If you’re craving a culinary adventure that’s as vibrant as it is delicious, look no further than Lomo Saltado. This iconic Peruvian stir-fry marries juicy strips of beef with crisp-tender vegetables, golden fries, and a garlicky, savory sauce, all served over fluffy white rice. Each bite is a celebration of Peruvian and Chinese influences, and the dance of flavors—thanks to bright ají amarillo chilies, tangy vinegar, and luscious soy sauce—makes Lomo Saltado a guaranteed crowd-pleaser for weeknight dinners or special gatherings.

Ingredients You’ll Need

With just a handful of staple ingredients, Lomo Saltado transforms everyday items into a mouthwatering masterpiece. Each component adds color, depth, or texture, making this dish not only easy to cook but also irresistibly satisfying.

Beef sirloin (1 lb, cut into thin strips): The star of the show, sirloin provides tenderness and hearty flavor—flank steak or tenderloin work in a pinch, too!
Soy sauce (2 tablespoons): Infuses the beef with deep umami and helps create the signature sauce that coats every bite.
Red wine vinegar (1 tablespoon): Adds a bright, tangy pop to balance the richness of the meat and sauce.
Oyster sauce (1 tablespoon): Brings silky-smooth, savory notes—don’t skip it if you want authentic Peruvian-Chinese depth.
Ground cumin (1 teaspoon): Earthy and warming, cumin lays the foundation for the unmistakable Lomo Saltado aroma.
Vegetable oil (2 tablespoons): Keeps things sizzling hot for that essential stir-fry sear.
Red onion (1 medium, sliced into wedges): Adds sweetness, texture, and beautiful color contrast.
Roma tomatoes (2 medium, sliced into wedges): Juicy tomatoes bring bursts of freshness and meld seamlessly into the sauce.
Ají amarillo (1–2 medium yellow chili peppers, sliced): These Peruvian chilies deliver gentle heat and sunny color—substitute with a mild yellow pepper if needed.
Garlic (2 cloves, minced): For an aromatic kick that weaves through the entire dish.
Fresh cilantro (1/4 cup, chopped): A grassy, citrusy finish that livens up every forkful.
Salt and pepper (to taste): Adjust these seasonings as you go for perfectly balanced flavor.
White rice (4 cups, cooked): The perfect canvas to soak up all the Lomo Saltado juices.
French fries (2 cups, freshly fried or oven-baked): Crispy, golden fries are mixed right in, providing classic comfort and fun.

How to Make Lomo Saltado

Step 1: Marinate the Beef

Start by tossing your thinly sliced beef sirloin with soy sauce, red wine vinegar, cumin, and a good pinch of salt and pepper. Let this marinade transform your beef for at least 15 minutes—it’s a quick step, but it infuses every strip with bold, exciting flavor and helps keep the meat incredibly juicy during the stir-fry.

Step 2: Sear the Beef

Heat a tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering hot. Add the marinated beef in a single layer and stir-fry for about 2–3 minutes. You want those edges to get a nice brown sear while the inside stays tender. Scoop out the beef and set it aside—you’ll add it back later for maximum succulence.

Step 3: Stir-Fry the Vegetables

In the same skillet, pour in the remaining tablespoon of oil. Toss in the sliced red onion, minced garlic, and ají amarillo. Sauté for another 2–3 minutes until the onions just begin to soften and their natural sweetness is released. Next, add your tomato wedges and cook for one more minute, so they’re softened but not falling apart.

Step 4: Finish the Lomo Saltado

Return the beef to the skillet, along with any accumulated juices, and add the oyster sauce. Crank up the heat and give everything a fast, energetic toss to marry the flavors. Add in your crispy fries and half the chopped cilantro, stir everything well, then remove from heat—the fries should stay crisp, mingling with the savory juices.

Step 5: Serve and Garnish

Plate generous heaps of the stir-fry over a bed of steaming white rice. Scatter the remaining fresh cilantro over each serving for a burst of color and herbal fragrance. Grab a fork (or chopsticks) and get ready to discover why Lomo Saltado is pure Peruvian comfort!

How to Serve Lomo Saltado

Garnishes

Classic Lomo Saltado gets a final sprinkle of fresh cilantro just before serving, which makes each plate look and taste super fresh. For even more flair, add extra strips of ají amarillo on top or a wedge of lime for a zesty squeeze right at the table.

Side Dishes

Though white rice and crispy fries are traditional, you can get creative with the accompaniments—think quinoa, brown rice, or sweet potato fries if you want a twist. A light green salad or some quick-pickled onions also make great complements for this robust main course.

Creative Ways to Present

Try serving Lomo Saltado in individual bowls for a fun, modern touch or in a sizzling-hot cast iron skillet at the center of the table for communal self-serving. For parties, spoon bite-sized portions onto mini tostadas or lettuce cups for a playful, shareable appetizer.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Lomo Saltado, simply cool it completely, then store in an airtight container in the fridge for up to three days. Keep the rice separate if you can—the stir-fry will keep its best texture this way.

Freezing

While you can freeze Lomo Saltado, the fries tend to lose their crispness after thawing. If you do need to freeze, skip the fries at first and add them fresh when you reheat. Store the beef and vegetables in a freezer-safe container for up to two months.

Reheating

For best results, reheat Lomo Saltado in a hot skillet so everything warms quickly and the flavors reawaken. If using a microwave, cover loosely and heat in short bursts, stirring halfway. Freshly fried (or oven-baked) fries are a fantastic touch to mix in just before serving again.

FAQs

Can I make Lomo Saltado without beef?

Absolutely! Chicken thighs, tofu, or even portobello mushrooms are amazing alternatives for a lighter or vegetarian-friendly dish. Adjust cooking times as needed, and savor a new take on this classic.

What if I can’t find ají amarillo?

If you can’t get ají amarillo, use a combination of mild yellow chili peppers and a dash of hot sauce, or a small amount of habanero (for heat) plus sweet yellow bell pepper (for color)—the result will still be deliciously authentic.

Are store-bought frozen fries okay for Lomo Saltado?

Yes! While nothing beats the crunch of homemade fries, frozen ones are a big time-saver. Bake or fry them until extra crispy so they don’t get soggy once mixed into the stir-fry.

Is Lomo Saltado gluten-free?

Lomo Saltado is naturally gluten-free as long as you use gluten-free soy sauce and check your oyster sauce label. It’s an awesome meal for anyone avoiding gluten without sacrificing any flavor.

How do I double the recipe for a crowd?

Easy! Double up on all ingredients and cook the beef and vegetables in batches to avoid overcrowding your pan. Toss everything together at the end and serve right away for the ultimate group feast.

Final Thoughts

Lomo Saltado is more than just a meal—it’s an invitation to bring some of Peru’s brightest flavors into your own kitchen. Give it a try, share it with your loved ones, and let this bold, joyful dish become a new favorite around your table.

Lomo Saltado Recipe