Lomo Saltado is a beloved national dish of Peru that reflects the country’s Chinese-Peruvian (Chifa) culinary heritage. Tender beef is stir-fried at high heat with onions, tomatoes, soy sauce, and vinegar, then traditionally mixed with French fries and served alongside rice. The result is a vibrant combination of savory, tangy, and smoky flavors with contrasting textures in every bite.
Ingredients (Serves 3–4)
500 g beef sirloin, cut into thick strips
Salt and black pepper to taste
2 tablespoons vegetable oil
3 cloves garlic, minced
1 large red onion, sliced into wedges
2 medium tomatoes, sliced into wedges
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon oyster sauce (optional)
1 yellow chili (ají amarillo), sliced (optional but traditional)
2 cups French fries (freshly fried)
2 cups cooked white rice
Fresh cilantro, chopped (for garnish)
Instructions
Season the beef generously with salt and pepper. Heat oil in a large wok or skillet over high heat until very hot. Sear the beef in batches to avoid overcrowding, allowing it to brown quickly while remaining tender inside. Remove the beef temporarily, then in the same pan sauté the garlic, onions, and ají amarillo for about a minute, keeping the vegetables slightly crisp.
Return the beef to the pan and add the tomatoes, soy sauce, vinegar, and oyster sauce. Toss everything together over high heat for another minute or two so the sauce lightly coats the ingredients without overcooking the tomatoes. Gently fold in the freshly fried French fries just before turning off the heat. Serve immediately with steamed white rice and garnish with chopped cilantro.
Tips for Authentic Flavor
Cook over very high heat to achieve a slight smoky flavor known as “wok hei.”
Don’t overcook the tomatoes—they should stay juicy and slightly firm.
Use sirloin or tenderloin for best tenderness.
Fry the potatoes fresh for proper texture; frozen fries can work but are less traditional.
Serve right away—this dish is best enjoyed straight from the pan.