Lomo Saltado – Juicy Beef, Crispy Fries, and Peruvian Flavor

Introduction

Lomo Saltado is a classic Peruvian stir-fry dish that brings together tender beef, sautéed onions and tomatoes, crispy fries, and fluffy rice. It’s all cooked quickly over high heat.

What makes it truly fascinating is its origin: in the late 1800s, Chinese immigrants brought wok cooking and soy sauce to Peru, blending with local flavors to create this bold and beloved dish.

This recipe was requested by my friend from Peru. She wanted me to experience this beloved dish from her home country.

In this recipe, you’ll learn:

• How to cut beef to keep it juicy

• How to cook quickly over high heat like a pro

• How to stir-fry without losing the texture of your veggies

I made this using vibrant and aromatic Aji Amarillo paste, which adds authentic heat and color.

Ingredients

• Beef chuck or lean steak (cut into strips): 200–250g

• Onion (cut into wedges): 1

• Tomato (seeded and cut into wedges): 1

• French fries (store-bought or homemade): as needed

• Steamed rice (medium- to short-grain preferred): 2 servings

• Aji Amarillo paste: 1 to 1.5 teaspoons – 
Buy it here

• Garlic (minced): 1 clove

• Soy sauce: 1.5 tablespoons

• Red wine vinegar or regular vinegar: 1 tablespoon

• Salt and black pepper: to taste

• Vegetable oil: as needed (for stir-frying)

Optional: Sliced bell pepper or green chili, a pinch of cumin for extra flavor.

Instructions

Prepare the beef

Season beef strips with salt and black pepper. Add a little garlic and cumin if desired for extra flavor.

Tip: Cut the beef into thick strips to keep it juicy after cooking.

Sear the beef

Heat a frying pan (or wok) until very hot. Add oil and sear the beef quickly over high heat. Once browned, remove from the pan.

Tip: Use very high heat to get a nice sear without overcooking.

Stir-fry the vegetables

Add a bit more oil. Stir-fry the garlic and Aji Amarillo paste until fragrant.

Add the onion (and bell pepper if using) and stir-fry briefly, keeping the onion slightly crisp.

Tip: Don’t overcook the onion. It keep a slight crunch for authentic texture.

Combine and finish

Add the tomato and beef back to the pan. Pour in soy sauce and vinegar.

Stir quickly over high heat, being careful not to overcook the tomatoes. Season to taste.

Plate and serve

Arrange rice and fries on a plate, top with the Lomo Saltado, and serve hot. A wedge of lime adds a fresh touch.

Tips

• Use high heat for that bold, seared flavor.

• Stir-fry the Aji Amarillo paste first to bring out its aroma.

• Keep onions crisp and tomatoes intact for the best texture.

• Serving rice and fries together? That’s 100% Peruvian style!

Watch the Full Recipe on YouTube!

Want to see how it’s made step by step?

Check out the full recipe video here:

Tried it? Let me know how it turned out in the comments! And don’t forget to like, comment, and subscribe for more global recipes.

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