There’s something oddly satisfying about stumbling upon a dish that feels both wildly indulgent and absurdly doable. Lomo Saltado is one of those finds. This beloved Peruvian stir-fry tosses together tender strips of beef, seared red onions, and juicy tomato wedges in a glossy, umami-rich sauce. Then—because why not—it gets the full steakhouse treatment with a side (or tangle) of crispy French fries.
But here’s what makes it fascinating: this dish isn’t just a stir-fry or just steak and fries. It’s a melting pot moment—literally. Lomo Saltado emerged from Chifa cuisine, a fusion of Chinese stir-frying and Peruvian flavors that tells a story far deeper than what’s sizzling in the skillet.
Whether you’re a die-hard takeout loyalist trying to shake things up at home or a culinary tourist cooking your way through continents, this guide is built for you. We’ll break down how to nail the technique, swap in accessible ingredients (don’t worry if you can’t find aji amarillo at your local grocery store), and make the kind of meal that doesn’t just satisfy—it impresses.
Let’s get into what makes Lomo Saltado special, and exactly how to recreate it—crispy fries and all.
What is Lomo Saltado? (And Why It’s Worth Making)
At its core, Lomo Saltado is a dish that laughs in the face of traditional food categories. It’s not quite stir-fry, not quite comfort food, and definitely not your average steak dinner. Yet somehow, it’s all of those things at once—and it works.
A Cross-Cultural Classic
Lomo Saltado originated in Peru but wears its Chinese culinary influence proudly. The term “Chifa” refers to the blending of Chinese cooking styles with Peruvian ingredients—a legacy of Chinese immigrants who adapted their woks to local flavors. What you get is a dish that sears like a stir-fry, but simmers in the richness of South American spice, vinegar, and heat.
Its literal translation? “Jumped Loin,” nodding to the beef as it dances in a hot pan. But let’s be honest—this name barely does justice to the flavor firework you’re about to unleash in your kitchen.
The Joy of Juxtaposition
What’s striking about Lomo Saltado is its collision of textures: tender meat, crisp-edged fries, juicy tomatoes, and softened onions—all soaking up a smoky, salty, slightly spicy sauce. It’s street food meets home comfort. Fancy enough for date night, easy enough for Tuesday.
What Makes It Unique Compared to Other Stir-Fries?
Unlike East Asian stir-fries that lean toward sesame or ginger-heavy sauces, Lomo Saltado introduces ingredients like aji amarillo (a Peruvian yellow pepper) and red wine vinegar. The result is tangy, peppery, and subtly sweet—anchored by soy and oyster sauce for depth.
Is Lomo Saltado traditionally made with French fries?
Yes—French fries are non-negotiable in most versions of Lomo Saltado. They can either be tossed directly into the stir-fry or served on the side to preserve their crunch. Both are authentic—just pick your team: Soggy Soakers or Crispy Crunchers.
Ingredients Breakdown: From Aji to Filet
Let’s get one thing straight. Lomo Saltado doesn’t need twenty obscure pantry items. It just needs the right ones. And when you nail that mix? Every bite tells you so.
1. Authentic Staples (and the Smart Swaps That Actually Work)
- Beef
Filet mignon’s the classic call. Super tender. Cooks fast. But honestly? Sirloin, skirt, or flank steak—if sliced right—won’t let you down. Just don’t forget: against the grain. Always. - Aji Amarillo Paste
This stuff gives the dish its soul. Warm heat, slightly fruity, hard to replace. But if your store’s dry? Blend ¼ serrano + ¼ yellow bell pepper. It won’t fool a Peruvian grandma—but it’s close enough to carry the mood. - Red Wine Vinegar
A splash of sharpness. It cuts through the beef’s richness and lifts the whole thing up. Don’t skip it. - Soy Sauce & Oyster Sauce
Your umami squad. Go low-sodium on the soy unless you like drinking the ocean. Oyster sauce adds a little dark magic—sweet and savory at once. - Red Onion & Roma Tomatoes
These hold the stir-fry together. Onion gives it bite; tomatoes bring juice and tang. Wedges are the move—anything thinner gets mushy fast. - Garlic
Goes in twice. Once in the marinade, then again in the pan. It builds heat, depth, and makes your kitchen smell like you know what you’re doing. - Cilantro or Scallions
This is your finish line. Sprinkle right before serving for a green pop that feels like spring. - French Fries
Yes. Fries. That’s not a typo. You can toss them in with the sauce or serve them on the side. Crispy? Soggy? Your call. Either way, it flips the dish from “nice” to why haven’t I made this before?
2. The Supporting Cast
- Cornstarch
Just a teaspoon. Makes the sauce hug everything instead of pooling at the bottom. Too much though? You’ll feel it. - Cooking Oil
Needs to handle high heat. Grapeseed, avocado, or canola are safe bets. Olive oil? Not this time.
Best Cuts of Beef for Lomo Saltado
Let’s not overthink this—but also, don’t just grab any pack of meat and hope for the best. The cut you use can change everything. Texture. Flavor. Even how the sauce clings. You want beef that sears fast, stays juicy, and plays nice with a hot pan.
1. The Ideal Players
- Filet Mignon
Top-tier choice. Soft, buttery, barely needs chewing. Also—yeah, not cheap. But if it’s a special dinner? Worth it. - Sirloin
The solid middle ground. Flavorful. Tender enough. And way easier on the wallet. - Skirt or Flank Steak
These bring big beefy flavor. More affordable. A bit tougher—if you slice them wrong. Always, always go against the grain. Thin slices. Diagonal if needed. You’ll thank yourself later.
2. Texture Tweaks (If You’re Using a Tougher Cut)
So, say you’ve got a bargain pack of beef that’s a little stubborn. No problem. Use this trick:
- Marinate it with ¼ teaspoon of baking soda + soy + garlic.
- Let it sit for 30 minutes.
- What happens? The alkalinity messes with the proteins just enough to soften things up. It won’t taste weird. It’ll just chew better.
Also, freezing the beef for 10–15 minutes before slicing? Genius. Firms it up, makes clean cuts easier. That’s how pros do it in restaurants.
How to Make Lomo Saltado (Step-by-Step)
This dish moves fast once you start. Like—blink and you’ll overcook something. So prep everything first. Every. Single. Thing. Then go from there.
1. Marinate the Beef
- Slice your steak thin, against the grain.
- Add: 1 tbsp soy sauce + half your minced garlic.
- Optional but smart: if it’s a tough cut, sprinkle in ¼ tsp baking soda.
- Wait 5–30 minutes (longer = more tender, up to a point).
What’s happening here? Soy adds salt and umami. Garlic gives a base layer of flavor. The meat starts soaking up all the right notes.
2. Make the Sauce
- In a jar or bowl, combine:
- 4 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp red wine vinegar
- 1 tbsp aji amarillo paste (or the DIY blend)
- 1 tsp cornstarch
- Shake or whisk until smooth. Set aside. Don’t skip the cornstarch—it’s what gives the sauce cling.
3. Time to Stir-Fry
- Heat oil in a pan until it’s shimmering. Really hot. Cast iron works best.
- Sear beef in batches. You want color, not steam. Brown = flavor. Don’t crowd the pan.
- Remove the beef to a plate. Set it aside.
Then:
- Add a little more oil if needed.
- Toss in the red onion wedges. Sauté for 1 min.
- Add the rest of the garlic. Give it 30 seconds.
- Add tomato wedges. Another minute. You want them warmed, not collapsed.
Now, return the beef. Pour in the sauce. Stir to coat everything. You can throw the fries in here too—if you like them soft and sauce-soaked.
4. Serve It Up
- Spoon over warm rice.
- Top with crispy fries or serve them beside. Sprinkle with cilantro or scallions.
- That’s it. Fast. Satisfying. Flavor-packed.
Serving Tips & Pairing Ideas
Lomo Saltado isn’t just about the stir-fry. It’s about how you bring it to the plate. The textures. The contrast. The vibe. Serve it right, and it hits way harder.
1. Rice Matters
You need a solid base. Something neutral to soak up all that sauce.
- White Rice – Classic. Jasmine or basmati both work. Fluffy and clean.
- Cauliflower Rice – If you’re watching carbs. Not traditional, but it does the job.
- Quinoa – Not Peruvian, but adds an earthy twist. If you’re feeling fancy.
Cook it fresh. Dry rice won’t do the sauce any favors.
2. French Fries—Tossed or Not?
This divides households. You’ve got two camps:
- Tossed-In Camp
Fries soak up the sauce. Get soft. A little indulgent. Pure comfort. - On-the-Side Camp
Keeps that crispy bite. Texture contrast is real. Feels cleaner, more structured.
There’s no wrong answer. Just know your audience. (And maybe ask first.)
3. Sauce Up Your Plate
Want to level it up?
- Peruvian Green Sauce (Aji Verde) – Spicy, herby, creamy. Like chimichurri with a kick.
- Huancaína Sauce – Cheesy, creamy, often served cold. Adds richness and tang.
You don’t need them. But when they’re there? Game-changer.
4. Drinks That Work
- Red Wine – Malbec or Cab. Big enough to stand up to the beef and sauce.
- Beer – Something crisp. A pilsner or light lager is perfect.
- Chicha Morada – Traditional Peruvian purple corn drink. Sweet, spiced. Great with heat.
Or just water with lime. That’s valid too.
Pro Chef Tricks for Restaurant-Quality Lomo
Anyone can toss beef in a pan. But to make Lomo Saltado taste like it came from a legit Peruvian kitchen? You’ve gotta know a few behind-the-scenes moves. These little details? They separate the “meh” from the whoa.
1. Slice Like You Mean It
- Against the grain. Always.
This shortens the muscle fibers. Makes the beef more tender. You’ve heard this before, but most people still mess it up. - Freeze the meat (just a bit).
Ten to fifteen minutes in the freezer makes slicing way easier. Not rock solid—just firm enough to control the knife.
2. Searing = Not Crowding
- Use a large skillet or wok. Cast iron is ideal.
- Cook the beef in batches. Seriously.
- Overcrowd the pan? You’ll steam the meat instead of browning it. Browning = flavor. Steam = sadness.
Take your time here. The sear is half the battle.
3. Marinate With a Mission
- Want your beef extra tender? Add a pinch of baking soda to the marinade (¼ tsp for 1 lb).
- Let it sit for 30 minutes max. Don’t go over, or the texture gets weird.
- This trick? Straight from Chinese stir-fry technique. Works like magic.
4. Don’t Overcook the Veg
- Onions? Still a little crisp.
- Tomatoes? Heated through, not collapsed.
- Overdo either? You lose the contrast. It turns into stew.
You’re building layers here—texture is one of them.
Common Mistakes to Avoid
Lomo Saltado might be simple on paper, but there’s still room for it to fall flat. These are the classic pitfalls—and how to dodge them.
- Cutting the Beef Wrong
This one happens a lot. You grab a beautiful piece of steak, slice it with the grain, and suddenly you’ve got beef-flavored rubber bands. Always go against the grain—those fine muscle lines you see? Cut perpendicular to them. It shortens the fibers and makes each bite tender. Bonus trick: chill the beef in the freezer for about 10–15 minutes before slicing. It firms up, and your knife won’t slip around.
- Overcrowding the Pan
It’s tempting to save time and toss all the beef in at once. Don’t. That steams the meat instead of searing it. You want that hot, brown crust on each strip of beef—it’s where the flavor lives. Cook in batches. It feels slower, but your final dish will taste way better.
- Sauce Errors
Cornstarch is the quiet hero in this dish. It’s what makes the sauce cling to the beef instead of pooling like soup. Skip it or overdo it, and things get weird. One teaspoon is plenty. Mix it into the sauce before it hits the pan—never sprinkle it in last minute unless you want lumps.
- Overcooking Veggies
Timing is everything here. Onions should be just a little tender, not floppy. Tomatoes? You’re just heating them through. You want their shape and a bit of bite. If they break down too much, they’ll bleed into the sauce and make it soupy.
- Salt Overload
There’s already salt in the soy sauce, oyster sauce, and maybe even on your fries. Taste the dish before you reach for the salt shaker. It’s way easier to add a pinch later than it is to undo an over-seasoned mess.
