Rib Eye Lomo Saltado Nikkei

by Sergio Tominaga

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High Protein

Nut Free

Lomo Saltado is the best-known dish in Peruvian cuisine, and that's for a reason—it's undeniably delicious. It features Chinese and Japanese influences, Peruvian ingredients, and Chef Sergio's own spin based on his family's recipe. Cubes of tenderloin steak are stir-fried with snow peas and onions in a smoky soy-based sauce, then served atop Nikkei-style French fries in the traditional style of Lomo Saltado. Paired with buttered rice, it's the perfect example of Nikkei-style cooking and its seamless blending of Peruvian and Japanese cuisines.

Nutritional facts

Protein

37g

Carbs

85g

Calories

1140

Fat

72g

Ingredients

Canola OilBeef Rib EyeHondashiCurly FriesCherry TomatoButterRed OnionVeal Demi-Glace BaseBlack PepperCilantroGarlicCorn StarchSugarLight Soy SauceJasmine RiceKosher SaltBalsamic VinegarFive SpiceGingerOyster SauceCanola OilSoy SauceSnow Peas

Reviews

4.4

Based on 35 reviews

Love the saltado! Please bring it back!

Karen Petronis · 01/09/25

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About Sergio Tominaga

Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.