Lomo Saltado – Peruvian Beef Stir-Fry

This legendary Lomo Saltado – Peruvian Beef Stir-Fry traditionally pairs with aromatic garlic rice and golden crispy fries. It’s honestly the most perfect combination you could imagine, and absolutely divine!

Lomo saltado represents the heart and soul of Peruvian cuisine! Succulent seasoned beef gets perfectly seared over intense heat to develop that incredible smoky depth, then stir-fried with vibrant red onions, fresh tomatoes, and aromatic aji amarillo…everything comes together in an irresistible savory sauce.

Whenever I crave authentic Peruvian flavors, lomo saltado is always my go-to choice! It brings back memories of home with every single bite. Growing up with this dish means it’s woven into my very identity – the perfect blend of tender seared beef, crisp-tender red onions, juicy tomatoes, and that distinctive aji amarillo chili pepper…all enveloped in the most delicious sauce creates something truly extraordinary.

“Lomo” translates to beef tenderloin or premium cuts, while “saltado” means stir-fried. This incredible Peruvian beef stir fry actually represents beautiful fusion cuisine with strong Chinese influences, incorporating techniques like high-heat stir-frying and umami-rich soy sauce. It perfectly showcases Peru’s fascinating culinary history shaped by Chinese immigration during the 1800s.

Traditionally served alongside fragrant Peruvian garlic rice and crispy fries, though many people love pairing it with creamy aji amarillo pasta, which has become incredibly popular lately!

Many authentic Peruvian recipes prove challenging to recreate due to specialty ingredient limitations, but this tried-and-tested lomo saltado recipe uses readily available ingredients. I’m confident you’ll absolutely love it!

Why I love making lomo saltado at home:

INCREDIBLE flavor complexity: It delivers subtle heat, beautiful smokiness, and rich umami flavors all in perfect harmony.

Iconic Peruvian heritage: This restaurant-quality homemade lomo saltado recipe captures authentic flavors beautifully!

Perfect sauce absorption: The flavorful steak remains tender while the sauce penetrates the garlicky rice and crispy fries perfectly.

Ingredient Notes

Here are essential ingredient insights from extensive recipe testing, plus helpful substitutions. Complete ingredient measurements appear in the recipe card below.

Peruvian rice: Start with garlic rice preparation first – it’s the quintessential pairing.

Yukon gold potatoes: Perfect for creating those golden fries.

Beef: Choose premium cuts like beef tenderloin, NY strip, or ribeye for best results. Sirloin works adequately, though it can sometimes turn tough and chewy.

Beef seasoning: Ground cumin, salt, and fresh black pepper.

Red onions and tomatoes: Cut both into substantial thick slices, removing tomato seeds completely.

Garlic paste: Essential for coating the beef. Fresh grated garlic works wonderfully too (use a fine zester).

Aji amarillo: Provides mild heat and unique flavor complexity. Reduce quantity for less spice. This ingredient isn’t common in the US, so frozen versions or paste work well.

Low sodium soy sauce, white vinegar, and oyster sauce: Creates the signature stir fry sauce.

Beef broth: Used for deglazing the pan and building sauce depth.

Scallions: Use only green portions. Adds fresh, mild onion flavor and beautiful color contrast.

Chopped cilantro or parsley: Optional garnish that adds extra flavor dimension.

Salt and pepper: Season to taste

Vegetable oil: For all cooking steps

Step-by-Step Tutorial

Lomo saltado cooks quickly as a stir fry, but includes additional components like rice preparation and fries. I always prepare this on weekends when I have extra time available.

Step 1 | Season the beef

Slice beef into substantial thick strips, approximately 1 inch thick. This thickness ensures beautiful searing while maintaining medium-rare or medium centers. Season generously with ground cumin, Kosher salt, and fresh ground black pepper. Add garlic paste for enhanced garlicky flavors (fresh grated garlic works perfectly too, use a zester for best results). Set aside for 20-30 minutes allowing flavors to meld completely.

Step 2 | Make the rice and fries

Meanwhile, prepare Peruvian rice following recipe directions. It’s incredibly simple and takes just 20 minutes. Keep warm until serving time.

During this time, cook the fries! Heat vegetable oil sufficient for deep frying (shallow-frying works fine too). Once oil reaches proper temperature, fry Yukon gold potatoes until beautifully golden brown and crispy. Drain on paper towel-lined plates. Season with salt immediately while hot.

Step 3 | Make the sauce and prep veggies

Sauce: In a small bowl, thoroughly combine low sodium soy sauce, white vinegar, and oyster sauce.

Then prepare vegetables. Red onions and tomatoes (seeds removed) should be cut into thick slices, helping them maintain their shape under intense heat.

Step 4 | Make the stir fry

Heat large skillet or wok over HIGH heat. Once smoking hot, add generous oil drizzles. Add seasoned beef and sear quickly, approximately 1-2 minutes per side for medium-rare to medium (it continues cooking later). Remove from skillet and set aside.

In the same skillet, add more oil and stir in red onions and aji amarillo pepper strips for exactly 1 minute. Add tomatoes and cook another 1 minute. Add beef broth splash, scraping to deglaze the pan completely.

Return seared beef with all accumulated juices to the skillet, toss with prepared stir fry sauce, adding more beef broth as needed for sauce building. Cook another 1 minute until sauce thickens slightly.

Finally, add chopped scallions and parsley. Toss everything together until completely coated in glossy sauce.

Step 5 | Serve with fries and rice

Now the exciting part! Serve with prepared Peruvian-style garlic rice and crispy fries. There you have it – the absolute best homemade lomo saltado!

Best Cut of Beef to Use

Lomo saltado typically uses beef tenderloin because it guarantees exceptional juiciness and tenderness.

However, beef tenderloin isn’t always easily available and can be quite expensive. Instead, NY Strip or ribeye work excellently, having more fat content that keeps them juicy. Sirloin works adequately, though I find it somewhat tough and chewy.

The Aji Amarillo

Regarding lomo saltado, aji amarillo serves as the key ingredient binding all flavors together.

Aji amarillo is Peru’s signature chili pepper. It’s not particularly spicy – quite mild when seeds are removed. It’s essential in countless Peruvian dishes, and its absence is immediately noticeable. Here in many locations, only frozen versions are available! While not identical, they perform admirably.

If fresh or frozen aren’t available, aji amarillo paste works as substitute, found online or specialty stores.

Recipe FAQs

What type of pan should I use? A large skillet or carbon steel wok over high heat works best for proper searing and stir-frying.

How do I serve lomo saltado? Traditionally served with Peruvian garlic rice and crispy fries on the same plate.

What can I substitute for aji amarillo? Yellow bell peppers or mild chili peppers work, though flavor will be different.

Can I use Russet potatoes? Yes, though Yukon gold potatoes provide better texture and flavor for fries.

Tips for Success

• Cut tomatoes and red onions into thick slices for authentic appearance. Potato fries should also be thick-cut.
• Prep all ingredients first. Actual stir-frying happens very quickly.
• Use high heat throughout – essential for proper caramelization and flavor development.
• Don’t overcrowd the pan: Cook in batches for large quantities.
• For smoky flavor enhancement (only if comfortable with technique), use sherry vinegar instead of white vinegar for flambé.
• For quicker preparation, packaged frozen fries work fine. Cook according to package directions.

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