The Peruvian street-food dish combining stir-fried beef, tomatoes, onions, and fries is lomo saltado.
Lomo saltado is a Peruvian stir-fry typically made with strips of beef, red onion, tomato, soy sauce, and vinegar. It is commonly served with white rice and French fries, making it a vivid example of Peru’s Chinese-Peruvian culinary exchange.
The dish is associated with the Chinese immigrant communities that helped shape chifa cuisine in Peru during the late nineteenth and early twentieth centuries. The cooking method reflects wok stir-frying, while ingredients and accompaniments connect it to Peruvian food.
Its name comes from Spanish: lomo refers to loin or tender beef, and saltado refers to the sautéed or stir-fried preparation. Chicken versions exist, but they are called pollo saltado rather than lomo saltado. The defining version uses beef, even though recipes vary in cut and seasoning.