If you’re looking for a dish that perfectly balances bold flavors with quick cooking time, Peruvian Lomo Saltado is your answer. This beloved Peruvian stir-fry combines tender strips of beef with colorful vegetables and crispy French fries, all tossed in a savory-tangy sauce that will make your taste buds dance. As someone who’s made this dish countless times, I can tell you it’s the perfect introduction to Peruvian cuisine, bringing together Asian stir-fry techniques with South American ingredients.
Ingredients
- 1 pound sirloin steak, cut into ½-inch strips
- 3 tablespoons vegetable oil, divided
- 1 red onion, cut into thick wedges
- 2 medium tomatoes, cut into thick wedges
- 2 cloves garlic, minced
- 1 ají amarillo pepper, sliced (or substitute with 1 jalapeño)
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- ½ cup beef broth
- 2 cups French fries, freshly made or frozen
- ½ cup fresh cilantro, chopped
- Salt and black pepper to taste
- 2 cups cooked white rice for serving
Instructions
- Season the beef strips generously with salt and pepper. Let them sit at room temperature for 15 minutes while preparing other ingredients.
- Heat 2 tablespoons of oil in a large wok or skillet over high heat until smoking. Add the beef in a single layer and sear for 2-3 minutes without stirring.
- Toss the beef once and cook for another minute until browned but still medium-rare inside. Remove to a plate.
- In the same pan, add remaining oil and stir-fry onions for 2 minutes until they start to char slightly.
- Add garlic and ají amarillo, stir-frying for 30 seconds until fragrant.
- Add tomatoes and cook for 1 minute, just until they start to soften but still hold their shape.
- Pour in soy sauce, vinegar, and beef broth. Bring to a quick boil.
- Return beef to the pan, add French fries, and toss everything together quickly.
- Remove from heat, fold in fresh cilantro, and serve immediately over rice.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
- For the best results, slice your beef against the grain and make sure your pan is very hot before cooking. This ensures tender meat and a nice sear.
- Traditional Lomo Saltado uses ají amarillo peppers, but if you can’t find them, jalapeños work well as a substitute. Adjust the amount based on your heat preference.
- Don’t overcook the vegetables – they should maintain some crunch and freshness.
- If using frozen French fries, make sure they’re extra crispy before adding them to the stir-fry.
- The key to authentic flavor is getting a good char on both the meat and vegetables, so don’t be afraid of high heat.
- This dish is best served immediately while the fries are still crispy and the sauce is hot.
Quick tip: Have all your ingredients prepped and ready before you start cooking, as this dish comes together quickly once you begin!
Peruvian Lomo Saltado
This beloved Peruvian stir-fry combines tender strips of beef with colorful vegetables and crispy French fries, all tossed in a savory-tangy sauce.
Ingredients
- 1 pound sirloin steak cut into ½-inch strips
- 3 tablespoons vegetable oil divided
- 1 red onion cut into thick wedges
- 2 medium tomatoes cut into thick wedges
- 2 cloves garlic minced
- 1 ají amarillo pepper sliced (or substitute with 1 jalapeño)
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- ½ cup beef broth
- 2 cups French fries freshly made or frozen
- ½ cup fresh cilantro chopped
- Salt and black pepper to taste
- 2 cups cooked white rice for serving
Instructions
- Season the beef strips generously with salt and pepper. Let them sit at room temperature for 15 minutes while preparing other ingredients.
- Heat 2 tablespoons of oil in a large wok or skillet over high heat until smoking. Add the beef in a single layer and sear for 2-3 minutes without stirring.
- Toss the beef once and cook for another minute until browned but still medium-rare inside. Remove to a plate.
- In the same pan, add remaining oil and stir-fry onions for 2 minutes until they start to char slightly.
- Add garlic and ají amarillo, stir-frying for 30 seconds until fragrant.
- Add tomatoes and cook for 1 minute, just until they start to soften but still hold their shape.
- Pour in soy sauce, vinegar, and beef broth. Bring to a quick boil.
- Return beef to the pan, add French fries, and toss everything together quickly.
- Remove from heat, fold in fresh cilantro, and serve immediately over rice.
