Lomo Saltado (Peruvian Beef Stir Fry)

Learn how to make lomo saltado, a classic Peruvian-Chinese beef stir fry! Made with tender steak strips, spicy peppers, and tomatoes, it’s a comforting and easy meal served with a side of fluffy white rice and crispy French fries.

If you love ceviche and Pollo a la Brasa, prepare your palate for the culinary sensation of Peruvian lomo saltado! 

This world-renowned dish blends classic Peruvian ingredients, like beef, ají amarillo peppers, red onion, bell peppers, and tomatoes, with the aromatic flavors of Chinese cuisine. The result is a delectable Peruvian-Chinese beef stir fry that is sure to become a dinnertime favorite.

Why this recipe works

• Peruvian-Chinese fusion. Discover the dynamic tastes, textures, and experiences of Peru and China in this flavor-rich dish! It may sound a little bit obscure, but trust me- coming from a half-Chinese background, the flavor combination is incredible.
• Quick and easy. This recipe is deceptively simple and comes together faster than you may think. It’s great for weeknight family dinners and meal prep!
• Fun to customize. You have complete control over the level of heat and the balance of flavors in this easy dish. Plus, the opportunities to experiment with different meats and veggies are endless.

Ingredients needed

Meat, veggies, and a handful of seasonings are all you’ll need to make this incredibly tasty dinner. Here is everything that is needed:

• Steak. There are plenty of tasty cuts of beef for lomo saltado (see the FAQs section for more recommendations), but my favorites are sirloin or flank steak.
• Tomatoes. Use firm, meaty varieties, like Roma or beefsteak tomatoes. They should be sturdy enough to cut into quarters and retain their shape when cooked. 
• Red onion. For crunch, a mild onion flavor and a pop of color. White or yellow onions also work. 
• Yellow bell pepper. For extra color, use a medley of green, red, orange, and yellow bell peppers. 
• Garlic. The fresh cloves enhance the aromatic and savory qualities of the dish. 
• Cilantro. For garnish.
• Olive oil. For stir frying the beef and vegetables.
• Soy sauce. This is the base of the lomo (stir fry) sauce. Use tamari or coconut aminos if you’re gluten-free.
• Vinegar. Use red wine vinegar if you can. Its acidity balances the umami-rich soy sauce. 
• Cumin. For a hint of earthiness and warmth. 
• Salt and pepper. To taste.
• Ají amarillo chili peppers. These mild to medium peppers are a staple of Peruvian cuisine. You can find them at most grocery stores or specialty Mexican/South American grocery stores. If you can’t find these, use jalapeno or chili peppers.

How to make lomo saltado 

Brown the beef strips. Heat the olive oil in a large skillet or wok, then add the steak strips and cook until they’re browned. Transfer the strips to a separate plate. 

Stir fry the vegetables. In the now-empty skillet, saute the garlic and ají amarillo chili peppers until fragrant. Next, add the onions and bell peppers. Cook for a few minutes before returning the steak to the pan, along with the tomatoes. 

Make the stir fry sauce. Whisk the soy sauce, vinegar, cumin, salt, and pepper in a small bowl. 

Add the sauce. Pour the sauce into the skillet. Stir the mixture until the steak is cooked and the vegetables are tender-crisp. 

Garnish and serve. Take the skillet off of the heat and sprinkle the cilantro on top. Serve the stir fry with white rice and/or French fries on the side and enjoy!

Recipe tips and tricks

• Adjust the spice level. Ají amarillo peppers are on the mild to medium side with only 30,000 to 50,000 Scoville Heat Units. If you love spicy food, add an extra pepper. If it’s too spicy, only use 1 pepper in the stir fry.
• Sear the steak over high heat. Make sure your skillet or wok is sizzling hot before adding the steak. The high heat helps it brown properly and develop a nice crust on the outside. 
• Don’t overcook the vegetables. You want the onions, tomatoes, and bell peppers to be soft on the inside but still have a slight crunch on the outside.

Flavor variations

Play with the proteins and veggies in the stir fry to make this recipe your own:

Chicken. Swap the beef for sliced chicken breasts or chicken thighs.

Shrimp. Replace the beef with peeled, deveined shrimp. Remember to stir fry the shrimp separately from the vegetables to help them cook quicker.

Vegan. Substitute the beef with plant-based alternatives, such as seitan, tofu, or tempeh.

Extra veggies. Load the stir fry with even more veggies, like mushrooms, zucchini, carrots, green beans, and snap peas.

What to serve with lomo saltado

Lomo saltado is traditionally served with fluffy coconut rice to soak up the flavorful lomo sauce. A pile of fries on the side also offers a satisfying crunch!

Want to omit the carbs? Serve this dish with cauliflower rice, a leafy green salad, or veggies, like broccoli or spinach, instead.

Storage instructions

To store: Let the leftover lomo saltado cool to room temperature, then transfer it to an airtight container and store it in the fridge for 2 to 3 days. 

To reheat: Reheat the beef and veggies in a pan over medium heat until warmed through.

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Frequently asked questions