Peruvian Lomo Saltado: The Ultimate Beef Stir Fry Recipe
Master this classic Peruvian lomo saltado featuring seared sirloin, red onions, and tomatoes tossed in a savory soy-vinegar sauce and served over crispy fries.
Peruvian lomo saltado is the definitive example of Chifa cuisine, a beautiful fusion of Cantonese techniques and Andean ingredients. In this dish, strips of lean sirloin are seared at high heat until deeply browned, then tossed with crisp red onions, juicy tomato wedges, and a punchy sauce made from soy sauce and vinegar.
This peruvian beef stir fry is famous for its unique serving style, where the saucy meat is piled directly over crispy french fries and served alongside white rice. The result is a comforting, high-energy meal where the fries soak up the smoky, acidic juices from the pan. Using this lomo saltado recipe, you can bring the signature 'wok hei' flavor of a Lima eatery right into your home kitchen.
The secret to a great saltado is speed. You want the vegetables to stay vibrant and structurally sound, providing a crunch that offsets the tender beef. With a splash of ají amarillo paste for a subtle fruity heat, this dish hits every corner of the palate.
Ingredients
The Beef & Marinade
- 1.5 lbs (680g) sirloin steak, cut into 1/2-inch thick strips
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
The Stir Fry
- 1 large red onion, sliced into 1/2-inch thick wedges
- 3 plum tomatoes, sliced into thick wedges (seeds removed if very watery)
- 1 tablespoon ají amarillo paste
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1/2 cup fresh cilantro, roughly chopped
- High-smoke point oil for frying (grapeseed or canola)
For Serving
- 1 lb (450g) frozen or homemade french fries, cooked until extra crispy
- 2 cups cooked white jasmine rice
Instructions
- 1
Toss the sliced sirloin with 2 tablespoons of soy sauce, 1 tablespoon of oil, cumin, salt, and pepper; let marinate for at least 15 minutes.
- 2
Cook your french fries according to package instructions until they are golden and very crispy, then set aside.
- 3
Heat a large wok or heavy-bottomed cast iron skillet over high heat until it is ripping hot and slightly smoking.
- 4
Add 1 tablespoon of oil to the pan and sear the beef in two batches to avoid crowding; cook for 2 minutes without moving to get a deep brown crust, then flip and cook for 1 minute more.
- 5
Remove the beef from the pan and set it aside on a plate to catch any juices.
- 6
Add another splash of oil to the hot pan and toss in the red onions; stir-fry for 1-2 minutes until the edges are slightly charred but the center remains crisp.
- 7
Add the minced garlic and ají amarillo paste, stirring for 30 seconds until fragrant.
- 8
Return the beef and its juices to the pan, then add the tomato wedges, 3 tablespoons of soy sauce, and red wine vinegar.
- 9
Toss everything rapidly for 1 minute—the tomatoes should just begin to soften and release juice to form a glossy sauce with the vinegar.
- 10
Turn off the heat and fold in the chopped cilantro.
- 11
Place the hot french fries on a large platter or individual plates, then pour the beef and vegetable mixture directly over the fries.
- 12
Serve immediately with a side of steamed white rice.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 42 g
- Carbs
- 64 g
- Fat
- 27 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 1280 mg
Tips
- → Do not overcook the tomatoes; they should be warm and slightly slumped but still holding their wedge shape to prevent the dish from becoming a stew.
- → If you want authentic 'wok breath' flavor, ensure your pan is screaming hot before the beef hits the oil. This creates the signature smoky char.
- → Remove the watery seeds from the tomatoes before slicing to ensure the sauce stays concentrated and doesn't get diluted.
- → Use a lean but tender cut like sirloin or tri-tip. Ribeye works too, but it can be a bit too fatty for this specific stir-fry style.
FAQ
What is the best cut of meat for Peruvian lomo saltado?
Sirloin (beef loin) is the traditional choice because it is lean enough to stir-fry quickly while remaining tender. Beef tenderloin or tri-tip are also excellent substitutes.
Can I make lomo saltado without ají amarillo paste?
While ají amarillo provides the authentic fruity heat of Peru, you can substitute it with a finely minced habanero (for heat) or a yellow bell pepper blended with a pinch of cayenne (for color and mild flavor).
Why does my lomo saltado turn out watery?
This usually happens if the pan isn't hot enough or if you crowd the pan with too much meat at once. When the temperature drops, the meat steams instead of searing, releasing excess moisture.
How do I keep the fries from getting soggy?
The fries are meant to soak up some sauce, but to maintain texture, ensure they are fried until very crispy (almost overdone) and serve the dish immediately after tossing the meat with the fries.
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