Authentic Peruvian Lomo Saltado Stir Fry Recipe

A Stir-Fry with a Story

I first tried Lomo Saltado in a little restaurant. My friend Maria made it for me. The mix of French fries and rice seemed so funny to me. I still laugh at that.

This dish is a story on a plate. It shows how cultures can mix and create something new. That matters because food can connect us all. Have you ever tried a dish that mixes two different food cultures?

Why This Combo Works

You get your fries right in the stir-fry. They soak up the amazing sauce. Doesn’t that smell amazing? The beef gets tender and full of flavor.

The secret is the quick, hot cook. You want everything to stay a little crisp. This matters because texture is just as important as taste. It makes the meal fun to eat.

Getting Your Beef Just Right

Do not crowd your pan. I learned this the hard way. Once I put all the beef in at once. It steamed instead of getting a nice brown crust.

Cook it in batches. It only takes a few minutes. You want it juicy inside. What’s your favorite way to cook beef? Do you like it well-done or a little pink?

The Magic is in the Sauce

The soy sauce and vinegar create a powerful tang. It’s the heart of the dish. *Fun fact*: The soy sauce shows the Chinese influence on Peruvian cooking. It’s a cool piece of history.

When you add it to the pan, it will sizzle. That sound means flavor is happening. Let it bubble for just a minute with the beef and veggies.

Bringing It All Together

Now for the best part. Get your hot rice ready. Pile the stir-fry right on top. Then add those crispy fries right on the side.

The final touch is the fresh cilantro. It makes everything taste bright and new. This last step matters because fresh herbs wake up all the other flavors. Will you be serving this for a special weeknight dinner?

Ingredients:

Ingredient	Amount	Notes
Beef (tenderloin, sirloin, flank steak, or boneless ribeye)	1.5 lbs (750 g)	Cut into thin strips
Garlic	4 cloves	Minced
Ground cumin	1 teaspoon
Dried oregano	1 teaspoon
Olive oil	1 Tablespoon, plus more for sautéing
Red onion	2 ½ cups chopped	Cut into thick chunks (about 2 small/med onions)
Yellow bell pepper	1 large	Cut into thin strips
Roma tomatoes	2-3	Cut into thin wedges
Low sodium soy sauce	½ cup (120ml)
Red wine vinegar	¼ cup (60ml)
Oyster sauce	¼ cup (60ml)
Low-sodium beef broth	½ cup (120ml)
Crushed red pepper flakes	To taste
Fresh cilantro	⅔ cup	Finely chopped
French fries	2 lbs (900 g)	Or yellow potatoes, cut into fries and fried
White rice, cooked	2 ½ cups (500 g)	Hot, for serving

A Taste of Peru in Your Kitchen

My grandson brought this recipe home from his travels. It is a wonderful stir-fry from Peru. It mixes our favorite steak dinner with crispy fries. I love how the whole house smells when I make it.

It seems fancy, but it is quite simple. You just cook everything in one big pan. The secret is the happy mix of soy sauce and vinegar. It makes the beef so tasty and tender.

Step 1

First, get your french fries cooking. You can bake them from a bag. Or you can cut up potatoes for homemade ones. I still laugh at that. My first time, I forgot to start the fries early!

Step 2

Now, let’s get the beef ready. Mix the slices with all those good spices. Don’t forget the garlic and cumin. Let it sit for a bit to soak up all the flavor. (A hard-learned tip: slice the meat against the grain. It makes it much more tender!).

Step 3

Time to cook the beef. Use a very hot pan. Do not crowd the meat, cook it in batches. This gives it a nice brown color. It should still be juicy inside. Doesn’t that smell amazing?

Step 4

In the same pan, cook your onions and peppers. They just need a few minutes. You want them to be a little crunchy still. Then toss in the tomato wedges for one more minute. What’s your favorite colorful veggie to stir-fry? Share below!

Step 5

Now the magic happens. Put the beef back in the pan. Add the soy sauce, vinegar, and broth. It will sizzle and make a wonderful sauce. Stir in the fresh cilantro right at the end.

Step 6

Serve it all right away over hot rice. Pile those crispy fries right on the side. The best part is mixing everything together on your plate.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner

Let’s Mix It Up!

This recipe is like a good friend. It is happy to change with you. Feel free to play with the ingredients. Here are a few fun twists I have tried.

Mushroom Magic: Use big, meaty mushrooms instead of beef. They soak up the sauce so well. It is a wonderful vegetarian option for a cozy night.

Spicy Fiesta: Add some sliced jalapeños with the bell peppers. A little extra kick makes it exciting. My neighbor loves it this way.

Sweet Potato Swap: Try sweet potato fries instead of regular ones. They add a little sweetness that is just lovely. It feels like a whole new meal.

Which one would you try first? Comment below!

The Perfect Plate

Making the plate look pretty is part of the fun. I like to serve it family-style. A big platter of the saucy beef in the middle. Then bowls of fluffy white rice and crispy fries for everyone to share.

For a fresh side, a simple green salad is perfect. It balances the rich, savory flavors. A few extra cilantro leaves on top make it look restaurant-ready.

What to drink? A cold, fizzy Inca Kola is the classic Peruvian choice. For the grown-ups, a light red wine pairs beautifully. Which would you choose tonight?

Keeping Your Lomo Saltado Tasty for Later

Let’s talk about keeping your stir fry delicious for tomorrow. Store the beef, veggies, and sauce in one container. Keep the rice and fries separate in their own containers. They will stay in the fridge for up to three days. You can also freeze the main part for two months. Just thaw it overnight in the fridge.

I remember my first time making a big batch. I put everything together while it was hot. The fries got so soft! Now I know to keep them apart until serving. This is a great meal to double and save for a busy night. Batch cooking saves you time and stress. It means a good meal is always close by.

To reheat, warm the main part in a pan on the stove. Add a tiny splash of broth if it seems dry. Make new fries or crisp old ones in the oven. This keeps everything tasting fresh and wonderful. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Stir-Fry Hiccups

Sometimes cooking does not go as planned. Do not worry. Here are some simple fixes. If your beef is tough, you may have cooked it too long. Just sear it quickly over high heat. This keeps it tender and juicy. I once cooked the beef in one big pile. It steamed instead of browning.

If your dish is too watery, your pan was not hot enough. Make sure your pan is very hot before adding the veggies. This cooks them fast so they stay crisp. Why does this matter? A hot pan gives you that perfect restaurant-style texture. It makes all the difference.

If the flavor is not quite right, try a squeeze of fresh lime juice. It brightens everything up. Getting these steps right builds your cooking confidence. You learn what makes food taste its best. Which of these problems have you run into before?

Your Lomo Saltado Questions Answered

Q: Can I make this gluten-free? A: Yes! Use tamari or a gluten-free soy sauce. Check your oyster sauce label too.

Q: Can I make parts ahead? A: You can marinate the beef a day early. Chop your veggies ahead of time too.

Q: What if I don’t have red wine vinegar? A: White vinegar or apple cider vinegar will work just fine in a pinch.

Q: Can I make a smaller portion? A: Of course! Just cut all the ingredients in half. It is easy to adjust.

Q: Any optional add-ins? A: A dash of hot sauce is lovely. *Fun fact: This dish is a mix of Peruvian and Chinese cooking styles!* Which tip will you try first?

Sharing Your Kitchen Adventures

I hope you love making this recipe as much as I do. It is a cozy, filling meal for the whole family. Cooking is about sharing and creating memories. I would be so happy to see your creation. It makes my day to see your kitchen successes.

If you give this Lomo Saltado a try, please share a picture. Show me your beautiful dish. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see what you make.

Happy cooking!

—Grace Ellington.