Peru

Peruvian Lomo Saltado

Name: Peruvian Lomo Saltado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peru
Ingredients: 1½ lb sirloin or beef tenderloin, cut into ½-inch strips; Salt and pepper; 3 tbsp vegetable oil, divided; 1 red onion, cut into thick wedges; 2 garlic cloves, minced; 1 tbsp ají amarillo paste (or see swaps); 3 Roma tomatoes, cut into wedges; 3 tbsp soy sauce; 2 tbsp red wine vinegar; ½ tsp ground cumin; 3 cups cooked French fries (oven-baked frozen fries work well); 2 tbsp chopped cilantro; Steamed white rice, to serve

A sizzling beef stir-fry with tomatoes, onions and soy-vinegar sauce, tossed with French fries and served with rice.

Prep20 min

Cook15 min

Serves4

HeatGentle warmth

Equipment: Wok or 12-inch skillet

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Peru🌶

About this dish

Lomo saltado is a classic of Peruvian chifa cooking, a fusion that grew from Chinese immigrants' influence on Peruvian food in the 19th century. It combines a wok stir-fry of beef with soy sauce and vinegar, Peruvian ají amarillo peppers, and — uniquely — French fries, all served with rice.

Instructions

Bake the fries according to the package so they're ready when the stir-fry is. Season the beef with salt and pepper.
Heat 1 tbsp oil in a wok over high heat until shimmering. Sear half the beef for 1–2 minutes without stirring, then toss and cook 1 minute more. Remove and repeat with the remaining beef.
Add the remaining oil and the onion. Stir-fry for 2 minutes until the edges char but the onion is still crisp. Add the garlic and ají amarillo for 30 seconds.
Return the beef. Add the tomatoes, soy sauce, vinegar and cumin, and toss for 1 minute — the tomatoes should just soften.
Turn off the heat, add the fries and cilantro and toss gently. Serve immediately with rice.

Local knowledge

Ají amarillo is a fruity yellow chili central to Peruvian cooking. Look for jarred ají amarillo paste in Latin American grocery stores or the international aisle; our swap finder suggests alternatives.

Swaps & variations

No ají amarillo? Use 1 tbsp puréed roasted yellow bell pepper with a few drops of hot sauce.
Chicken works too — cook to 165°F.

Serving & storing

Serve right away so the fries keep some crunch.
Leftovers reheat best in a hot skillet.

Safety & allergens: Beef strips should be well browned; USDA recommends 145°F for whole cuts. Contains soy and wheat (soy sauce). Always read ingredient labels. See our disclaimer.

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