A stir-fried beef dish with tomatoes, onions, and french fries
Peruvian Lomo Saltado
Peruvian Lomo Saltado
35 minMedium
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Peruvian Lomo Saltado
A stir-fried beef dish with tomatoes, onions, and french fries
A Peruvian classic that stir-fries marinated beef strips with tomatoes, onions, and soy sauce, served over rice with crispy fries on the side.
20m
Prep Time
15m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Lomo saltado is one of the most fascinating dishes in South American cooking because it is the product of Chinese-Peruvian fusion — part stir-fry, part comfort food. Beef strips are seared over very high heat with onions and tomatoes, then deglazed with soy sauce and vinegar. The result gets plated over rice with a pile of french fries on the side.
It sounds unusual, but the combination is addictive. The fries soak up the soy-vinegar pan sauce and the rice catches everything else. It is fast, bold, and deeply satisfying.
Ingredients
- 1.5 lbs beef sirloin, cut into strips
- 1 red onion, cut into thick wedges
- 2 tomatoes, cut into wedges
- 1 aji amarillo pepper, sliced
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 2 cups french fries
- 2 tbsp vegetable oil
- 1/4 cup cilantro
- Salt and pepper
HeatTool
Test Kitchen Pick
Deep Fry Thermometer
Helpful Tool
Why a fry thermometer helps here
Poutine quality depends on stable oil temperature across two fry stages. A simple clip-on thermometer is the easiest way to get crisp fries instead of greasy ones.
This recipe is far more repeatable when your oil temperature stays in range.
- Keeps first and second fry temperatures accurate
- Helps fries stay crisp under hot gravy
For fry-first recipes, temperature control matters more than almost any other upgrade.
Shop deep fry thermometer options for this recipeInstructions
- 1
Season the beef strips with salt and pepper.
- 2
Sear the beef in batches over the highest heat in a very hot wok or skillet until browned. Remove.
- 3
In the same pan, quickly stir-fry the onion wedges and aji amarillo until slightly charred.
- 4
Add the tomato wedges and garlic, cooking just until the tomatoes start to soften.
- 5
Return the beef to the pan, add soy sauce and red wine vinegar, and toss together for 30 seconds.
- 6
Serve over white rice with crispy fries alongside, garnished with cilantro.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
DepthPantry
Test Kitchen Pick
Soy Sauce
Helpful Pantry Staple
Why the soy sauce matters
This is doing more than adding salt. The right soy sauce gives the recipe a rounder, more savory base than a thin generic bottle.
This pantry choice affects depth more than most seasonings here.
- Builds savory backbone quickly
- Useful across stir-fries, marinades, and dipping sauces
A better soy sauce is one of the easiest pantry upgrades for Asian cooking.
Shop soy sauce for this recipeTips & Storage
Pro Tips
Work in small batches and keep the heat as high as possible.
Frozen fries baked in the oven work fine for the side.
Aji amarillo paste can substitute for fresh peppers.
Storage
Refrigerate leftovers in airtight containers for up to 4 days.
Reheating
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates42g
Fat22g
Fiber3g
Sugar4g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Yes. The components or finished dish hold well if properly chilled and stored.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.
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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