If you love the idea of steak, fries, and rice all piled into one ridiculously satisfying bowl, this Peruvian lomo saltado is about to become your new weeknight obsession. It’s a fast, fiery stir fry with juicy beef, jammy onions, and tomatoes all tossed in a tangy soy-vinegar sauce—comfort food with just enough flair to feel restaurant-worthy.

Why You’ll Love This Peruvian Lomo Saltado

Fast but impressive: From fridge to table in about 40 minutes, but it tastes like your favorite Peruvian restaurant.
Pantry-friendly sauce: Uses everyday ingredients like soy sauce and vinegar to create that signature lomo saltado flavor.
Customizable heat: Add aji amarillo or your favorite chili to dial the spice level exactly where you like it.
Perfect comfort bowl: Steak, fries, and rice in one dish—ideal for cozy nights, game days, or casual entertaining.

Ingredients

1 lb (450g) beef sirloin steak (flank or ribeye also work, thinly sliced against the grain)
6 tbsp (90ml) low-sodium soy sauce (divided; use tamari for gluten-free)
3 tbsp (45ml) red wine vinegar (or apple cider vinegar)
1 tbsp (15ml) fresh lime juice (about 1/2 lime, plus extra wedges for serving)
3 cloves garlic cloves (finely minced)
1 tsp ground cumin
1/2 tsp black pepper (freshly ground)
1 tsp salt (plus more to taste)
3 tbsp (45ml) vegetable oil (or other high-heat oil, divided)
1 large (about 8oz / 225g) red onion (cut into thick wedges)
3 medium (about 12oz / 340g) Roma tomatoes (cored and cut into thick wedges)
1–2 tbsp (15–30g) aji amarillo paste (optional but traditional; or use minced fresh chili)
1/4 cup (10g) fresh cilantro (roughly chopped, plus extra for garnish)
12 oz (340g) frozen french fries (oven-baked or air-fried; or use homemade fries)
3 cups (450g) cooked white rice (warm; jasmine or long-grain)
2–3 tbsp red onion for garnish (optional) (thinly sliced, quick-rinsed in cold water)
1/2 tsp sugar (optional; balances acidity in the sauce)

Instructions

Prepare the ingredients: Thinly slice the beef against the grain into bite-size strips, about 1/2 inch (1.3cm) thick. Cut the red onion into thick wedges and slice the tomatoes into thick wedges so they hold their shape during stir-frying. Roughly chop the cilantro and set aside. Preheat the oven or air fryer for the french fries according to package directions.
Marinate the beef: In a medium bowl, whisk together 3 tablespoons (45ml) soy sauce, 1 1/2 tablespoons (22ml) red wine vinegar, lime juice, minced garlic, cumin, black pepper, and 1/2 teaspoon salt. Add the sliced beef and toss to coat. Marinate at room temperature for 15–20 minutes while you prep everything else.
Cook the fries: Bake or air-fry the french fries until golden and crisp, typically 15–20 minutes, following package instructions. When done, sprinkle lightly with salt and keep warm. You want them hot and crispy when they meet the stir fry.
Make the lomo saltado sauce: In a small bowl, combine the remaining 3 tablespoons (45ml) soy sauce, 1 1/2 tablespoons (22ml) red wine vinegar, aji amarillo paste (if using), sugar, and a pinch of salt. Whisk until smooth and set near the stove so it’s ready to pour in quickly.
Heat the pan: Place a large wok or heavy skillet (cast iron or stainless steel) over high heat. Add 2 tablespoons (30ml) vegetable oil and heat until shimmering and just starting to smoke. A very hot pan is key for getting that lightly charred, smoky edge on the beef and vegetables.
Sear the beef in batches: Working in 2 batches so you don’t crowd the pan, add half the marinated beef in a single layer. Sear for 1–2 minutes without moving, then stir-fry for another 1–2 minutes until just browned on the outside but still pink inside. Transfer to a plate and repeat with the remaining beef, adding a bit more oil if the pan looks dry. Do not overcook; the beef will finish in the sauce later.
Stir-fry the onions and tomatoes: Reduce heat slightly to medium-high if the pan is smoking excessively, then add the remaining 1 tablespoon (15ml) oil. Add the onion wedges and stir-fry for 2–3 minutes until slightly softened and charred in spots but still crisp at the center. Add the tomato wedges and cook for 1–2 minutes more, just until the edges start to soften but the pieces still hold their shape.
Combine beef and sauce: Return the seared beef (and any juices from the plate) to the pan with the onions and tomatoes. Pour in the prepared lomo saltado sauce. Toss everything together over medium-high heat for 1–2 minutes, just until the sauce thickens slightly and coats the beef and vegetables. The tomatoes should be juicy but not mushy.
Finish with cilantro and fries: Turn off the heat. Add the chopped cilantro and most of the hot fries to the pan, reserving a handful for topping. Gently fold everything together so the fries absorb some of the sauce while staying a bit crisp. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if needed.
Serve: Spoon warm white rice into bowls or plates. Top generously with the lomo saltado mixture, making sure each serving gets beef, onions, tomatoes, and fries. Garnish with the reserved fries, extra cilantro, and a few thin slices of red onion if you like a fresh, crunchy bite. Serve immediately with lime wedges for squeezing over the top.

Pro Tips & Variations

Slice the beef thin: Cutting the steak into thin strips against the grain keeps it tender and ensures it cooks in just a few minutes over high heat.
Keep everything hot: Lomo saltado is all about speed—have all ingredients prepped and fries ready so you can move quickly once the pan is hot.
Spice it your way: For more heat, add extra aji amarillo paste, a sliced fresh chili, or a pinch of red pepper flakes to the sauce.
Try a lighter twist: Swap regular fries for oven-baked wedges or sweet potato fries, or serve over cauliflower rice for a lower-carb bowl.

Storage & Serving

Lomo saltado is best enjoyed immediately while the fries are still crisp and the beef is juicy. If you have leftovers, store the beef and vegetable mixture (without rice) in an airtight container in the refrigerator for up to 3 days. Reheat gently in a hot skillet with a splash of water or stock just until warmed through. For the best texture, cook a fresh batch of fries or serve the reheated lomo saltado over freshly cooked rice or roasted potatoes rather than storing the fries already mixed in.

Nutrition (per serving)

Calories: 620 | Protein: 32g | Carbs: 68g | Fat: 25g | Fiber: 5g

Frequently Asked Questions

Can I make Peruvian lomo saltado without a wok?

Yes. A large heavy skillet, such as cast iron or stainless steel, works well. The key is high heat and not overcrowding the pan so the beef and vegetables sear instead of steam.

What cut of beef is best for lomo saltado?

Tender cuts like sirloin, flank, ribeye, or strip steak are ideal. Slice them thinly against the grain so they cook quickly and stay tender in the stir fry.

Is lomo saltado spicy?

Traditional lomo saltado has gentle warmth from aji amarillo rather than intense heat. You can keep it mild by using less chili or make it spicier with extra aji amarillo paste or fresh chili peppers.

Can I make lomo saltado gluten-free?

Yes. Use tamari or certified gluten-free soy sauce and check that your fries are gluten-free. Serve with plain white rice and avoid any wheat-containing condiments.

Can I use chicken or tofu instead of beef?

You can substitute thinly sliced chicken breast or thighs, or extra-firm tofu pressed and cut into strips. Adjust the cooking time slightly, making sure chicken is cooked through or tofu is crispy on the edges.

Do I have to use both fries and rice?

Serving lomo saltado with both fries and rice is classic and extra comforting, but you can choose just one if you prefer. It’s delicious over only fries, only rice, or even quinoa for a lighter twist.

Peruvian Lomo Saltado (Easy Weeknight Skillet)