Authentic Peruvian Lomo Saltado – Classic Peruvian Stir-Fry

Peruvian Lomo Saltado –Peruvian Lomo Saltado is a vibrant fusion of cultures served on a plate — a flavorful stir-fry that perfectly marries Chinese cooking techniques with the bold, comforting flavors of Peru. This iconic dish represents Peru’s rich culinary heritage, born from the blending of indigenous ingredients and Asian immigrant influences, particularly from Cantonese cuisine.

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Recipe Overview

Prep Time: 25 minutes
Active Time: 20 minutes
Resting Time: 15 minutes (marinating)
Total Time: 1 hour
Cuisine: Peruvian
Course: Main Course
Servings: 4
Calories: Approximately 580 kcal per serving

Equipment

• Wok or large cast-iron skillet

• Mixing bowls

• Sharp knife

• Cutting board

• Tongs or spatula

• Paper towels

• Sauce whisk

• Serving platter

Ingredients

For the Beef Marinade:

• 1 lb (450 g) beef sirloin or tenderloin, cut into thin strips

• 2 tbsp soy sauce

• 1 tbsp red wine vinegar

• 1 tbsp olive oil

• 1 tsp minced garlic

• Salt and pepper, to taste

For the Stir-Fry:

• 2 tbsp vegetable oil

• 1 large red onion, thickly sliced

• 2 medium tomatoes, cut into wedges

• 1 medium yellow bell pepper, sliced

• 2 green onions, chopped

• 1 fresh aji amarillo (Peruvian yellow chili) or 1 tsp aji amarillo paste

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp red wine vinegar

• Fresh cilantro, chopped (for garnish)

For Serving:

• 2 cups cooked white rice

• 2 cups French fries (homemade or frozen, cooked until crispy)

Instructions

Step 1: Marinate the Beef
In a mixing bowl, combine soy sauce, red wine vinegar, olive oil, minced garlic, salt, and pepper. Add the beef strips, toss well, and let them marinate for about 15 minutes. This allows the meat to absorb the savory flavors while tenderizing slightly.

Step 2: Prepare the Fries
While the beef marinates, cook your French fries. You can deep-fry them for maximum crispiness or air-fry/bake for a lighter version. Drain on paper towels and set aside.

Step 3: Stir-Fry the Beef
Heat a wok or heavy skillet over high heat until it’s almost smoking. Add vegetable oil, then quickly stir-fry the marinated beef in batches for 1–2 minutes until browned but still juicy. Do not overcrowd the pan — the high heat helps sear the meat and lock in flavor. Remove and set aside.

Step 4: Cook the Vegetables
In the same wok, add a little more oil if needed. Toss in the red onion and sauté for 2 minutes until slightly soft but still crisp. Add the bell pepper and cook for another minute. Then, stir in the tomatoes and aji amarillo paste, cooking just until the tomatoes begin to soften — about 1 minute more.

Step 5: Combine and Sauce
Return the beef to the wok along with any accumulated juices. Add soy sauce, oyster sauce, and red wine vinegar. Stir-fry everything together for 1–2 minutes, letting the sauce thicken slightly and coat the ingredients evenly. Taste and adjust seasoning if needed.

Nutrition Information (per serving)

Tips for the Perfect Peruvian Lomo Saltado

1. Use High Heat: Stir-frying over high heat helps sear the beef quickly while keeping it tender.

2. Don’t Overcook the Vegetables: Keep the onions and peppers slightly crisp for the best texture.

3. Choose the Right Beef: Tender cuts like sirloin or tenderloin ensure a juicy result.

4. Aji Amarillo Adds Authenticity: This Peruvian yellow chili provides mild heat and distinct flavor. Substitute with a mix of yellow bell pepper and a dash of chili paste if unavailable.

5. Fries at the End: Add fries right before serving to prevent them from becoming soggy.

Why You’ll Love This Dish

Peruvian Lomo Saltado is the ultimate comfort food that blends the heartiness of a steak dinner with the vibrancy of Latin American flavors. Every bite offers a delightful contrast — juicy beef, tangy tomatoes, crisp onions, and golden fries drenched in umami-rich sauce

Final Thoughts

Peruvian Lomo Saltado is more than just a recipe — it’s a story of cultural fusion and culinary creativity. Every ingredient, from the seared beef to the golden fries, tells the tale of Peru’s dynamic history and passion for food.