Classic Lomo Saltado (Peruvian Beef and Potatoes Stir-Fry)

An overhead view of a serving of Classic Lomo Saltado, Peruvian Steak and Potatoes Stir-Fry, on a black dinner plate with a mound of Peruvian Garlic Rice on the plate as well.

Classic Lomo Saltado (Peruvian Beef and Potatoes Stir-Fry)

Course: Entree

Cuisine: Peruvian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 465kcal

Author: Kris Longwell

This Classic Lomo Saltado is a vibrant Peruvian stir-fry featuring tender seared beef, red onions, and tomatoes tossed with crispy garlic steak fries. Served with a side of fluffy garlic rice, it’s a bold, savory meal that brings the best of Peruvian "Chifa" flavors right to your kitchen!

Print Recipe

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 tbsp vegetable oil, 1 tsp Kosher salt, ½ tsp 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 tbsp red wine vinegar, 1 tsp 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 tbsp 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 tbsp 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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition