Lomo Saltado (Peruvian Beef Stir-fry)
Beef stir-fried hot with red onion and tomato in soy and vinegar, served with crispy french fries and white rice — Peru's beloved saltado. Born where Chinese wok cooking met Peruvian ingredients, its smoky sauce soaks into the fries and rice.
Ingredients
- Beef · sirloin or tenderloin, in thick strips400 g
- Red onion · thick strips1
- Tomatoes · in wedges2
- Aji amarillo · or hot chili1
- Minced garlic3 cloves
- French fries2 cups
- Cooked rice · to serve2 bowls
- Cooking oil2 tbsp
- Cilantro · to finish
- Sauce
- Soy sauce3 tbsp
- Red wine vinegar · or vinegar2 tbsp
- Salt & pepper · to taste
Steps
- ⏲ 10 min
Cut the beef into thick strips and season with salt and pepper. Have the french fries crisp and ready (air fryer, oven, or fried).
- ⏲ 3 min
Cut the red onion into thick strips, the tomato into wedges, and slice the chili.
- ⏲ 2 min
Heat a pan or wok very hot, add oil, and sear the beef fast over high heat just until browned outside, then remove.
- ⏲ 2 min
In the same pan, stir-fry the red onion, garlic, and chili over high heat, keeping them crisp.
- ⏲ 1 min
Add the tomato, then pour the soy sauce and vinegar around the edge of the pan for that smoky wok aroma.
- ⏲ 1 min
Return the beef and fries and toss quickly — don't overcook or the fries go soggy.
Scatter with cilantro and serve with white rice.
Tips & Variations
Variations
- Pollo saltado: Use chicken instead of beef.
- Saltado de mariscos: A seafood version with shrimp and squid.
- Fries on the side: Serve the fries alongside instead of tossed in.
- Spicier: Add aji amarillo paste for more heat.
Tips
- Get the pan screaming hot and cook fast — the wok char (wok hei) is the point.
- Don't crowd the beef; sear it quickly to lock in the juices.
- Add the fries last so they don't turn soggy.
- Pour the soy sauce and vinegar around the edge of the pan to release the aroma.
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