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Lomo Saltado Peruvian stir-fry with beef, onions, tomatoes, and french fries served with white rice on a dark plate

Lomo Saltado (Peruvian Beef Stir Fry)

Lomo saltado is a Peruvian beef stir fry with soy sauce, red wine vinegar, tomatoes, red onion, and aji amarillo. Served with French fries and white rice.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 people
Course: Main Course
Cuisine: Chifa, Peruvian
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry
  • 1 lb beef sirloin or ribeye cut into thick strips
  • salt and black pepper to taste
  • 2-3 tbsp vegetable oil
  • 1 red onion sliced into thick wedges
  • 2 tomatoes sliced into wedges
  • 3 cloves garlic minced
  • 1-2 tbsp aji amarillo paste optional but authentic
  • 2-3 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 tsp cumin optional
  • fresh cilantro chopped
To Serve
  • 1 lb French fries fresh or frozen, cooked crispy
  • cooked white rice for serving

Equipment

  • Wok or large heavy skillet
  • Baking sheet (for fries)
  • Cutting board and knife

Method
 

  1. Cook French fries until golden and crispy (bake at 425°F for 20-25 minutes or deep fry). Set aside and keep warm.
  2. Pat beef strips dry. Season with salt and pepper. Heat wok or large skillet over high heat until smoking. Add oil and sear beef in a single layer for 1-2 minutes until browned. Remove and set aside.
  3. In the same hot pan, add more oil if needed. Add garlic, red onion wedges, and tomato wedges. Stir fry on high heat for 2-3 minutes until slightly charred but still crisp.
  4. Add soy sauce, red wine vinegar, and aji amarillo paste to the pan. Sprinkle in cumin if using. Toss to coat vegetables in the sauce.
  5. Return beef and its juices to the pan. Add fries and gently toss (or serve fries on the side for maximum crunch). Cook 1-2 minutes more.
  6. Sprinkle with fresh cilantro. Serve immediately with white rice.

Notes

High heat is key: The pan should be smoking before the beef goes in. If the beef does not sizzle loudly on contact, the pan is too cold.
Do not overcrowd: Cook beef in a single layer with space between strips. Work in batches if needed.
Fries inside vs. outside: Traditional style mixes fries into the stir fry. For crispier fries, serve them on the side or underneath.
Aji amarillo: Find the paste at Latin grocery stores or online. It adds fruity heat that defines this dish.