If you are eager to master easy peruvian recipes at home, there is no better starting point than the legendary Lomo Saltado. Born from a brilliant blend of traditional Peruvian ingredients and 19th-century Chinese (Chifa) stir-fry techniques, this vibrant dish brings together tender strips of seasoned beef, crisp onions, juicy tomatoes, and golden french fries—all tossed in a rich, tangy savory sauce.

As a chef, what I love most about Lomo Saltado is how effortless it is to bring authentic Latin American street food flavors right to your family dinner table. With a quick prep, a blazing-hot pan, and a few staple ingredients, you can serve up a restaurant-quality meal in under 30 minutes.

Recipe Quick Info

Metric Details
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3–4 servings
Difficulty Level Easy

Ingredients You’ll Need

For the Lomo Saltado (Beef & Vegetables):

  • Beef Steak: 500 g sirloin or tenderloin, cut into thin strips

  • Potatoes: 3 medium, cut into thick french fry sticks

  • Red Onion: 1 large, cut into thick wedges

  • Plum Tomatoes: 2 medium, seeded and sliced into strips

  • Garlic: 3 cloves, finely minced

  • Fresh Cilantro: ¼ cup, roughly chopped

  • Cooking Oil: 3–4 tbsp (high-heat oil like canola or vegetable oil)

  • Salt & Black Pepper: To taste

For the Stir-Fry Sauce:

  • Low-Sodium Soy Sauce: 3 tbsp

  • Oyster Sauce: 1 tbsp

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

  • Apple Cider Vinegar: 1 tbsp

  • Cornstarch: 1 tsp (for thickening)

For the Aji Verde (Creamy Green Sauce):

  • Fresh Cilantro: 1 cup packed

  • Garlic: 2 cloves, peeled

  • Mayonnaise: ½ cup

  • Ají Amarillo Paste: 1 tbsp

  • Lime Juice: Juice of 1 fresh lime

  • Salt: A pinch to taste

For Serving:

  • Steamed Rice: 2 cups cooked long-grain white rice (seasoned with a little bouillon powder)

Step-by-Step Cooking Instructions

Step 1: Cook the Rice & Fry the Potatoes

  1. Rinse the long-grain white rice thoroughly under cold water, then cook it in a rice cooker or pot with water and a pinch of bouillon powder for extra flavor. Keep warm.

  2. Peel and slice the potatoes into thick sticks. Heat oil in a deep pan and fry until golden brown and crispy. Drain on paper towels, season lightly with salt, and set aside.

Step 2: Whisk the Stir-Fry Sauce & Prep Vegetables

  1. In a small bowl, whisk together the soy sauce, oyster sauce, ají amarillo paste, apple cider vinegar, and cornstarch until smooth and slurry-like.

  2. Cut the red onion into thick wedges, seed and slice the tomatoes, and mince the garlic.

Step 3: Marinate the Beef

  1. Slice the steak against the grain into thin, manageable strips.

  2. Season the beef with minced garlic, a pinch of salt, black pepper, a dash of oil, and a splash of soy sauce. Toss well and let it sit for 5 to 10 minutes.

Step 4: Blend the Creamy Aji Verde Sauce

  1. In a blender cup, combine the fresh cilantro, garlic cloves, mayonnaise, ají amarillo paste, lime juice, and a pinch of salt.

  2. Blend on high speed until vibrant green and completely smooth. Pour into a serving container and set aside.

Step 5: Sear the Beef & Stir-Fry

  1. Place a heavy skillet or wok over high heat and add 2 tablespoons of oil until smoking hot.

  2. Add the beef in small batches to avoid crowding the pan. Sear quickly for 2 to 3 minutes until browned on the outside, then transfer to a plate.

  3. In the same hot pan with the residual pan juices, toss in the red onion wedges and pour in the stir-fry sauce.

  4. Add the minced garlic and toss continuously for 1 minute so the onions soften slightly while retaining their crunch.

  5. Return the seared beef and its juices to the pan, then fold in the tomato strips. Cook for another 30 to 45 seconds just to warm the tomatoes through without making them mushy.

Step 6: Assemble and Garnish

  1. Fold the crispy fried potatoes directly into the pan, tossing gently so they absorb the savory sauce.

  2. Turn off the heat and scatter freshly chopped cilantro over top. Serve immediately alongside warm white rice and drizzled with the creamy ají verde green sauce!

Chef’s Pro Tips for Success

  • Don’t Overcrowd the Pan: Searing the beef in small batches over high heat is crucial. Overcrowding drops the pan temperature, causing the meat to steam in its juices rather than developing a flavorful brown crust.

  • Keep the Vegetables Crisp: The red onions and tomatoes should only cook for a minute or two. You want the onions to retain a distinct snap and the tomatoes to hold their shape.

  • Deseed the Tomatoes: Removing the seeds and watery pulp from the tomatoes keeps your stir-fry sauce rich and thick rather than watery.

Easy Ingredient Substitutions

  • Ají Amarillo Paste: If you can’t find ají amarillo paste at your local store, substitute with a mild yellow chili puree mixed with a pinch of smoked paprika, or a few drops of mild habanero hot sauce.

  • Apple Cider Vinegar: Red wine vinegar or plain white vinegar works as a 1:1 replacement to give the sauce its signature bright acidity.

Watch the Video Tutorial

Prefer to watch the step-by-step assembly visually before firing up your stove? Check out the embedded video tutorial below from Kimmy King to follow every sizzle, blend, and stir in real-time:

Give It a Try!

Cooking easy peruvian recipes at home is one of the most exciting ways to bring global restaurant flavors straight to your kitchen table. Give this quick and flavorful Lomo Saltado a try tonight, and leave a comment below to let me know how it turned out! Bon Appétit!