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lomo saltado recipe.

 


🇵🇪 Lomo Saltado Recipe (Peruvian Beef Stir-Fry)

A classic Peruvian dish made with tender beef strips stir-fried with onions, tomatoes, soy sauce, and crispy fries — a delicious fusion of Chinese and Peruvian flavors.

⭐ Ingredients

For the Beef

  • 500g beef sirloin or flank steak, sliced into strips
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce (optional, but authentic)
  • 1 tbsp vinegar (white or red wine vinegar)
  • 1 tbsp lime juice
  • 1 tbsp vegetable oil
  • Salt and black pepper to taste

For the Stir Fry

  • 2 tbsp vegetable oil
  • 1 large red onion, thickly sliced
  • 2 tomatoes, sliced into wedges
  • 1–2 garlic cloves, minced
  • 1–2 fresh yellow chili peppers (ají amarillo) or chili flakes
  • A handful of cilantro, chopped

For Serving

  • Freshly cooked white rice
  • Crispy French fries (homemade or frozen)

⭐ Instructions

1. Marinate the Beef

Combine soy sauce, oyster sauce, vinegar, lime juice, oil, salt, and pepper.
Add beef strips and marinate for 20–30 minutes.

2. Fry the Fries

Prepare crispy fries separately. Set aside.
(You can bake or air fry for a healthier version.)

3. Stir-Fry the Beef

Heat oil in a wok or large pan over high heat.
Add the marinated beef and cook 2–3 minutes until browned.
Remove from the pan and set aside.

4. Cook the Vegetables

In the same pan, add more oil if needed.
Stir-fry onions, garlic, chili, and tomatoes for 2–3 minutes until slightly soft but not mushy.

5. Combine Everything

Return beef to the pan, toss well, and cook 1 more minute.
Add chopped cilantro and give it a final toss.

6. Add Fries

Fold in fries gently or serve fries on the side (both are traditional).

🍽 Serving Suggestions

1. With Steamed White Rice

The classic way — rice helps soak the delicious sauce.

2. With Extra Crispy Fries

Serve on the side or mix into the stir-fry for texture.

3. With Peruvian Green Sauce (Ají Verde)

Adds a spicy-creamy kick.

4. With Simple Lettuce & Lime Salad

A fresh contrast to the savory beef.

5. With Fried Plantains

A sweet-salty combination that pairs beautifully with lomo saltado.

❓ FAQs

1. What cut of beef is best for Lomo Saltado?

Sirloin, tenderloin, flank, or ribeye — cuts that cook quickly and stay tender.

2. Can I use chicken instead of beef?

Yes! It becomes Pollo Saltado, equally delicious.

3. Is ají amarillo necessary?

Not required, but it gives authentic Peruvian flavor. You can substitute with mild chili.

4. Should I add the fries in or serve separately?

Both are authentic.

  • Mixed in = softer, coated in sauce
  • On the side = crispy texture

5. How long does it store?

Best eaten fresh, but leftovers last up to 2 days in the refrigerator.

🔄 Similar Recipes : 

  1. Peruvian Chicken (Pollo a la Brasa) Recipe
  2. Peruvian Ceviche Recipe
  3. Beef Stir-Fry with Vegetables
  4. Beef and Rice Bowl Recipe
  5. Asian Beef and Pepper Stir-Fry Recipe

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