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5 from 4 votes

Lomo Saltado Recipe

Lomo Saltado is a Peruvian stir-fry that was influenced by the Cantonese-Chinese community that migrated to Peru. The beef is tossed and cooked in tomatoes, red onion, soy sauce and ginger. Serve it over rice for a delicious dinner.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: American, Latin America, Latino Food, Peruvian, South American
Keyword: how to make lomo saltado, lomo saltado peruano, lomo saltado receta
Servings: 4
Calories: 183kcal
Cost: $12


  • 1 medium pot
  • Chef's Knife
  • Cutting board


Lomo Saltado:

  • 2 cups French fries (from a fast food place OR from frozen, see below for directions)
  • 2 tablespoons neutral oil (I used avocado oil)
  • 1 pound sirloin cut into 1/4-inch strips
  • Kosher Salt
  • 1 red onion (white or yellow onion will work fine too) peeled and quartered
  • 2 roma tomatoes core removed and cut into quarters
  • 2 serrano pepper de-seeded and minced
  • 3 garlic cloves peeled and minced
  • 1-inch knob ginger peeled and finely grated
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1/3 cup soy sauce
  • 1/3 cup beer (or beef broth)
  • Handful of Italian parsley leaves minced, as garnish


To Cook the Lomo Saltado:

  • *French Fry Instructions: I used French fries I bought from McDonalds. I needed about 1 order of large French fries for this recipe. I preheated an oven to 200 degrees F and put them on a baking sheet in an even layer so they'd stay warm while I made the rest of the dish.
  • Slice the sirloin into 1/2-inch thick strips. Trim off any thick fat caps, if they exist. Season both sides of the meat with a liberal amount of salt.
  • In a large skillet, set over medium-high heat, add the neutral oil. Add the meat to the oil and cook on first side for 1-2 minutes, until browned. Flip and cook on opposite side for an additional minute or so. Remove the meat from the pan and set aside.
  • Add an additional tablespoon of oil, if needed (I didn't need any) and toss in the onions and tomatoes. Cook until slightly translucent, about 5 minutes. Throw in the diced pepper, garlic, cumin, tomato paste and soy sauce. Pour in the beer and deglaze the pan, using a spoon. Cook mixture for an additional 5 to 7 minutes, until the alcohol is cooked out of the beer and the sauce has thickened. Give it a taste and adjust the salt. I didn't need any because of the type of soy sauce I used.
  • Add in the cooked beef strips and French fries, and toss together. Serve atop steamed rice and garnish with minced Italian parsley.


French Fries: 
I like buying French fries from McDonald's for this recipe. They're delicious. You can also use store-bought frozen French fries.
Aji Amarillos: 
If you have aji amarillo (whether frozen or in paste form), use it! This recipe calls for a serrano pepper because aji amarillo can be tough to find. I would use 1 whole aji amarillo OR 2 teaspoons of the paste (or more to taste). 
Le Creuset Braiser | Tongs | Baking Sheet | Cutting Boards | Aji Amarillo Paste


Calories: 183kcal | Carbohydrates: 4g | Protein: 27g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 910mg | Potassium: 560mg | Fiber: 1g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 3mg