El Pollo Inka’s Peruvian Lomo Saltado (Copycat)

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Peruvian steak and fries with red onions and tomatoes, topped with spicy cilantro sauce and served with brown rice

El Pollo Inka’s most popular entree, Lomo Saltado, is a Peruvian dish with sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.

El Pollo Inka's most popular entree, Lomo Saltado, is sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.

Lomo Saltado is the most popular dish at a small restaurant chain in our old neighborhood in Los Angeles called El Pollo Inka. They’ve attained a sort of cult following for their amazing food, most notably the amazing Lomo Saltado with Aji Sauce. The beef is tender, the veggies are still crisp and very flavorful, the fries are delicious and that sauce… is just amazing.

Lomo signifies it is steak, but there are also chicken and seafood variations of the dish. Any opportunities we get to go back to LA, we make sure to stop and get a few orders and a large extra side of their delicious, spicy, green aji sauce. Since those trips are few and far in between I have been experimenting with making this delicious dish at home. After four tries…. success!

El Pollo Inka's most popular entree, Lomo Saltado, is sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.

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To make french fries, peel and cut russet potatoes.
Soak them in water for as long as you can. I soaked mine for a couple of hours.
This takes the starch out and allows them to be crispier. Drain, dry and fry.Fries


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.Steak in Pan
Remove meat and repeat with second half.Steak in Pan Cooked
Stir in the onion and cook for about 2 to 3 minutes.Onions

Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.Pre Fries in pan
Stir in soy sauce mixture.
Add salt and pepper to taste
Turn off the heat, toss with french friesFries on Steak

Add chopped cilantro, green onion and serve with some Perfect Brown Rice and aji sauce.El Pollo Inka's most popular entree, Lomo Saltado, is sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.
To make aji sauce, add all ingredients to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don’t make too much at once.El Pollo Inka's most popular entree, Lomo Saltado, is sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.

Recipe

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El Pollo Inka's Peruvian Lomo Saltado (Copycat)

4.88 from 31 votes
  • Yield: 4
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Course: Main Course
  • Cuisine: Peruvian
  • Author: Dinner, then Dessert
El Pollo Inka's most popular entree, Lomo Saltado, this traditional Peruvian dish of sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.

Ingredients

  • 1 lb sirloin steak cut in thin slices
  • Salt and pepper for the meat
  • Pepper
  • 3 tablespoons vegetable oil
  • 1 small red onion cut in thick slices
  • 3 plum tomatoes cut in thick slices
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1/3 cup beef stock
  • 2 teaspoons cumin
  • salt and pepper for the cooked meal , before cilantro and fries
  • 1/2 cup fresh cilantro , coarsely chopped
  • 2 green onions sliced , tip to tail [minus the root]
  • 2 cups french fries , freshly fried

Aji Sauce

  • 1/2 head Iceberg Lettuce , washed, torn and dried
  • 1 whole jalapeno , stem cut off [for less spice, de-seed and de-vein]
  • 1/2 cup mayonnaise
  • 1/4 lemon , juiced
  • 1/2 head of cilantro leaves
  • 1/4 tsp salt

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. To make french fries, peel and cut russet potatoes.
  2. Soak them in water for as long as you can. I soaked mine for a couple of hours.

  3. This takes the starch out and allows them to be crispier. Drain, dry and fry.
  4. Season the beef with salt and pepper.
  5. Add soy sauce, vinegar, beef stock and cumin in a bowl together.
  6. Put a pan over very high heat.
  7. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes.

  8. Remove meat and repeat with second half.
  9. Stir in the onion and cook for about 2 to 3 minutes.

  10. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.
  11. Stir in soy sauce mixture.
  12. Add salt and pepper to taste
  13. Turn off the heat, toss with french fries
  14. Add chopped cilantro, green onion and serve with brown rice and aji sauce
  15. To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, 1/2 head of cilantro and 1/4 teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.

Nutrition Information

Yield: 4 , Amount per serving: 813 calories, Calories: 813g, Carbohydrates: 47g, Protein: 31g, Fat: 56g, Saturated Fat: 19g, Cholesterol: 80mg, Sodium: 1569mg, Potassium: 1291mg, Fiber: 8g, Sugar: 4g, Vitamin A: 1005g, Vitamin C: 27.7g, Calcium: 80g, Iron: 5.1g

All images and text © for Dinner, then Dessert.

Keyword: El Pollo Inka's Peruvian Lomo Saltado (Copycat)
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El Pollo Inka's most popular entree, Lomo Saltado, is sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.El Pollo Inka's most popular entree, Lomo Saltado, is sliced steak, onions, tomatoes, fries and cilantro topped with spicy green aji sauce and brown rice.

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Comments

  1. SO so so so so delicious!!! We loved this! Our first time making Lomo Saltado and it was a success! We will make it AGAIN! The reason I picked this recipe over others was because it had ingredients we knew we could find at our grocery store! Thanks so much!

  2. I really love this recipe. I bravely doubled the recipe and made it for the first time for a dinner party, and it was a big hit. One question though: my version turned out a bit “soupy” and therefore, the fries got soggy. Should I not have doubled the amount of broth/soy/vinegar mix when I doubled the meat?

    1. It sounds like there was a bit too much liquid. You don’t necessarily need to double the sauce ingredients next time, but also if you have it soupy in the future you can always add a small cornstarch slurry to it to thicken up before adding the fries. 🙂 Hope this helps and thanks for the feedback!

    1. I haven’t tried with chicken or seafood. If you went chicken, I’d sub chicken broth. Let me know if you switch up the proteins and how it turns out.

    1. You want to brown the meat on both sides, typically 2-3 minutes per side on high heat. Make sure to cook in 2 batches, crowding the pan will extend cooking times and make the meat cook unevenly.

  3. Hi, just wanted to make sure…am I supposed to marinate meat in the soy sauce mixture or does that simply go in at the point mentioned in recipe? Thank you. Can’t wait to give it a whirl.

    1. No need to marinate the meat. You’ll just want to add the soy sauce mixture once it’s all cooked (step 11). Hope this clears it up for you. Enjoy!

      1. Ok, we have been known to drive out of our comfort zone in search of yummy Lomo Saltado. I’m happy to know I no longer have to. This is it right here. If you’re in search of an authentic recipe with tons of flavor, then you’ve come to the right place. Thanks a bunch for sharing! I had attempted to make it once thinking, “how hard can this be” but came short on the sauce and didn’t remove starch from potatoes. Appreciate this detailed version of yours. Thank you again!

  4. Great recipe. However, 2 teaspoons of cumin is way too much. I think 1/2 teaspoon is all you need. I also added the cooked meat at the end, since it did not specify when to do it. Moreover, I added 2 garlic cloves mince after the onion. 1 Tbls of aji amarillo paste and cilantro at the end.
    Thank you so much for the recipe… Great starting point for a delicious lomo.
    Note: way too much cumin

  5. I have made my own for several years and it was good. Then I found this recipe and I’ve made it many times. It’s perfect! The ratios are just right. Always comes out delicious! Thank you

  6. Between step 8 and step 9, does all of the meat go back in the pan before the onion is added, or does the second half of the meat get removed then added back later?

    1. So sorry for the confusion. You can add all the meat back into the pan before adding the onion. I just didn’t want your pan to be overcrowded when browning the sirloin, that’s why you’ll do it in 2 batches. You want to get a nice crust on it. Hope this helps!

  7. We loved it! Made it tonight for dinner.
    I wish I made 2lbs of steak instead of 1lb because it’s already done :(. Even my picky eater children wanted more!

  8. What are the ingredients for the AJI sauce? You said to make the sauce add all ingredients, but I don’t see the list of what you are using.

    1. The ingredients are listed out in the recipe card. 🙂

      Add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, 1/2 head of cilantro and 1/4 teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the fridge if you can. The sauce will begin to separate after a few days, so don’t make too much at once.

  9. Everything was spot on. But it’s actually made with parsley not cilantro. Just a heads up. Been making this dish since I can remember.

  10. My husband is Peruvian and this is the best lomo saltado recipe (and now my go to recipe) that I’ve been able to find that taste like authentic Peruvian lomo saltado. The flavors are amazing!

  11. This looks wonderful! I tasted a dish similar to this at a local grocery store. Can I make it in the crockpot with a cheaper cut of meat?

    1. I’m not really sure this would work so I probably wouldn’t recommend it. You’re not going to want to put the fries in a slow cooker because they won’t crisp up and I’m not sure the other flavors will come through either. Overall, I think the texture would suffer. Sorry.