Lomo Saltado Classic Peruvian Beef Stirfry with Fries Rice

Quick Hook

I love cooking Lomo Saltado - Peruvian Beef .
Have you tried this Peruvian stir fry?

It mixes bright vinegar with savory soy.
It also uses aji amarillo for gentle heat.

Fun fact: Peru grows over 3,000 potatoes.
That makes the fries extra meaningful here.

Honestly, the first time I made it,
my kitchen smelled like a street market.

Brief Overview

This dish blends Chinese technique with Peruvian food.
It’s one of my favorite Peruvian Dishes.

Difficulty is medium.
Prep Time: 20 minutes . Cook Time: 20– 30 minutes .

Total time sits around 40 to 50 minutes.
Yields four servings for hungry friends.

Serve with steamed rice and hot fries.
It’s classic beef stir fry with fries.

This Peruvian stir fry recipe feels festive.
It’s great for weeknights or casual dinner parties.

Main Benefits

Top benefit: protein rich and filling.
Beef gives muscle building iron and zinc.

Perfect occasion: cozy family dinners or gatherings.
It’s ideal when you want bold, fast flavors.

What makes this recipe special is balance.
Savory soy, tangy vinegar, and fresh tomato contrast.

The aji amarillo recipe element adds unique aroma.
It’s what separates it from plain stir fries.

If you wonder how to make lomo saltado,
focus on very high heat and quick cooking.

This authentic lomo saltado recipe stays true.
It honors Peruvian roots and stir fry dishes.

I’ll share my frying mishap once.
I overcrowded the pan and lost the sear.

Lesson learned: dry the beef and work in batches.
That tip saved my next batch completely.

Ready for ingredients and exact steps now?
Let’s move to the ingredient list and instructions.

Ingredients & Equipment

If you want to nail Lomo Saltado - Peruvian Beef , read this. I cook this all the time. My friends call it addictive.

It’s a perfect example of Peruvian Food meeting quick stir fry technique.

Main Ingredients

Beef & sauce (for 4 servings)

• 1 lb (450 g) beef sirloin, flank, or ribeye. Quality: choose well-marbled meat.
• 2 cloves garlic, minced.
• 2 tbsp (30 ml) low-sodium soy sauce.
• 1 tbsp (15 ml) red wine vinegar.
• 1 tsp (5 ml) aji amarillo paste or 1 small aji amarillo pepper. Quality: bright color, fruity heat.
• 1 tbsp (15 ml) Worcestershire or oyster sauce (optional).
• Salt and pepper to taste.
• 1 2 tbsp (15 30 ml) vegetable oil.

Vegetables & finishing

• 1 large red onion, cut into 1/2-inch (1.3 cm) wedges.
• 2 medium tomatoes, wedges.
• 2 tbsp (8 g) chopped cilantro.
• 1 tsp (5 ml) toasted sesame oil, optional.

Fries & rice

• 2 large russet potatoes (~ 1 lb / 450 g ) for fries.
• Vegetable oil for frying or 2 tbsp (30 ml) oil for oven fries.
• 2 cups cooked white rice (about 1 cup (190 g) uncooked).

Groupings help. Marinate briefly. Fry or roast the potatoes first. Stir-fry beef last.

Seasoning Notes

Essential spice combos:

• Soy + vinegar = classic tangy base.
• Garlic + aji amarillo = bright, savory kick.
• A small dash of Worcestershire adds umami.

Flavor enhancers and aromatics:

• Toasted sesame oil at the end for aroma.
• Fresh cilantro for freshness.
• Splash extra vinegar if it tastes flat.

Quick substitutions:

• No aji amarillo? Use jalapeño plus 1 tsp hot sauce.
• Gluten-free soy → tamari.
• No deep fryer? Oven-bake fries at 425° F ( 220° C) .

Equipment Needed

Essential tools:

• Wok or large heavy skillet that tolerates very high heat.
• Sharp chef’s knife and board.
• Mixing bowls and tongs.
• Paper towels to dry beef.
• Deep pot for frying or rimmed baking sheet for oven fries.

Common household alternatives:

• Use a large stainless pan if no wok.
• Air fryer works for fries.
• Metal spatula instead of tongs.

Fun fact: in my house this dish wins every time. It’s a top Peruvian stir-fry recipe . Honestly, it tastes like a tiny trip to Lima.

Cooking Method quick, loud, delicious

Fun fact: Peru grows over 3,000 potato varieties. Wild, right? That’s why this Peruvian Food scene makes dishes like Lomo Saltado sing.

I call this one my go-to when I want bold flavors fast. Lomo Saltado - Peruvian Beef is a Peruvian stir fry recipe that’s equal parts soy and sunshine.

Prep Steps

Essential mise en place first. Slice 1 lb beef across the grain into 1/2 inch strips. Dry the meat well. Wedge a red onion.

Quarter tomatoes. Mince garlic and prep the aji amarillo or jalapeño.

Time saving tip: rinse and start rice before frying fries. Do fries in the oven while you sear beef. It saves frantic timing.

Safety reminder: hot oil splatters. Use a splatter guard and never leave frying oil unattended. For deep fry, heat oil to 350 375° F (175 190° C) .

step-by-step Process

1. Marinate beef 5– 10 minutes with garlic, 1 tbsp soy , and oil.
2. Fry or roast potatoes. For oven fries, roast at 425° F ( 220° C) until golden, about 25– 30 minutes .
3. Heat wok until it smokes. Add oil. Sear beef in batches, 1– 2 minutes per side. Remove.
4. Stir fry onion and aji amarillo 1– 2 minutes. Add soy, red wine vinegar, and Worcestershire. Reduce 30 60 seconds.
5. Return beef, toss with tomatoes for 30 60 seconds . Add fries, toss once. Finish with cilantro.

Visual cues: beef must be dark seared outside, slightly pink inside. Onions look glossy and still crunchy. Tomatoes should warm but hold shape. Fries must be golden and crisp.

Pro Tips

Use very high heat . Dry slices sear, not steam. Slice across the grain for tender bites. Common mistake: overcrowding the pan. Don’t. Cook in batches.

Shortcut: use frozen fries on busy nights. make-ahead option: marinate beef up to 2 hours . Store fries separately and re-crisp in a hot oven.

Honestly, this dish taught me timing. Once I mixed fries in too early. Soggy mess. Never again. Lomo Saltado is truly one of those Stir Fry Dishes that rewards speed.

Try it and you’ll see why Peruvian Dishes rock.

Recipe Notes

Serving Suggestions

I love serving Lomo Saltado - Peruvian Beef with a heap of steamed rice and a pile of crispy fries.

It keeps the classic contrast of textures we expect from this Peruvian Food favorite. For a lighter plate, swap fries for roasted sweet potato sticks.

Try a simple green salad on the side. The acidity cuts the umami from the beef. A chilled Peruvian lager or a citrusy Pisco Sour pairs perfectly.

Honestly, a cold beer works just as well on weeknights.

Fun fact: Peru has about 4,000 varieties of potatoes. That is wild. Use a starchy russet for the best beef stir fry with fries result.

Storage Tips

Cool leftovers quickly. Store in an airtight container. Refrigerate for up to 3 days. Reheat gently in a hot skillet to keep beef tender.

Avoid microwaving too long. It makes the fries soggy and the beef tough.

For longer storage, freeze the beef and sauce only. Freeze in a labeled container for up to 2 months. Thaw overnight in the fridge before reheating.

If you froze fries, expect them to be softer after reheating.

If you deep fry fries at home, be careful with oil temperature. Heat oil to 350– 375° F (175– 190° C) for the best crisp.

Variations

Want dietary swaps? Use sliced chicken thighs for a Lomo Saltado de Pollo. Cook until the chicken reaches 165° F ( 74° C) .

Swap beef for firm tofu for a vegetarian Peruvian stir fry recipe. Press the tofu first for better sear.

Seasonally, add roasted peppers in autumn. In summer, use fresh vine tomatoes and a bit more cilantro. If you lack aji amarillo, follow an aji amarillo recipe substitute: yellow bell pepper plus a touch of hot sauce or jalapeño.

Nutrition Basics

Per serving, expect roughly 700 calories. You get about 35 grams of protein and 60 grams of carbs. The dish gives good iron and B vitamins from the beef.

Potatoes add potassium and energy. Choose less oil or oven bake fries to cut calories.

I’ve burned fries and steamed beef when I crowded the pan. Lesson learned: high heat and small batches win. If you want more tips for how to make lomo saltado or an authentic lomo saltado recipe, say the word.

Go make this. It’s loud, bold, and utterly satisfying. You’ll nail it.

Frequently Asked Questions

What is Lomo Saltado - Peruvian Beef and what should I expect from the dish?

Lomo Saltado - Peruvian Beef is a classic Peruvian stir-fry that blends Chinese wok technique with local ingredients: quickly seared strips of beef tossed with red onion, tomato, aji amarillo (or jalapeño), and a tangy soy-vinegar sauce, traditionally served with rice and crispy fries.

Expect high-heat caramelized edges on the meat, blistered but crunchy onions, warm tomatoes that hold their shape, and a bright savory tangy sauce think of it as Peru’s answer to a fast, flavourful stir-fry.

How do I keep the beef tender and get a good sear without overcooking it?

Dry the beef well with paper towels, slice thinly across the grain, and preheat a wok or heavy skillet until very hot so the meat sears instead of steams. Work in small batches to avoid overcrowding, use a tablespoon or two of high-smoke-point oil, and sear each batch 1 2 minutes per side this gives a browned exterior with a slightly pink, tender interior.

A quick brief marinade (soy, garlic, oil) is fine, but avoid long acidic marinades that can make strips tough.

Can I make Lomo Saltado ahead of time and how should I store and reheat leftovers?

You can prep components ahead (slice beef, cut veg, par-cook fries) and finish everything in 10 minutes; fully cooked leftovers keep 3 4 days in the fridge in an airtight container.

Store fries separately if possible to avoid sogginess reheat the beef and sauce in a hot skillet and crisp fries in the oven or under a grill before tossing briefly together. For longer storage, freeze only the cooked beef and sauce (up to ~2 months), but expect texture changes in potatoes once frozen.

What are good substitutions or variations if I don’t eat beef or can’t find aji amarillo?

Swap beef for boneless chicken thighs (cook through to 74°C/165°F), shrimp (1 2 minutes per side), or thick pressed tofu for a vegetarian Lomo Saltado adjust cooking times accordingly.

If aji amarillo isn’t available, use a small jalapeño, aji amarillo paste, or a mix of yellow bell pepper plus a touch of hot sauce for colour and mild heat, and replace soy with tamari or coconut aminos for gluten-free needs.

You can also use oven-baked fries, sweet potato fries, or frozen fries to simplify weeknight cooking.

Is Lomo Saltado healthy and how can I lighten the recipe?

The dish is protein-rich but can be calorie dense because of fries and oil; the recipe estimate is roughly 700 kcal per serving depending on beef cut and fry method. To lighten it, choose leaner cuts (sirloin), reduce oil, use oven-baked fries or roast sweet potato wedges, and serve with brown rice or extra vegetables to boost fibre.

Also cut back on soy sauce or use low-sodium tamari to lower sodium, and add extra onions and tomatoes to stretch the meal without many extra calories.

Any quick tips for making Lomo Saltado on a busy weeknight?

Prep in advance: slice the beef and veg the night before, cook rice ahead, and use oven or frozen fries to save time then everything comes together in one hot pan in under 10 minutes.

Keep your pan screaming hot, cook beef in small batches, and assemble at the end so fries stay relatively crisp; a final quick toss with the sauce and tomatoes finishes it perfectly. Treat it like a one-pan performance: timing and high heat are the stars, not complicated techniques.