Lomo Saltado is a simple and flavorful Peruvian beef stir-fry that’s quick to make at home. Tender beef tenderloin is tossed with crisp-tender onions and tomatoes, then combined with fries that soak up a savory, tangy sauce for a satisfying, comforting meal.
Lomo Saltado:
This dish blends Peruvian flavor with stir-fry technique for a fast, delicious dinner. I first discovered Lomo Saltado while living in Colorado and later enjoyed it again in Kansas City. This version aims to be close to the traditional preparation while using ingredients that are easy to find. The core elements are straightforward: high-quality beef, a simple savory marinade with a bit of tang, quick-cooked vegetables to retain some crunch, and fries added at the end to absorb the juices.
Traditionally you might use fresh potatoes, but using frozen french fries keeps the recipe approachable without sacrificing flavor. The fries add texture and soak up the sauce so every bite is flavorful. Serve with rice or enjoy on its own—either way it makes a satisfying, well-balanced meal.
Notes on the recipe:
- Use beef tenderloin for the best texture. It’s pricier than some cuts, but it cooks very quickly and remains tender. Since this recipe doesn’t include long simmering, tougher cuts won’t become tender the way they would in a slow-cooked dish.
- Red wine vinegar provides a bright, balanced tang. If you don’t have it, apple cider vinegar or rice vinegar are acceptable substitutes.
- Traditional Lomo Saltado often calls for aji amarillo paste for a distinctive Peruvian pepper flavor. A readily available substitute is sriracha, which adds a pleasant heat and color. If you can source aji amarillo, feel free to use it.
- Choose low-sodium soy sauce if possible to avoid oversalting. If your soy sauce isn’t low sodium, start with half the listed amount and adjust to taste at the end.
- This dish is best the day it’s made. The recipe serves four and pairs well with rice. Leftovers can be reheated, but the vegetables and fries will lose some of their original freshness and texture.
Enjoy!
~Nichole
Lomo Saltado
Ingredients
- 16 Ounces Frozen French Fries Cooked according to package directions
- 1.5 Pounds Beef Tenderloin
- 1/4 Cup Soy Sauce
- 2 Tablespoons Red Wine Vinegar
- 1-2 teaspoons Sriracha
- 1 teaspoon Ground Cumin
- 1 Large Red Onion
- 3 Roma Tomatoes
- 3 Cloves Garlic
- 2 Tablespoons Vegetable or Canola Oil
Instructions
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Place the beef tenderloin on a large cutting board and slice into 1/4-inch-thick strips. Season with salt and pepper to taste and transfer to a large bowl.
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In a small bowl, whisk together the soy sauce, red wine vinegar, sriracha, and ground cumin. Pour half of this mixture over the beef and stir to coat evenly. Reserve the remaining marinade.
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While the beef marinates, slice the red onion and tomatoes into roughly 1/4–1/2-inch chunks and mince the garlic.
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Heat the vegetable or canola oil in a large skillet or wok over high heat until shimmering.
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Add half of the beef strips to the hot pan and sear until browned on one side, then flip and cook another 1–2 minutes. Remove to a clean plate and repeat with the remaining beef.
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Add the sliced onions to the pan and cook, stirring constantly, for about 3 minutes. Add the tomatoes and garlic and cook, stirring, for about 1 minute more.
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Return the seared beef to the pan, add the cooked french fries, and pour in the remaining marinade. Toss everything together to combine and heat through. Serve immediately, optionally with rice on the side.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info