliced red onion and minced garlic to the skillet, cooking for another 2 minutes until the onions are translucent.
4. Stir in the soy sauce, white vinegar, and cumin, cooking for 1 minute to blend the flavors. Tip: The vinegar will deglaze the pan, picking up all the flavorful bits.
5. Remove the skillet from heat and fold in the cooked white rice and chopped cilantro. Season with salt to taste.
6. Fill each roasted bell pepper half with the beef and rice mixture. Return to the oven for 10 minutes to warm through. Tip: For a golden top, broil for the last 2 minutes.

Yieldingly tender, the peppers offer a sweet contrast to the savory, tangy filling, a harmony best enjoyed with a sprinkle of fresh cilantro on top. Serve alongside a crisp green salad for a complete meal that sings of summer evenings.

Lomo Saltado Pasta with Creamy Tomato Sauce

Nostalgia wraps around me like a warm blanket as I think about the fusion of flavors in this dish, a comforting blend of Peruvian and Italian cuisines that feels like home.

Ingredients

• 1 lb tender beef sirloin, thinly sliced against the grain
• 2 cups ripe cherry tomatoes, halved
• 1 large yellow onion, thinly sliced into half-moons
• 2 cloves garlic, minced to a fragrant paste
• 1/2 cup rich extra virgin olive oil
• 1/2 cup fresh cilantro, roughly chopped
• 1 tbsp soy sauce, aged and deeply flavored
• 1 tsp ground cumin, warmly aromatic
• 8 oz fettuccine pasta, bronze-cut for texture
• 1/2 cup heavy cream, luxuriously thick
• Salt, to season

Instructions

1. Heat 1/4 cup of extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced beef sirloin to the skillet, searing for 1 minute per side until just browned but still pink inside. Remove and set aside.
3. In the same skillet, add the remaining olive oil, then the onions and garlic, sautéing until translucent and fragrant, about 3 minutes.
4. Stir in the cherry tomatoes and cumin, cooking until the tomatoes begin to break down, about 5 minutes, releasing their juices.
5. Meanwhile, cook the fettuccine in a large pot of boiling salted water until al dente, about 8 minutes, then drain, reserving 1/2 cup of pasta water.
6. Return the beef to the skillet, adding the soy sauce and heavy cream, stirring to combine. Simmer for 2 minutes to thicken the sauce slightly.
7. Add the drained pasta to the skillet, tossing with the sauce and reserved pasta water as needed to coat the noodles evenly.
8. Finish by stirring in the fresh cilantro, then season with salt to your liking.

Fork-tender beef mingles with the creamy, tangy tomato sauce, clinging to each strand of pasta for a dish that’s as visually appealing as it is delicious. Serve it with a sprinkle of extra cilantro on top for a fresh contrast, or alongside a crisp green salad to round out the meal.

Lomo Saltado Lettuce Wraps with Lime Dressing

Wandering through the flavors of the world brings us to a dish that marries the heartiness of Peruvian lomo saltado with the crisp freshness of lettuce wraps, all brought together with a zesty lime dressing that dances on the palate.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp soy sauce, rich and aged
• 2 tbsp red wine vinegar, with a sharp tang
• 1 tbsp aji amarillo paste, for a subtle heat
• 2 cloves garlic, minced to release their pungent aroma
• 1 red onion, sliced into thin half-moons
• 1 large tomato, cut into wedges with juicy seeds
• 1 tbsp fresh cilantro, chopped for a bright finish
• 8 large butter lettuce leaves, crisp and cool
• 2 tbsp olive oil, extra virgin and fruity
• 1 lime, juiced for its vibrant acidity
• 1 tsp honey, to balance with a touch of sweetness

Instructions

1. In a bowl, marinate the flank steak with soy sauce, red wine vinegar, aji amarillo paste, and minced garlic for 15 minutes to infuse the flavors deeply.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the marinated steak, searing for 2 minutes per side until browned but still pink inside.
3. Remove the steak from the skillet and set aside. In the same skillet, add the red onion, cooking for 3 minutes until softened but still crunchy.
4. Add the tomato wedges to the skillet, cooking for an additional 2 minutes just until they begin to release their juices.
5. Return the steak to the skillet, tossing everything together for 1 minute to combine the flavors. Sprinkle with chopped cilantro.
6. In a small bowl, whisk together lime juice and honey to create the dressing, adjusting the balance to your preference.
7. To serve, spoon the steak mixture into the butter lettuce leaves, drizzle with the lime dressing, and fold the leaves around the filling.

Offering a symphony of textures, from the tender steak to the crisp lettuce, these wraps are a celebration of contrasts. The lime dressing adds a refreshing zing, making each bite a delightful exploration of flavors. Serve them as a light dinner or a standout appetizer at your next gathering.

Summary

Mouthwatering and bold, these 18 Spicy Lomo Saltado Recipes with a Twist offer a delicious adventure for your taste buds. Perfect for home cooks looking to spice up their meal rotation, each recipe brings something unique to the table. We invite you to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.