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A Culinary Adventure: La Royal and the Legacy of Lomo Saltado
I love the feeling of being a traveler in a city full of smart people. Walking around Cambridge, you can almost feel the brainpower in the air. But sometimes, all that intellectual energy can feel a little… serious. I was looking for a place with a different kind of energy: fun.
That’s when I found La Royal.
It was on a corner in the Huron Village neighborhood, and it was practically vibrating. The place was lit up, music was spilling out onto the sidewalk, and through the big windows, I could see a room packed with people having an absolutely fantastic time. It was a beacon of pure, joyful energy. I didn’t even know what kind of food they served. I just knew I had to go in.
Walking into La Royal was like stepping into a party already in full swing. The vibe was incredible. It was colorful, a little loud in the best way, and had this amazing, stylish-but-not-stuffy feel. It was a place you could tell was serious about having fun.
I squeezed into a spot at the bar, soaking it all in. The menu was a tour of Peruvian flavors, and my eyes immediately lit up when I saw it: Lomo Saltado.
If you don’t know Lomo Saltado, it’s one of the greatest dishes on the planet. It’s a stir-fry, but it’s so much more. It’s this wild, delicious mashup of Peruvian and Chinese food—a true fusion dish born in the streets of Lima. And it’s one of my all-time favorites.
When my Lomo Saltado arrived, it came out sizzling. A beautiful, chaotic pile of juicy steak, charred onions and tomatoes, all tangled up with french fries that had been tossed right into the wok to soak up the glorious, soy-spiked sauce. It smelled like heaven.
I took my first bite. It was an explosion. The beef was so tender, the veggies were smoky, and the french fries were this perfect mix of crispy and sauce-soaked. It was savory, salty, tangy, and utterly addictive. It wasn’t just a stir-fry it was a party in a pan.
This food, this vibe, it all felt so connected. It was too good not to have a great story behind it.
I got to talking to the bartender. “This place is electric,” I said. “And this Lomo Saltado is probably the best I’ve ever had. What’s the story of La Royal?”
He got a huge smile on his face. He told me that La Royal is from the same family that created Celeste, another beloved, smaller Peruvian spot nearby. Celeste felt more like a cozy, intimate gathering. La Royal, he explained, was their chance to throw a bigger party.
They wanted to capture the energy of a bustling, modern restaurant in Lima. It’s a celebration of Peru’s vibrant, diverse culture—a place that’s as much about the music and the pisco sours as it is about the food. It’s meant to be loud, fun, and full of life.
And that Lomo Saltado? It’s the perfect dish to represent that spirit. It’s a mix of cultures on a plate, a dish that’s both comforting and exciting, born from people coming together.
I left La Royal feeling so energized and happy. It’s a place that isn’t just serving food it’s serving up a whole mood. It’s a joyful, delicious celebration of Peruvian culture, right in the heart of Cambridge. If you’re ever in the area and you’re looking for a good time, just follow the music. You’re not just getting dinner you’re walking into a celebration.
A Celebration in Culinary Crossroads: Crafting Your Own Vibrant Lomo Saltado
To capture the elegant, vibrant essence of La Royal’s celebrated Lomo Saltado in your own kitchen, begin with tender beef and a savory, tangy sauce, and a touch of Peruvian-Chinese inspiration. This culinary journey celebrates the beautiful fusion of two cultures into a dish that is both satisfying and exciting, much like the thoughtful, bold ethos at La Royal.
Embarking on this endeavor is a lesson in appreciating the inherent tenderness of a quick stir-fry and the complex interplay of savory and tangy notes. Focus on cooking your ingredients quickly over high heat to achieve that perfect sear and crisp texture. Start by selecting beef sirloin or flank steak (both readily available here in Binangonan!), and gathering your vegetables and sauce ingredients, the essential components of this delightful dish.
Consider incorporating elements that reflect La Royal’s focus on highlighting the best of classic fusion flavors. Begin by thinly slicing your beef against the grain for maximum tenderness. For the sauce, create a balanced blend of soy sauce and red wine vinegar (or a mix of local white vinegar with a hint of sugar). While traditional recipes call for aji amarillo paste, a lovely substitute for its flavor and color can be a combination of a touch of paprika and a finely minced local chili for a little heat. Sauté your beef in a very hot pan for a quick sear, then add your onions, tomatoes, and the prepared sauce, cooking just enough to coat everything. The final step is to toss in a generous portion of pre-cooked French fries, allowing them to absorb the rich sauce.
Pay close attention to using a very hot pan and stir-frying your beef in a single layer if possible this is crucial for searing the meat rather than stewing it. The vegetables should remain slightly crisp and vibrant. The final tossing of the French fries is the key to this dish, as their starches and texture transform them into a unique component of the stir-fry. The inviting aroma of sizzling beef and a savory sauce filling your kitchen will be a testament to the patient yet profound transformation of quality ingredients.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegantly authentic. It’s a celebration of classic flavors, quick cooking, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the artistry of La Royal.
Chef’s Notes: Peruvian Skillet Beef Stir-Fry
- Sear beef in batches – Avoid overcrowding to ensure a proper crust and juicy interior.
- Add pickled sides for contrast – Try pickled red onions or aji verde to brighten and balance the dish.
- Swap fries seasonally – Use sweet potato or parsnip fries for a twist on the classic pairing.
- Repurpose leftovers creatively – Stir-fry makes a great burrito filling or grain bowl topper.
- Boost heat if desired – Add smoked paprika or sliced chiles during the vegetable sauté.
- Use aji amarillo for authenticity – Its fruity heat defines the Peruvian flavor profile.
- Marinate briefly for tenderness – Even 5 minutes with soy and garlic improves texture and flavor.
- Stir sauce gently at the end – Helps coat ingredients evenly without breaking tomatoes.
- Serve fries on the side or mixed in – Choose based on texture preference—crisp or saucy.
- Garnish last for freshness – Scallions and cilantro add color and herbal lift right before serving.
Peruvian Skillet Beef Stir-Fry
Get ready for an explosion of bold Peruvian flavors in under 30 minutes! This skillet-style beef stir-fry captures the essence of Lomo Saltado with tender sirloin, vibrant onions, juicy tomatoes, and a touch of aji amarillo heat. Expertly layered soy-ginger marinade and a splash of red wine vinegar bring zesty flair, all tossed together in a hot pan for a perfect sear. Serve with crisp fries or fluffy rice for a show-stopping, restaurant-quality dish at home. It’s speedy, irresistible, and guaranteed to become your new weeknight superstar!
4
servings15
minutes10
minutes650
kcal5
minutes30
minutesKeep the screen of your device on
Ingredients
- Proteins
1 lb lean sirloin tips thinly sliced across the grain
- Sauce Blend
4 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tbsp red wine vinegar
1 tbsp aji amarillo paste or ¼ serrano + ¼ yellow bell pepper, finely blended
1 tsp cornstarch
- Aromatics Vegetables
5 garlic cloves grated
1 medium red onion cut into ½″ wedges
3 roma tomatoes seeded and cut into ½″ pieces
- Finishing Serving
2 tbsp vegetable oil
Handful sliced scallions
Handful chopped cilantro
4 cups cooked white rice
4 cups crispy french fries homemade or frozen
- Alternative Ingredients
Sirloin tips: swap for flank steak or skirt steak; for a vegan twist use seared tempeh strips.
Low-sodium soy sauce: replace with tamari for gluten-free diets.
Oyster sauce: mushroom stir-fry sauce for vegetarian/vegan version.
Aji amarillo paste: substitute with equal parts yellow bell pepper and jalapeño.
Cornstarch: arrowroot powder works equally well.
Vegetable oil: use avocado or grapeseed oil for higher smoke point.
White rice: serve with cauliflower rice for low-carb option.
French fries: sweet potato fries or roasted potatoes for variety.
Directions
- Marinade Preparation – Begin by combining 2 tablespoons of soy sauce with half of the grated garlic in a medium bowl. Stir well so the garlic infuses the soy, then toss in the sliced beef until each piece is coated. Let this rest for about 5 minutes to tenderize and absorb flavor; for tougher cuts add ¼ tsp baking soda and extend marinating to 30 minutes.
- Sauce Assembly – In a separate small bowl, whisk together the remaining 2 tbsp soy sauce, oyster sauce, red wine vinegar, aji amarillo paste, and cornstarch. Aim for a smooth consistency; the cornstarch will thicken the sauce when heated. Set aside for use during the final stir-fry (about 2 minutes prep).
- Beef Searing – Heat 1 tbsp of oil in a preheated cast iron skillet over high heat until shimmering (about 2 minutes). Spread the beef in a single layer, searing undisturbed for 1–2 minutes per side to develop a brown crust. Work in batches if needed to avoid overcrowding; remove seared strips to a clean plate.
- Vegetable Sauté – Add the remaining oil to the same pan, then introduce onion wedges. Stir occasionally for 1 minute until they begin to soften and gain color. Toss in the rest of the garlic and tomato pieces, sautéing another minute to marry flavors and lightly blister the skins (about 2 minutes total).
- Final Toss Serve – Return the beef to the skillet, pour in the prepped sauce, and gently fold everything together for 1–2 minutes until the sauce coats all ingredients. Optional: stir in crispy fries to soak up juices, or serve them on the side to maintain crunch. Garnish with scallions and cilantro, then plate alongside steaming rice.
Equipment
- Chef’s Knife
- Cutting Board
- cast iron skillet
- Mixing Bowls
- measuring cups and spoons
- silicone spatula set
Notes
- Use a hot pan and avoid crowding the meat to get a true sear and lock in juices.
- Serve alongside pickled red onions or aji verde for extra acidity and color.
- Swap in sweet potatoes or parsnip fries for a seasonal twist.
- Leftovers make a great burrito filling or grain bowl topper – just reheat gently.
- For more heat, add a pinch of smoked paprika or a few sliced chiles during the vegetable sauté.
Nutrition Facts
- Serving Size: 1g
- Calories: 650kcal
- Fat: 31g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 15g
- Cholesterol: 85mg
- Sodium: 900mg
- Potassium: 820mg
- Carbohydrates: 62g
- Fiber: 5g
- Sugar: 6g
- Protein: 36g
- Vitamin A: 650IU
- Vitamin C: 22mg
- Calcium: 65mg
- Iron: 4.2mg
FAQs: Peruvian Skillet Beef Stir-Fry
Can I use a different cut of beef for this stir-fry?
Yes, flank steak or skirt steak are great alternatives. At La Royal, recipes like this often showcase a variety of beef cuts to suit the dish’s texture goals—La Royal emphasizes bold searing and tenderness for maximum flavor.
Is this recipe kid-friendly?
Absolutely. It’s packed with familiar flavors but can be made mild by adjusting the spice. La Royal frequently serves stir-fries that balance complexity with crowd-pleasing comfort—just like this one from La Royal’s South American-inspired playbook.
What if I don’t have aji amarillo paste?
Blend a small amount of yellow bell pepper with a piece of jalapeño as a substitute. La Royal often replicates traditional flavors with accessible ingredients—this smart swap keeps that signature La Royal heat intact.
Can I make this dish ahead of time?
You can prep the components ahead and quickly stir-fry before serving. La Royal recommends marinating the beef and chopping veggies in advance for a faster turnaround—just one of La Royal’s techniques for stress-free cooking.
How do I keep the fries from getting soggy?
Either stir them in right before serving or serve on the side. La Royal chefs often finish dishes like this by balancing textures—keeping fries crisp is one of those small but essential La Royal details.
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