If you love ceviche and Pollo a la Brasa, prepare your palate for the culinary sensation of Peruvian lomo saltado! I first tried it at our local Peruvian restaurant because I was told it’s their version of ‘Steak and Fries’, but it is so much more! Of course, me being me, I had to recreate it at home, and my family now claims it’s one of their favorites.
What is Lomo Saltado?
This dish showcases classic Peruvian-style cooking and ingredients (like tomatoes, onions, and peppers) with Chinese influence, like stir-frying and soy sauce. It’s an example of chifta cooking, a style of Chinese-Peruvian cuisine that developed due to Chinese immigration to Peru. Here are some reasons why I love this recipe-
Quick and easy. This recipe is deceptively simple and comes together faster than you may think. I love making it for weeknight family dinners, even as part of my 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. Healthy and filling. You get the lean protein and vegetables in the stir fry and some fun carbs with the fries and rice. It’s balance on a plate.
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: Find the printable recipe with measurements below.
How to make lomo saltado
Like any good stir fry dish, this one is no different. You chuck everything into a skillet, stir fry it up, then serve. Easy peasy. Step 1- 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. Step 2- 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. Step 3- Make the stir fry sauce. Whisk the soy sauce, vinegar, cumin, salt, and pepper in a small bowl. Step 4- Add the sauce. Pour the sauce into the skillet. Stir the mixture until the steak is cooked and the vegetables are tender-crisp. Step 5- 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!
Tips to make the best recipe
Adjust the spice level. Although they have a feisty name, Ají Amarillo peppers are very mild. If you love spicy food, add an extra pepper or two. I sometimes like to add a few drops of Tabasco sauce. 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. Don’t use a frying pan. With any recipe that calls for quick cooking, I swear by using a cast iron skillet, non-stick skillet, or wok. I find that these three all hold heat so much better and cook the ingredients more evenly and completely.
Storage instructions
To store: Let the leftovers 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.
Frequently asked questions
More stir-fry recipes
Black Pepper Chicken– My family’s favorite takeout copycat recipe. Hunan Chicken– Low in carbs but full of flavor. Asparagus Stir Fry– The best way to pack in all the vegetables in one go. Hunan Beef– Like the chicken version but with beef.
Recipe originally published August 2023 but updated to include a recipe video for your benefit.
