Peruvian Lomo Saltado – Honest Cooking Magazine

Lomo saltado is the dish that tells the story of Peruvian cuisine in a single plate. It is a stir-fry, born from Chinese immigrant influence on Peruvian cooking. It brings together seared beef, red onion, tomatoes, soy sauce, and aji amarillo in a combination that does not exist anywhere else in the world. Served with both french fries and rice on the same plate, it is hearty, savory, and a little tangy from a dash of vinegar. Just right. If you have never tried it, you are in for something special. High heat is essential here. The beef should sear hard and fast in a smoking-hot pan, picking up a deep brown crust without overcooking the interior.

Work in small batches so the pan stays hot. The onions and tomatoes cook quickly too, just enough to soften slightly while keeping some bite. The fries get tossed in at the very end, so they absorb the sauce without turning soggy. You can use frozen fries to save time, just make sure they are crispy before they go in. Aji amarillo paste is the ingredient that gives this dish its distinctive Peruvian character. It adds fruity heat without overwhelming the other flavors. Look for it jarred or in paste form at Latin American grocery stores. Serve everything together on a big plate with white rice alongside.

---

How to Make Peruvian Lomo Saltado

---

Sear the Beef Strips Over Maximum Heat

Season the sirloin strips with cumin, salt, and pepper.

Get your wok or skillet over the highest heat your stove can produce.

Add 1 tablespoon of oil and sear the beef in a single layer, working in batches, for about 1 minute per side until well browned but still pink inside. High heat is very very important here. A cool pan will steam the beef gray instead of giving you the hard sear that defines this dish.

---

Char the Onions, Tomatoes, and Aji Amarillo

Add the remaining oil and toss the red onion wedges for 2 minutes until charred but still crunchy.

Add the aji amarillo and garlic for 30 seconds, then the tomato wedges for just 1 minute. You want the tomatoes warmed through but still holding their shape, not collapsed into mush.

Return the beef to the wok, add soy sauce and red wine vinegar, and toss everything together over high heat for 30 seconds.

---

Toss in the Fries and Serve with Rice

Add the crispy fries and chopped cilantro, give it one final toss, and serve immediately alongside steamed white rice.

The fries go in at the very end: just a quick toss to coat them in the sauce while they stay crispy. Lomo saltado is meant to be served fast and eaten hot, so get it from the wok to the plate without delay.

---

Print

---