This Peruvian beef stir-fry (lomo saltado) is incredibly easy to make! What’s not to love about tender slices of steak paired with crispy fried potatoes and fluffy rice – it’s comfort food at its finest.
Why you’ll want to try this Peruvian beef recipe
This dish is the perfect fusion of Asian and Latin flavors! Tender steak strips stir-fried with onions, tomatoes and peppers for a hearty and slightly spicy dinner. Bold flavors, simple ingredients and ready to become a new favorite!
Now, let’s talk French fries—because, yes, they’re part of this dish! Some people toss them right into the stir-fry to soak up all the flavors, while others serve them on the side. Your kitchen, your rules!
Follow my step-by-step video, and let’s make this comforting classic together!
What is lomo saltado
Lomo Saltado is a classic Peruvian stir-fry, featuring tender beef tossed in a bold soy and vinegar-based sauce. A staple of Chifa cuisine, Peru’s fusion of Chinese and Peruvian flavors, it blends Asian stir-fry techniques with traditional Peruvian ingredients.
It delivers the perfect balance of savory, slightly tangy and umami-rich flavors.
Fries: tossed in or on the side?
- Traditional method: Fries are added at the end of the stir-fry, allowing them briefly soak up the sauce while still maintaining some crispiness. This gives you the best of both worlds—crispy edges with a delicious, soy-infused flavor. Personally, I love tossing my fries with the meaty sauce for that extra punch of flavor.
- Alternative approach: Some prefer to serve the fries on the side to keep them crispy. If you value crunch over sauce absorption, this might be your go-to method!
Lomo saltado ingredients and substitutions
- Beef: Several cuts work well, including flank steak, skirt steak, sirloin, ribeye or rump steak. Be sure to slice against the grain into equal-sized pieces for tenderness and even cooking.
- Low-sodium soy sauce: Helps balance the flavors without making the dish overly salty.
- Garlic: Always use freshly minced garlic for the best flavor.
- White vinegar: Adds tanginess. You can swap it for apple cider vinegar, white wine vinegar, red wine vinegar, rice vinegar or sherry vinegar. Some versions also include Pisco, a South American brandy.
- Bell pepper: Traditionally made with Peruvian ají amarillo, but if it’s hard to find, you can use a yellow bell pepper combined with crushed chipotle, minced serrano, jalapeño or chili flakes for heat.
- Red onion: Adds sweetness and depth. You can substitute with yellow onion or shallots.
- Cherry tomatoes: Alternatively, use a whole tomato cut into wedges for a more traditional look.
- Herbs: Cilantro is added just before serving, but parsley or scallions work well too.
Recipe tips
- Add some thinly sliced carrot, broccoli or asparagus.
- You can swap the fries for crispy potatoes or potato wedges.
- Prep everything before you start cooking. Once the heat is on, things move fast! Have all your ingredients sliced, sauces measured, and be ready to toss them in quickly. This will make the cooking process smooth and effortless.
Leftovers and storage
- Fridge fresh: Your stir-fry stays delicious for up to 3 days in the fridge—just be sure to leave out the fries to keep them from getting soggy.
- Freeze for later: Got leftovers? Freeze without the fries and they’ll stay good for up to 3 months. When ready to eat, thaw and reheat for an easy meal!
More fast stir-fries
Lomo Saltado
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 pounds sirloin steak - cut into thin slices
- ½ tsp salt
- ½ tsp black pepper
- 1 yellow bell pepper - cut into strips
- 1 red onion
- 2 garlic cloves - minced
- ¾ cup cherry tomatoes - halved
- 1 tsp crushed chipotle pepper
- 4 tbsp low sodium soy sauce
- 1 tbsp white vinegar
- ¼ cup water
- 2 tbsp chopped parsley
- white rice - for serving
- french fries - for serving
Instructions
- Get your prep done before you start cooking: Cut the steak against the grain into thin slices. Combine with 1 tablespoon oil, salt and pepper. Set aside.
- Cut the bell pepper into thin strips, dice the onion and mince the garlic cloves. Halve the potatoes and chop the parsley.
- Boil the rice according package directions and prepare your french fries.
- In a large skillet or wok, heat the remaining oil and butter over high. Place steak strips in a single layer and sear, undisturbed, for 2 minutes. Then stir and cook for 1 minute. Remove from skillet. If your skillet is too small, sear the steak in batches.
- Add the bell pepper and cook for 2 minutes. Add garlic and onion, cook for 1 minute. Stir in cherry tomatoes.
- Add vinegar, soy sauce and chipotle pepper. Deglaze the skillet with water.
- Stir in parsley and return the steak to the skillet. Give it a good stir and cook for 1 minute, just until the beef is warmed through. Serve with fries and rice. Enjoy!
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