If there’s one dish that perfectly captures the heart of Peruvian cuisine, it’s Lomo Saltado. This bold, comforting stir-fry is more than just a meal—it’s a fusion of cultures, textures, and flavors all in one skillet. Imagine tender strips of seared beef tossed with sweet red onions, juicy tomatoes, and the unexpected (but oh-so-perfect) addition of crispy French fries. It’s all finished off with a savory soy-based sauce and served alongside fluffy white rice.
Rooted in Peru’s Chinese-immigrant influence, Lomo Saltado is the ultimate chifa dish—a harmonious marriage between East and West. It’s quick, vibrant, and deeply satisfying. Whether you’re craving takeout or looking to explore South American cuisine from your own kitchen, this dish delivers on every level.
And let’s be honest—any dinner that involves both fries and stir-fry is a guaranteed crowd-pleaser.
Ingredients
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500g (1 lb) beef sirloin or tenderloin, sliced into strips
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2 tbsp soy sauce
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1 tbsp red wine vinegar
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1 tbsp oyster sauce (optional but recommended)
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2 cloves garlic, minced
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1 medium red onion, sliced into thick wedges
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2 medium tomatoes, sliced into wedges
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1 yellow chili pepper (ají amarillo), sliced (optional for authentic flavor)
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Salt and pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Vegetable oil, for frying
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French fries, homemade or frozen, cooked
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White rice, steamed, for serving
Execution
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Prep your ingredients: Cut the beef, veggies, and chili. Cook rice and prepare French fries (can be done ahead).
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Marinate beef: Toss beef strips with 1 tbsp soy sauce, 1 tbsp vinegar, salt, and pepper. Let sit for 10–15 minutes.
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Sear the beef: Heat oil in a wok or large skillet over high heat. Sear the beef quickly until browned (about 2–3 minutes). Remove and set aside.
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Sauté vegetables: In the same pan, add a little more oil if needed. Sauté garlic for 30 seconds, then add onions, tomatoes, and chili. Stir-fry for 2 minutes.
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Combine & finish: Return beef to the pan. Add remaining soy sauce and optional oyster sauce. Toss everything together for 1 more minute.
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Assemble: Plate with a mound of rice, top with the beef stir-fry, and serve fries on the side or underneath the stir-fry.
Additional Tips
✔ Use a wok or cast iron pan for best searing.
✔ Avoid overcooking the tomatoes—they should hold shape.
✔ You can replace ají amarillo with a mild chili or leave it out entirely.
✔ Homemade fries taste best, but oven-baked or air-fried versions are great shortcuts.
✔ Add a splash of beef broth for extra sauciness.
Q&A About Lomo Saltado
Q: What is Lomo Saltado?
A: A staple of Peruvian cuisine, Lomo Saltado consists of marinated beef strips cooked with onions, tomatoes, and ají amarillo (yellow chili pepper). It’s stir-fried in a wok and traditionally served with both French fries and white rice, showcasing Peru’s unique blend of indigenous and Chinese influences.
Q: Which beef cut is ideal for making Lomo Saltado?
A: Sirloin, tenderloin, or any fast-cooking cut is ideal. You want beef that stays tender and juicy after a quick sear. Avoid tough cuts like chuck or brisket unless you’re marinating for a long time.
Q: Why are French fries used in a stir-fry?
A: It may seem unusual, but it’s a defining feature of Lomo Saltado. The fries absorb the rich, savory sauce and add a satisfying crunch and heartiness to the dish. It blends Chinese stir-fry traditions with the heartiness of Peruvian comfort food.
Q: Can I make it without a wok?
A: Yes! While a wok is ideal for high-heat searing, a heavy-bottomed skillet or cast iron pan works just fine. The key is cooking over high heat and not overcrowding the pan.
Q: Is Lomo Saltado spicy?
A: Traditionally, it includes ají amarillo, which is mild to moderately spicy with a fruity flavor. If you’re sensitive to heat, you can reduce or omit the chili—or use a milder substitute like banana pepper.
Q: Is this dish gluten-free?
A: It can be! Just use gluten-free soy sauce or tamari, and ensure your fries and sauces are also gluten-free. Always check labels to be sure.
Q: Can I make it vegetarian or vegan?
A: Definitely! Use mushrooms or firm tofu instead of beef. The rest of the ingredients—onions, tomatoes, fries, and rice—are plant-based. For depth of flavor, use soy sauce and a splash of balsamic vinegar.
🌟 Why You Should Make Lomo Saltado
Lomo Saltado isn’t just a meal—it’s an experience. This dish is a delicious representation of Peru’s multicultural soul, blending the savory intensity of Chinese stir-fry with the homey comfort of Latin American ingredients. If you’re looking for something bold, colorful, and deeply satisfying, Lomo Saltado checks every box.
Here’s why this dish should earn a regular place in your meal plan:
✅ A Fusion Masterpiece:
Combining soy sauce, stir-fried beef, and crispy French fries with Peruvian chili and rice? It’s global comfort food at its finest. Lomo Saltado brings together East and West in the most mouthwatering way.
✅ Weeknight-Friendly:
Ready in under 40 minutes, it’s perfect for busy evenings when you want a flavorful meal without hours of prep.
✅ Crowd-Pleasing Combo:
Beef, fries, rice—what’s not to love? It appeals to picky eaters and adventurous palates alike, making it a great family dinner option.
✅ Customizable & Flexible:
Swap the beef for chicken, tofu, or mushrooms. Use oven-baked fries or sweet potato fries. Adjust the spice. It’s easy to make it your own.
✅ A Taste of Peru Without Leaving Home:
Transport yourself to the streets of Lima with just a few pantry staples and fresh ingredients. No plane ticket required.
✅ Visually Stunning:
This dish is a color explosion of golden fries, seared beef, red onions, vibrant tomatoes, and fresh herbs—perfect for your plate and your Instagram.
🧪 Nutrition Facts (Per Serving)
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Calories: 580–650 kcal
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Protein: 32–35g
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Total Fat: 28–32g
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Saturated Fat: 6g
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Carbohydrates: 50–55g
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Dietary Fiber: 4g
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Sugars: 5g
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Cholesterol: 80mg
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Sodium: 850–950mg (depends on soy sauce and added salt)
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Potassium: ~800mg
Happy Cooking
Diana
