If you are expanding your home cooking repertoire with easy peruvian recipes at home, there is no dish more iconic or satisfying than Lomo Saltado. Born from the fusion of traditional Peruvian ingredients and 19th-century Chinese (Chifa) stir-fry techniques, this vibrant dish combines tender strips of marinated steak, crisp onions, juicy tomatoes, and french fries—all tossed in a rich, savory soy-based glaze.

As a chef, what I adore most about Lomo Saltado is its high-energy, fast-paced execution. It is the ultimate weeknight culinary masterpiece because it comes together in mere minutes once your ingredients are prepped. The contrast between hot tender beef, crispy fries, and the zing of ají amarillo makes every single bite completely unforgettable.

Recipe Quick Info

Metric Details
Prep Time 20 minutes
Marinating Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 servings
Difficulty Level Easy

Ingredients You’ll Need

For the Steak & Marinade:

  • Sirloin Steak: 500 g (thinly sliced against the grain)

  • Lime Juice: Fresh juice of ½ to 1 lime

  • Ground Cumin: A light pinch (a little goes a long way)

  • Kosher Salt & Black Pepper: To taste

  • Canola or Vegetable Oil: 2-3 tbsp (divided for high-heat searing)

For the Stir-Fry Sauce:

  • Low-Sodium Soy Sauce: 3 tbsp

  • Ají Amarillo Paste: 1 tbsp (Peruvian yellow chili paste)

For the Veggies & Stir-Fry Base:

  • Red Onion: 1 large, cut into thick wedges

  • Fresh Garlic: 2 cloves, minced

  • Fresh Ginger: 1 tsp, finely grated

  • Plum Tomatoes: 2 medium, cut into thick wedges (seeds removed)

  • Fresh Cilantro: ¼ cup, roughly chopped

For the Sides:

  • French Fries: 400 g (baked or fried crisp according to package directions)

  • Steamed White Rice: Warm fluffy rice for serving

Step-by-Step Cooking Instructions

Step 1: Prepare the French Fries & Whisk the Sauce

  1. Bake or fry your favorite french fries according to the package instructions until extra crisp and golden brown. Keep them warm.

  2. In a small bowl, whisk together the low-sodium soy sauce and ají amarillo paste until completely combined. Set the sauce mixture aside.

Step 2: Season and Marinate the Steak

  1. Slice the sirloin steak into thin strips, ensuring you cut against the natural grain of the meat.

  2. Place the beef in a bowl and season with kosher salt, freshly ground black pepper, a small pinch of cumin, and fresh lime juice.

  3. Mix well to coat all pieces evenly, and let it marinate at room temperature for 20 minutes.

Step 3: High-Heat Searing (In Batches)

  1. Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high to high heat until smoking hot.

  2. Add a small batch of the marinated steak in a single layer. Sear quickly without overcrowding the pan to lock in juices and achieve a deep brown crust.

  3. Remove the seared steak strips to a clean plate. Repeat with another splash of oil and the remaining meat. Set all seared steak aside to rest.

Step 4: Stir-Fry the Aromatics and Vegetables

  1. Add a tiny splash of oil to the same hot skillet.

  2. Add the red onion wedges, minced garlic, and grated ginger. Stir-fry rapidly for no more than 1 to 2 minutes so the onions remain crisp with a slight bite.

  3. Toss in the plum tomato wedges and stir-fry gently for just 30 seconds, ensuring they warm through while retaining their structure.

Step 5: Combine, Sauce, and Finish

  1. Return the seared steak and any accumulated juices back into the skillet with the vegetables.

  2. Pour the prepared soy and ají amarillo sauce over everything, tossing vigorously to coat every ingredient in the glossy glaze.

  3. Gently fold in the crispy french fries (or place the stir-fry directly on top of the fries upon serving) and scatter fresh chopped cilantro over top.

  4. Serve immediately while piping hot alongside a mound of fluffy white rice!

Chef’s Pro Tips for Success

  • Master Your Mise en Place: Because stir-frying moves rapidly on high heat, have all your chopping, marinades, and sauces measured and set out before turning on the stove. There is no time to chop vegetables while cooking!

  • Slice Against the Grain: Always slice your sirloin steak against the direction of the muscle fibers. This cuts the tough muscle strands short, ensuring your meat stays melt-in-your-mouth tender despite fast cooking.

  • Avoid Overcrowding the Pan: Sear the beef in small batches. Overcrowding drops the pan’s temperature, causing the meat to boil and release moisture rather than developing a smoky, caramelized sear.

Easy Ingredient Substitutions

  • Ají Amarillo Paste: If Peruvian ají amarillo paste is unavailable, substitute with a half-teaspoon of red pepper flakes or a dash of mild yellow hot sauce for that subtle fruitiness and heat.

  • Beef Cuts: While sirloin steak offers a fantastic balance of tenderness and flavor, ribeye, flank steak, or tenderloin cut into strips work equally well.

Watch the Video Tutorial

Want to see how quickly this classic stir-fry comes together in action? Watch the full step-by-step cooking tutorial from Chef Zee Cooks below:

https://www.youtube.com/watch?v=Z3RWh2yicKs

Give It a Try!

Exploring easy peruvian recipes at home starts with mastering a legendary classic like Lomo Saltado. Try making this savory fusion favorite tonight, and leave a comment below to let me know how much your family loved it! Happy cooking!