Lomo Saltado Recipe: Classic Peruvian Stir-Fry

Lomo saltado is Peru’s beloved stir-fry, where marinated strips of beef are seared with onions, tomatoes, and aji amarillo, then tossed with crispy French fries and rice. This Chifa-inspired dish blends Chinese wok techniques with Peruvian ingredients, creating a savory, tangy, and utterly satisfying meal. It’s a weeknight hero that comes together quickly and delivers bold, restaurant-quality flavor.

Ingredients

1 lb (450 g) beef sirloin or flank steak, cut into 1-inch strips
3 tbsp (45 ml) soy sauce, divided
1 tbsp (15 ml) white vinegar
1 tsp (5 g) ground cumin
2 cloves garlic, minced
1 lb (450 g) frozen French fries (or 2 large potatoes, cut into fries)
2 tbsp (30 ml) vegetable oil, divided
1 red onion, cut into thick wedges
2 Roma tomatoes, cut into wedges
1 aji amarillo pepper, seeded and sliced (or 1 tsp aji amarillo paste)
2 tbsp (30 ml) beef broth or water
1 tbsp (15 ml) white vinegar (extra)
2 tbsp (8 g) fresh cilantro, chopped
Cooked white rice, for serving

Instructions

In a medium bowl, combine the beef strips with 2 tablespoons of soy sauce, 1 tablespoon of vinegar, cumin, and half the minced garlic. Toss to coat and let marinate at room temperature for 10 minutes while you prepare the fries.
If using frozen fries, bake or air-fry according to package directions. If using fresh potatoes, cut into 1/4-inch sticks, toss with a little oil, and bake at 425Â°F (220Â°C) for 20-25 minutes, turning once, until golden and crisp. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the beef in a single layer (work in batches if needed) and sear for 2-3 minutes per side until browned but still pink in the center. Transfer to a plate.
Reduce heat to medium-high and add the remaining 1 tablespoon oil. Add the onion, tomato wedges, aji amarillo, and the remaining garlic. Stir-fry for 2-3 minutes, until the onion is just tender and the tomatoes begin to soften.
Return the beef to the pan. Add the remaining 1 tablespoon soy sauce, 1 tablespoon vinegar, and beef broth. Stir-fry for 1 minute, scraping up any browned bits. The sauce should be slightly reduced.
Add the French fries to the pan and toss gently to coat with the sauce. Cook for 1 minute, just until the fries are warmed through. Remove from heat and sprinkle with cilantro.
Serve immediately over steamed white rice.

Tips

Use high heat: The wok must be very hot to get a proper sear on the beef. If the pan isn’t hot enough, the meat will steam and become tough.
Don’t overcook the beef: Sirloin cooks quickly. Sear it in batches and keep it pink in the center; it will finish cooking when tossed with the vegetables. For food safety, the beef must reach a safe minimum internal temperature of 145Â°F (63Â°C) for whole cuts of beef, checked with a food thermometer.
Substitutions: If you can’t find aji amarillo, use 1 teaspoon of aji amarillo paste (sold in jars) or a pinch of ground turmeric mixed with a little chili powder for color and mild heat. For a non-spicy version, omit the aji amarillo entirely.
Fries: For the crispiest result, add the fries to the pan just before serving and toss gently. If you prefer, serve the fries on the side instead of mixing them in.

Serving Suggestions

Lomo saltado is traditionally served with steamed white rice and sometimes with a side of fried plantains (tajadas). For a complete meal, add a simple green salad with lime vinaigrette or a side of black beans. The dish is hearty enough on its own, but the rice helps balance the savory sauce.

Variations

Chicken lomo saltado: Substitute chicken breast or thigh strips for beef. Cook to a safe minimum internal temperature of 165Â°F (74Â°C) for poultry.
Vegetarian: Use firm tofu (pressed and cubed) or seitan instead of beef. Add extra vegetables like bell peppers and mushrooms. Sear the tofu until golden and follow the same steps.
Spicy: Add an extra aji amarillo or a pinch of red pepper flakes for more heat.
Gluten-free: Use tamari or coconut aminos instead of soy sauce.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The fries will soften, but the flavor remains excellent. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until hot. Avoid microwaving, as it can make the beef tough. For best results, reheat only the beef and vegetables, and serve with freshly cooked rice and fries if you have them.

Frequently Asked Questions

Can I use a different cut of beef? Yes, flank steak, skirt steak, or even tenderloin work well. Avoid tough cuts like chuck or brisket unless you marinate longer and cook low and slow.

What is aji amarillo? Aji amarillo is a yellow Peruvian chili pepper with a fruity, mildly spicy flavor. It’s available fresh in some Latin markets, but more commonly found as a paste or dried. If you can’t find it, use a combination of yellow bell pepper and a pinch of habanero or cayenne for heat.

Why is my beef tough? Overcooking is the most common cause. Sirloin should be seared quickly over high heat and removed from the pan while still slightly pink. Also, slicing against the grain helps break up the muscle fibers.

Can I make this ahead of time? Lomo saltado is best served fresh, but you can prep the ingredients in advance: slice the beef, chop the vegetables, and make the fries. Store separately in the fridge and cook when ready.

Do I have to use French fries? No, but they are traditional. You can substitute roasted potatoes or even sweet potato fries for a different twist. The fries soak up the sauce, which is part of the dish’s charm.

Is lomo saltado very spicy? No, it’s typically mild. The aji amarillo adds a gentle warmth, not intense heat. If you’re sensitive, remove the seeds and veins from the pepper, or use less.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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