Peruvian Beef Stir-Fry (Lomo Saltado)


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This Peruvian Beef Stir-Fry recipe is quick and easy. It’s one of the most popular Peruvian dishes, although its origins are definitely more Chinese than Inca! It’s salty, sweet, and sour with an incredible chargrilled flavor! Served with fluffy rice and homemade french fries – comfort food at its best!

Peruvian Beef Stir-Fry

Lomo Saltado, which means “stir-fried sirloin”, is a super popular Peruvian-Chinese dish. It’s the first Peruvian dish that I tried after arriving in Peru. And it quickly became one of my favorite dishes ever! I love the sauce, the juicy pieces of beef, sweet onions and tomatoes, crispy french fries, and fluffy rice.

It’s easy to make at home which is a great thing as it’s seriously delicious and you’ll want to make it over and over again! It’s salty, sour, sweet, and spicy… with an incredible chargrilled flavor! Served with fluffy rice and homemade french fries – comfort food at its best! If the combination of rice and french fries in the same dish sounds wired to you, wait until you try it! It really makes sense. I was skeptical too!!

The signature flavor of Peruvian beef stir-fry is this charred smokiness. That hint of smokiness is part of the real lomo saltado experience. It’s possible to recreate a similar flavor at home, but not exactly the same. Unfortunately, our stoves are not that powerful! But no worries! The charring may not be exactly the same, but it’ll still taste incredible!

As the name suggests, lomo saltado is traditionally made with a beef sirloin. It’s amazing but quite expensive. So feel free to use any other cut of beef that’s suitable for quick frying. Think about the cut you would buy to make a steak!

And, you can further tenderize the meat with baking soda. It’s the secret to truly tender, soft, melting in the mouth beef. It’s super simple. Just coat the pieces of beef in baking soda (1 teaspoon for 300 grams of meat) and leave it for half an hour. Then, wash carefully the meat and cook according to the recipe!

This Peruvian Beef Stir-Fry recipe is quick and easy. It's one of the most popular Peruvian dishes, although its origins are definitely more Chinese than Inca! It's salty, sweet, and sour with an incredible chargrilled flavor! Served with fluffy rice and homemade french fries - comfort food at its best!
This Peruvian Beef Stir-Fry recipe is quick and easy. It's one of the most popular Peruvian dishes, although its origins are definitely more Chinese than Inca! It's salty, sweet, and sour with an incredible chargrilled flavor! Served with fluffy rice and homemade french fries - comfort food at its best!

What you need

This lomo saltado recipe is simple! The preparation is fast, but you need to cook rice and french fries ahead. There won’t be time for that once you start cooking your lomo saltado! It’s a dish ready in minutes!

The ingredients list for Peruvian beef stir-fry recipe is quite short.

Here’s what you need:

  1. Beef sirloin or other steak cut of beef.
  2. Tomatoes – 2 are totally enough.
  3. Red onion and garlic – basics!
  4. Soy sauce, red wine vinegar, and oyster sauce – the last one is optional, but highly recommended.
  5. Aji amarillo – Peruvian yellow chilli. It has a very specific flavor, so it’s quite hard to find the exact substitute. You may buy it in a jar as a paste, dried, or as a powder in some specialty shops or online. If that’s not possible, use any other chilli you can get.
  6. Fresh coriander or parsley.
  7. Green onions – optional, but I love to add them.
  8. Cooked rice and french fries to serve.

Lomo saltado, like any other stir-fry, should be cooked in a wok or a cast iron skillet on super high heat to achieve this beautiful chargrilled flavor. But don’t worry if you don’t have a wok or a cast iron skillet, just use any pan you have.

This Peruvian Beef Stir-Fry recipe is quick and easy. It's one of the most popular Peruvian dishes, although its origins are definitely more Chinese than Inca! It's salty, sweet, and sour with an incredible chargrilled flavor! Served with fluffy rice and homemade french fries - comfort food at its best!

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AuthorEwaCategory, , , DifficultyBeginner

Peruvian beef stir-fry (Lomo Saltado), is one of the most popular Peruvian dishes, although its origins are definitely more Chinese than Inca! It's salty, sweet, and sour with an incredible chargrilled flavor! Served with fluffy rice and homemade french fries - comfort food at its best!

Peruvian Beef Stir-Fry (Lomo Saltado)

Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

 300 g Beef sirloin (or any other steak cut)
 2 Tomatoes
 1 Red onion
 2 Garlic cloves
 Fresh aji amarillo (or aji amarillo paste/powder, or any other chilli)
 ¼ cup Soy sauce
 ¼ cup Red wine vinegar
 1 tbsp Oyster sauce (optional)
 Fresh coriander or parsley (chopped)
 Green onions (optional)
 Salt and pepper
 OIl
To serve
 Rice
 French fries

1

Cook rice and fry/bake your french fries. Set aside.

2

Cut the beef into strips. Season with salt and pepper and set aside.

3

Wash, deseed, and slice tomatoes. Peel and slice the onion. Finely chop the chilli.

4

Combine the ingredients for the sauce: soy sauce, vinegar, and oyster sauce. Set aside.

5

Heat oil in a skillet or wok over high heat.
 When it's smoking hot, add beef and fry until brown.
 Don't try to fry all the beef at the same time - instead of frying, it will start releasing juices and cooking in them. It's better to fry beef in batches. When beef is cooked, transfer to the plate.

6

Add chilli, garlic, onions, tomatoes, and fry for around 2 minutes.

7

Transfer the beef back, pour in the sauce, add chopped fresh herbs, green onions, and fry for a minute.

8

Serve immediately with french fries and rice.

Ingredients

 300 g Beef sirloin (or any other steak cut)
 2 Tomatoes
 1 Red onion
 2 Garlic cloves
 Fresh aji amarillo (or aji amarillo paste/powder, or any other chilli)
 ¼ cup Soy sauce
 ¼ cup Red wine vinegar
 1 tbsp Oyster sauce (optional)
 Fresh coriander or parsley (chopped)
 Green onions (optional)
 Salt and pepper
 OIl
To serve
 Rice
 French fries

Directions

1

Cook rice and fry/bake your french fries. Set aside.

2

Cut the beef into strips. Season with salt and pepper and set aside.

3

Wash, deseed, and slice tomatoes. Peel and slice the onion. Finely chop the chilli.

4

Combine the ingredients for the sauce: soy sauce, vinegar, and oyster sauce. Set aside.

5

Heat oil in a skillet or wok over high heat.
 When it's smoking hot, add beef and fry until brown.
 Don't try to fry all the beef at the same time - instead of frying, it will start releasing juices and cooking in them. It's better to fry beef in batches. When beef is cooked, transfer to the plate.

6

Add chilli, garlic, onions, tomatoes, and fry for around 2 minutes.

7

Transfer the beef back, pour in the sauce, add chopped fresh herbs, green onions, and fry for a minute.

8

Serve immediately with french fries and rice.

Lomo Saltado (Peruvian Beef Stir-Fry)

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

This Peruvian Beef Stir-Fry recipe is quick and easy. It's one of the most popular Peruvian dishes, although its origins are definitely more Chinese than Inca! It's salty, sweet, and sour with an incredible chargrilled flavor! Served with fluffy rice and homemade french fries - comfort food at its best!

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Originally posted 2019-05-06 11:57:48.

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12 Comments

  1. Kippi 23 September 2019 at 09:34

    Yum, Pinning this recipe!
    Happy Fall,
    Kippi

    Reply
    1. Ewa 23 September 2019 at 14:10

      Thanks Kippi!

      Reply
  2. Jennifer Wise 23 September 2019 at 11:27

    Wow, this really looks delicious! Pinning. 🙂
    #littlecottagelinkparty

    Reply
    1. Ewa 23 September 2019 at 14:09

      Thanks Jennifer!!

      Reply
  3. Jasmine | Midsummer Life Dream 23 September 2019 at 13:11

    This looks amazing! I’ve never heard of tenderizing beef with baking soda – I’m gonna have to try that. I guess because you wash it off, it doesn’t mess with the flavor or anything?

    Reply
    1. Ewa 23 September 2019 at 14:09

      It doesn’t change the flavor, just wash it off well! 🙂

      Reply
  4. Esmé Slabbert 23 September 2019 at 22:59

    Hi, Ewa Thank you so much for sharing this awesome recipe at #SeniSal. I am so glad to virtually meet you and hope that you will be a regular and continue to share your Peruvian beef dish. This is totally new to me, and as you may have seen, I am a foodie as well so very interested in your blog. Thanks from #Senisal EsmeSalon

    Reply
  5. Julia 25 September 2019 at 14:10

    Thank you for sharing your delicious recipe at Meal Plan Monday!

    Reply
  6. Helen at the Lazy Gastronome 28 September 2019 at 13:36

    This is a beautiful dish – Thanks for sharing at the What’s for Dinner party! I look forward to seeing what you’ll bring to the next party.

    Reply
    1. Ewa 1 October 2019 at 07:45

      Thanks Helen 🙂 I love your party!

      Reply

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