Lomo Saltado

Serves 4.
Prep Time:
Total Time:
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Lomo Saltado Recipe
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Helpful Equipment:

Thermometer Wok

Lomo Saltado is a classic Peruvian stir fry dish made with sirloin steak and french fries served over rice and topped with a flavorful spicy pepper sauce.


1 large russet potato, cut into matchsticks, fried
1 pound sirloin, sliced thin
1 red onion, chopped
3 medium tomatoes, diced
2-3 Serrano peppers, chopped
1 red jalapeno, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons tomato paste
1 tablespoon soy sauce
1/4 cup red wine vinegar
1/4 cup beer
Salt and pepper
Fresh cilantro (garnish)
Rice, for serving
Oil for frying


1) Slice potato into matchsticks and add to a small bowl of cold water to rinse briefly. Drain potatoes and dry them on a few paper towels. Slice veggies for the stir-fry and cut steak in to small strips. Whisk together soy sauce, tomato paste, vinegar, and cumin to make a sauce.

2) Heat about two inches of oil in a sturdy pot or wok until it registers 350 degrees Fahrenheit. Add potatoes and fry until they are golden brown, about 6-8 minutes.

3) Remove potatoes and let the fries drain on a few paper towels, then keep them warm in a 300 degree oven until needed.

4) Carefully pour out oil in the wok. Add beef and stir-fry for a few minutes over medium-high heat until it is just cooked through which should just take a few minutes.

5) Remove beef and add veggies to the wok. Cook for a few minutes until they are cooked through, but still a bit crispy. Add beer to pan and use the liquid to scrape up any bits.

6) Stir in sauce and let thicken for a minute. Then add beef to reheat.

7) Serve stir-fry over rice with fresh cilantro and potatoes on the side.