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Lomo Saltado

Lomo Saltado

Updated November 4, 2026

Peruvian stir-fried beef with tomatoes, onions, and fries served over rice. Chinese-Peruvian fusion.

SHOPPING: Sirloin or tenderloin cut into strips. Aji amarillo paste from Latin markets or online. French fries can be frozen or fresh. The dish reflects Chinese stir-fry technique with Peruvian ingredients.

Cook time
45 min
Rating
…

Ingredients

Scale
Measurement units
  • Sirloin steak, sliced into strips
  • Red onion, cut in thick wedges
  • Tomatoes, cut in wedges
  • Aji amarillo paste
  • Garlic cloves, minced
  • Soy sauce
  • Red wine vinegar
  • Ground cumin
  • Salt
  • Black pepper
  • Vegetable oil
  • French fries, cooked
  • Fresh cilantro, chopped

Instructions

Prepare the fries
Prepare the fries
Sear the beef
Sear the beef
Stir-fry vegetables and combine
Stir-fry vegetables and combine
Add the fresh herbs
Add the fresh herbs

Tomorrow's Meal

Lomo Saltado Fried Rice

Leftover lomo saltado transformed into a crispy, savory fried rice with beef, peppers, and potatoes bound together with soy and vinegar

You'll need to pick up:

Cooked rice (day-old, chilled)Eggs (2-3)Soy sauceOil for frying

Quick overview:

  1. 1.Chop cold lomo saltado components into bite-sized pieces, separating beef from potatoes and peppers
  2. 2.Heat 2 tablespoons oil in wok or large skillet over high heat until smoking
  3. 3.Add day-old rice, breaking up clumps, fry 3-4 minutes until grains separate and edges crisp
  4. 4.Push rice to sides, scramble eggs in center, then fold together
  5. 5.Add chopped lomo saltado pieces and stir-fry 2-3 minutes until heated through
  6. 6.Season with soy sauce and a splash of the original vinegar to taste
  7. 7.Serve immediately while rice stays crispy

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