Lomo Saltado (Peruvian Beef Stir Fry)

Lomo Saltado is a classic Peruvian dish that combines stir-fried beef, vibrant vegetables, and a savory, tangy sauce. We were introduced to this incredible dish by a close Peruvian friend who made it for us once, and ever since, I’ve been eager to recreate it myself. The unique blend of flavors—from the tender beef and juicy tomatoes to the slight sweetness of peppers—makes Lomo Saltado an unforgettable meal that’s both comforting and packed with flavor.

For Lomo Saltado, the vegetables play a key role in bringing vibrant colors, textures, and flavors to the dish. Here’s a breakdown of the essential vegetables to use:

1. Red Bell Peppers: These add a subtle sweetness and a mild crunch, complementing the savory flavors of the beef. Their bright red color also enhances the visual appeal of the dish.
2. Yellow Bell Peppers: Adding yellow bell peppers alongside red ones introduces a mild sweetness and a bit of variety in flavor and color. They add a lovely contrast, making the dish visually enticing.
3. Red Onion: The red onion is sliced into petals and adds a slightly sharp, sweet flavor. When cooked, it softens and absorbs the sauce, becoming tender but still slightly crisp.
4. Tomatoes: Ripe tomatoes are essential in Lomo Saltado. They release their juices during cooking, adding a fresh acidity that balances the richness of the beef. They should be added toward the end to maintain some firmness and prevent them from breaking down entirely.

These vegetables create a colorful, flavorful base that pairs beautifully with the marinated beef and the sauce, giving Lomo Saltado its signature appeal and delicious complexity.

What types of beef cuts work best for this recipe?

You have a few great options for beef cuts in this dish. My favorite Peruvian restaurant uses filet mignon, but you can also go with sirloin, skirt steak, or flank steak. Just be sure to slice the meat thinly and keep the pieces uniform in size for even cooking.

In Peruvian cuisine, “lomo” typically refers to tenderloin, a cut known for its tenderness and flavor, often used in Lomo Saltado for its melt-in-your-mouth texture. However, I opted to use sirloin for this dish. Sirloin is a great alternative that offers a similar depth of flavor and tenderness, especially when sliced thinly and cooked quickly over high heat. The result is still deliciously tender beef that soaks up the rich flavors of the sauce while keeping the dish a bit more budget-friendly.

When it comes to Lomo Saltado, the French fries are an absolute must! They’re not just a side; they’re an integral part of the dish, bringing that irresistible balance of texture and flavor. Here’s what makes the fries so special, along with a look at the traditional approach in Peru:

1. Crispy Perfection

The French fries add the perfect crunch to Lomo Saltado. Their crispy, golden exterior contrasts beautifully with the tender, juicy beef and the softened vegetables. Every bite has that satisfying balance of textures that keeps you coming back for more.

2. Soaked in Flavor

In Peru, Lomo Saltado can be served with the fries mixed right into the stir-fry. When added this way, the fries absorb the rich, tangy sauce, softening a bit and becoming infused with the savory, bold flavors. This transforms the fries into little bites of flavor-packed goodness, making them feel like part of the dish rather than a separate side.

3. Tradition with a Twist

In Peruvian homes, it’s common to make the fries from scratch, using local potatoes that have a slightly firmer texture than typical American potatoes. Peru is home to hundreds of potato varieties, so traditional Lomo Saltado often features these unique, flavorful Peruvian potatoes, which add an extra layer of authenticity and taste to the dish. If you’re going for a traditional approach, consider using a firmer, starchy potato variety, like Yukon Golds, for a closer match.

4. Served on the Side or Mixed In

Depending on your preference, you can serve the fries on the side or mix them in. Serving them separately keeps them crispy and lets you dip each fry into the sauce, while mixing them in allows the fries to soak up all those savory juices. Personally, I love serving the fries on the side so they stay nice and crispy, but there’s no wrong way to enjoy this dish.

No matter how you serve them, the fries are an essential part of Lomo Saltado, adding heartiness and transforming this dish into a true comfort food that’s both filling and flavorful.

Lomo Saltado

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Notes

Lomo Saltado Recipe (With Toasted Ground Cumin, Separate Fries, and Rice)

Ingredients (Serves 4)

• For the Beef Marinade:
  • 1 lb (450 g) beef sirloin, sliced into strips
  • 1 teaspoon cumin seeds, toasted and ground
  • Salt and black pepper to taste
• For the Stir-Fry:
  • 2 tablespoons vegetable oil, divided
  • 1 large red onion, sliced into wedges
  • 2 ripe tomatoes, sliced into wedges
  • 1-2 fresh aji amarillo (Peruvian yellow chili) or substitute with a yellow bell pepper and a dash of hot sauce (optional), sliced
  • 1 tablespoon red wine vinegar or white vinegar
  • Fresh cilantro, chopped, for garnish
• For the French Fries:
  • 2 large russet potatoes, peeled and cut into fries (or use frozen French fries for convenience)
  • Oil for frying
• To Serve:
  • Cooked white rice

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Instructions

1. Prepare the Cumin and Marinate the Beef:
   • Toast the cumin seeds in a dry skillet over medium heat until aromatic, then grind them in a pestle and mortar. Mix the ground cumin with salt and black pepper, then coat the beef strips in this mixture.
2. Prepare the French Fries:
   • If using fresh potatoes, heat oil in a deep skillet or fryer and fry the potato slices until golden and crispy. Drain on paper towels and set aside. If using frozen fries, prepare according to package instructions.
3. Sear the Beef:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned beef and sear it for 2-3 minutes until browned, then remove from skillet and set aside.
4. Stir-Fry the Vegetables:
   • Add the remaining tablespoon of oil to the skillet, then add the red onion, aji amarillo (if using), and stir-fry until the onions start to soften.
   • Add the tomatoes, seared beef, and red wine vinegar. Stir-fry everything for another 2-3 minutes until tomatoes begin to soften but still hold their shape.
5. Plate the Lomo Saltado:
   • Serve the stir-fried beef and vegetables on a plate, with the French fries arranged separately on the side and a portion of white rice.
6. Garnish and Serve:
   • Garnish with fresh cilantro, and enjoy!