Lomo Saltado


5 from 2 votes
Jump to RecipeRate

Learn how to make lomo saltado, a classic Peruvian-Chinese beef stir fry! Made with tender steak strips, spicy peppers, and tomatoes, it’s a comforting and easy meal served with a side of fluffy white rice and crispy French fries.

lomo saltado.

If you love ceviche and Pollo a la Brasa, prepare your palate for the culinary sensation of Peruvian lomo saltado! 

This world-renowned dish blends classic Peruvian ingredients, like beef, ají amarillo peppers, red onion, bell peppers, and tomatoes, with the aromatic flavors of Chinese cuisine. The result is a delectable Peruvian-Chinese beef stir fry that is sure to become a dinnertime favorite.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make lomo saltado 
  4. Recipe tips and tricks
  5. Flavor variations
  6. What to serve with lomo saltado
  7. Storage instructions
  8. More stir fry recipes
  9. Frequently asked questions 
  10. Lomo Saltado

Why this recipe works

  • Peruvian-Chinese fusion. Discover the dynamic tastes, textures, and experiences of Peru and China in this flavor-rich dish! It may sound a little bit obscure, but trust me- coming from a half-Chinese background, the flavor combination is incredible.
  • Quick and easy. This recipe is deceptively simple and comes together faster than you may think. It’s great for weeknight family dinners and 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.
steak saltado.

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 for lomo saltado (see the FAQs section for more recommendations), but my favorites are sirloin, shaved, 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. You can find them at most grocery stores or specialty Mexican/South American grocery stores. If you can’t find these, use jalapeno or chili peppers.

How to make lomo saltado 

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. 

browned steak strips.

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. 

vegetables frying in skillet.

Make the stir fry sauce. Whisk the soy sauce, vinegar, cumin, salt, and pepper in a small bowl

Add the sauce. Pour the sauce into the skillet. Stir the mixture until the steak is cooked and the vegetables are tender-crisp. 

how to make saltado sauce.

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!

Recipe tips and tricks

  • Adjust the spice level. Ají amarillo peppers are on the mild to medium side with only 30,000 to 50,000 Scoville Heat Units. If you love spicy food, add an extra pepper. If it’s too spicy, only use 1 pepper in the stir fry.
  • 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.

Flavor variations

Play with the proteins and veggies in the stir fry to make this recipe your own:

Chicken. Swap the beef for sliced chicken breasts or chicken thighs.

Shrimp. Replace the beef with peeled, deveined shrimp. Remember to stir fry the shrimp separately from the vegetables to help them cook quicker.

Vegan. Substitute the beef with plant-based alternatives, such as seitan, tofu, or tempeh.

Extra veggies. Load the stir fry with even more veggies, like mushrooms, zucchini, carrots, green beans, and snap peas.

What to serve with lomo saltado

Lomo saltado is traditionally served with fluffy coconut rice to soak up the flavorful lomo sauce. A pile of fries on the side also offers a satisfying crunch!

Want to omit the carbs? Serve this dish with cauliflower rice, a leafy green salad, or veggies, like broccoli or spinach, instead.

Storage instructions

To store: Let the leftover lomo saltado 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.

Peruvian lomo saltado.

More stir fry recipes

Frequently asked questions 

What is the best cut of beef to use for lomo saltado?

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 for lomo saltado 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. 

What is lomo saltado in English?

In English, “lomo saltado” translates to “stir fried beef.”

What does lomo saltado taste like?

This dish features a delightful balance of umami, tangy, savory, and slightly sweet flavors. By combining browned beef, crisp-tender vegetables, and well-balanced seasonings, you’re left with a truly satisfying and distinctly Peruvian experience!

lomo saltado recipe.

Lomo Saltado

5 from 2 votes
Learn how to make lomo saltado, a classic Peruvian-Chinese beef stir fry! Tender steak strips sauteed with spicy peppers and tomatoes, with the most sauce. It's quick, easy, and delicious. 
Servings: 4 servings
Prep: 2 minutes
Cook: 12 minutes
Total: 14 minutes


  • 1 lb 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


  • 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.


TO STORE. Let the leftover lomo saltado 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.


Serving: 1servingCalories: 259kcalCarbohydrates: 8gProtein: 27gFat: 13gSodium: 860mgPotassium: 665mgFiber: 2gSugar: 4gVitamin A: 1738IUVitamin C: 62mgCalcium: 50mgIron: 3mgNET CARBS: 6g
Course: Main Course
Cuisine: Peruvian
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

Never Miss a Recipe!
Subscribe to get my recipes directly to your inbox

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating