Introduction

Get ready to embark on a culinary adventure to the heart of Peru with this vibrant Lomo Saltado recipe! This iconic dish is a testament to Peru’s rich culinary fusion, blending the savory flavors of Chinese stir-fry with the hearty essence of Peruvian ingredients. Imagine tender strips of marinated beef, wok-seared with juicy tomatoes, onions, and a hint of spice, all tossed with crispy french fries and served over fluffy rice. It’s a flavor explosion that’s surprisingly simple to recreate at home and guaranteed to become a family favorite.

Recommended Kitchen Tools

To make this recipe easier and more efficient, here are some tools I recommend:

Large Wok or Skillet

Check Price on Amazon →
Sharp Chef’s Knife

Check Price on Amazon →
Measuring Spoons and Cups

Check Price on Amazon →

Why You’ll Love This Recipe

This Lomo Saltado recipe is a weeknight dinner superhero! It’s incredibly flavorful, satisfying, and comes together in under an hour. The unique combination of tender, marinated beef, crisp-tender vegetables, and the unexpected yet delightful addition of french fries creates a textural and taste sensation that’s truly addictive. Plus, it’s a fantastic way to introduce Peruvian flavors into your cooking repertoire.

Ingredients

1.5 lbs beef sirloin or tenderloin, thinly sliced against the grain
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon black pepper
2 tablespoons vegetable oil, divided
1 large red onion, cut into thick wedges
2 large tomatoes, cut into thick wedges
1-2 ají amarillo peppers (or jalapeños for less heat), seeded and thinly sliced (optional)
2 cloves garlic, minced
1/4 cup chopped fresh cilantro, plus more for garnish
1/4 cup chopped fresh parsley, plus more for garnish
1 lb russet potatoes, cut into thick fries (about 1/2 inch thick)
Salt, to taste
Cooked white rice, for serving

Authentic Lomo Saltado Recipe: A Peruvian Beef Stir-Fry Sensation

Instructions

Prepare the fries: Preheat your oven to 400°F (200°C). Toss the cut potatoes with 1 tablespoon of vegetable oil and a pinch of salt on a baking sheet. Spread them in a single layer and bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through. Alternatively, you can fry them in oil until golden.
Marinate the beef: In a medium bowl, combine the thinly sliced beef with soy sauce, red wine vinegar, cumin, and black pepper. Toss to coat evenly and let it marinate for at least 15-20 minutes at room temperature while you prepare the vegetables.
Sear the beef: Heat the remaining 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until shimmering. Add the marinated beef in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned but still slightly pink in the center. Remove the beef from the wok and set aside.
Stir-fry the vegetables: Add the red onion wedges and tomato wedges to the hot wok. Stir-fry for 2-3 minutes until the onions are slightly softened and the tomatoes are just beginning to break down. Add the sliced ají amarillo peppers (if using) and minced garlic, and stir-fry for another minute until fragrant.
Combine and finish: Return the seared beef to the wok with the vegetables. Add the chopped cilantro and parsley. Toss everything together quickly for about 30 seconds to heat through and combine the flavors.
Serve: Immediately spoon the Lomo Saltado mixture over or alongside the cooked white rice. Top generously with the crispy baked fries and garnish with extra fresh cilantro and parsley. Serve hot and enjoy the incredible fusion of flavors!

Tips

For the best texture, slice the beef thinly against the grain. This ensures tenderness.
Don’t overcrowd the wok when searing the beef. Cook in batches if needed to achieve a good sear rather than steaming the meat.
The ají amarillo pepper adds a unique Peruvian flavor and mild heat. If you can’t find it, a jalapeño or even a poblano pepper can be used, adjusting the amount based on your spice preference.
For extra crispy fries, ensure they are cut to a uniform thickness and not overcrowded on the baking sheet.
Have all your ingredients prepped and ready to go before you start stir-frying, as the cooking process is very fast.

Serving Suggestions

Serve immediately over fluffy white rice to soak up the delicious sauce.
Garnish generously with fresh cilantro and parsley for a burst of freshness.
A side of a simple green salad or avocado slices can complement the richness of the dish.

Storage Tips

Leftover Lomo Saltado is best stored in an airtight container in the refrigerator for up to 2-3 days. The fries may lose some crispness upon reheating. Reheat gently on the stovetop or in a toaster oven for best results.

FAQ

What kind of beef is best for Lomo Saltado? Sirloin or tenderloin are ideal due to their tenderness and ability to cook quickly.

Can I make Lomo Saltado with chicken or pork? Yes, you can substitute thinly sliced chicken breast or pork tenderloin for the beef.

What if I can’t find ají amarillo peppers? You can omit them, use a jalapeño for a bit of heat, or a poblano for a milder flavor.

Can I prepare some components ahead of time? Yes, you can cut the vegetables and marinate the beef a few hours in advance. The fries are best cooked just before serving.

Nutrition Information

Calories: Approximately 550-650 kcal per serving (will vary based on portion size and exact ingredients)
Protein: 30-40g
Fat: 25-35g
Carbohydrates: 40-50g