Peruvian Beef Stir-Fry (Lomo Saltado)
Lomo saltado Say it: LOH-mo sahl-TAH-doh
Lomo saltado is Peru’s iconic chifa stir-fry, born from Chinese-Peruvian cooking. Juicy strips of beef are seared over high heat with red onion, tomato, soy sauce and vinegar, then tossed with cilantro and served with both French fries and white rice. It is savory, tangy and a little smoky, with soft onions and tomatoes that release their juices into a glossy sauce. Eaten everywhere from home kitchens to restaurants, it is the hearty lunch Peruvians crave.
Peruvian Beef Stir-Fry (Lomo Saltado)
Lomo saltado
Pronounced LOH-mo sahl-TAH-doh
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stir-fry
For serving
Method
Cook the rice according to package directions. Cook the frozen French fries according to package directions until golden and crisp; keep both warm.
Pat the beef strips dry with paper towels and season with salt and pepper.
Heat 1½ tbsp of the oil in a large wok or skillet over high heat until shimmering. Add half the beef in a single layer and sear without moving for 1–2 minutes until browned, then stir-fry for 1 minute more. Transfer to a plate and repeat with the remaining beef and oil.
Reduce heat to medium-high. Add the onion and stir-fry for 2 minutes until softened and lightly charred at the edges. Add the garlic and aji amarillo paste; stir for 30 seconds until fragrant.
Add the tomatoes and stir-fry for 1–2 minutes until they just begin to soften but still hold their shape.
Return the beef and any juices to the pan. Add the soy sauce and red wine vinegar; toss well and let bubble for 1 minute until the sauce reduces slightly and coats the meat.
Turn off the heat, add the cilantro, and toss to combine. Taste and adjust salt and pepper if needed.
Gently fold in half of the cooked French fries, leaving them slightly chunky. Serve immediately with the white rice and the remaining fries on the side.
Regional variant: Chicken Stir-Fry (Pollo Saltado)
Replace the beef with the same weight of boneless, skinless chicken breast or thigh cut into strips. Sear the chicken in batches until golden and cooked through, then continue with the same onion, tomato, soy sauce and vinegar method, reducing the cook time slightly so the chicken stays juicy.
Cook's notes
- Cut the beef against the grain into strips about ½ inch (1 cm) thick so they stay tender.
- Have all ingredients prepped before you heat the wok; the stir-fry comes together in just a few minutes.
- For a gluten-free version, use tamari instead of regular soy sauce.
Serve with
Serve with steamed white rice and crispy French fries; a glass of chicha morada or Inca Kola is traditional.
Make ahead and storage
Best cooked just before serving. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a hot skillet. Fries will soften; recrisp in the oven.
