Lomo Saltado peruvian style beef served with rice and french fries

Lomo Saltado – Peruvian Stir-Fried Beef

Let me introduce you to Lomo Saltado, the ultimate Peruvian stir-fry that’s guaranteed to jazz up your mealtime! Imagine juicy sirloin strips mingling with tangy aji amarillo and a splash of Pisco, all sizzled to perfection. Grab your skillet—it’s time to turn up the heat and whip up a dish that’ll make your taste buds dance!

The recipe of Lomo Salatado – Peruvian Stir-Fried Beef

Serving: 4 persons – Difficulty Level: Medium
Preparation Time: 15 min – Cook Time: 20 min


  • 1 lb (450g) sirloin steak, cut into strips
  • 2 large onions, sliced
  • 2 tomatoes, cut into wedges
  • 1 aji amarillo pepper, sliced
  • 2 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp Pisco
  • 4 cups (400g) French fries
  • 2 cups (450g) cooked rice
  • 4 tbsp vegetable oil
  • Salt and pepper to taste


  • Heat 2 tbsp of oil in a wok or large skillet over high heat. Add the beef strips in batches to avoid overcrowding, cooking until browned. Remove and set aside.

  • Add the remaining oil to the same wok and sauté the onions, tomatoes, and aji amarillo pepper over medium- high heat until the onions are soft yet slightly crisp.

  • Return the beef to the wok. Stir in the soy sauce, vinegar, and Pisco. Cook for another 2-3 minutes, until the beef is well coated with the sauce. Adjust the seasoning with salt and pepper if needed.

  • Serve the Lomo Saltado immediately over cooked rice. Accompany with French fries, either on the side or mixed into the dish as per preference.

Pisco adds a distinct flavor, but if it’s unavailable, a good quality brandy can be used as an alternative, though the taste will vary slightly. If aji amarillo is hard to find, a mild chili pepper can be a suitable substitute. Enjoy this classic Peruvian dish with its unique blend of flavors and textures.

FAQ about Anticuchos – Grilled Beef Heart Skewers

Why toss in aji amarillo peppers in Lomo Saltado?

Aji amarillo peppers are the secret spice of Lomo Saltado! They bring a fruity kick and a pop of color that’s all about that authentic Peruvian zing.

Got any veggie swaps for beef in Lomo Saltado?

Absolutely! Swap in thick slices of portobello mushrooms or hearty chunks of extra-firm tofu. They’re great at playing beef on TV—soaking up all those saucy flavors like a champ!

What onions and tomatoes make Lomo Saltado shine?

Go for red onions for a touch of sweetness and firm, ripe tomatoes to keep things saucy but not mushy. It’s all about balance in the stir-fry ballet.

Best Pisco for perfecting Lomo Saltado?

Stick with a Peruvian ‘Puro’ Pisco—it’s smooth, clear, and knows how to mingle without stealing the spotlight. If it’s off the shelf, a suave brandy can step in.

How to keep French fries crispy in Lomo Saltado?

Serve them on the side to keep them from going soggy. Let’s face it, nobody likes a limp fry with their stir-fry!

Tips for a less salty Lomo Saltado?

Go easy on the soy sauce and maybe flirt with some low-sodium options. Add a bit more vinegar or a splash of water to balance things out. Taste, tweak, and triumph!

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