How to Make the Perfect Lomo Saltado Peruvian Beef Stir Fry
Peruvian · Medium · 30 min · 4 servings
Lomo Saltado is a classic Peruvian stir fry that blends the bold flavors of soy sauce and sizzling beef with tomatoes and aji amarillo. It is a perfect example of the Chinese-Peruvian fusion known as Chifa cuisine, served over fluffy white rice with crispy fries.
Why this recipe works
This Lomo Saltado Peruvian Beef Stir Fry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 35g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 600 g beef sirloin cut into thick strips
- 3 tbsp soy sauce
- 2 whole large tomatoes cut into wedges
- 1 whole red onion cut into thick wedges
- 2 whole aji amarillo peppers sliced
- 2 tbsp red wine vinegar
Step by step instructions
Step 1: Marinate the Beef
Combine the beef strips with half the soy sauce and let them marinate for at least 10 minutes. Pat the beef dry before cooking to ensure proper searing and browning.
Step 2: Sear the Beef
Heat a wok or large skillet over the highest heat possible until it begins to smoke. Add the beef in a single layer and sear for 2 minutes without stirring to develop a deep crust, then toss briefly.
Step 3: Add Vegetables
Add the onion wedges and aji amarillo to the wok and stir fry for 2 minutes. Add the tomato wedges, remaining soy sauce, and red wine vinegar and toss everything together over high heat.
Step 4: Finish and Plate
Remove from heat and taste for seasoning, adjusting with soy sauce or vinegar as needed. Serve immediately over white rice alongside crispy french fries, garnishing with fresh cilantro.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef sirloin → chicken breast or firm tofu for a lighter or vegetarian alternative
- red wine vinegar → apple cider vinegar for a slightly milder tang
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking on medium heat instead of very high heat which steams the beef rather than searing it properly
- Adding too many ingredients to the wok at once which drops the temperature and results in soggy vegetables
Nutrition facts
Per serving: 520 calories, 35g protein, 48g carbs, 18g fat, 4g fiber.
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