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Learn how to make lomo saltado, a classic Peruvian-Chinese beef stir fry! It features tender beef strips and veggies served with fluffy white rice and crispy French fries.
★★★★★ REVIEW
“This was one of my favorite dishes when I travelled to Peru, so I’m so excited to be able to make it at home.” – Elaine
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Lomo saltado is one of my family’s go-to weeknight meals. 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.
If you aren’t familiar with it, lomo saltado is an elevated stir fry focusing on Peruvian-style cooking and ingredients (like tomatoes, onions, and peppers). It’s quick and easy to make, and while we typically serve it with fries and rice, you can jazz it up any way you like.
If you like speedy beef dinners, try my beef milanesa, shaved steak, round steak, or garlic butter steak bites next.
Ingredients needed
- Steak. There are plenty of tasty cuts of beef you can use, but my favorites are sirloin steak, shaved steak, or flank steak. These cook quickly and are naturally tender (especially when pan-frying).
- 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. Please do not use grape tomatoes or over-ripe tomatoes.
- Red onion and bell peppers. For crunch, flavor, and pops of color.
- Garlic. The fresh cloves enhance the aromatic and savory qualities of the dish.
- Olive oil. For stir-frying the beef and vegetables. You can use any oil you like.
- Soy sauce. This is the base of the lomo (stir fry) sauce. I’ve also made this successfully with tamari if you need a soy-free option.
- 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.
- White rice and fries. These are my family’s preferred sides and also what you’d be served at a restaurant. I like basmati rice and, for a quick fry fix, like to whip up air fryer French fries.
How to make lomo saltado
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Brown the beef strips. Heat the olive oil in a large skillet or wok, add the steak strips and cook until they’re browned. Transfer the strips to a separate plate.
Step 2- Stir fry the vegetables. Sauté garlic and ají amarillo until fragrant. Add onions and bell peppers, and cook briefly. Return steak with tomatoes.
Step 3- Assemble. Whisk soy sauce, vinegar, cumin, salt, and pepper. Pour into the skillet and stir until the steak is cooked and veggies are tender-crisp.
Step 5- Garnish and serve. Take the skillet off the heat and sprinkle the cilantro on top. Serve the stir fry with white rice and/or French fries on the side.
Arman’s recipe tips
- 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.
- 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.
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
You can. I would recommend chicken breast, pork steak, or other tender cuts of meat. These soak up the sauce so much better and cook more evenly.
More stir-fry recipes
If you tried this Lomo Saltado recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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 * See notes
- 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
Originally published August 2023, updated and republished April 2025
