Lomo Saltado (Peruvian Beef Stir Fry)

Stir fry with French fries? You bet!! That’s how I serve this Peruvian beef stir fry called Lomo Saltado. It’s a fantastic fusion of Peruvian and Asian cuisine, and the ingredients come together perfectly to make this national favorite.

Lomo Saltado is one of Peru’s most traditional and beloved dishes. It has juicy sirloin steak, colorful bell peppers, and fresh tomatoes, all stir-fried together. I marinate the steak to make it really tasty and then sear it just right.

The stir fry sauce I use has Aji Amarillo paste, which gives it a nice, fiery kick. I finish the dish with some fresh cilantro for a bit of freshness and serve it over a cozy bed of rice and crispy French fries.

Everything about this stir fry is unique, isn’t it? Have you heard of any stir fry that has tomatoes or ingredients like cumin and oregano in the mix?

Sounds strange, but this Latin and Asian fusion works wonderfully. And the huge surprise here is throwing in French fries. Yes Lomo Saltado ain’t the Peruvian stir fry unless you serve it with French fries.

This works well, and why not? Think steak frites or Steak and Potatoes. Yum, right? Here the steak is just coated with a delicious, little fiery stir fry sauce.

What is Lomo Saltado?

Lomo Saltado is very popular and traditional Peruvian dish with many versions all over the country. The name “Lomo Saltado” roughly translates to “jumping loin” in English, a nod to its typical cooking method where beef loin strips (“lomo”) are stir-fried at high heat causing them to “jump” in the pan.

Lomo Saltado is typically made with marinated strips of sirloin, stir-fried with onions, tomatoes, and other veggies. It’s seasoned with a mix of Peruvian and Asian flavors.

The dish started to become popular when Chinese immigrants came to Peru in the late 1800s and early 1900s. They mixed their Cantonese cooking techniques and flavors with Peruvian ingredients, creating a new type of cuisine called “Chifa,” and Lomo Saltado is a classic example of this.

Over time, Lomo Saltado has become one of Peru’s favorite dishes, known for its delicious mix of cultures and a balance of flavors and textures. You can find it everywhere, from street food stalls to fancy restaurants.

What Kind of Steak To Use

For making Lomo Saltado, I usually pick a cut of beef that’s tender and cooks quickly because I stir-fry it on high heat. Here are some cuts of beef I find work well:

1. Sirloin: This is often my first choice. It’s lean, tender, and flavorful. Top sirloin is especially good.
2. Tenderloin (Filet Mignon): It’s super tender and lean, with a mild flavor that really absorbs the marinade well.
3. Ribeye: This cut has more fat, which makes it really flavorful and tender, though a bit greasier.
4. Flank Steak: It’s lean and has great flavor, but can be tough. I always marinate it to tenderize and make sure to slice it against the grain so it’s not chewy.
5. New York Strip: It strikes a good balance between tenderness and flavor, not too lean but not too fatty either.

No matter which cut I choose, I always slice it thinly against the grain to make sure it’s tender and cooks quickly.

Ingredients Needed

• Aji amarillo paste – This is a paste made from aji amarillo peppers, which are native to Peru. I couldn’t find it locally, but it is readily available online.
• Steak – Today I am going with sirloin, sliced thinly against the grain.
• Soy sauce – A staple in Asian cuisine, soy sauce adds a deep umami flavor.
• Vinegar – Vinegar adds a tangy flavor to the dish.
• Spices and herbs – Cumin, oregano, black pepper, salt.
• Vegetables – Red onion, bell peppers (use any colors available), tomatoes.
• Aromatics – Ginger and garlic.
• Cilantro – Another Latin touch to this stir fry.
• Oil – A neutral oil, such as canola or vegetable oil.
• French fries – In many versions of the dish, they are stir-fried right along with the beef and vegetables. We are keeping them separate and serving them alongside the Lomo.
• Rice – To soak up the savory sauce.

Easy Lomo Saltado Recipe

I like to start by marinating the steak strips in a mix of soy sauce, cumin, oregano, and pepper. While they soak in those flavors, I get the other ingredients ready.

Then I mix up the stir fry sauce by combining Aji Amarillo paste, soy sauce, vinegar, and a pinch of salt in a small bowl, then set it aside.

Next, I heat up 2 tablespoons of oil in a big skillet or wok over high heat. I toss in the steak strips and cook them, stirring often, until they’re nice and browned, usually in about 3-4 minutes. I make sure the pan isn’t overcrowded. If needed, I sear the steak in batches. Once cooked, I remove the steak from the pan and set it aside.

In the same pan, I add a bit more oil if needed and stir fry the sliced onions and bell peppers for a couple of minutes until they start to soften. Then, I toss in the ginger and garlic and stir fry everything together for about a minute.

Next I add the tomato slices to the pan and stir fry for 30 seconds.

I return the steak and its juices to the pan. Then, I stir in the stir fry sauce and mix everything well for about a minute. I garnish the dish with chopped cilantro and serve it immediately over rice and French fries. (Optionally, I sometimes add the French fries directly into the stir fry and mix them in well before serving.)

Craving more Peruvian? Try our Peruvian Chicken!

Alpana’s Tips

1. Marinate the Beef: I always marinate the beef to tenderize it and let it soak up the flavors of the marinade. If I have time, I let it marinate for a few hours or even overnight to really enhance the flavor.
2. Cut Against the Grain: When preparing the steak, I make sure to cut it against the grain. This means slicing across the direction of the muscle fibers, which makes the beef more tender when you cook it.
3. Use High Heat: Since Lomo Saltado is stir-fried, I use high heat. This sears the beef quickly, keeping it tender and juicy, while also maintaining the freshness and crunch of the vegetables. A wok is great for this, but a large, heavy frying pan works well too.
4. Cook in Batches: To avoid overcrowding, which can cause the ingredients to steam instead of fry, I cook the beef in batches and remove it from the pan as soon as it’s browned.
5. Don’t Overcook the Vegetables: I keep the onions and peppers a bit crunchy. I add the tomatoes towards the end of cooking so they just start to break down without losing their freshness.
6. Add the Fries at the End: If I’m mixing fries into the stir-fry, I add them at the end of cooking to keep them crispy.
7. Balance Your Flavors: I adjust the amounts of soy sauce, vinegar, and other seasonings to taste, ensuring the dish has a good balance of flavors.

Possible Variations

1. Different Proteins: Sometimes, I make this dish with chicken, pork, shrimp, or tofu instead of beef. The chicken version is called Pollo Saltado, and I plan to cook that for you real soon!
2. Vegetarian or Vegan: For a vegetarian or vegan version, I replace the beef with plant-based protein like tofu or tempeh.
3. Different Veggies: I also like to add or substitute other vegetables based on what I have on hand. Some great options include snap peas, carrots, broccoli, or mushrooms. It’s not traditional, but it’s my lomo!
4. Spicy Lomo Saltado: If I want some heat, I add diced jalapeño or serrano peppers to the stir fry, or I increase the amount of aji amarillo paste.
5. Low Carb: When I’m watching my carbs, I serve the stir-fry over cauliflower rice instead of regular rice and replace the French fries with zucchini fries.

The next time you think of beef stir fry, go the Peruvian way. Order Aji amarillo paste online, make my version of Lomo Saltado and serve it with French fries.

I am sure that when you try it, one more fan of this Latin American stir fry will be born!

Lomo Saltado, on our Gypsy Plate… enjoy!

Try these other great Beef Stir Frys!
Mongolian Beef
Ground Beef Stir Fry
Beef and Broccoli
Vietnamese Shaking Beef
Beijing Beef
Japchae

Lomo Saltado (Peruvian Beef Stir Fry)

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

My Lomo Saltado recipe features a unique fusion of Asian stir fry with Latin ingredients. It's a delicious dish out of Peru that you MUST try!

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Ingredients

• 1.5lbs sirloin steak, sliced against the grain into strips (see note)

Steak Marinade

• 1 Tbsp soy sauce
• ¼ tsp cumin
• ¼ tsp oregano
• ½ tsp black pepper

Lomo Saltado

• 3-4 Tbsp oil, divided
• 1 small red onion, sliced
• 1.5 medium tomatoes, sliced
• ½ red bell pepper, sliced into strips
• ½ orange bell pepper, sliced into strips
• 4 garlic cloves, finely chopped
• 1 Tbsp ginger, finely chopped
• 1.5 Tbsp Aji Amarillo paste
• 3 Tbsp soy sauce
• 2 tsp vinegar
• dash of salt
• cilantro for garnish

To Serve

• fried or baked French fries
• cooked rice

Instructions

1. Marinate the steak with soy sauce, cumin, oregano and pepper in a bowl while you prepare the rest of the ingredients.
2. Make the stir fry sauce by mixing Aji Amarillo paste, 3 Tbs soy sauce, vinegar and a dash of salt. Set aside.
3. Heat 2 Tbsp of oil in a large skillet or a wok over high heat. Add the steak strips and cook, stir frying until browned and seared, 3-4 minutes. Do not overcrowd pan and if needed sear the steak in batches. Remove onto a plate and set aside.
4. In the same pan, (add more oil if needed) stir fry sliced onions and bell peppers for a couple of minutes or until they start turning just a little soft. Add in ginger and garlic and stir fry for a minute. Add in tomato slices and stir fry for 30 seconds.
5. Return the steak along with its juices to the pan. Stir in the stir fry sauce and mix everything well for a minute.
6. Garnish with chopped cilantro and serve immediately over rice and French fries. (Alternately, you can mix the French fries into the stir fry)

Notes

1. You can also use flank steak, ribeye steak, new york strip, Tenderloin (Filet Mignon) for Lomo Saltado.
2. Leftovers: Lomo Saltado is best eaten fresh, as the stir-fried beef and vegetables and the crispy fries are at their peak right after cooking. If you do have leftovers, you can refrigerate them in an airtight container for three to four days.
3. If possible, make your fries fresh when you eat the leftovers. O reheat leftover fries in an oven or air fryer.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 606Total Fat 45gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 33gCholesterol 104mgSodium 785mgCarbohydrates 16gFiber 1gSugar 3gProtein 33g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.