Peruvian stir-fried beef with fries and rice
Lomo Saltado
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Lomo Saltado
Peruvian stir-fried beef with fries and rice
★4.4(9)
Tender beef strips wok-tossed with tomatoes, onions, and soy sauce, served over crispy French fries and white rice. Peru's most famous chifa (Chinese-Peruvian) fusion dish.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Lomo saltado is the iconic dish of Peru's chifa cuisine, which blends Chinese stir-fry techniques with Peruvian ingredients. Serving beef stir-fry over fries and rice might sound unusual, but it is sheer genius.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 1.5 lbs beef sirloin, cut into thick strips
- 2 tomatoes, cut into wedges
- 1 red onion, cut into thick slices
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- French fries and white rice for serving
Instructions
- 1
Season beef strips with salt, pepper, and cumin. Heat oil in a wok or large skillet until smoking.
- 2
Sear beef in a single layer without moving for 1-2 minutes until deeply browned. Cook in batches if needed. Remove and set aside.
- 3
In the same wok, quickly stir-fry onion slices for 1 minute, then add tomato wedges and cook 30 seconds.
- 4
Return beef to the wok, add soy sauce, vinegar, and aji amarillo paste. Toss for 30 seconds.
- 5
Serve immediately over crispy French fries alongside white rice, garnished with cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Beef sirloinChicken breast or tofu
Lighter proteins that work with the same flavors
Soy sauceCoconut aminos
Soy-free alternative with similar umami
Tips & Storage
Pro Tips
The wok must be screaming hot—this is the most important step for authentic flavor.
Cut the beef into thick strips, not thin ones, so they stay juicy.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best served immediately. Leftovers can be refrigerated for 1 day.
Reheating
Reheat in a very hot skillet quickly. The fries will not stay crispy.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein35g
Carbohydrates18g
Fat50g
Fiber680mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why serve it with both fries and rice?
- This is the traditional Peruvian way—the fries soak up the juices while the rice provides the base.
- What cut of beef is best?
- Sirloin or tenderloin for tenderness. Flank steak works if sliced against the grain.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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