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A plated serving of Lomo Saltado with beef, stir-fried vegetables, French fries, and a side of white rice.

Lomo Saltado

Authentic Peruvian Lomo Saltado with juicy beef, vibrant vegetables, crispy fries, and rice. A comforting stir-fry packed with bold flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Peruvian
Servings 4 servings
Calories 800 kcal

Equipment

Ingredients
  

  • 1.1 lb (500 g) Beef steak (sirloin or ribeye) thinly sliced into strips
  • 3 medium (250 g) Tomatoes sliced into wedges
  • 2 small (190 g) Red onions thinly sliced
  • 1 large (150 g) Green bell pepper cut into strips
  • 2 cloves (10 g) Garlic minced
  • 4 tbsp (60 ml) Soy sauce
  • 2 tbsp (30 ml) White vinegar
  • 4 tbsp (60 ml) Olive oil
  • Salt and pepper to taste.

Side Dishes

  • 1.3 lb (600 g) French fries (cooked until crispy)
  • 2 cups (300 g) Cooked white rice

Instructions
 

  • Wash and slice the tomatoes into wedges that can hold their shape during stir-frying. Thinly slice the red onion and green bell pepper into even strips for uniform cooking. Mince the garlic for an aromatic base.
    Fresh ingredients for Lomo Saltado, including beef, green bell peppers, red onions, tomatoes, garlic, olive oil, soy sauce, and vinegar.
  • Thinly slice the sirloin or ribeye into strips approximately 1/4 inch thick. Season the beef generously with salt and pepper to enhance its flavor.
    Seasoned beef strips ready for searing in a Peruvian Lomo Saltado recipe.
  • Heat 2 tablespoons of olive oil in a wok or large skillet over high heat. Once the oil is shimmering hot, add the seasoned beef strips in a single layer. Sear for 2–3 minutes until the beef develops a golden-brown crust. Remove the beef from the pan and set aside.
    Searing beef in a skillet for Lomo Saltado, achieving a golden-brown crust.
  • In the same pan, heat the remaining 2 tablespoons of olive oil. Add the sliced red onion and garlic, cooking for about 1–2 minutes until fragrant. Toss in the green bell peppers and stir-fry for another 2 minutes. Finally, add the tomato wedges and stir gently to combine, allowing the tomatoes to soften slightly without losing their shape.
    Freshly stir-fried red onions, green bell peppers, and tomatoes sizzling in a skillet for Lomo Saltado.
  • Return the seared beef to the wok with the vegetables. Add the soy sauce and white vinegar, stirring to coat all the ingredients evenly. Cook for an additional 2–3 minutes to let the sauce thicken slightly and the flavors meld.
    Combined beef, vegetables, and sauce for Peruvian Lomo Saltado in a skillet.
  • On a plate, arrange a portion of crispy French fries and a scoop of cooked white rice. Top with the stir-fried beef and vegetables, ensuring to drizzle some of the savory sauce over the rice. Serve immediately while the dish is warm and aromatic.
    A plated serving of Lomo Saltado with beef, stir-fried vegetables, French fries, and a side of white rice.

Notes

Sear the beef quickly on high heat to lock in its juices.
Avoid overcooking the vegetables; they should remain crisp.
Serve immediately to preserve the dish's vibrant textures and flavors.

Nutrition

Calories: 800kcal
Keyword Authentic Peruvian Dish, Beef Recipe, Lomo Saltado, Peruvian Stir-Fry
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