Lomo saltado is one of my all-time favorite Peruvian dishes!
Tender seasoned beef is seared over very high heat for that smoky flavor, and stir-fried with red onions, tomatoes, and aji amarillo…all tossed in a savory sauce.
The iconic lomo saltado is traditionally served with garlic rice and fries. Truly the perfect combo, and so incredibly delicious!
Whenever I go back home to Lima, lomo saltado is a must! It tastes just like home. It’s a dish I grew up eating so often that it’s part of who I am.
The combination of juicy seared beef, tender crisp red onions, tomatoes, and aji amarillo chili pepper…all tossed in a delicious sauce make it such a unique and incredible dish.
“Lomo” means beef tenderloin or filet, and “saltado” means stir-fried. This Peruvian beef stir fry is actually a fusion dish with Chinese influence, with elements like stir-frying and soy sauce. It represents the rich history of Peru’s Chinese immigrant influences from the 19th century.
It’s typically served with Peruvian garlic rice and fries, but people also like to serve it with a creamy aji amarillo sauce pasta, which has been quite trendy.
There are a lot of Peruvian dishes that I find difficult to recreate here in Michigan because I don’t have access to key ingredients, but lomo saltado is one of those that can be made easily. I’ve tested this homemade recipe several times until I got it right. I hope you enjoy it!
Why I LOVE making lomo saltado at home:
- SO MUCH flavor: It’s got the subtle heat, smokiness, and umami flavors all in one.
- It’s an iconic Peruvian dish. This homemade version is restaurant-quality and so delicious!
- The steak is flavorful and tender, and the sauce soaks perfectly into the garlicky rice and the fries.
Jump to:
Best Cut of Beef to Use
Lomo saltado is usually made with beef tenderloin because it ensures it’s extra juicy and tender.
However, I know beef tenderloin is not very easy to find and can sometimes be quite expensive. Instead, you can use NY Strip or ribeye, which have more fat and therefore stay juicy. Sirloin will work too, but I find it a bit too tough and chewy.
The Aji Amarillo
Aji amarillo is Peruvian chili pepper. It’s not very spicy and it has a unique flavor. It’s a key ingredient in many dishes, and when it’s missing, you can just tell. When it comes to lomo saltado, it’s the ingredient that ties all the flavors together.
I live in Michigan, so I can never find fresh ones, not even at my local Latin grocery store. However, I did find frozen ones! While not the same, they do a pretty good job.
If you can’t find fresh or frozen peppers, you can use the aji amarillo paste version, which you can buy online or at a specialty store. They also sell a non-spicy version if you’re sensitive to heat.
Ingredient Notes
Below are a few helpful ingredient notes from recipe testing, as well as substitutions. Full ingredient quantities can be found in the recipe card down below.
- Peruvian rice: Before you start, make the garlic rice. It’s a quintessential pairing.
- Yukon gold potatoes: For the fries.
- Beef: Use high-quality cuts, like beef tenderloin, NY strip, or ribeye. Sirloin is fine too, but it can sometimes be tough and chewy.
- Seasoning for the beef: Ground cumin, salt, and pepper.
- Red onions and tomatoes. Both should be cut into thick slices, and the tomatoes should have the seeds removed.
- Garlic paste: For rubbing the beef. Can also use freshly grated garlic (use a zester).
- Aji amarillo: This adds a mild heat and a unique flavor. If you want it less spicy, use less. This ingredient is not very common in the U.S., so I use frozen ones or the paste version.
- Soy sauce, white vinegar, and oyster sauce for the stir fry sauce.
- Beef broth: Used to deglaze the pan and build the sauce.
- Scallions: Use only the green parts. Adds a fresh, mild onion flavor and a pop of green color.
- Chopped cilantro or parsley: This one is optional and mostly for garnish and extra flavor.
- Salt and pepper to taste
- Vegetable oil for cooking
Step-by-Step Tutorial
Lomo saltado is actually a quick stir fry, but it has a few other components, such as the rice and fries. Because of this, I always make it on weekends when I have extra time.
Step 1 | Season the beef
Slice the beef into thick strips, about 1 inch thick. This will ensure they have a nice sear, while still remaining a medium-rare or medium in the center. Season with ground cumin, Kosher salt, and ground black pepper. I also like to add garlic paste for extra garlicky flavors (you can also use grated fresh garlic, use a zester to grate). Set aside for like 20-30 minutes to let the flavors come together.
Step 2 | Make the rice and fries
Meanwhile, make the Peruvian rice according to recipe instructions. It’s super easy and simple, and takes just 20 minutes. Keep it warm until ready to serve.
During this time, we’ll also cook the fries! Heat vegetable oil enough for deep frying (shallow-frying is fine too). Once the oil is hot, fry the Yukon gold potatoes until golden brown and crispy. Drain them on a paper towel-lined plate. Season with salt.
Step 3 | Make the sauce and prep veggies
Sauce: In a small bowl, mix together the low sodium soy sauce, white vinegar, and oyster sauce.
Then, cut the veggies. The red onions and tomatoes (seeds removed) should be cut into thick slices, which helps them maintain their shape over high heat.
Step 4 | Make the stir fry
Heat a In a large skillet or wok over high heat. Once hot, add a few generous drizzles of oil. Add the seasoned beef and give it a quick sear, about 1-2 minutes per side for medium-rare to medium (it will continue to cook later). Remove from the skillet and set aside.
In the same skillet, add more oil and stir in the red onions and aji amarillo pepper strips for just 1 minute. Then, add the tomatoes and cook for another 1 minute. Add the beef broth, scraping to deglaze the pan.
Return the seared beef with all its juices to the skillet, and toss with the prepared stir fry sauce, and add more beef broth as needed. Cook for another 1 minutes, until the sauce thickens slightly.
Lastly, add the chopped scallions and parsley. Toss everything together until coated in a layer of sauce.
Step 5 | Serve with fries and rice
Now, the fun part! Serve with the prepared Peruvian-style garlic rice and the fries. And there you have it, the best homemade lomo saltado!
Recipe FAQs
Because we use high heat here, I use a stainless steel pan. To ensure the beef doesn’t stick to the surface, first get the pan really hot and then add the oil – this essentially creates a non-stick surface. If you add the oil before the pan is hot, the food will stick.
Beef tenderloin is typically used, but you can also choose fattier cuts like NY strip or ribeye.
I use frozen aji amarillo pepper. If you can’t find it, the paste version will do. I wish I could get fresh ones, but they are impossible to find where I live.
Yes, but the potatoes won’t have that distinctive yellow color that is so popular in this dish. Plus, yukon golds hold their shape better.
Tips for Success
- To get the iconic and authentic look, make sure the tomatoes and red onions are cut into thick slices. The potatoes for the fries should be cut into thick slices too.
- Prep all ingredients first. The actual stir-frying process happens fast.
- Use high heat. That’s the key for proper caramelization and flavor development.
- Don’t overcrowd the pan: If you’re making a big batch, cook in batches.
- If you’re doing a quick flambé to get that smoky flavor (only do this safely if you’re comfortable and familiar with this technique), use sherry vinegar instead of white vinegar.
- For a speedier dinner, feel free to use packaged frozen fries. Cook according to package directions.
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Lomo Saltado (Peruvian Beef Stir Fry)
Equipment
- 12-inch stainless steel skillet
- Carbon steel wok if not using skillet
Ingredients
- Peruvian rice - this recipe serves 4
- Vegetable oil - for cooking
- ½ medium red onion - thick slices
- 1 tablespoon thin strips of aji amarillo - I use frozen, see notes
- 1 large tomato - thickly sliced and seeds removed
- ¼ cup low-sodium beef broth - or as needed
- 2 scallions, green parts only - cut into 1 inch pieces
- 2 tablespoons chopped Italian parsley
- Salt and pepper to taste
For the beef:
- ¾ pound beef tenderloin, ribeye, or NY strip - cut into thick 1-inch strips
- 3 teaspoons garlic paste - plus more if you want it more garlicky
- ¼ teaspoon ground cumin
- ¼ teaspoon Kosher salt
- Ground black pepper
For the fries:
- 3 medium Yukon gold potatoes - thickly sliced
- Vegetable oil - enough for deep-frying
- Kosher or sea salt - for sprinkling
For the stir fry sauce:
- 6 tablespoons low sodium soy sauce
- 2 tablespoons white vinegar
- 1 tablespoon oyster sauce
Instructions
- Make the Peruvian rice as directed. It takes about 20-25 minutes.
- Season the beef strips with garlic paste, ground cumin, salt, pepper, and a drizzle of oil. Let it rest for 20 to 30 minutes.
- Make the fries: Meanwhile, cut potatoes into thick wedges (no need to peel). In a large skillet, heat a layer of vegetable oil until hot, enough for shallow frying. Fry the potatoes wedges until golden brown, about 6-8 minutes. Transfer to a plate lined with paper towel. Season with salt while still hot. Set aside.
- Make the stir fry sauce: Mix the soy sauce, white and oyster sauce until combined. Set aside.
- Heat a large skillet or wok over HIGH heat. Make sure it’s very hot. Once hot, drizzle about 3 tablespoons of oil. Sear the beef for only 1 to 2 minutes per side for medium-rare to medium (it will continue to cook later). You just need a nice sear. Remove from the skillet and set aside.
- Add a few more generous drizzles of oil to the skillet over high heat. Sauté the red onions and aji amarillo pepper strips for 1 minute. Then add the tomatoes, and stir-fry for another 30 seconds.
- Add the beef broth, scraping the pan to deglaze. Then, add the seared beef back into the skillet, along with some of the stir-fry sauce (you may not need all the sauce, add enough to taste). Stir fry for another 1 minute until the sauce reduces and thickens slightly. If needed, add another splash of broth to build that sauce.
- Toss with scallions and finish with chopped parsley.
- Serve with the seasoned fries and Peruvian rice. Enjoy!
Notes
- To get the iconic and authentic look, make sure the tomatoes and red onions are cut into thick slices. The potatoes for the fries should be cut into thick slices too.
- Aji amarillo: It’s a Peruvian pepper that’s orange in color. It’s mildly spicy. Fresh ones are in the US, so I always get frozen ones or aji amarillo paste.
- If using aji amarillo paste instead of strips (from frozen or fresh), use about 1 to 2 teaspoons for mild, or more if you want it spicy.
- Beef cuts: Traditionally made with beef tenderloin, but you can also use NY Strip or ribeye, which are fattier and therefore juicier.
- Beef: Tenderloin, NY strip, or ribeye. Sirloin can work, but might be a bit tough.
- Aji amarillo: If you can’t find either fresh or frozen, use the paste. About ½ tablespoon for this recipe. They also sell a non-spicy paste version.
- Fries: For a lighter option, roast the potatoes in the oven or air fryer. Feel free to use frozen fries too (cook according to package directions).
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