Peruvian Lomo Saltado (Beef Stir Fry)
Lomo Saltado is the signature embodiment of Peru's Chifa (Peruvian-Chinese) fusion cuisine. Strips of tender beef tenderloin or sirloin are flash-seared at scorching heat in a wok with red onions, ripe tomatoes, spicy Peruvian ají amarillo chilies, soy sauce, and red wine vinegar, then tossed with crispy fried potatoes.
Cooking at blistering wok temperatures is non-negotiable. The beef must be seared in small batches to achieve a smoky char ('wok hei') rather than boiling in its own juices. The vegetables are tossed for only two minutes so the red onions remain crisp and the tomatoes retain their structure before the pan is deglazed with vinegar and soy sauce.
Plate immediately alongside fluffy steamed white jasmine or Peruvian garlic rice and crispy golden French fries, garnished with freshly chopped cilantro.
If you appreciate classic Peruvian dishes, you may also enjoy exploring our authentic Ají De Gallina.
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Ingredients
- 1 lb sirloin steak, sliced against the grain into strips
- 3-4 tablespoons vegetable oil, divided
- 1 small red onion, sliced
- 2 plum tomatoes, sliced into wedges
- 4 scallions, cut into 2-inch pieces
- 3 garlic cloves, minced
- 1/2 inch piece fresh ginger, grated
- 1 heaping tablespoon Aji Amarillo paste (or 1 sliced chili pepper)
- 1 tablespoon fresh cilantro, minced (plus more for garnish)
- 2 tablespoons soy sauce (for marinade)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 tablespoon apple cider vinegar (for marinade)
- 4 tablespoons soy sauce (for sauce)
- 1 tablespoon apple cider vinegar (for sauce)
- 1 teaspoon corn starch (optional)
- Cooked white rice, for serving
- French fries, for serving
Step-by-Step Instructions
8 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
Place the sliced steak in a bowl and toss with 2 tablespoons soy sauce, cumin, oregano, and 1 tablespoon vinegar to marinate while you prep the veggies.
In a small bowl, stir together the remaining 4 tablespoons soy sauce, 1 tablespoon vinegar, and corn starch (if using) for the sauce, and set aside.
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the steak in batches and stir-fry until browned and seared (5-6 minutes). Remove the beef to a plate and set aside.
Heat another tablespoon of oil in the same pan. Add the red onion and cook for 2-5 minutes until softened, then remove and set aside.
Heat 1 more tablespoon of oil. Add the scallions and sauté for 30 seconds. Add the tomatoes, garlic, and aji amarillo paste, and cook for 2-5 minutes until the tomatoes soften but remain intact.
Pour the prepared sauce into the pan and stir for about 1 minute.
Return the steak (with its juices) and the cooked onions to the pan. Sprinkle with fresh cilantro and toss gently to coat everything in the sauce.
Serve hot with rice and crispy French fries on the side (or toss the fries directly into the pan).
👨🍳 Chef's Culinary Notes
Cultural Heritage
Created in the late 19th and early 20th centuries by Chinese immigrants who settled in Lima, marrying Cantonese stir-fry technique with native Peruvian staples including potatoes, tomatoes, and ají amarillo peppers.
Dietary Substitutions
If Peruvian ají amarillo paste is unavailable, a fresh jalapeño or serrano chili combined with a pinch of sweet paprika can deliver pleasant heat and bright fruitiness.
Chef Technique Tips
Add the fried potatoes right at the very end just before removing the wok from heat, or plate them next to the beef, so they stay wonderfully crisp while soaking up the savory pan juices.
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