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Chef Linda

Lomo Saltado (Peruvian Beef Stir-Fry)

Lomo saltado is a classic Peruvian beef stir-fry made with thin strips of seared sirloin, red onion, and tomato, tossed in a soy-vinegar sauce and served over rice with crispy French fries. It comes together in about 30 minutes and is one of the easiest ways to start cooking Peruvian food at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1.5 lb sirloin steak sliced into thin strips
  • 1 tsp ground cumin
  • 0.5 tsp salt plus more to taste
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil divided
For the Stir-Fry
  • 1 red onion sliced into thin wedges
  • 2 roma tomatoes cut into wedges
  • 2 cloves garlic minced
  • 3 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 tbsp fresh cilantro chopped, for garnish
For Serving
  • 3 cup cooked white rice
  • 2 cup French fries cooked, homemade or frozen

Equipment

  • Large skillet or wok
  • Cutting board
  • Sharp knife
  • Tongs

Method
 

  1. Slice the sirloin into thin, even strips. Season with the cumin, salt, and pepper, and set aside while you prep the remaining vegetables.
  2. Heat 1 tablespoon of oil in a large skillet or wok over high heat until very hot. Add the beef in a single layer, working in batches if needed to avoid crowding the pan. Sear for 1-2 minutes per side until browned but not fully cooked through. Remove and set aside.
  3. Add the remaining oil to the same pan. Add the red onion and cook for about 1 minute, then add the tomatoes and garlic and cook for another minute, just until softened but still holding their shape.
  4. Return the beef to the pan along with any accumulated juices. Add the soy sauce and vinegar, and toss everything together over high heat for 1-2 minutes until the beef is cooked through and everything is well coated.
  5. Taste and adjust salt if needed. Sprinkle with fresh cilantro, and serve immediately over white rice with the French fries either mixed in or served alongside.

Notes

Cut the beef against the grain for the most tender bite. Keep the fries separate until serving so they stay crisp instead of going soggy in the sauce. Leftovers keep well in the fridge for up to 3 days — reheat the beef and rice in a hot skillet, and add fresh fries rather than reheating old ones.