Lomo Saltado Peruvian Beef Stir Fry

Lomo Saltado Peruvian Beef Stir Fry is a beloved dish that perfectly captures the fusion of Peruvian and Chinese cuisine. Tender strips of beef are seared over high heat, then tossed with onions, tomatoes, and French fries in a savory soy-based sauce. It’s served over rice or with rice on the side, offering a satisfying blend of textures and flavors.

What makes Lomo Saltado special is its unique Chifa roots—a culinary tradition born from Chinese immigrants in Peru blending Cantonese stir-fry methods with local ingredients. The result is a quick, flavorful dish that’s hearty, aromatic, and deeply comforting. It’s ideal for a weeknight meal yet impressive enough for entertaining.

If you enjoy comfort classics with bold flavor, don’t miss this Old Fashioned Ground Beef Goulash American Goulash or these flavorful Dutch Oven Pork Chops.

Credit: Pinterest

Ingredients You Will Need

For the Stir Fry:

• 1 ½ lbs beef sirloin or tenderloin, sliced into thin strips
  
• Salt and black pepper, to taste
  
• 1 tablespoon soy sauce, for seasoning the beef
  
• 2 tablespoons vegetable oil, divided
  
• 1 red onion, sliced into thick wedges
  
• 2 Roma tomatoes, sliced into thick wedges
  
• 1–2 serrano peppers or ají amarillo, sliced (optional for heat)
  
• 1/2 cup beef broth or water
  
• 3 tablespoons soy sauce
  
• 1 tablespoon red wine vinegar
  
• 1 tablespoon oyster sauce (optional, for depth)
  
• 1 tablespoon chopped fresh cilantro
  
• 1 bag (12 oz) frozen French fries, cooked according to package or use homemade
  

To Serve:

• Steamed white rice, for serving
  

Cooking Time

• Prep Time: 15 minutes
  
• Cook Time: 20 minutes
  
• Total Time: 35 minutes
  
• Serves: 4
  

Equipment You Will Need

• Large wok or heavy skillet
  
• Spatula or tongs
  
• Knife and cutting board
  
• Bowl for marinating
  
• Medium saucepan (for rice)
  

How to Make Lomo Saltado Peruvian Beef Stir Fry: Step-by-Step

1. Season and Prep the Beef

In a bowl, toss sliced beef with 1 tablespoon soy sauce, salt, and pepper. Let sit for 10 minutes while prepping the vegetables and fries.

2. Cook the Fries

Bake or fry the French fries until golden and crispy. Set aside. If you’re making fries from scratch, peel and cut potatoes into sticks, fry until crispy, and drain on paper towels.

3. Stir-Fry the Beef

Heat 1 tablespoon oil in a wok or large skillet over high heat. Sear the beef in batches for 1–2 minutes per side until browned but still tender. Remove and set aside.

4. Sauté the Vegetables

Add the remaining oil to the pan. Sauté red onion for 2–3 minutes until just starting to soften. Add tomatoes and hot peppers (if using), and stir-fry another 1–2 minutes.

5. Combine and Finish the Sauce

Return the beef to the pan. Add beef broth, soy sauce, vinegar, and oyster sauce. Toss everything together and simmer for 2–3 minutes until the sauce reduces slightly.

6. Add the Fries and Cilantro

Gently fold in the cooked fries and chopped cilantro. Toss just to combine. Serve immediately with white rice.

Nutritional Information (Per Serving)

• Calories: 580
  
• Protein: 34g
  
• Fat: 28g
  
• Carbohydrates: 45g
  
• Fiber: 4g
  
• Sugar: 4g
  
• Sodium: 900mg
  
• Cholesterol: 90mg
  

Tips and Variations

• Beef Substitutions: Flank steak or ribeye also work well. Slice thinly against the grain for tenderness.
  
• Ají Amarillo Paste: For authentic Peruvian flavor, add a spoonful of ají amarillo paste to the sauce.
  
• Make It Crispier: Add the fries at the very end or serve them on the side to preserve their crisp texture.
  
• Low-Carb Option: Replace fries with roasted vegetables and skip the rice.
  
• Add Garlic or Ginger: For extra depth, sauté minced garlic or ginger with the onions.
  

How to Store and Reheat

Refrigerator:
Store leftovers in an airtight container for up to 3 days.

Freezer:
Freeze without the fries for best texture. Thaw overnight and reheat in a skillet.

Reheat:
Warm in a skillet over medium heat with a splash of broth or water to loosen the sauce. Add fresh fries if needed.

Why You’ll Love This Recipe

Lomo Saltado Peruvian Beef Stir Fry brings together rich, juicy steak, tender veggies, crispy fries, and a deeply savory sauce—all in one dish. It’s fast, flexible, and packed with vibrant flavors. The blend of Latin and Asian techniques gives it a distinct flavor that’s unlike any other stir fry.

Whether served over rice or plated alone, it’s a comforting, one-pan meal that feels both homey and special.

Final Thoughts

Lomo Saltado Peruvian Beef Stir Fry has long been a favorite in my kitchen for its bold flavor and simple technique. I love how it takes pantry-friendly ingredients and turns them into something that feels restaurant-quality in under an hour.

From the tang of vinegar to the umami-rich sauce, every bite is layered with flavor and texture. And the addition of crispy fries? That’s the comfort food twist that makes Lomo Saltado unforgettable.

Credit: Pinterest

Frequently Asked Questions

What cut of beef is best for Lomo Saltado?
Sirloin, tenderloin, or flank steak are ideal for quick searing and tenderness.

Is Lomo Saltado spicy?
It can be. Use ají amarillo or serrano peppers for a kick, or omit them for a milder version.

Can I make this dish ahead of time?
Yes, but add the fries just before serving for best texture.

Do I have to use French fries?
They’re traditional, but you can substitute with roasted potato wedges or skip entirely for a lighter option.

What do I serve with Lomo Saltado?
Steamed white rice is traditional. You can also pair it with quinoa or cauliflower rice for a twist.

For another hearty meal that delivers great flavor with minimal prep, try this Slow Cooker Chicken Stew.