Lomo Saltado (Peruvian Beef Stir Fry)

Tender strips of steak, juicy tomatoes, and red onions are stir-fried together with soy sauce and garlic in the Peruvian chifa classic, Lomo Saltado. Traditionally served with fries and rice, this dish is a favorite in my home.

Chinese-Peruvian fusion

Lomo Saltado is a prime example of Peruvian chifa cooking – the cuisine that emerged when Chinese immigrants moved to South America in the 1900s.

It relies on ingredients like potatoes (which are indigenous to Peru) plus Asian ingredients, like soy sauce, and techniques like stir-fry.

The result is an incredibly flavorful dish that may seem like a carb overload (french fries plus rice), but one bite and you’ll realize this combo just works, and you just might crave it all the time.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Beef. Flank steak is my go-to for lomo saltado, but sirloin or skirt steak works well, too.
• Soy sauce. I’m using soy sauce in both the marinade and for the stir-fry sauce. You can use low-sodium soy sauce if preferred.
• Aji amarillo. This yellow chili paste made from the aji amarillo pepper is a staple in Peruvian cuisine. I use this paste along with aji panca in my Peruvian chicken recipe. If you can’t find this in your local grocery store, you can get it online or use a different type of hot pepper paste, but the taste won’t be quite the same.
• Oil. A neutral-flavored oil, like avocado oil, should be used for this dish.
• Tomatoes. Plum tomatoes are preferable for lomo saltado.
• Pepper and onion. I’m using a yellow bell pepper and a red onion because the colors are vibrant and add to the dish’s appeal, but you could use a white or yellow onion and a red or green bell pepper if you can’t find yellow.
• Vinegar. I’m using red wine vinegar, but white vinegar can also be used.
• Rice and fries. I’m using cooked white rice and grocery-store French fries warmed in the oven. Of course, you’re welcome to make homemade fries, but doing so adds more time and complexity to the dish.

See the recipe card for full information on ingredients and quantities.

How to make lomo saltado

1. Whisk together the soy sauce, aji amarillo paste, and red wine vinegar and set aside.
2. With paper towels, pat the steak dry and slice it into 3-inch-long strips, against the grain.

3. Add the steak to a bowl along with 2 tablespoons of soy sauce and 1/2 teaspoon of baking soda. Mix well and let it sit for 20 minutes.
4. Heat 2 tablespoons of the oil in a large pan over high heat and once shimmering, add the steak and sear until charred on both sides, working in batches to prevent crowding the pan. Transfer the steak to a platter and cover with tented foil.
5. Add another tablespoon of oil and sear the red onion in the pan for 1-2 minutes, then transfer to the same platter as the steak.
6. Add a little more oil and sear the bell pepper for 1-2 minutes, then add to the same platter as the steak and onions.

7. Turn the heat down to medium and add a little more oil plus the tomatoes and garlic and sear for 1 minute, then add the green onion and cook for 30 seconds more.
8. Add the seared steak, onion, and pepper back to the pan along with the soy/aji amarillo/vinegar sauce, and cook for another 30-60 seconds, mixing well to coat. Remove from the heat and serve with rice and French fries on the side. Top with cilantro and enjoy!

More recipes you’ll love

If you love thinly sliced steak, give these other recipes a try.

• Bourbon steak and mushroom pasta
• The best steak sandwich
• Easy Philly cheesesteak