lomo saltado
Dinner

Lomo Saltado

I first had this delicious Peruvian Beef stir fry during my visit to California last year. Our friends took us to a local spot that had some of the best Peruvian we ever ate. One of the dishes we enjoyed was Lomo Saltado. I never had anything like it before and it just intrigued me. I devoured my plate.

Lomo Saltado itself is saucy and full of textures and flavors. It goes perfectly with white rice despite already having potato as a component too. I just knew I had to recreate it at home for my husband and me to enjoy. I needed to share this recipe with you. It is so easy and so so delicious.

Tips to keep in mind:

It is important for the fries in this recipe to be crisp and not oily for this recipe. The fries can be homemade or frozen preferably not overseasoned.

You can use white or yellow onions in place of red if need be.

Skirt or sirloin steak is preferable for this dish but flank, flat iron, or hanger will do as well.

Ginger is optional but adds great flavor. If you have it then definitely use it.

The Aji amarillo may be a new ingredient for some of you but this yellow pepper sauce is an awesome condiment that is not only gluten free but vegan too! It is definitely needed to elevate the flavor in this dish. It can be found in Whole Foods or in Latin sections in supermarkets.

If you enjoy stir fry’s, check out these recipes too!

Beef Stir Fry

Chicken & Veggie Stir Fry

Steak Stir Fry

lomo saltado
Print Recipe
4.89 from 9 votes

Lomo Saltado

A popular traditional Peruvian dish that resembles a stir fry. It consists of steak, french fries, onions, tomatoes, and a delicious tangy sauce.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Peruvian
Keyword: Fufus Kitchen, lomo saltado, peruvian, stir fry
Servings: 2 people
Author: Heifa

Ingredients

  • 1 lb Skirt Steak cut into strips, Sirloin works great too
  • 1/3 cup Soy Sauce or coconut aminos
  • 1/2 tsp Cumin
  • 3 tbsp Aji Amirillo sauce (yellow pepper sauce) This can be found at whole foods or in the latin section in supermarkets
  • 1 tbsp White vinegar
  • 2 Red onions sliced
  • 2 Large Tomatoes cut into wedges
  • 4 Garlic cloves crushed
  • 1 tbsp Fresh Ginger crushed, optional
  • 2 tbsp Vegetable Oil divided
  • 1 cup White rice cooked
  • 2 cups French fries make sure they are not oily
  • Salt & pepper to taste
  • 2 tbsp Cilantro chopped

Instructions

  • First, add 1 tbsp of oil to a large skillet and cook the meat until browned and seared. This should take no more than 5 minutes. Season with salt, pepper, and cumin. Set that aside.
  • In the same pan, add the remainder of the oil. Add the onions, tomatoes, garlic, and ginger and saute together for several minutes until the onions are caramelized and translucent. Season with salt and pepper as well.
  • Next, add the soy sauce, vinegar, aji amarillo and beef back to the pan. Mix together.
  • Toss in the cooked french fries for a minute. Garnish with cilantro.
  • Serve with white rice and enjoy!

As always, if you try one of my recipes then please let me know what you think in the comments below. I would also love to hear from you on my social media platforms!

18 Comments

  • Avatar

    Juwayriya

    5 stars
    This recipe is on its way to our list of family favourite recipes!! Ma Sha Allah it is soooo good and it was super easy to make! It was hearty enough with the meat and potatoes/fries that we enjoyed it without the rice. Definitely going to be making it again!

        • Avatar

          Dunny

          5 stars
          This recipe is easily a new family favorite! Which is great because it was so easy! I didn’t have any aji amarillo, and I used frozen fries, and it still turned out delicious. The flavors were so satisfying!

      • Avatar

        Sameera

        4 stars
        This was delicious! Loved it but I have one suggestion- you should suggest the amarillo sauce be added in increments. I threw it in and it was way too spicy for us. I wish I had gone slowly. Thanks for another great recipe

        • Heifa

          Heifa

          I am happy you enjoyed it! I wonder if there are different heat ranks for this sauce. The one I use is very mild but that is something to keep in mind, thank you!

  • Avatar

    Sabiha

    5 stars
    So simple and easy to make and very flavorful! This is by far one of the best recipes I’ve come by for Lomo Saltado and it didn’t disappoint!!! Thank you 🙂

  • Avatar

    Latifah Sarsour

    5 stars
    We used to always go to this Peruvian restaurant when we were craving Lomo Soltado, but since COVID hit, we haven’t been visiting restaurants. We were craving this dish and I gave this recipe a try and it was definitely a hit! Tasted like we had ordered it at that restaurant!

    • Avatar

      Sameera Iqbal

      Thank you Heifa- I have everything but ají amarillo and it doesn’t seem to be at my Whole Foods. Can you suggest a substitute?

      • Heifa

        Heifa

        Hi Sameera, The Aji Amarillo is what distinguishes this Peruvian dish from any other flavors but you can do without. There really isn’t a substitute with the same flavor profile.

  • Avatar

    Ashleigh

    5 stars
    I had only tried one other recipe (based on its rave reviews and similarity to multiple other recipes), but it was not to my taste–too much vinegar, too little soy sauce. Your recipe is different from all of them with a much increased ratio of soy sauce to vinegar and more garlic (always better!). I used 1.5 TB of aji Amarillo because I have a side of Peruvian green sauce which has aji Amarillo in it already. I added a little under the ginger amount you called for (I’ll try the full amount next time) and it truly did compliment the flavor without taking it over. Wow it is so so delicious! I can say it tastes like my local Peruvian place which is all I ever wanted. Thank you very much for this new gold grade recipe. This is the one!

    I added a half cup of beef broth to make it saucier and this worked for me without diluting the flavor. I also added a pinch of oregano to my personal serving and enjoyed that flavor too. Great with Peruvian green sauce though this recipe stands on its own 🙂

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