Slow Cooker Lomo Saltado
This Slow Cooker Lomo Saltado transforms the classic Peruvian dish with tender beef, tomatoes, and onions in a savory sauce into an easy slow cooker meal. Serve with French fries or white rice for a flavorful dinner any night of the week.
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Slow Cooker Lomo Saltado is an effortless version of one of my favorite Peruvian dishes, a beef stir fry called lomo saltado.
It takes the flavors you love about the classic dish and adapts it to a convenient slow cooker recipe that’s delicious and easy to make!
Lomo saltado has a lot of similarities to pepper steak, so if you like that, this is right up your alley!
What is lomo saltado?
Lomo saltado is a Peruvian beef stir fry made with onions, tomatoes, and aji amarillo (a Peruvian chile pepper) in a savory sauce made with soy sauce & vinegar. It’s served with white rice and/or French fries.
While not traditional, I took all the things I love about lomo saltado and made them easy and approachable in this slow cooker meal.
If you like this, you may want to try slow cooker soy jalapeno chicken!
Ingredients needed (scroll down to recipe card for complete recipe):
- Round steak or top round roast
- All-purpose flour
- Red onion
- Tomatoes – Plum or Roma
- Garlic
- Soy sauce – I use reduced sodium soy sauce
- Aji amarillo paste
- Red wine vinegar
- Seasonings – bay leaf, salt, pepper
- French fries and/or Rice
- Cilantro (garnish)
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
How to serve lomo saltado
Traditionally, lomo saltado is served with French fries and/or white rice, and garnished with cilantro.
Other toppings & additions:
- Aji verde or roasted jalapeno aioli
- Sliced avocado
- If you like spicy food, Fiery Habanero Hot Sauce
- Side salad or veggies
💡Tips & Tricks
- Aji amarillo paste: Since aji amarillo chile peppers are not widely available, I use aji amarillo paste in this recipe. It tastes fruity, moderately spicy, and has a sharpness that reminds me of a spicy mustard.
- Heat: Although aji amarillo paste is spicy, I don’t find the meal itself to be spicy.
- Beef: You want a cut that will hold its shape after being cooked. I use either Round Steak or Top Round Roast, but other leaner cuts will work too. Avoid something like a fatty chuck roast, which will shred and fall apart.
- Sides: While traditional lomo saltado is generally served with both rice and French fries, my family prefers one or the other. Sometimes I serve it over French fries and sometimes I serve it with a side of rice, depending on what we want that day.
Looking for more slow cooker meals? Here are some favorites:
- Slow Cooker Japanese Chicken Curry
- Slow Cooker Mexican Steak (Bistec a la Mexicana)
- Slow Cooker Jalapeno Popper Chicken
- Slow Cooker Chicken Adobo
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Slow Cooker Lomo Saltado
Equipment
- 5 or 6-quart slow cooker
- liquid measure cup or small bowl
Ingredients
- 2 pounds round steak or top round roast sliced into strips
- black pepper to taste
- 2 tablespoons all-purpose flour
- 1 large red onion sliced
- 3 Roma or Plum tomatoes cut into wedges
- 3-4 garlic cloves minced
- 1-2 bay leaves
- 1/4 cup low sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon aji amarillo paste
- salt to taste (wait until after it's cooked)
- chopped cilantro for garnish
- For serving: French fries and/or white rice
Instructions
- Add the beef strips to a slow cooker and season with pepper. Sprinkle the flour over the meat and toss to coat evenly.
- Add the onion, tomatoes, garlic, and bay leaves to the floured beef.
- To a liquid measuring cup or small bowl, combine soy sauce, red wine vinegar, and aji amarillo paste. Stir to combine, then pour it over everything in the slow cooker. Stir everything in the slow cooker and cook on low for 5-6 hours or until the meat is tender.
- Serve with French fries and/or white rice and garnish with cilantro. If you like spicy, hot sauce is delicious on top. Enjoy!
Notes
- I have tested this recipe with top round roast and round steak. These cuts of beef hold their shape and don’t shred like chuck roast. You could also use bottom round or eye of round. Different cuts have different toughness.
- Because soy sauce is inherently salty, I don’t add salt unless needed after the dish is done cooking and I can taste it.
- All slow cookers run differently. For my slow cooker, the meat is tender around 5-6 hours on low. It may take more or less time in your slow cooker.
- Store leftover French fries, rice, and the beef mixture separately in air-tight containers and eat within 3-4 days. The beef mixture can be frozen. Use within 3 months for the best results.
Tender beef, tomatoes, and onions in a flavorful brown sauce over rice or French fries make this one of my favorite slow cooker dishes! Can’t wait to hear what you think!