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Learn how to make lomo saltado, a classic Peruvian-Chinese beef stir fry! It’s a comforting and easy meal served with a side of fluffy white rice and crispy French fries.
If you love ceviche and Pollo a la Brasa, prepare your palate for the culinary sensation of Peruvian lomo saltado!
I first tried it at our local Peruvian restaurant because I was told it’s their version of ‘Steak and Fries’, but it is so much more! Of course, me being me, I had to recreate it at home, and my family now claims it’s one of their favorites.
Table of Contents
What is Lomo Saltado?
This dish showcases classic Peruvian-style cooking and ingredients (like tomatoes, onions, and peppers) with Chinese influence, like stir-frying and soy sauce. It’s an example of chifta cooking, a style of Chinese-Peruvian cuisine that developed due to Chinese immigration to Peru.
Here are some reasons why I love this recipe-
- Quick and easy. This recipe is deceptively simple and comes together faster than you may think. I love making it for weeknight family dinners, even as part of my meal prep!
- Fun to customize. You have complete control over the level of heat and the balance of flavors in this easy dish. Plus, the opportunities to experiment with different meats and veggies are endless.
- Healthy and filling. You get the lean protein and vegetables in the stir fry and some fun carbs with the fries and rice. It’s balance on a plate.
Ingredients needed
Meat, veggies, and a handful of seasonings are all you’ll need to make this incredibly tasty dinner. Here is everything that is needed:
- Steak. There are plenty of tasty cuts of beef you can use (see the FAQs section for more recommendations), but my favorites are sirloin steak, shaved steak, or flank steak.
- Tomatoes. Use firm, meaty varieties, like Roma or beefsteak tomatoes. They should be sturdy enough to cut into quarters and retain their shape when cooked.
- Red onion. For crunch, a mild onion flavor and a pop of color. White or yellow onions also work.
- Yellow bell pepper. For extra color, use a medley of green, red, orange, and yellow bell peppers.
- Garlic. The fresh cloves enhance the aromatic and savory qualities of the dish.
- Cilantro. For garnish.
- Olive oil. For stir frying the beef and vegetables.
- Soy sauce. This is the base of the lomo (stir fry) sauce. Use tamari or coconut aminos if you’re gluten-free.
- Vinegar. Use red wine vinegar if you can. Its acidity balances the umami-rich soy sauce.
- Cumin. For a hint of earthiness and warmth.
- Salt and pepper. To taste.
- Ají amarillo chili peppers. These mild to medium peppers are a staple of Peruvian cuisine. I found them at my local grocery store (it’s very mainstream) or specialty Mexican/South American grocery stores. If you can’t find these, use jalapeno or chili peppers.
Find the printable recipe with measurements below.
How to make lomo saltado
Like any good stir fry dish, this one is no different. You chuck everything into a skillet, stir fry it up, then serve. Easy peasy.
Step 1- Brown the beef strips. Heat the olive oil in a large skillet or wok, then add the steak strips and cook until they’re browned. Transfer the strips to a separate plate.
Step 2- Stir fry the vegetables. In the now-empty skillet, saute the garlic and ají amarillo chili peppers until fragrant. Next, add the onions and bell peppers. Cook for a few minutes before returning the steak to the pan, along with the tomatoes.
Step 3- Make the stir fry sauce. Whisk the soy sauce, vinegar, cumin, salt, and pepper in a small bowl.
Step 4- Add the sauce. Pour the sauce into the skillet. Stir the mixture until the steak is cooked and the vegetables are tender-crisp.
Step 5- Garnish and serve. Take the skillet off of the heat and sprinkle the cilantro on top. Serve the stir fry with white rice and/or French fries on the side and enjoy!
Tips to make the best recipe
- Adjust the spice level. Although they have a feisty name, Ají Amarillo peppers are very mild. If you love spicy food, add an extra pepper or two. I sometimes like to add a few drops of Tabasco sauce.
- Sear the steak over high heat. Make sure your skillet or wok is sizzling hot before adding the steak. The high heat helps it brown properly and develop a nice crust on the outside.
- Don’t overcook the vegetables. You want the onions, tomatoes, and bell peppers to be soft on the inside but still have a slight crunch on the outside.
- Don’t use a frying pan. With any recipe that calls for quick cooking, I swear by using a cast iron skillet, non-stick skillet, or wok. I find that these three all hold heat so much better and cook the ingredients more evenly and completely.
Storage instructions
To store: Let the leftovers cool to room temperature, then transfer it to an airtight container and store it in the fridge for 2 to 3 days.
To reheat: Reheat the beef and veggies in a pan over medium heat until warmed through.
Frequently asked questions
As with any beef stir fry, you need a cut of steak that can withstand quick, high-heat cooking while staying tender and juicy. The best steak cuts are sirloin, strip steak, ribeye, and filet mignon.
Flank and skirt steak also work, but they aren’t as naturally tender. It can help to marinate these cuts in a steak marinade to help them stay moist and juicy during the cooking process.
In English, “lomo saltado” translates to “stir-fried beef.”
More stir-fry recipes
- Black Pepper Chicken– My family’s favorite takeout copycat recipe.
- Hunan Chicken– Low in carbs but full of flavor.
- Asparagus Stir Fry– The best way to pack in all the vegetables in one go.
- Hunan Beef– Like the chicken version but with beef.
Lomo Saltado (Peruvian Beef Stir Fry)
Video
Ingredients
- 1 pound flank steak sliced into thin strips
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 aji amarillo peppers de-seeded and thinly sliced
- 1 large red onion thinly sliced
- 1 large bell pepper cut into strips
- 2 small tomatoes cut into wedges
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup cilantro chopped
Instructions
- In a large skillet or wok, heat the olive oil over medium-high heat. Add the steak strips to the skillet and cook until browned, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, add the minced garlic and ají amarillo chili peppers. Sauté until fragrant. Add the red onion and bell pepper and cook for 2-3 minutes until they begin to soften.
- Return the cooked steak to the skillet and add the tomatoes. Stir-fry for another 2-3 minutes until the tomatoes soften and release their juices.
- In a small bowl, mix together the soy sauce, vinegar, cumin, salt, and pepper. Pour the mixture over the ingredients in the skillet and stir well to coat everything.
- Cook for 1-2 more minutes, or until the steak is cooked to your desired doneness. Stir through the chopped cilantro at the end.
Notes
Nutrition
Recipe originally published August 2023 but updated to include a recipe video for your benefit.
