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Lomo Saltado: Classic Peruvian Beef Stir-Fry Recipe

Tender strips of steak, juicy tomatoes, and red onions are stir-fried with soy sauce and garlic in the Peruvian chifa classic, Lomo Saltado. Traditionally served with both fries and rice, this vibrant, savory dish is a household favorite.

Lomo saltado over white rice with french fries.
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Chinese-Peruvian fusion

Lomo Saltado is a leading example of Peruvian chifa cuisine — the culinary tradition that developed when Chinese immigrants arrived in Peru in the early 20th century.

The recipe balances Peruvian ingredients like potatoes and cilantro with Asian elements such as soy sauce and stir-fry technique, producing a deeply savory dish with bright, fresh notes.

Although it pairs rice and fries together (which may sound indulgent), the combination works: the textures and flavors complement one another, making Lomo Saltado a dish you’ll want to make again and again.

Recipe Ingredients

Below are the ingredients and helpful notes to guide you. Check the recipe card for exact quantities.

Ingredients shown: red onion, garlic, green onion, cilantro, red wine vinegar, aji amarillo paste, plum tomatoes, bell pepper, soy sauce, neutral oil, baking soda, and flank steak.
  • Beef. Flank steak is ideal for Lomo Saltado; sirloin or skirt steak are good alternatives.
  • Soy sauce. Used in the marinade and the stir-fry sauce. Low-sodium soy sauce works if you prefer less salt.
  • Aji amarillo. A yellow Peruvian chili paste that adds distinctive flavor. If unavailable, substitute another pepper paste, though the taste will differ.
  • Oil. Use a neutral oil with a high smoke point (avocado or vegetable oil).
  • Tomatoes. Plum (Roma) tomatoes are preferred for their firm texture.
  • Pepper and onion. A yellow bell pepper and red onion give great color and balance, but other bell pepper and onion varieties are fine.
  • Vinegar. Red wine vinegar is recommended; white vinegar can substitute in a pinch.
  • Rice and fries. Traditionally served with white rice and French fries. Store-bought oven fries save time, but homemade fries work well if you have more time.

How to make lomo saltado

  1. Whisk together the soy sauce, aji amarillo paste, and red wine vinegar in a small bowl; set aside.
  2. Pat the steak dry with paper towels and slice into 3-inch-long strips, cutting against the grain for tenderness.
Recipe process shot collage one showing mixing the sauce, slicing the flank steak, marinating the beef, and searing the beef.
  1. Place the steak in a bowl with 2 tablespoons soy sauce and 1/2 teaspoon baking soda. Mix well and let rest for 20 minutes to tenderize.
  2. Heat 2 tablespoons oil in a large pan over high heat until shimmering. Sear the steak in batches, allowing a good char on both sides; transfer to a platter and tent with foil to keep warm.
  3. Add another tablespoon of oil and sear the red onion for 1–2 minutes, then add to the platter with the steak.
  4. Add a bit more oil and sear the bell pepper for 1–2 minutes, then transfer to the platter.
Collage two showing sauteing the onions, bell pepper, and plum tomatoes, and mixing the beef back in with the sauce.
  1. Reduce heat to medium, add a little more oil, then add the tomatoes and garlic. Sear for about 1 minute, add the green onion, and cook 30 seconds more.
  2. Return the seared steak, onion, and pepper to the pan. Pour in the soy/aji amarillo/vinegar sauce and stir for 30–60 seconds to coat and heat through. Scrape the pan to incorporate browned bits for extra flavor. Remove from heat, top with chopped cilantro, and serve with rice and French fries on the side.

Top tips

  • Baking soda. A short marinade with baking soda helps tenderize the beef; omit only if you prefer not to use it.
  • Thicker sauce. To thicken the sauce, mix 2 teaspoons cornstarch with 1 tablespoon cold water and stir it in at the end. This is optional.
  • Serving options. Lomo Saltado is traditionally served with both rice and fries. You can serve it with one or the other depending on preference or diet.

More recipes you’ll love

If you enjoy thinly sliced steak, try these similar recipes:

  • Bourbon steak and mushroom pasta
  • The best steak sandwich
  • Easy Philly cheesesteak

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Peruvian Lomo Saltado

by
James Delmage
Peruvian Lomo Saltado combines tender strips of steak, juicy tomatoes, and purple onions stir-fried with soy sauce and garlic and served with white rice and fries.
Large pan with lomo saltado topped with cilantro.
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Ingredients

For the beef and marinade

  • 1 1/2 pounds flank steak, sliced into 3-inch-long thin strips against the grain
  • 2 tablespoons soy sauce (for the marinade)
  • 1/2 teaspoon baking soda

Remaining ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon aji amarillo paste
  • 1 1/2 tablespoons red wine vinegar
  • 5 tablespoons neutral oil
  • 1 medium red onion, cut into large wedges
  • 1 large yellow bell pepper, sliced
  • 4 large plum tomatoes, quartered
  • 8 cloves garlic, minced
  • 5 green onions, sliced into 1-inch pieces
  • 1/4 cup chopped cilantro
  • French fries and rice for serving

Instructions

Marinate the beef

  • Pat the sliced flank steak dry, place in a bowl, add soy sauce and baking soda, mix well, and let sit 20 minutes.

Make the lomo saltado

  • Whisk soy sauce, aji amarillo paste, and red wine vinegar in a small bowl and set aside.
  • Heat 2 tablespoons oil in a large pan over high heat. When shimmering, sear the steak in batches until charred on both sides (about 2–3 minutes per batch). Transfer to a platter and tent with foil.
  • Add 1 tablespoon oil and sear the red onion 1–2 minutes; remove to the platter.
  • Add more oil to the pan and sear the yellow bell pepper 1–2 minutes; add to the platter.
  • Lower heat to medium, add a little oil, then add tomatoes and garlic and sear 1 minute. Add green onions and cook 30 seconds.
  • Return the steak, onion, and pepper to the pan, pour in the sauce, and toss 30–60 seconds to coat, scraping up browned bits. Remove from heat, top with cilantro, and serve with rice and fries.

Notes

  • Serve with. Traditionally served over rice with fries; fries can be mixed in at the end.
  • Beef. Flank steak is recommended; sirloin or skirt are acceptable substitutes.
  • Baking soda. Helps tenderize the beef during the short marinade but is optional.
  • Cornstarch. A slurry (2 teaspoons cornstarch + 1 tablespoon water) can thicken the sauce if desired.
  • Leftovers. Store in the refrigerator up to 3 days and reheat gently.

Nutrition

Calories: 565 kcal |
Carbohydrates: 7 g |
Protein: 48.5 g |
Fat: 37.1 g

Nutrition information is an estimate and should be used as a guideline.

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