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Peruvian Lomo Saltado

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  • Prep 45 min
  • Total 60 min
  • Ingredients 14
  • Servings 2
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Peruvian Lomo Saltado, also known as stir-fried steak, is a beloved fusion dish that mixes Chinese stir-fry traditions with Peruvian ingredients including yellow chili pepper, cilantro and tomato. This hearty entree is often accompanied by fluffy white rice and French fries, but feel free to pair this Peruvian Lomo Saltado recipe with other favorite side dishes to create your own fusions of culture at the table. Learn how to make Lomo Saltado now with this recipe, and enjoy!
by Morena Cuadra
Updated May 28, 2024
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  • 1 lb beef sirloin steak, cut in thin slices
  • 2 garlic cloves, minced
  • Salt, as desired
  • Pepper, as desired
  • 1 cup uncooked regular long-grain white rice
  • 2 cups frozen French fries
  • 3 tablespoons vegetable oil
  • 1 small red onion, cut into thick slices
  • 2 plum (Roma) tomatoes, cut into thick slices
  • 2 tablespoons aji amarillo chile paste
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1/3 cup beef stock
  • 1/2 cup fresh cilantro, coarsely chopped


  • 1
    Season the beef with garlic, salt and pepper.
  • 2
    Cook white rice according to package directions.
  • 3
    Prepare French fries according to package directions.
  • 4
    Meanwhile, heat a wok or large skillet over high heat. Add oil and sear the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch 2 minutes.
  • 5
    Add the onion, tomato, and chile paste; cook and stir for 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Add soy sauce and vinegar by pouring down sides of wok or pan; mix well. Add beef and beef stock; cook 1 to 2 minutes or until heated through. Season to taste with salt and pepper.
  • 6
    Top with chopped cilantro. Serve with rice and French fries.

Nutrition Information

No nutrition information available for this recipe
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