Lomo Saltado is a classic Peruvian stir-fry made with beef, onions, tomatoes, and chili peppers, quickly cooked over high heat and served with French fries and rice.
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It's a signature dish of Peru's chifa cuisine, known for its savory, slightly tangy flavor from soy sauce, vinegar, and ají amarillo.
This Lomo Saltado recipe uses a simple, home-style stir-fry method that keeps the beef tender while balancing salty, tangy, and mildly spicy flavors.
Cooked fast in a hot pan, it delivers the bold taste and texture that make this dish a staple of Peruvian cooking.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Beef (sirloin, rib-eye, skirt steak, or tri-tip): The main protein, sliced against the grain for tenderness and fast stir-frying.
- Red or yellow onion: Adds sweetness and crunch to balance the beef.
- Tomatoes: Provide freshness and acidity to the stir-fry.
- Ají amarillo: Adds mild heat and classic Peruvian flavor.
- Garlic: Forms the savory base of the dish.
- Soy sauce: Provides umami and salt, defining the chifa-style sauce.
- Vinegar (red wine, rice, or white): Adds acidity to balance the richness.
- Fresh cilantro or parsley: Adds a fresh finish.
- Oil (canola or vegetable): Required for high-heat cooking.
- Cooked rice: Served alongside to complete the dish.
- French fries: A defining component, fried separately and served with the stir-fry.
How to Make Lomo Saltado
Note: Full instructions are provided in the recipe card below.
- Add garlic, salt, pepper, and steaks to a medium bowl. Stir to combine thoroughly; set aside.
- Combine the cumin, coriander, red wine vinegar, beef broth, and soy sauce in a small bowl. Set aside. In a large skillet, heat ½ inch of oil until shimmering.
- Add the French fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
- While the French fries are cooking, drizzle some canola oil into a frying pan or wok (enough to completely cover the bottom of the pan) over high heat.
- Wait until the oil is hot, then start browning half of the steaks: brown on one side, flip, and cook for another 2 minutes.
- Remove the steak and repeat with the second half. (Stir-fry a few slices of steak at a time so they do not steam.)
- Stir-fry each batch for 2 minutes on each side or until golden and crisp.
- Remove the steaks from the frying pan, add the onions and the ají amarillo, adding more oil if needed, and cook for 2 to 3 minutes. Stir in the tomato; cook for just 1 minute.
- The tomatoes should hold their shape. Stir in the soy sauce mixture and cook for 1 to 2 minutes. Taste the lomo saltado for seasoning; add more salt or pepper if needed.
- Turn off the heat, add chopped cilantro, and serve immediately with French fries and white rice.
Hint: Let the pan or wok heat for 4-5 minutes before cooking to ensure proper browning, then wipe it clean if needed. A hot, clean surface helps the beef sear quickly instead of steaming.
Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat quickly over high heat to avoid overcooking the beef.
Make Ahead: Slice the beef and vegetables and mix the sauce up to 24 hours in advance; store separately and cook just before serving for the best texture.
Freezing: Freezing is not recommended, as the beef and vegetables lose texture, and the fries become soggy after thawing.
Camila's Tips & Variations
- Beef turns chewy: Slice against the grain and cook in small batches over very high heat.
- Beef steams instead of browning: Do not overcrowd the pan, and let the oil get fully hot first.
- Sauce tastes flat: Add a small splash of vinegar or ají amarillo at the end to brighten and balance the flavors.
- Tomatoes break down too much: Add them last and cook for no more than 1 minute.
- Fries get soggy: Fry until deeply golden, drain well, and add them to the plate at serving time, not back into the pan.
Frequently Asked Questions
Why does my Lomo Saltado taste greasy?
Too much oil was used, or the pan wasn't hot enough; use just enough oil to coat the pan and cook over high heat so excess fat doesn't cling to the food.
Why does the sauce reduce too fast or burn?
High heat without enough liquid causes rapid reduction; add the sauce and cook it briefly, just until it coats the beef.
Can I substitute another cut of beef?
Yes, but avoid tough cuts; this dish relies on quick cooking, so tender cuts work best.
Love this Lomo Saltado recipe?
Make sure to check out our Spicy Beef Stir Fry recipe-a bold, savory variation you'll absolutely enjoy.
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Recipe
Lomo Saltado
Ingredients
- 1 (8 ounces) package frozen French fries
- 1 canola or vegetable oil as needed for frying
- 1 kg rib-eye , sirloin steak, skirt steak, or beef tri-tip. Cut the steak of your choosing into 4-inch pieces; slice the steaks across the grain ½ inch thick
- Kosher salt , to taste
- Red pepper flakes or black ground pepper , to taste
- 4 red onion or yellow , sliced into strips/slices
- 4 large tomatoes , seeded, cut into strips/slices
- 2 Peruvian Aji Amarillo , cut into strips/pieces to taste
- ½ Tablespoon red wine vinegar , rice vinegar, or distilled white vinegar
- 1 tablespoon fresh garlic , minced
- 3 Tablespoons soy sauce (to taste)
- ½ cup fresh cilantro or parsley , coarsely chopped
- 5 green onions sliced , tip to tail [minus the root] 3 garlic cloves, minced
- ⅓ cup beef broth (I recommend knorr beef flavor bouillon)
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- Cooked Rice , about 3 cups
Instructions
- Add garlic, salt, pepper, and steaks to a medium bowl. Stir to combine thoroughly; set aside.
- Combine the cumin, coriander, red wine vinegar, beef broth, and soy sauce in a small bowl. Set aside. In a large skillet, heat ½ inch of oil until shimmering.
- Add the French fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
- While the French fries are cooking, drizzle some canola oil into a frying pan or wok (enough to completely cover the bottom of the pan) over high heat.
- Wait until the oil is hot, then start browning half of the steaks: brown on one side, flip, and cook for another 2 minutes.
- Remove the steak and repeat with the second half. (Stir-fry a few slices of steak at a time so they do not steam.)
- Stir-fry each batch for 2 minutes on each side or until golden and crisp.
- Remove the steaks from the frying pan, add the onions and the ají amarillo, adding more oil if needed, and cook for 2 to 3 minutes. Stir in the tomato; cook for just 1 minute.
- The tomatoes should hold their shape. Stir in the soy sauce mixture and cook for 1 to 2 minutes. Taste the lomo saltado for seasoning; add more salt or pepper if needed.
- Turn off the heat, add chopped cilantro, and serve immediately with French fries and white rice.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
