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Lomo Saltado Peruvian Beef Stir Fry
Sofia

Lomo Saltado Peruvian Beef Stir Fry

A bold and savory Peruvian stir-fry made with marinated beef, sautéed onions, tomatoes, and French fries—tossed in a tangy soy-vinegar sauce. A fusion of Chinese technique and Peruvian flavor served with rice for the ultimate comfort dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Peruvian / Fusion
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb beef sirloin or flank steak sliced into thin strips
  • Salt and black pepper to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar or white vinegar
  • 1 tablespoon oyster sauce optional but adds depth
  • 2 tablespoons vegetable oil
  • 1 medium red onion sliced into wedges
  • 2 Roma tomatoes sliced into wedges
  • 1 –2 garlic cloves minced
  • ½ teaspoon ground cumin optional
  • ½ cup beef broth or water for added sauce
  • 1 cup cooked French fries fresh, frozen, or leftover
  • Steamed white rice for serving
  • Fresh cilantro or parsley for garnish

Method
 

  1. Marinate Beef:
  2. In a bowl, toss sliced beef with 1 tablespoon soy sauce and vinegar. Season with a pinch of salt and pepper. Let sit for 10–15 minutes while prepping other ingredients.
  3. Sear the Beef:
  4. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add beef in batches and sear for 1–2 minutes per side until browned. Remove and set aside.
  5. Sauté Vegetables:
  6. In the same pan, add remaining oil. Sauté red onions for 2–3 minutes until slightly softened. Add garlic, cumin (if using), and tomatoes. Cook for 2 more minutes.
  7. Combine and Simmer:
  8. Return beef to the skillet. Add remaining soy sauce, oyster sauce (if using), and beef broth. Toss everything together and cook for another 2–3 minutes until heated through and saucy.
  9. Add Fries & Finish:
  10. Gently fold in cooked fries just before serving to keep them from getting soggy. Heat for 1 minute to warm through.
  11. Serve:
  12. Spoon stir-fry over white rice. Garnish with fresh cilantro or parsley.

Notes

  • Fries tip: For best texture, use thick-cut fries or homemade ones, and add them last to avoid sogginess.
  • Spicy version: Add sliced aji amarillo peppers or a dash of hot sauce.
  • No oyster sauce? Use a bit more soy sauce and a pinch of sugar.
  • Storage: Best enjoyed fresh, but leftovers can be stored up to 2 days.