Peruvian Lomo Saltado Stir-Fry Recipe

Peruvian Lomo Saltado is one of the most iconic examples of "chifa" -- the fusion of Peruvian and Chinese culinary traditions brought by Cantonese immigrants in the 19th century. This bold stir-fry combines tender strips of beef sirloin with tomatoes, red onion, and aji amarillo chili, served alongside both french fries and rice in the quintessentially Peruvian double-carb fashion. Each serving delivers over 42g of protein with a deeply savory soy-and-vinegar sauce that is unlike anything else in South American cuisine.

Ingredients

Beef and Marinade

• 600g beef sirloin, cut into finger-width strips
• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• 1/2 tsp black pepper

Stir-Fry

• 3 tbsp vegetable oil, divided
• 1 large red onion, cut into thick wedges
• 2 medium tomatoes, cut into wedges
• 2 aji amarillo peppers (or 2 tsp aji amarillo paste)
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp red wine vinegar
• 1/2 cup fresh cilantro, roughly chopped
• Salt and pepper to taste

To Serve

• 3 cups cooked white rice
• 400g frozen french fries, oven-baked or air-fried until crispy

Instructions

1. Marinate the beef: combine soy sauce, red wine vinegar, cumin, and black pepper in a bowl. Add beef strips and toss to coat. Marinate for 15 minutes at room temperature.
2. Prepare your french fries according to package directions (oven or air fryer). Time them to be ready when the stir-fry is done.
3. Heat a large wok or heavy skillet over the highest heat possible until smoking. This is critical -- lomo saltado requires very high heat for the characteristic "stir-fry char."
4. Add 2 tbsp oil and swirl to coat. Add beef strips in a single layer. Do not stir for 90 seconds, then stir-fry for 2 more minutes until just cooked through. Remove beef and set aside.
5. Add remaining 1 tbsp oil to the same wok. Add garlic and aji amarillo and stir-fry for 30 seconds.
6. Add red onion wedges. Stir-fry over high heat for 2 minutes until onion starts to soften but still has bite.
7. Add tomato wedges and stir-fry for 1 minute. The tomatoes should warm through but not become mushy.
8. Return the beef to the wok. Add 2 tbsp soy sauce and 1 tbsp red wine vinegar. Toss everything together over high heat for 1 minute.
9. Add fresh cilantro and toss once more. Taste and adjust seasoning with salt and pepper.
10. Plate immediately with white rice and crispy french fries alongside (not mixed in). Garnish with extra cilantro.

Tips & Variations

• Wok hei is everything: The "breath of the wok" -- that smoky char from intense heat -- is what makes lomo saltado special. Use your biggest burner at full blast and do not overcrowd the pan.
• Aji amarillo is essential: This bright orange Peruvian chili is fruity, moderately hot, and irreplaceable. Find it as a paste or frozen at Latin grocery stores. Habanero at 1/4 the quantity is the closest substitute.
• Beef alternatives: Chicken breast, pork tenderloin, or tofu all work well in this dish. Slice evenly for consistent cooking.
• Make-ahead note: The stir-fry must be made fresh -- it does not reheat well and takes only 10 minutes active cooking time.
• Soy sauce swap: Use tamari for a gluten-free version that does not sacrifice flavor.

Nutrition Breakdown

Calories: 650 kcal

Protein: 41.5g

Fat: 19.5g

Carbs: 76g

Fiber: 5.1g

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