Lomo Saltado is a vibrant and flavorful Peruvian dish that combines the best of stir-fry techniques with traditional Latin American ingredients. This recipe brings together tender strips of beef, fresh vegetables, and crispy french fries, all tossed in a savory sauce. It's a perfect blend of textures and tastes, making it a favorite for many.
Some ingredients in this recipe might not be commonly found in every household. For instance, the yellow chili pepper is a staple in Peruvian cuisine but might require a trip to a specialty store or a well-stocked supermarket. Additionally, red wine vinegar adds a unique tangy flavor that regular vinegar can't quite replicate, so make sure to pick that up as well.

Ingredients For Lomo Saltado Peruvian Steak Stir Fry
Beef sirloin: Tender and flavorful, perfect for stir-frying.
Soy sauce: Adds a savory umami flavor to the dish.
Red wine vinegar: Provides a tangy and slightly sweet taste.
Garlic: Enhances the overall flavor with its aromatic qualities.
Red onion: Adds a mild sweetness and crunch.
Tomatoes: Brings a fresh and juicy element to the stir-fry.
Yellow chili pepper: Adds a mild heat and distinct flavor.
Cilantro: Fresh and vibrant, used as a garnish.
French fries: Adds a crispy texture and unique twist.
Salt and pepper: Essential for seasoning and enhancing flavors.
Vegetable oil: Used for stir-frying the ingredients.
Technique Tip for This Peruvian Stir Fry
When marinating the beef strips, ensure they are evenly coated with the soy sauce, red wine vinegar, and minced garlic. This not only infuses the meat with flavor but also helps tenderize it. Use a ziplock bag or a shallow dish to allow maximum contact with the marinade. For an extra depth of flavor, consider marinating the beef for up to an hour if time permits. When stir-frying, make sure the wok or skillet is smoking hot before adding the beef. This high heat sears the meat quickly, locking in juices and creating a delicious caramelized exterior.
Suggested Side Dishes
Alternative Ingredients
beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb the flavors well and provides a different but still delicious texture.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.
red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity note.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.
red onion - Substitute with yellow onion: Yellow onions are slightly sweeter and can provide a similar texture and flavor.
tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor and color.
yellow chili pepper - Substitute with jalapeño pepper: Jalapeño peppers provide a similar heat level and can be easily found.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can be a good alternative for those who dislike cilantro.
french fries - Substitute with sweet potato fries: Sweet potato fries add a different flavor profile and a touch of sweetness.
vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative that can add a rich flavor to the dish.
Other Alternative Recipes Similar to This Peruvian Stir Fry
How To Store / Freeze This Peruvian Dish
- Allow the beef stir fry to cool completely before storing. This prevents condensation, which can make the dish soggy.
- Transfer the cooled Lomo Saltado into an airtight container. This helps maintain the freshness and prevents any unwanted odors from seeping in.
- Store the container in the refrigerator if you plan to consume it within 3-4 days. This ensures the vegetables and meat stay fresh and safe to eat.
- For longer storage, place the airtight container in the freezer. Lomo Saltado can be frozen for up to 2 months without significant loss of flavor or texture.
- When ready to reheat, thaw the Lomo Saltado in the refrigerator overnight if frozen. This gradual thawing helps retain the dish's quality.
- Reheat the dish in a skillet over medium heat, adding a splash of vegetable oil if needed to prevent sticking. Stir occasionally to ensure even heating.
- Alternatively, you can reheat in the microwave. Place the Lomo Saltado in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through.
- If the french fries have become too soft, consider reheating them separately in an oven or air fryer to restore their crispiness before mixing them back into the dish.
- Garnish with fresh cilantro after reheating to add a burst of fresh flavor and a pop of color to the dish.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Spread the Lomo Saltado evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 15-20 minutes, or until thoroughly warmed.
Heat a large skillet over medium heat. Add a small amount of vegetable oil to the pan. Once hot, add the Lomo Saltado and stir occasionally for about 5-7 minutes, ensuring the beef and vegetables are evenly reheated.
Use a microwave-safe dish to reheat the Lomo Saltado. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Repeat if necessary until the dish is hot.
For a quick and efficient method, use a steamer. Place the Lomo Saltado in a heatproof dish and set it in the steamer basket. Steam for about 5-10 minutes, or until the dish is heated through.
If you have an air fryer, preheat it to 350°F (175°C). Place the Lomo Saltado in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.
Best Tools for This Recipe
Wok: A large, round-bottomed cooking vessel ideal for stir-frying at high heat, allowing for quick and even cooking of the beef and vegetables.
Large skillet: An alternative to a wok, providing a flat surface for stir-frying if a wok is not available.
Cutting board: A sturdy surface used for slicing the beef, vegetables, and other ingredients.
Chef's knife: A sharp knife essential for cutting the beef into strips and slicing the vegetables.
Mixing bowl: Used for marinating the beef with soy sauce, red wine vinegar, and minced garlic.
Tongs: Handy for turning and tossing the beef and vegetables during stir-frying.
Spatula: Useful for stirring and mixing the ingredients in the wok or skillet.
Measuring spoons: Necessary for accurately measuring the soy sauce, red wine vinegar, and vegetable oil.
Garlic press: An optional tool for mincing garlic quickly and efficiently.
Serving platter: A dish for presenting the finished lomo saltado.
Paper towels: Useful for patting the beef dry before marinating to ensure better browning.
French fry cutter: Optional but helpful for cutting potatoes into uniform fries if making them from scratch.
Colander: Useful for draining any excess oil from the cooked french fries before adding them to the stir-fry.
Chopping knife: Another knife option for chopping cilantro and other herbs.
How to Save Time on Making This Peruvian Dish
Marinate in advance: Prepare the beef strips and marinate them the night before to save time on the day of cooking.
Pre-cut vegetables: Slice the onion, tomatoes, and yellow chili pepper ahead of time and store them in the fridge.
Use frozen fries: Opt for pre-cooked frozen french fries that can be quickly baked or fried.
High heat cooking: Ensure your wok or skillet is very hot before adding ingredients to speed up the stir-frying process.
Organize ingredients: Arrange all ingredients within reach before you start cooking for a smoother workflow.

Lomo Saltado Peruvian Steak Stir Fry Recipe
Ingredients
Main Ingredients
- 1 lb beef sirloin, sliced into strips
- 2 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 large red onion, sliced
- 2 tomatoes, sliced into wedges
- 1 yellow chili pepper, sliced
- 1 bunch cilantro, chopped
- 1 lb french fries, cooked
- to taste salt and pepper
- 2 tablespoon vegetable oil
Instructions
- 1. Marinate the beef strips with soy sauce, red wine vinegar, and minced garlic for at least 15 minutes.
- 2. Heat the vegetable oil in a wok or large skillet over high heat.
- 3. Add the marinated beef and stir-fry until browned, about 5 minutes.
- 4. Add the sliced onion, tomatoes, and yellow chili pepper. Stir-fry for another 3-4 minutes.
- 5. Add the cooked french fries and toss everything together. Season with salt and pepper to taste.
- 6. Garnish with chopped cilantro and serve immediately.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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