Lomo Saltado is one of Peru’s most beloved dishes, representing the beautiful fusion of Chinese and Peruvian culinary traditions. This sizzling stir-fry combines tender strips of beef with juicy tomatoes, crisp onions, and—surprisingly—golden french fries, all tossed together in a savory soy-based sauce. The result is a dish that’s both comforting and exciting, with layers of flavor and contrasting textures that make every bite memorable.
Born from the Chinese immigrant influence in Peru during the 19th century, Lomo Saltado showcases the technique of high-heat wok cooking applied to local ingredients. It’s traditionally served alongside white rice, making it a complete and satisfying meal that’s become a staple in Peruvian households and restaurants worldwide.
Ingredients
For the beef:
- 600g (1.3 lbs) beef tenderloin or sirloin, cut into strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- Salt and black pepper to taste
For the stir-fry:
- 3 tablespoons vegetable oil (divided)
- 2 large red onions, cut into thick wedges
- 3 medium tomatoes, cut into wedges
- 2-3 fresh aji amarillo peppers (or 2 tablespoons aji amarillo paste)
- 1/4 cup red wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Fresh cilantro, chopped
- Salt and pepper to taste
For serving:
- 400g (14 oz) french fries (homemade or frozen)
- Cooked white rice
- Additional cilantro for garnish
Instructions
Step 1: Prepare the beef Cut the beef into strips about 1 cm thick and 5 cm long. In a bowl, marinate the beef with 2 tablespoons soy sauce, 1 tablespoon red wine vinegar, minced garlic, salt, and pepper. Let it sit for at least 15 minutes while you prepare the other ingredients. This marinade will tenderize the meat and infuse it with flavor.
Step 2: Prepare the vegetables Cut the red onions into thick wedges, keeping some of the layers intact so they don’t fall apart during cooking. Cut the tomatoes into similar-sized wedges. If using fresh aji amarillo peppers, remove the seeds and slice them into strips. Having everything prepped and ready is crucial since the actual cooking happens very quickly.
Step 3: Cook the french fries If making homemade fries, cut potatoes into thick strips and fry them in hot oil (180°C/350°F) until golden and crispy. If using frozen fries, cook them according to package instructions. Keep them warm in the oven while you prepare the stir-fry. The fries should be crispy on the outside and fluffy inside.
Step 4: Sear the beef Heat a large wok or skillet over high heat until smoking hot. Add 2 tablespoons of vegetable oil. Working in batches if necessary (to avoid overcrowding), add the marinated beef strips in a single layer. Sear for 1-2 minutes per side until browned but still slightly pink inside. Remove the beef from the wok and set aside.
Step 5: Stir-fry the vegetables In the same wok, add the remaining tablespoon of oil if needed. Add the onion wedges and stir-fry for about 2 minutes until they begin to soften but still retain some crunch. Add the aji amarillo peppers and cook for another 30 seconds until fragrant.
Step 6: Add tomatoes and sauce Add the tomato wedges to the wok and stir-fry for 1-2 minutes—they should soften slightly but not completely break down. Pour in the 1/4 cup red wine vinegar, 3 tablespoons soy sauce, and oyster sauce if using. Let the sauce bubble and reduce slightly for about 1 minute.
Step 7: Combine everything Return the seared beef to the wok along with any accumulated juices. Add the crispy french fries and toss everything together quickly, about 30 seconds to 1 minute. The fries should be coated with the sauce but still maintain some crispiness. Add chopped cilantro and toss once more.
Step 8: Serve immediately Transfer the Lomo Saltado to a serving platter or individual plates. Serve hot alongside white rice, garnished with additional fresh cilantro. The traditional way is to eat a bit of everything together—rice, beef, vegetables, and fries in each forkful.
Tips for Success
Use high heat: The key to authentic Lomo Saltado is cooking over very high heat. This creates the characteristic “wok hei” or breath of the wok that gives the dish its smoky flavor.
Don’t overcook the beef: The beef should be seared quickly so it remains tender and juicy. Overcooking will make it tough.
Work quickly: Once you start the stir-fry, everything happens fast. Have all ingredients prepped and measured before you begin cooking.
Maintain fry crispiness: Add the fries at the very end and toss quickly. If they sit too long in the sauce, they’ll become soggy.
Adjust spice level: Aji amarillo peppers provide authentic flavor but can be spicy. Adjust the amount to your preference or substitute with a milder pepper.
Variations and Substitutions
You can adapt Lomo Saltado to suit your preferences or dietary needs:
Protein alternatives: Try chicken, pork, or even mushrooms for a vegetarian version. Adjust cooking times accordingly.
Pepper substitutes: If you can’t find aji amarillo, use yellow bell peppers for color and add a small jalapeño for heat.
Sweet potato fries: For a healthier twist, use sweet potato fries instead of regular potatoes.
Gluten-free option: Use tamari instead of soy sauce to make this dish gluten-free.
Lomo Saltado is more than just a recipe—it’s a celebration of Peru’s multicultural heritage. The Chinese stir-fry technique meets Peruvian ingredients and the uniquely South American addition of french fries creates something truly special. Whether you’re making it for a weeknight dinner or to impress guests, this dish delivers bold flavors and satisfying textures that will have everyone coming back for seconds.
The beauty of Lomo Saltado lies in its perfect balance: the savory umami from soy sauce, the tang from vinegar, the sweetness of tomatoes, the sharpness of onions, and the comfort of crispy potatoes all working together in harmony. Once you master this recipe, it’ll become a regular in your cooking rotation.