Peruvian beef stir fry (Lomo Saltado) is quick and delicious to make at home. It's made using thinly sliced steak and stir-fried with onions and tomatoes. Lomo Saltado can have french fries mixed into the stir fry or served on the side, and I can’t think of a better way to eat steak and potatoes together!
3 roma tomatoes (seeds removed and sliced into ½ inch wedges)
Sliced scallions/chopped cilantro (for serving)
Oil (for cooking)
Cooked French fries + rice (for serving)
Categories
Beef
Steps
MARINATE:Add 1 tablespoons soy sauce and roughly half the garlic, to the thinly sliced beef and allow for the beef to marinate for 5-7 minutes. If you’re using a particularly tough cut of meat, consider adding ¼ teaspoon of baking soda along with the soy sauce and let it marinate for 30 minutes.
SAUCE:In a small bowl, combine the remaining 4 tablespoons soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk to combine and set aside.
PREHEAT:Add about a tablespoon of cooking oil to a hot cast iron pan or wok over high heat until it starts to shimmer.
SEAR: Brown the beef in batches for roughly 1-2 minutes flipping as needed to cook evenly. You want the beef to sear, not steam! Remove to a plate.
SAUTE: Add another tablespoon of oil if the pan is dry. Add the onions and sauce, let them cook for 1 minute before adding the remaining garlic and tomatoes. Continue to sauté for 1 minute.
TOSS: Add the beef back into the pan. You’d also add the French fries here if you wanted to cook them with the sauce. Drizzle with the prepared sauce and toss to combine. Top with sliced scallions or chopped cilantro (or both.)
SERVE: warm with rice and with French fries (if you want them crispy!)
Nutitrion
Serving Size: 1 serving
Calories: 232 kcal
Carbohydrates: 9 g
Protein: 27 g
Fat: 9 g
Sugar: 3 g
Reviews
Colleen King on 2026-05-26 (1 stars): I've tried this dish at multiple Peruvian restaurants and it's always amazing so i decided to try to make it myself. Followed this recipe to a T and it just tasted like soy sauce. I will be trying a different recipe and hope it works !!
Jennifer p on 2026-02-10 (5 stars): Tastes stealth similar to lomo saltado I’ve had at Mario’s and other LA spots
Kathy on 2025-12-17 (5 stars): This is the best thing I’ve ever made in life!!! No wonder this is the top Google recipe.
J on 2025-12-13 (4 stars): This isn’t how my ex father in law from Lima made it. I think it’s the aji. Plus the cornstarch in the sauce before you put it on the meat. It made my food gunky. It tastes good but I had to compensate with soy sauce and the amount of aji was too much for my daughter. She’s not used to spicy.
Diva S on 2025-11-23 (5 stars): There are options of aji Amarillo (non-spicy) or “sin picante” so you can still get the same flavor without the spice
Romeo on 2025-09-30 (5 stars): Made this recipe with thin strip Rib-Cap, and it was otherworldly! Unfortunately, had no Red Wine Vinegar, so I subbed with a Japanese Rice Wine Vinegar. It was a bit less "punchy" on the acidity, and it had a subtle sweetness, to it! Highly recommend that substitution!
Kristina on 2025-08-16 (4 stars): It was pretty good; I’d suggest just adding the stove temperatures to the recipe for less experienced home cooks for whom it might not be intuitive. There’s no mention of heat levels anywhere.
Meredith Lane on 2025-07-25 (5 stars): Delicious! Due to dietary restrictions we can’t have oyster sauce so I replaced with hoisin sauce for the umami and it was amazing! I threw in homemade air fried French fries to the whole thing to mix with all the sauce and juices. Will definitely make it again.
MadisonHomeCook on 2025-03-31 (5 stars): This was delicious-- my husband and I both loved it! I made it mostly as written, except I just cut the steak in half initially and seared the larger pieces to get a good crust and removed to a plate. I subbed half a red bell pepper for one of the tomatoes, which was nice-- I sautéed the pepper with the onion, adding the tomato when onion was tender. Then I sliced the beef across the grain and removed fat before returning it to the pan to finish, heat through and coat with sauce. I served it on a bed of arugula which was a nice texture contrast and provided a "salad" that took no work. I made frozen steak fries on the side, which was easy and super tasty. The rice would have been nice, but we opted for just one starch :)
Claude Denis on 2025-03-09 (5 stars): My spouse is from Peru and I’ve had lomo saltado several times in Peru. It has also been years that I’ve been looking for the right recipe to match the Peruvian flavours and this recipe is it!
Evelyn Hernandez-Rosa on 2025-02-17 (5 stars): Made this for our dinner and it came out delicious. Our daughter in law had made it so I asked her for the recipe. Had it over white rice.
Lola on 2025-02-13 (5 stars): This recipe is seriously delicious and so easy! My husband was raving about it and my kids ate it up. it's 100% a keeper!
Melissa on 2024-09-27 (5 stars): This was incredible!! I veganized it by using Beyond Meat steak and hoisen sauce for oyster sauce. For the aji I blended jalapeno and yellow bell pepper. I doubled the sauce recipe and it turned out perfect. My family was so impressed, this will become a regular meal that I make from now on. Thank you!
