Lomo Saltado Peruvian Beef Stir Fry

Lomo Saltado is one of Peru’s most traditional and beloved dishes. It has juicy sirloin steak, colorful bell peppers, and fresh tomatoes, all stir-fried together. I marinate the steak to make it really tasty and then sear it just right. The stir fry sauce I use has Aji Amarillo paste, which gives it a nice, fiery kick. I finish the dish with some fresh cilantro for a bit of freshness and serve it over a cozy bed of rice and crispy French fries. Everything about this stir fry is unique, isn’t it? Have you heard of any stir fry that has tomatoes or ingredients like cumin and oregano in the mix? Sounds strange, but this Latin and Asian fusion works wonderfully. And the huge surprise here is throwing in French fries. Yes Lomo Saltado ain’t the Peruvian stir fry unless you serve it with French fries. This works well, and why not? Think steak frites or Steak and Potatoes. Yum, right? Here the steak is just coated with a delicious, little fiery stir fry sauce.

What is Lomo Saltado?

Lomo Saltado is very popular and traditional Peruvian dish with many versions all over the country. The name “Lomo Saltado” roughly translates to “jumping loin” in English, a nod to its typical cooking method where beef loin strips (“lomo”) are stir-fried at high heat causing them to “jump” in the pan. Lomo Saltado is typically made with marinated strips of sirloin, stir-fried with onions, tomatoes, and other veggies. It’s seasoned with a mix of Peruvian and Asian flavors. The dish started to become popular when Chinese immigrants came to Peru in the late 1800s and early 1900s. They mixed their Cantonese cooking techniques and flavors with Peruvian ingredients, creating a new type of cuisine called “Chifa,” and Lomo Saltado is a classic example of this. Over time, Lomo Saltado has become one of Peru’s favorite dishes, known for its delicious mix of cultures and a balance of flavors and textures. You can find it everywhere, from street food stalls to fancy restaurants.

What Kind of Steak To Use

For making Lomo Saltado, I usually pick a cut of beef that’s tender and cooks quickly because I stir-fry it on high heat. Here are some cuts of beef I find work well: No matter which cut I choose, I always slice it thinly against the grain to make sure it’s tender and cooks quickly.

Ingredients Needed

Aji amarillo paste – This is a paste made from aji amarillo peppers, which are native to Peru. I couldn’t find it locally, but it is readily available online. Steak – Today I am going with sirloin, sliced thinly against the grain. Soy sauce – A staple in Asian cuisine, soy sauce adds a deep umami flavor. Vinegar – Vinegar adds a tangy flavor to the dish. Spices and herbs – Cumin, oregano, black pepper, salt. Vegetables – Red onion, bell peppers (use any colors available), tomatoes. Aromatics – Ginger and garlic. Cilantro – Another Latin touch to this stir fry. Oil – A neutral oil, such as canola or vegetable oil. French fries – In many versions of the dish, they are stir-fried right along with the beef and vegetables. We are keeping them separate and serving them alongside the Lomo. Rice – To soak up the savory sauce.

Easy Lomo Saltado Recipe

I like to start by marinating the steak strips in a mix of soy sauce, cumin, oregano, and pepper. While they soak in those flavors, I get the other ingredients ready. Then I mix up the stir fry sauce by combining Aji Amarillo paste, soy sauce, vinegar, and a pinch of salt in a small bowl, then set it aside. Next, I heat up 2 tablespoons of oil in a big skillet or wok over high heat. I toss in the steak strips and cook them, stirring often, until they’re nice and browned, usually in about 3-4 minutes. I make sure the pan isn’t overcrowded. If needed, I sear the steak in batches. Once cooked, I remove the steak from the pan and set it aside. In the same pan, I add a bit more oil if needed and stir fry the sliced onions and bell peppers for a couple of minutes until they start to soften. Then, I toss in the ginger and garlic and stir fry everything together for about a minute. Next I add the tomato slices to the pan and stir fry for 30 seconds. I return the steak and its juices to the pan. Then, I stir in the stir fry sauce and mix everything well for about a minute. I garnish the dish with chopped cilantro and serve it immediately over rice and French fries. (Optionally, I sometimes add the French fries directly into the stir fry and mix them in well before serving.) Craving more Peruvian? Try our Peruvian Chicken!

Alpana’s Tips

Possible Variations

The next time you think of beef stir fry, go the Peruvian way. Order Aji amarillo paste online, make my version of Lomo Saltado and serve it with French fries. I am sure that when you try it, one more fan of this Latin American stir fry will be born!