South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lomo Saltado
Peru's beloved stir-fry: soy-marinated beef, tomatoes, and onions tossed in a blazing wok, then piled over crispy fries and fluffy rice.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
5 steps- 1
Prepare the fries: Deep fry or bake the potato strips until golden and crispy. Set aside and keep warm.
- 2
Sear the beef: Heat a wok or large skillet over extremely high heat with 1 tbsp of oil. Sear the beef strips quickly until browned on the outside but still pink inside (about 2 minutes). Remove from pan.
- 3
Sauté the vegetables: In the same wok, add a little more oil and vigorously stir-fry the onion wedges and tomatoes for 1-2 minutes so they retain their crunch.
- 4
Build the sauce: Return the beef to the pan. Add the soy sauce, vinegar, and aji amarillo paste. Toss everything together to coat and deglaze the pan.
- 5
Combine and serve: Turn off the heat. Fold in the crispy french fries and chopped fresh cilantro. Serve immediately alongside white rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving540
Calories
42 g
Protein
27 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lomo saltado is the most famous dish of Peruvian chifa, the fusion cuisine born when Chinese immigrants brought stir-fry technique to Peru in the nineteenth century. Strips of beef are seared in a screaming-hot wok with onion, tomato, and soy sauce, then piled over french fries with a side of rice, marrying Cantonese method with Peruvian ingredients. The result is a dish that is unmistakably both Chinese and Peruvian at once.
Listahan note
This version chases real wok char by cooking in fast, hot batches, and keeps the fries crisp by tossing them in at the very end so they soak up the sauce without going soggy.
Technique cues
- Get the pan ripping hot and cook the beef in batches; crowding steams the meat gray instead of giving it the seared crust the dish depends on.
- Add the soy and vinegar by pouring it down the hot side of the pan so it sizzles and reduces into a glaze rather than a puddle.
- Toss the fries in only at the very end so they pick up flavor while staying crisp on the outside.
Kitchen flow
- Parallel prep
- Cook the fries and start the rice first, then prep all the wok ingredients within reach so the fast stir-fry never stalls.
- Make-ahead
- Slice the beef and cut the vegetables ahead and refrigerate; the actual cooking takes only minutes once the pan is hot.
- Leftover move
- Leftovers reheat fast in a hot skillet; the fries soften but the flavor deepens, and it is great folded into a fried rice.
- Cleanup rhythm
- Deglaze the hot pan with a splash of water right after plating to lift the fond and make washing easy.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
beef sirloin or tenderloin
the seared protein
Purpose: A tender cut cooks fast and stays juicy under the high heat the stir-fry requires.
Handling: Slice into thick strips against the grain and pat dry so it sears instead of steams.
Adaptation: Flank or flat iron works well; for a lighter version, use strips of chicken thigh.
aji amarillo
the Peruvian heat
Purpose: Aji amarillo gives the dish its distinctive fruity, warm Peruvian chile character.
Handling: Slice fresh or stir in a spoonful of aji amarillo paste with the aromatics.
Adaptation: A serrano or a little yellow bell pepper plus chile flake approximates the color and heat.
red onion
the crisp-tender vegetable
Purpose: Thick onion wedges should stay slightly crunchy, a textural signature of the dish.
Handling: Cut into wide wedges and add late so they keep some bite.
Adaptation: Sweet onion works; just avoid cooking it down to softness.
tomato
the juicy acidic element
Purpose: Tomato wedges release juice that loosens the sauce and balances the soy.
Handling: Cut into wedges and add near the end so they soften but do not collapse.
Adaptation: Cherry tomatoes halved give a similar fresh burst.
soy sauce
the savory backbone of the sauce
Purpose: Soy sauce is the Chinese-Peruvian heart of the seasoning, adding salt and umami depth.
Handling: Add it along with a splash of red wine vinegar to build the quick pan glaze.
Adaptation: Tamari makes it gluten-free; coconut aminos lowers the sodium.
french fries
the starchy stir-in
Purpose: Crisp fries tossed into the wok are what make lomo saltado distinct from any other stir-fry.
Handling: Fry or bake until crisp and add at the last moment.
Adaptation: Oven fries keep it lighter; in a pinch, roasted potato wedges work.
Technique notes
- Have rice and fries ready before you fire the wok; this dish is fast and waits for no one.
- Do not stir constantly; let the beef sit a few seconds against the hot metal to build color before tossing.
- Finish with chopped cilantro off the heat so it stays fresh and green against the dark sauce.
Ingredient swaps
- Gluten-free direction
- Use tamari in place of soy sauce and confirm the fries are not dusted with wheat.
- Lower-sodium direction
- Swap in coconut aminos and skip added salt, leaning on the chile and aromatics.
- Weeknight shortcut
- Use frozen oven fries and pre-sliced stir-fry beef to get this on the table in twenty minutes.
Serve alongside
- Steamed white rice
- Extra crispy fries
- Simple green salad with lime
- Aji verde (green chile sauce)
- Chicha morada (purple corn drink)
- Pisco sour
- Cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Lomo saltado is best fresh while the fries are crisp, but leftovers keep in the fridge for up to three days. Reheat in a hot skillet rather than the microwave to revive some texture. Freezing is not recommended because the fries and tomato turn watery.
Equipment
- Wok or large heavy skillet
- Tongs
- Sharp knife
- Sheet pan for fries
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