Lomo Saltado (Peruvian Beef Stir Fry)

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 flavorful sauce. It's quick, easy, and delicious. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Peruvian

Prep Time 2

Cook Time 12

Total Time 14

Servings servings

Calories 259kcal

Author Arman Liew

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.

Video

Notes

* If you can't find these peppers, you can use serrano peppers or chipotle in adobo.

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.

Nutrition