Classic Lomo Saltado is the ultimate Peruvian comfort food, representing a stunning fusion of Chinese stir-fry techniques and bold Latin American ingredients. By searing tender beef strips and tossing them with vibrant vegetables and our signature garlic steak fries, we’ve captured the heart of this traditional dish in a way that is both approachable and incredibly delicious. Serve it with Peruvian Garlic Rice for the perfect meal!
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🥩 The Ingredients
This iconic dish relies on a vibrant harmony of fresh produce, tender protein, and a signature blend of savory and tangy staples that perfectly bridge the gap between Asian and Latin American flavors. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Beef Tenderloin or Sirloin: For the most tender results, we recommend beef tenderloin; however, a high-quality sirloin or even ribeye works beautifully. The key is to slice it against the grain into uniform strips so it sears quickly without becoming chewy.
- Aji Amarillo: Often called the “soul” of Peruvian cooking, these yellow chilies have a unique, fruity heat. If you can’t find them fresh or frozen at a local Latin market, a tablespoon of Aji Amarillo paste is a perfect and widely available substitute.
- Red Wine Vinegar: This is the secret to that signature “tang” in the sauce. It deglazes the pan and balances the richness of the beef and soy sauce. Soy Sauce (Sillao): This brings the “Chifa” (Chinese-Peruvian) influence to the dish. Use a high-quality soy sauce to ensure a deep, savory umami flavor.
- Garlic Steak Fries: While traditional recipes often use standard fries, our thick-cut, garlic-infused steak fries are the perfect vessel for soaking up the savory pan sauce.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks for Perfect Lomo Saltado
- The Smoking Hot Pan: You want your wok or skillet to be screaming hot before the beef hits the oil. This ensures a dark, caramelized sear on the outside without overcooking the center.
- Don’t Crowd the Pan: If you add too much beef at once, the temperature of the pan will drop, and the meat will steam instead of sear. Work in batches if necessary!
- Prep Everything First: This is a “fast” cook. Have your sauce mixed and your vegetables chopped before you turn on the heat, as the entire stir-fry process takes less than 10 minutes.
- The 30-Second Rule: Only toss the fries in the wok at the very end for about 30 seconds. This allows them to get coated in the “jugo” (sauce) while maintaining their crispy exterior.
- The Perfect Rice Dome: Use a small, lightly oiled bowl to mold your Peruvian Garlic Rice. It creates a beautiful presentation that makes the dish look like it came straight from a high-end bistro in Lima.
👩🏼🍳 How To Prepare Classic Lomo Saltado
- Step 1: Cut the potatoes into wedges and then toss them in a bowl with oil, salt, and pepper. Bake for 30 minutes at 450°F until crispy, flipping halfway through.
- Step 2: Toss the hot fries with 2 minced cloves of garlic.
- Step 3: Heat the oil over HIGH in your wok (or skillet) and sear the beef until just browned, about 1 to 2 minutes. Remove from the wok and set aside.
- Step 4: Add the onion and paste and stir-fry for 1 minute.
- Step 5: Stir in the tomatoes and seared beef.
- Step 6: Add the soy sauce, vinegar, and cumin. Toss and simmer for a minute or so.
- Step 7: Just before serving, stir in most of the potatoes. Save a few for plating.
- Step 8: Serve at once with Peruvian Garlic Rice and extra fries on the side. Be sure to pour extra sauce over the top of the dish.
Expert Tip
Since fresh Aji Amarillo peppers can be difficult to find locally, we highly recommend ordering a jar of Aji Amarillo paste online; just two or three tablespoons of this “liquid gold” delivers the authentic, fruity heat and vibrant color that is essential to the soul of this dish.
🙋🏽♂️ Frequently Asked Questions
Tenderloin is the premium choice for its buttery texture, though sirloin is a more traditional and budget-friendly option that still delivers excellent flavor when sliced thinly.
Absolutely, a large heavy-bottomed stainless steel or cast-iron skillet works perfectly as long as you allow it to get hot enough to properly sear the meat.
While the Aji Amarillo chili provides a distinct flavor and a mild kick, the heat level is generally quite manageable and can be adjusted by removing the seeds or using less paste.
This unique tradition allows the fries to act as a sponge, soaking up the delicious vinegar and soy-based sauce, creating a wonderful contrast of textures in every bite.
🌎 More Amazing Recipes from Around the World
Ready to make the best meat and potatoes dish this side of Lima? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Classic Lomo Saltado (Peruvian Beef and Potatoes Stir-Fry)
Video
Equipment
- Wok or large sturdy skillet
Ingredients
Getting Started – Garlic Rice and Steak Fried
- Peruvian Garlic Rice
- 3 medium Russet potatoes sliced into wedges (not too thick, about ¼-inch)
- 3 tablespoon vegetable oil
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 3 cloves garlic
For the Lomo Saltado
- ¼ cup soy sauce preferably Peruvian
- 3 tablespoon red wine vinegar
- 1 teaspoon cumin ground
- 2 tablespoon vegetable oil
- 1½ lbs beef tenderloin cut into 1-inch strips, or sirloin
- 1 large red onion sliced into wedges
- 2 tablespoon Aji Amarillo paste 3 tablespoon for a little more heat
- 3 cloves garlic minced
- 3 Roma tomatoes cut into wedges
- ¼ cup cilantro fresh, chopped, for garnish
Instructions
Before You Stir-Fry
- Prepare the Garlic Rice (while it's cooking, prepare the skeak fries)Peruvian Garlic Rice
- Preheat your oven to 450°F.
- Place the potato wedges in a bowl and toss them with the oil, salt, and pepper. Spread onto a baking pan lined with parchment paper or a silicone mat.3 medium Russet potatoes, 3 tablespoon vegetable oil, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Bake for 30 minutes, carefully flipping them halfway through. They should be lightly browned and crispy on the edges. Place the hot potatoes back into the bowl and immediately toss them with the garlic. Set aside.3 cloves garlic
Prepare the Lomo Saltado (Be sure you have everything prepped)
- In a small bowl, combine the soy sauce, red wine vinegar, and cumin. Set aside.¼ cup soy sauce, 3 tablespoon red wine vinegar, 1 teaspoon cumin
- Heat the oil over HIGH heat in a wok or sturdy, large skillet. Once the oil is shimmering, add the beef. Stir fry it until it is browned all over, but not fully cooked, about 1 to 2 minutes. Use a slotted spoon to remove the beef onto a platter. Set aside.2 tablespoon vegetable oil, 1½ lbs beef tenderloin
- Add the onion and Aji Amarillo paste to the wok. Stir-fry for about 1 minute. Add the garlic and stir-fry for another 30 seconds.1 large red onion, 2 tablespoon Aji Amarillo paste, 3 cloves garlic
- Add the tomatoes and beef (with collected juices) into the wok. Stir-fry for a minute or two.3 Roma tomatoes
- Pour in the soy/vinegar mixture and cook for another minute. Gently stir in the steak fries and toss until coated.
- Remove from the heat and serve at once, garnished with chopped fresh cilantro.¼ cup cilantro
Notes
- High Heat is Essential: Ensure your pan is smoking hot to get that authentic charred flavor on the beef and onions.
- The Fries: Bake your fries until they are extra crispy so they can stand up to being tossed in the sauce at the end.
- The Sauce: Don’t skip the cumin; it provides the warm, earthy undertone that defines the flavor profile of the dish.
- Serving: Serve immediately! This dish is at its absolute best when the beef is hot, and the fries have just been kissed by the sauce.
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