El Pollo Inka’s Peruvian Lomo Saltado (Copycat)

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.

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.

4.89 from 34 votes
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El Pollo Inka's Peruvian Lomo Saltado (Copycat)

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.
Course Main Course
Cuisine Peruvian
Keyword El Pollo Inka's Peruvian Lomo Saltado (Copycat), lomo saltado, lomo saltado recipe, Peruvian food
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 541 kcal
Author Sabrina Snyder

Ingredients

  • 1 lb sirloin steak , cut in thin slices
  • salt and pepper for the meat
  • 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 jalapeno , stem cut off [for less spice, de-seed and de-vein]
  • 1/2 cup mayonnaise
  • 1/4 lemon , juiced
  • 1/2 bunch cilantro leaves
  • 1/4 tsp salt

Instructions

  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 Facts
El Pollo Inka's Peruvian Lomo Saltado (Copycat)
Amount Per Serving
Calories 541 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 13g81%
Cholesterol 54mg18%
Sodium 1047mg46%
Potassium 855mg24%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 3g3%
Protein 21g42%
Vitamin A 704IU14%
Vitamin C 17mg21%
Calcium 53mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I just made it, it was delicious. We used the wok on the charcoal grill. No changes, but I prefer white rice instead of brown rice. I am keeping this recipe, the sauce was pretty good.

  2. I’m sure this is probably obvious to the more experienced cook/chef, but I’m a novice and I’m not clear on the instructions for step #5 as it seems to relate also to step #11 … in step #5, do you “add” the soy sauce, white vinegar, beef stock and cumin in a bowl WITH the meat, OR keep it separate and only add to the meat as it indicates in step #11 after the tomatoes?

    1. You just want to put those ingredients into a bowl to have ready for when you need the soy sauce mixture. The meat is browned on it’s own (no sauce). Hope this clears things up. Enjoy!

  3. Keeper dinner, fast easy. Frozen french fries in air fryer, back off on salt. Skip the rice side go for a salad with the Aji sauce as dressing

  4. Im peruvian, and lived many years in LA. many times an “El Pollo Inca”, almost weekly, first of all because I´m friend of the family owners, but also to dance “Marinera” McDonald’s Big Mac Sauce national dance of Perú. I´m a cheff, so I have certain changes in the recepy.
    The cut of the onion is very especial; only the tree outer layers of the onion, in triangles; the tomatoes are peeled first, and added last; the vinegar used is some dark, and some ligh vinegars; the soy sauce in low sodium; the amount of cuming is Wright; besides, some tomato paste is added and cornstach to make the sauce thick. The fries are no mixed with the saltado, instead are added on the side, so they are not soaked. Finally, I do not use sirloin (which is customary), instead, I use clean Chuck steaks which is flatened with a pond, and then cut in stripes, This provides a lot more flavor; and then, the Green sauce in not make with lettuce; instead use cilantro and “wacatay” (black basil), ají amarillo, and some ricota cheese. Beside theese, the recepy is great.

    1. Hola, amigo mío. Siento haberte molestado, pero he estado intentando encontrar la receta tanto para el pollo a la brasca como para el aji verde durante años. Ya no vivo en California y El Pollo Inka era donde mi padre y yo iremos juntos y es muy especial para mí. Me doy cuenta de que es mucho pedir, pero ¿está dispuesto a decirme las recetas exactas? Significaría mucho para mí y traer muchos recuerdos buenos.

      También estoy usando Google para traducir, así que me disculpo por cualquier desafío del idioma. ¡ gracias por tu tiempo!

      1. Gracias por comunicarse conmigo, pero no tengo recetas para ninguno de esos en mi sitio. Permítanme agregarlos a mi lista de investigación y ver qué puedo encontrar.
        También estoy usando el traductor de Google, así que espero que esto tenga sentido.

  5. Great Recipe. It was so easy to follow and so precise. I’m not even an experience cook and I made this for a family gathering and everyone loved it ! Thank you !!

  6. Great recipe! I loved it. Note that you need to reduce the sauce for a minute or two once you add it to the pan – if your wok is hot, this should be no problem.

  7. Lomo Saltado/Pollo Saltado, are definitely on my favorite dish”es” list.
    I have not made this dish yet, (Since i wasn’t even looking for it, but it found me!!!) But I know its going to be all that I have dreamed of!!! Making my own Saltado!!! Finally!!!
    I am an Iron chef (In my “own” mind) and its guidance like this, that will help me Beat Bobby Flay one day!!! 🙂

    Who said just browsing the internet is not healthy!

    Thank you Sabrina!!! I have a feeling I will be spending more time in the kitchen.

  8. Do you have any other recipes from El Pollo Inka? They made a spicy creamy seafood dish with white rice that is AMAZING ! and also the Papa a la Huancaina! Thank you! This one was very good. I don’t live close to Pollo Inka anymore, but still crave these dishes.

    1. This is the only one I have on the site so far. I will definitely have to work on some more! So glad there’s a fellow fan of it out there!

  9. 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!

  10. 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.

  11. Amazing!!! This was phenomenal and greatly reminded me of our dinners at Pollo Inka years ago! Thank you!

  12. 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!

  13. 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

  14. 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

  15. 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!

  16. 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!

    1. That’s what I call a definite family winner!! Thanks for coming back to let me know how much you all enjoyed it!

  17. 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.

  18. 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.

  19. 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!

  20. 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.

  21. This recipe is incredible. I lived in Peru for a year and never thought this would be something I could make on my own. I am a very very very amateur cook in the kitchen and most recipes are intimidating with big words and equipment or cutting methods that I don’t have. I LOVED how simple you made the recipe for the amateur cook. I did the fries in the air fryer but followed everything else to a T and it came out incredible. My wife was so impressed. I can’t wait to try more recipes from this site!

    1. I’m so glad you took a chance and tried it. Thanks for dropping by to let me know! I’m so glad you guys enjoyed it!

  22. Omg!!!  This is the closest recipe I’ve tried to the real deal!!!  The Aji is awesome!  I subbed romain for ice burg to get more vitamins in (and 1/2 the mayo for evoo) and it was still sooooo good and similar to el pollo inka’s!  I never cared for the French fry version in the restaurant bc they arrive soggy…. my fave was always the vainitas saaltadas…. so I used French cut green beans instead of the fries and it was so close to the restaurant version!  Thank you!!!

  23. I am anxious to try this recipe as I have moved away from one of my favorite spots that makes this. I am interested in a Chicken version and wonder if this would be the same prep just with chicken instead?? 

    Thanks for all your great recipes!

      1. “Vainita” is just like this exept thin green beans instead of fries. They get sautéd with the veggies (not fried).

  24. This was ok. The flavor was good and the aji was a great addition, but it was A LOT of work for what is is though. I think the hardest part for me was spending SO MUCH TIME making my own french fries (I have a big family, so I had to double the recipe) and then having them get soggy almost immediately. I added them to the mix very last, right before I set the pan on the table but by the time we prayed and served up (maybe a minute?)… totally soggy. If I do it again, I’ll either skip making my own fries since it won’t matter, or I’ll serve the fries separate so they keep their crispiness. Also, there was so much liquid. I didn’t even use half the sauce I made and it was just so runny. Again, I had doubled the recipe for my large family, but if I do it again I will not double the sauce.

    1. I’m glad you enjoyed the flavor of the dish but sorry there were some other issues. Sounds like you have a great plan for making it next time 🙂

  25. I had lomo saltado for the first time at a restaurant last night, it was amazing. So this morning, I went to search for a recipe. Thank goodness I found your website.

    I have a question,how much exactly is a 1/2 a head of cilantro leaves? Sorry, I am a novice cook.

    Thank you

    1. So glad you found me too!! The cilantro measures to be probably about 3/4 cup. I just grab a handful when I’m making this dish. Enjoy!

  26. I moved away from LA 8 years ago and desperately miss El Pollo Inka. I got a random craving for pollo saltado this weekend so I started searching around the web. Found this recipe/made it last night and it was SO GOOD. Everything, especially the sauce, was DEAD ON how I remember it. I think I actually like it better with beef too. Thank you!!!!

    1. I really try hard with my copycat recipes and it’s such a compliment when I hear that I’ve nailed it! Thank you so much for letting me know how much you loved it!

  27. I eat at a local Peruvian restaurant frequently and never knew what the spicy green sauce they serve with their chicken is. I’m so pleased that I can now make it at home – it’s horribly addicting!

  28. Thanks for this recipe! Do you have a copy recipe for the Vainitas Saltadas or Vainitas de Pollo from El Pollo Inka as well? Those are my favorites from EPI and would love to be able to make those as an healthier alternate to the Lomo Saltado. I have searching for a way to make their version of Aji Verde!!

    1. I don’t unfortunately I’m loyal to a fault to lomo saltado. I can give it a try next time I’m home in LA in May and see if I can give it a shot. 🙂 The aji sauce is pretty spot on btw, I hope you enjoy it!

  29. Made this for my boyfriend and I ! It was easy and yummy!!!! Honestly it’s as good as the restaurants I have tried around Brooklyn

  30. Found this recipe this week and had to try it. My first date with my husband was to El Pollo Inka 25 years ago and I not only fell in love with him but also Lomo Saltado. We moved from the area and miss EPI. When we go back to visit the area we make sure they know we’ve traveled 800 miles one way just to have Lomo Saltado! Your recipe is pretty darn close. The Aji Sauce is also almost a dead ringer. My family were extremely happy and we will be adding this to our regular meals not to mention anniversary dinners. I do have to say I cheated on the fries. We have a nearby restaurant that has fries that we’ve always thought were like the EPI fries. My hubby ran to get them and we used them in the recipe….good call and I didn’t have to fry potatoes ? Thanks for an awesome recipe!

    1. I’m so glad I was able to help you recreate a cherished dish! I hope you enjoy it for years to come!

  31. Ok, let’s get this straight. The green ahi sauce you eat at the Peruvian restaurants is
    “NOT A CILANTRO AND JALAPEÑO HOT SAUCE!” I can see how once prepared it can easily be mistaken for it but I guarantee u it’s not. The plant used for the hot sauce is native to Peru. I’m sure the hot cilantro sauce will be a fine substitute. However if u want something authentic you’re better off swiping the bottle at the restaurant or taking some extra hot sauce to go maybe it can be frozen. And FYI we call chilies Aji. Just incase you didn’t know. Xoxo

    1. Kyl,

      Thank you for letting me know about the traditional way of making it. My recipe is based on a conversation I had with someone who makes the sauce at the restaurant I mentioned in the post. While I am sure there are traditionally authentic ways to make it, this recipe was made to taste like the dish it copies, so I went with the information I was given and the side by side taste comparison (which is spot on btw). If you have a recipe you can share I would be 100% happy to make a post about the traditional method and credit you back, but until then if someone is craving EPI, I think they’ll be pretty happy with these results.

      Thanks!

      Sabrina

  32. We made this last night for our Peruvian friends and they loved it! Very authentic and delicious.

    Thank you for sharing the recipe. We will cherish for years to come 🙂

  33. I stumbled upon your blog today when I googled Lomo Saltdado. My son is currently in Peru and texted me that he is enjoying the food so much and he asked if I could make this dish for him when he returns. I had no idea what the dish was, but your version looks absolutely amazing! Two hours after stumbling onto to your beautiful blog I am still exploring! I have pinned many of your recipes and can’t wait to make this for my son when he returns from his trip. Thank you!

    1. I am so glad you found me! And that you found that recipe, it is one of our favorites. Thank you for sticking around and looking around. I hope you all enjoy it! You totally made my day by the way. 🙂

  34. Hi Sabrina,
    This looks amazing and easy. I love Lomo Saltado!
    I can use a blender for the sauce right? I don’t own a food processor :/

  35. I just got ridiculously excited! My co-workers and I used to go to El Pollo Inka almost every week on our lunch break! I moved out of California about 4 years ago and haven’t been able to find a place that makes Lomo Saltado. I’m making this TONIGHT!!

    1. Awesome! Thanks so much for letting me know how it turned out! 🙂 We keep it in a pretty regular rotation here too.

    1. Sorry about that Dee, that was totally confusing the way it was written. I updated the recipe card to reflect the ingredients in the sauce 🙂

  36. I love El Pollo Inka! I moved out of LA many years ago and there are no Peruvian restaurants in my area. I will be making this tonight. Looks delicious!

  37. I have been to El Pollo Inca and love their food. My husband asked me to make this for his birthday . He loves it!!!
    The biggest compliment was for him to say it tastes like home in LA at El Pollo
    Inca. Yay and thank you!!!!

    1. Thank you so much for letting me know you made it and enjoyed it. It gives us a bit of home 400 miles away too. Happy Birthday to your husband too!

  38. I need to make this for my man asap. Minus the onions b/c long story, but I know he’ll be all over this. Looks amazing !

  39. Awesome recipe, Sabrina!

    I made this for my wife last night and she loved it. It reminds us a lot of the lomo saltado at Guapo’s, which happens to be our favorite dish there. We’ll be cooking this at home from now on at a fraction of the price!

  40. I’ve never heard of this before, but it sure does look delightful. It looks like it came off a restaurant menu. Thanks for sharing this recipe with us.

  41. This seems interesting, I have been to Peru and know that the food has an unusual mix of flavour profiles, so I am quite excited to give this a try 🙂

  42. This sounds and looks like such a yummy idea to eat right up Thanks for another recipe idea to share with my family!

    1. My pleasure! I am kind of loving sharing all of these recipes. It gives me an excuse to make them all again and makes for a very happy husband, haha.

    1. If you end up making it I promise you’ll love it! Come back and tell me what you thought of it if you do 🙂

  43. Mmmm! I haven’t had peruvian, but it sounds amazing. I love cilantro on any and everything.

  44. This looks so good. It’s making my lunch that I have sitting in front of me look awfully boring! I’m printing this one off right now, because I must try it!

  45. We’ve recently discovered a Peruvian chicken house and it’s amazing. I want to go back again and try something else. I wonder if they would have this dish, I’d definitely try it

  46. I have never heard of this recipe but it looks so good! It has so many ingredients that I love on their own that I would imagine would taste amazing together.

    1. The first time I saw it on the menu I was skeptical about fries AND rice, but it is just delicious!

  47. Oh wow… this looks delicious. Will have to pass it on to my husband… he is a much better cook when it comes to making dishes like this one.

  48. I really want to expand my cooking and incorporate tastes from other countries. This sounds incredible! I can’t wait to try it.

    1. It is just the best flavors, I hope you do try it! Come back and tell me what you thought when you do!

  49. This stew looks SO delicious and flavoursome. Those fries in all that gravy have seriously got me hungry right now.. yum!

  50. I can’t even describe how delicious that looks. I’d love to take some time and try to make the recipe just like that!

  51. That looks amazing! I’ve never had any sort of Peruvian food before. I can’t wait to give this a try.

  52. Outstanding! I love authentic ethnic foods of all varieties. This is going to the top of my list of things to try.

  53. Oh wow. I’ve never tried anything Peruvian before but this does look and sound quite tasty! I may have to give this a try!

  54. I have never had Peruvian before, but if I make this (and I plan on it), I will be able to say I’ve had it. This sounds awesome.